Student Portfolio

B r i d g e � e McG l y n n

S u p e r S o n i c s

For my final project I chose to desgin Club 206, the premium suites and restaurant club in the new Sonics arena. Located in Sea�le, Washington, in the midst of downtown’s stadium district, the arena not only embraces its surrounding city scape but the thriving environment of Washington. The idea is to connect the patron with the outside world while enjoy-ing premium viewing of the Sonics. The juxtaposition ofnat-ural and man-made materials enhance this connection.

Club 206Sonics Arena

Club 206Cheer Local, Enjoy Local

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Brand Definition


So renaClub 206

nics A

A r e n a C l u b


Locator Plan

Embracing the surrounding environment, Club 206 not only allows for amazing event viewing, but serves only quality and local products. Multiple full service bars serve premium drinks with not only locally brewed beers and liquors but also other top shelf choices. The dining and catering menu feature local selections from near by areas and ocean. Quality and luxury are merged to form an amazing viewing and dining experience in the Sonics Arena

The club space consists of two levels of bars, buffets, tables, lounge seating and suites. The first level has not only the suites but the main bar, buffet space and seating.

Level One Plan

A r e n a C l u b


Club 206


Open To Above Open To Above

Ceiling Plan

The second level of the club space consists mainly of lounge seating with one bar. It also features a balcony looking over the first level and a focal point staircase.

Level Two Plan

Ceiling Plan

A r e n a C l u b

Club 206Menu

Catch of the Day Fish n Chips

Goat Cheese Toasted Ravioli

Rogue Ale Cheese & Pretzels

Crab Cakes with Spicy Remoulade

Small Plates

Washington Lamb Sirloin & Arugala Salad

Oregon Bay Shrimp SaladMarinated Kale & Apple Salad

Classic Chicken Ceasar SaladGreenery

Corned Beef Reuben Sliders & Hand Cut Fries

Baked Oysters with Lemon Butter DrizzlePenn Cove Mussles wiith Garlic Grilled Bread

Wild Mushroom & Spinich Pesto With PenneGrassfed Ribeye Steak & Grilled Asparagus

House Plates

Soup of the Day House Chop SaladLemon Oat Risotto

Sides




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For my senior studio I was fortunate enough to work on a real project. This gave me the opportunity to work with a client throughout the design process. Watkins Health Center is the student health facility on the University of Kansas campus. This project was to rethink the way the lobby area functioned. Being added to the wifi grid, the lobby needed to be as up to date at the technology within it. With a budget of $75,000, I focused mainly on updating the furniture and finish selections. New signage ideas were also submi�ed.

W a t k i n s S t u d e n t

H e a l t h C e n t e r

Existing Conditions

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H e a l t h C e n t e r

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The final floor plan approved by the client included a new information desk and coffee bar suggestion, alongside the improved furniture layouts. Computer stations were also added for student use. A Docu-ment set containing the final floor plan, interior ren-derings, furniture specifications and elevation & sec-tion drawings for the information desk were given to the client. These were then taken to the university’s design and construction management to complete the lobby renovation.

“I sincerely appreciate the work Bridge�e has done on this project. Her grasp of what I wanted is evident in her design and her talent comes through loud and clear. I did want a student’s per-spective, and she was able to give us a great way for our Student Health Advisory Board and some of the Stu-dent Senate leadership to see the direction we’re headed. I have been working with Design and Construc-tion Management on this project, too, and I must tell you I am more impressed with Bridge�e’s work than with that of the design company.”

Client Feedback

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M a r k e t i n g F i r m

O ffi c e P l a n n i n gThe Marketing Firm project was an exploration of space planning. We began by researching and discussing different office design strategies. Once given the project prompt describing the goals of the office design, in a small group, we chose one strate-gy to implement. With a planning concept utilizing shared work stations and group break out areas, a plan was developed. The floor plan was to maximize collaboration, enhance multiple employee needs and provide sufficient space and storage for the company. We also worked to reduce office hierarchy.

