The concept for Broth and Bao was to use raw, true materials that bring warmth and life to the space while representing their food values of quality, craft, and raw ingredients. Under construction now, the space started as an empty shell. We wanted to bring plant life and warmth into the project, but also let the design and function of the space lean heavily on technology.
Special Mention- Global Future Design Awards 2020
Firm | ALINE Architecture Concepts
Architect/Designer | Brian Laubenthal
Category | Hospitality Concept
Team | Brian Laubenthal, Brian Krob, Jeff Graham, Heidi Grimwood, Dorota Grodzinska
Country | United States
Photographer/Copyright | ©Union Street Studio
Our design challenge was to not let technology make the project’s design become cold or lack character. Working with our millwork partner, we developed the curved plywood ceiling and wall using a parametric software that allows us to control the shapes. From the software we directly send the parameters to the CNC machine for accurate cuts, quick turnaround, and limiting waste to under 5%. The program also gives us the ability to calculate material and CNC time so we can give the client cost options during design. We used this and other design elements to bring in the woods and warmth to the space, then along with plant lights, patterns and raw materials like breeze block we infuse more character. Also given the timing of the project we had to adapt to current health conditions. The fast-casual space focuses on hands free. A retinal display at entry automatically displays your last order that you can confirm or edit. Orders can be made via mobile and QR code scanned at the entry, so food is made fresh when you arrive.