RESTOFARM:
THE FARM-TO-TABLE DINING EXPERIENCE
ARCHITECTURAL DESIGN 3
LOCATION: WILLANDAISE FARM RESORT, MABUHAY, ROXAS, ORIENTAL MIDORO
OVERVIEW
The RESTOFARM concept centers on creating an immersive farm-to-table dining experience that celebrates
sustainable food production, fresh ingredients, and the connection between land, water, and cuisine. Visitors
will experience a unique journey that highlights the story of food from cultivation to the plate, emphasizing
eco-friendly practices, culinary innovation, and community engagement. The RESTOFARM not only offers
exceptional dining but also fosters learning and appreciation for sustainability, healthy living, and food culture.
COMPONENTS:
Farm-to-Table Restaurant: The heart of the RESTOFARM is its restaurant, which serves dishes crafted
from fresh ingredients grown on-site, including vegetables, herbs, fruits, and aquaculture products. The
seasonal menu will adapt to the farm's produce, showcasing the diverse flavors and nutritional benefits of
sustainable farming. The design of the restaurant will emphasize openness and transparency, with
features such as glass walls or open kitchens to create a direct connection between the dining space and
the surrounding farm.
Culinary Workshops and Interactive Experiences: RESTOFARM offers guests the opportunity to engage in
hands-on culinary activities, including cooking classes, food preparation demonstrations, and guided
tours of the farm and aquafarm. These workshops will focus on sustainable cooking practices, nutrition,
and farm-to-table processes, enabling guests to understand and appreciate the journey of their meals.
Demonstration areas, equipped with modern tools and facilities, will be integrated into the dining space
to promote education and interaction.
Dining Environment and Atmosphere: The restaurant will offer indoor and outdoor seating areas that
blend seamlessly with the natural environment of the farm. Landscaping, natural materials, and farm-
inspired décor will create a serene and inviting dining atmosphere. Outdoor dining spaces can feature
views of the farm and gardens, enhancing guests' connection to the food and its origins.
Menu Development and Seasonal Offerings: The menu will change according to the seasonal harvest,
emphasizing fresh, nutrient-rich ingredients. Chefs will collaborate with farm experts to develop dishes
that reflect the region's culture and culinary traditions while highlighting innovative uses of farm
produce. Special events such as harvest festivals, themed dinners, and chef collaborations can enhance
the dining experience.
Sustainability Initiatives: RESTOFARM will minimize food waste and promote eco-friendly practices
through composting, waste reduction programs, and the use of renewable energy sources. Packaging
and kitchen operations will prioritize sustainability, ensuring that every aspect of the dining experience
aligns with eco-conscious values.
Community Engagement and Partnerships: RESTOFARM will collaborate with local farmers, culinary
experts, and community organizations to foster relationships, share knowledge, and promote sustainable
practices. By hosting community events, farmer’s markets, and collaborative workshops, RESTOFARM will
become a hub for food innovation, education, and community building.
JOHN PAUL COLLEGE
ARCHITECTURE DEPARTMENT
RESTOFARM:
THE FARM-TO-TABLE DINING EXPERIENCE
ARCHITECTURAL DESIGN 3
LOCATION: WILLANDAISE FARM RESORT, MABUHAY, ROXAS, ORIENTAL MIDORO
SPACE REQUIREMENTS:
2. Design Requirements and Spaces
To support the RESTOFARM’s concept and accommodate 100–300 guests, the restaurant will incorporate specific functional and
experiential spaces. Below are the key areas, along with proposed sizes and design considerations.
1. Main Dining Area
Purpose: Accommodates guests in an open, welcoming environment with views of the surrounding farm. The design will integrate
natural materials and farm-inspired decor to enhance the connection with nature. Capacity: 200–250 seats in flexible configurations
for varying group sizes.
Proposed Area: 300–400 square meters. Design Features: Glass walls or large windows to maximize farm views, warm lighting, and a
mix of indoor and outdoor seating options. The outdoor seating area will provide a closer connection to the farm, creating a more
immersive experience.
2. Private Dining Rooms
Purpose: Dedicated spaces for small groups, families, or special events, providing a more intimate and exclusive dining experience.
Capacity: 10–20 people per room, with 2–4 rooms available.
Proposed Area: 50–80 square meters total (approximately 15–20 square meters per room). Design Features: Soundproofing for
privacy, customizable decor, and flexible seating arrangements. Private rooms can also feature farm views or outdoor access.