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Work station standards were created from a list of criteria and required equipment for each job positions. We chose to use shared work stations since employees are not always in the office. This would reduce the number of work stations needed. We included sufficient storage for employees personal items. We chose to use 120 degree desk configuration to enhance collaboration.

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O ffi c e P l a n n i n g

Zoning plans were the first plans made to differentiate between different ways of circula-tion. These plans did not use the work station standards, just general furniture arrange-ments. I used a geometric shapes, while my partner used angular ones. Both plans had the same general locations for the departments and corridors. My plan tried to locate private areas near the outer circulation while still Allowing the open office space to receive ample natural light.

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Initial Zoning Plan


Revised Zoning Plan

Based on the work station standards we created, research was done to find a manu-factured work station system that had all the characteristics and furniture required. I choose to use Steelecase’s Answer system. The partitions came in variable heights that could be stacked to the correct height we required. It also had all the accessories and equipment we needed. A bonus to using Steelcase was their MediaScape prod-ucts for collaboration.

B1 (Comparable to B2. Mid-management, Supervisory, Non Supervisory, and Professional Levels and B3. Mid Management and Supervisory

1 primary work surface 30 X 60with pedestal

1 secondary work surface1management chair

60 Sq Ft

B1a -- (Comp. to B2a) 1 vertical file located in the storage area and a shelving unit

B1b -- (Comp. to B2b) with additional work table locatedin the break out group area

B1c -- (Comp. to B2c) with vertical file and shelving located in thestorage area

B1e -- (Comp. to B2e) with 1-3 vertical files located in the storage area

B1d -- (Comp. to B2d) with 1-2 lateral files located in the storagearea

B1f -- (Comp. to B2f) with shelving located in the storage areaand employee locker

B1g -- (Comp. to B2g) with guest chair and shelving located in the

storage area

B1h-- (Comp. to B3a) a basic unit

B1i -- (Comp. to B3b) with work table located in the break out work area

C2. Low-Professional or Management Levels C3. Non Management Levels

C2a -- a basic unit with an additional pedestal B/B/F

C2b -- with work table 30 X 60

C2c -- with storage 20 X 60

C2d -- 1 Lateral file

C2f -- 1 storage tower with Shelving

C2h -- 1 storage BBF/D/D/BBF and 2 lateral files

C2g -- 1 guest chair from the storage area

C3a -- a basic unit

C3b -- with work table

1 primary work surface 30 X 60 with pedestal B/B/F

1 secondary work surface1 task chair

1 primary work surface 30 X 60

pedestal B/B/F, 4 lateral files

1 secondary work surface

1 task chair

60 Sq Ft

60 Sq Ft

Bookcase Lateral Files

Storage Tower withLockers and Vertical Files

Storage Tower without Doors

FILES AND STORAGE LOCATED IN STORAGE AREAS

C2e -- 1 Vertical File

Steelecase Standards


Steelecase Plan

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C a f e V i t a l i t y

R e s t a u r a n t D e s i g nCafe Vitality was a junior level project further examining concept in restaurant design. The project was to be located in California and embrace the local culture. In an up and coming area, the restaurant was adjacent to a new health club. The restaurant was to have seating for 40 guests available both in the dining area and bar. Banque�e seating was to be included, alongside a private dining room with A/V capability. Outdoor dining was also available. The health club was slightly higher than the restaurant so ADA accessibility is required.

