design diagnostics

design diagnostics Designer/Collaborator

Natalie Jameson

N.jameson@me.com

The biggest opportunity to positively impact the life cycle and functional effectiveness of a building or an interior is at the outset of the design process. A designer’s professional aim should be to minimise ‘guess work’ in predicting the functional performance of the building whilst avoiding creating ‘predictable’ or unexciting designs. When we get it right, interior design and architecture can integrally and positively influence it’s occupant’s wellbeing and productivity.

This portfolio is a charted journey of an integrated approach to divergent and convergent problem solving. I hope it illustrates my core values, which are driven by careful consideration of stakeholder needs and providing clients with options. I believe that the best design solutions are only reached through collaboration and it should illustrate societies current and emerging values.

Recent designs have been underpinned by principles of Evidence-Based Design and complimented by BIM and Integrated Design.

Pictograms created to put you in the driver seat.

WAY FINDING If reading this electronically . Click on the pictogram to follow your own journey

Commercial Interiors Hospitality Healthcare

A new paradigm in cosmetic dentistry and facial aesthetics.

Commercial Interior HotelHigh End Hospitality

Hotel Concept in Venice

© Natalie Jameson Revit and Photshop[

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Commercial Interior WorkplaceThe Acorn groups which the design would target would be groups 1Wo 2 3 .

These are the people with the expendable income.They most probably commute into Bolton or Manchester to work.

⎦ These groups will respond to a design, which is responsive to emergent trend

as opposed to an outdated concept.

CO2 design for boards6

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© Natalie Jameson

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© Natalie Jameson

office render desat

© Natalie Jameson

Emergent    Food  Trends    in  Hospitality

Health    -­‐   Restaurants  are  offering  Lite  Bites,    L ighter   Options,   Vegetarian  Options   ,   Low   Carb   ..   Even   Carb  Beer  and  Cocktails  !

Salads   –   are   available   on   most  menus

Menus  that  include  calorific  or  carb  content.  

Economics  -­‐   Because   of   the   mis t rust   and  skepticism   we   want   Open   and  Honest.   This   is   manifesting   itself   in  trends  like  the  Theatre  Kitchen.  This  is  not   only   saying   we   have   nothing   to  hide.   It   is   really   space   efficient.   Not  everyone  has   as     show  kitchen  but   –  this  trend  is  far  reaching.  We  see  it   in  restaurants   with   deli’s   attached,  restaurants   selling   branded   own  recipes,   and   chefs   giving   cooking  lessons  .  

Technology  –  New  Media   Online   Ordering   ,   Facebook   Sites  Follow  us  on  Twitter,

Email  Offers  

Environmentalism   the   green   cause   is   the   single   most  defining   issue   of   our   generation.    Again   massive   in   food.   Mostly   chefs  spouting  on  about   local  suppliers  and  seasonal  foods!  

We   call   this   ‘localism’   and   it   s   the  antithesis  of  Globalism.  

Micro   Breweries   and   we   see   the  emergence  of  the  celebrity  Farmer!

Designing A Restaurant Concept To Appeal To The Appropriate Bolton Geodemographic Group

Today  and  tomorrow’s  food  landscape  is  being  shaped  by  five  key  drivers

External  drivers  of  Food  Trends    in  Hospitality

Health    -­‐  Higher  instance  of  heart  disease,  child  obesity  and  cancer.

Government   Agendas   include   health   and  remedies  such  as  food  labeling  have  hit  us.  

NB  In  America  food  labeling  is  one  the  agenda  for  restaurant  menus  is  a  real  near  possibility.        

Economics  -­‐  

The   recession   hit   and   expanding   unemployment     and  concerns  over  mortgage  defaults  drove  spending  cuts  at  home,  the  attention  is  on  value  for  money.

We   have   a   serious   lack   of   trust   for   our   banks   our  governments  and  our  employers  our  politicians.  

We  are  in  a  massive  hurry  –  as  we  are  fighting  to  keep  our  jobs  and  are  fearful  for  not  appearing  put  in  the  hours.  –  Less  time  and  less  money!

We  are   into  Home  dining!  Restaurants  have  to  compete  with  this  .  Just  think  M&S  10  pound  dine  in  meals.  

Technology   –  New  Media  

Social   Networking   and   the  Web   have  meant  we’ve   evolved   as   our   own   critics   and  advocates.  We  listen  to  each  other  rather  than  Michelin  Guides.

Environmentalism  

The  green  cause   is   the  single  most  defining   issue  of  our  generation.   We   want   to   know   where   our   food   comes  from   ideally   locally   sourced   .   We   care   about   the  conditions   of   the   workers   that   produced   the   food   and  what  price  they  pay.  We  Care  that  the  animals  are  treated  well-­‐  free  range.  We  Care  about  the  social  and  corporate  responsibilities   of   the   suppliers   are  moral.  We   care   that  food  waste  is  being  handled  responsibly.

Supermarkets   organic/  GM  local.

They  remain  a  big  part  of  our   lives.    We  trust  what  they  say  and  what  they  sell.  

They  market  to  us  constantly  and  they  are  all  stocking   healthy   ,   low   cal,   Lactose   free,  vegetarian,   Organic   ,GM,   free   LOCAL  produce.  15p  in  every  pound  goes  to  Tesco!

Reataurant Design - Live Client

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flexi booth system

© Natalie Jameson

booth divder

© Natalie Jameson