3. Demonstration Kitchen & Culinary Workshop Area
Purpose: A space where guests can engage in cooking classes, food demonstrations, and interactive experiences. This area will
highlight the farm-to-table process, allowing guests to learn about sustainable cooking techniques. Capacity: 20–30 participants
Proposed Area: 40–50 square meters. Design Features: Open-plan kitchen with modern equipment, seating for observers, and
teaching stations for hands-on learning. This space should be visible or accessible from the main dining area to encourage guest
participation.
4. Outdoor Dining Terrace
Purpose: An outdoor extension of the main dining area, offering guests an al fresco dining experience surrounded by the farm and
garden. Capacity: 50–70 seats
Proposed Area: 100–150 square meters. Design Features: Pergolas or shaded seating, ambient lighting, and proximity to farm plots or
garden areas. The terrace provides guests with direct access to the farm environment, enhancing their connection to the food.
5.. Kitchen and Food Preparation Area
Purpose: The main kitchen where chefs prepare meals using farm-fresh ingredients. The kitchen should be highly functional,
meeting commercial kitchen standards, and should support the restaurant’s farm-to-table operations.Proposed Area: 80–100 square
meters
Design Features: Organized for efficient workflow, including stations for food prep, cooking, plating, and storage. The kitchen should
have easy access to the demonstration kitchen and dining area for streamlined service.
6. . Storage and Pantry
Purpose: A dedicated area for storing fresh produce, dry goods, and supplies to support daily operations.
Proposed Area: 30–40 square meters. Design Features: Temperature-controlled storage for perishables, organized shelving, and easy
access to the kitchen.
7. . Entry Lobby and Reception
Purpose: A welcoming entry point where guests check in and wait to be seated. The reception area will also provide information
about RESTOFARM’s mission and farm-to-table concept.
Proposed Area: 20–30 square meters. Design Features: Comfortable seating, farm-inspired decor, and informational displays about
the farm-to-table experience and sustainability initiatives.
8. . Restrooms
Purpose: Restrooms designed to accommodate the restaurant's capacity, with eco-friendly fixtures to align with RESTOFARM’s
sustainability values.
Proposed Area: 20–25 square meters. Design Features: Low-flow fixtures, natural lighting, and materials that reflect the farm’s
aesthetic.
9. . Outdoor Garden and Event Space
Purpose: A versatile outdoor area for events, seasonal gatherings, or farm festivals. This space will allow for larger group activities that
connect guests to the farm’s produce and seasonal cycles.
Proposed Area: 100–150 square meters. Design Features: Flexible layout for seating or standing events, integration with the farm
environment, and optional tenting or shade structures.
JOHN PAUL COLLEGE
ARCHITECTURE DEPARTMENT
RESTOFARM:
THE FARM-TO-TABLE DINING EXPERIENCE
ARCHITECTURAL DESIGN 3
LOCATION: WILLANDAISE FARM RESORT, MABUHAY, ROXAS, ORIENTAL MIDORO
DELIVERABLES
1. Research: Conduct extensive studies on farm-to-table dining concepts, sustainable restaurant operations,
culinary tourism, and case studies to ensure innovative and compliant practices.
2. Concept Board:
Concept: A vision of farm-to-table dining that merges sustainability, culinary artistry, and education.
Considerations: Focus on seasonal produce availability, guest engagement, environmental
sustainability, and cultural connections.
Detailed Site Analysis: Analysis of terrain, ecosystems, sunlight exposure, and farm integration to
optimize the dining and learning experience.
3. Master Development Plan: Illustrate the layout and integration of the restaurant, workshops,
demonstration areas, and connections to surrounding farm components.
4. Floor Plans: Detailed layouts for the restaurant, dining areas, workshop spaces, and demonstration
kitchens.
5. Elevation and Section of Buildings: Comprehensive views of the restaurant’s exterior and cross-sections,
showcasing spatial design and sustainable construction elements.
6. Site Elevation: Visual representation of the restaurant’s relationship to pathways, landscaped areas, and
farm elements.
7. Perspectives: Rendered views (aerial, exterior, and interior) capturing the ambiance, functionality, and
aesthetic appeal of the RESTOFARM dining experience.
8. Scale Model: A model showcasing the RESTOFARM layout, highlighting connectivity between dining
spaces, demonstration areas, and the surrounding farm environment.
Prepared by:
PTR. | AR. FRANCIS NEIL B. QUIJANO
Instructor
JOHN PAUL COLLEGE
ARCHITECTURE DEPARTMENT