MAINDINING

PRIVATEDINING

OFFICE

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EMPLOYEELOCKERS

BUSSINGSTATION

LCDMONITOR

A/VSTORRAGE

BUSSINGSTATION

BUSSINGSTATION

LCDMONITOR

COATCLOSET

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MAINDINING

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BARAREA

OUTSIDEDINING

CURB

PICK-UPCOUNTER

EMPLOYEELOCKERS

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LCDMONITOR

A/VSTORRAGE

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BUSSINGSTATION

LCDMONITOR

COATCLOSET

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[TO GIVE STRENGTH AND ENERGY TO]CAFE VITALITY IS A RESTAU-RANT DESIGNED FOR YOUNG PROFESSIONALS TO REJUVE-NATE AFTER A WORKOUT OR A LONG DAY AT WORK. WITH A STRONG CONCEPT PRESENT, THE DESIGN SPACE IS NOT OVERWHELM-ING CREATING A SOOTHING AND RELAXING ENVIRON-MENT. VITALITY IS PRESENT IN ALL LIVING THINGS, THEREFORE THE SPACE IS DESIGNED WITH NATURES BEAUTY IN MIND; DRAWING INSPIRATION FROM NATURE FOR FINISH CHOICES AND KEEPING SUSTAINABILITY IN MIND. WITH A SIMPLE COLOR PALATE, VISITORS OF THE RESTAURANT WILL NOT BE DISTRACTED BY THE ENVIRONMENT AND FEEL RELAXED LIKE ONE DOES OUTDOORS.

VITALIZE

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Entrance

VITALITYCAFEVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYCAFECAFECAFECAFECAFECAFECAFECAFECAFECAFECAFECAFE

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VITALITYCAFE

VITALITYCAFE

VITALITYCAFE

VITALITYCAFE

R e s t a u r a n t D e s i g n

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B r i d g e � e M c G l y n n

d e s i g nbridge�[email protected] 9 5 2 . 3 3 4 .4 2 8 3

Hi. I ’m Bridge�e. I am currently l iv ing in the land of 10,000 lakes and looking for employment. I am always eager to learn and I have a strong pas-sion for design. I search for inspiration al l around me and am always looking to chal lenge

myself professional ly and social ly.

h i g h l i g h t I h a d t h e o p p o r t u n i t y t o d e s i g nr e n o v a t i o n s f o r t h e u n i v e r s i t -

i e s s t u d e n t h e a l t h c e n t e r. I w o r k e d c l o s e l y w i t h t h e h e a l t h c e n t e r ’s d i r e c t o r t o d e v e l -o p a d e s i g n t o b r i n g t h e l o b b y u p - t o - d a t e w i t h c h a n g i n g t e c h n o l o g y. I t w a s a g r e a t t o r e c e i v e c l i e n t f e e d b a c k t h r o u g h o u t . T h e r e n o v a t i o n i s c u r r e n t l y u n d e r w a y a n d I c a n ’ t w a i t t o s e e m y d e s i g n c o m e t o l i f e !

i a m :s t r o n g

d e d i c a t e dm o d e r n i z e d

e n t h u s i a s t i c

B a c h e l o r o f F i n e A r t s i n E n v i r o n -m e n t a l ( I n t e r i o r ) D e s i g n f r o m t h e

U n i v e r s i t y o f K a n s a s . R o c k C h a l k .

a s s e t s :t e a m p l a y e r

p r o b l e m s o l v e ra v i d m u l t i t a s k e r

I c a n u s e R e v i t , A u t o C A D , S k e t c h -U p , I l l u s t r a t o r, P h o t o s h o p , I n D e -s i g n & M i c r o s o � O ffi c e r e a l l y w e l l . I a m a q u i c k l e a r n e r, i f y o u k n o w s o m e t h i n g I d o n ’ t .

A r t f u l L i v i n g M a g a z i n e

In October, I started working as an intern for Artful Living Magazine. Since then, I have had a great opportunity to see what goes on behind the scenes and what it takes to create a beautiful magazine. I created a press ready advertisement for a client to appear in two issues. I also got to style and shoot photographs for social media use. I helped prepare for and make sure events ran smoothly. It has been a great experience but I miss utilizing my creative side.

In college I worked in the architec-

ture buildings print lab for two years. I would help students prepare

plots and be a resource if they had ques-tions. I also worked at the local Yacht Club as a server. But don’t be confused. The Yacht Club is not near any water, just serv-ing beer and wings for your game-day p l e a s u r e .