Our team of designers is always excited about the opportunity to develop ideas and images for the aggressive and competitive hospitality industry. Watermark Design has been involved in every facet of this field in projects large and small, from fully-developed concepts to those that were only an idea, and from one-of-a-kind themed experiences to prototype management for a national restaurant chain.
Watermark’s experience in the hospitality market can be seen nationwide in restaurant chain Ruby Tuesday restaurants. Watermark designed the prototype and managed all of the restaurant designs. The freestanding buildings vary in square footage and can be adapted to any site condition and city, county or development restrictions. Even with that flexibility, all Ruby Tuesday restaurants are easily recognizable by architectural standards including highly decorative interiors, usually focused on art with meaning local to the restaurants geography, as well as highly-illuminated signage and parking lots.
The owner of Stix requested Watermark to create a Japanese restaurant prototype concept that was both cost effective and stylish. Contemporary in design, Stix offers an open floor plan for teppanyaki diners and an energetic and fun atmosphere at the sushi bar.
This 7,000+ square foot, freestanding restaurant has exposure from all sides, requiring a finished look from the back as well as the front. The entry is enhanced with an exposed truss structure with accent lighting. A roof parapet screens the extensive roof top equipment from view. Brick and stone veneer provide a durable and maintenance free exterior. The structure is wood frame construction with a slab on grade. Steel posts support Parallam beams and open web truss joists. Plywood decking, insulation board and modified bitumen roofing make up the roof system.
The site is extensively landscaped providing a lush and inviting appearance to an otherwise flat and dry site.
Watermark Design Group was selected as the architectural and interior design firm to provide a design concept and construction drawings for a restaurant that brings the diner into the 21st century. The owner is an experienced restaurateur with a desire to provide patrons with tasty, wholesome food in an active and exciting atmosphere.
Located as a freestanding building on an out-parcel, the 3,560 square foot restaurant has comfortable booths and tables for 120 diners. A 30-foot-long soda fountain is the focal point of the front dining room. The back-of-house kitchen, office and prep areas are provided with the latest technology in commercial kitchen appliances.