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troubleshooting, ensuring ongoing operational excellence while prioritizing safety and energy efficiency in every
aspect of the electrical design.

Registered Master Plumber - A registered master plumber is essential to this project as he supervises the design,
installation, and maintenance of the plumbing systems, which are essential to the establishment's operation and
safety. They oversee developing plumbing designs that comply with all applicable local and national plumbing laws
and standards, ensuring the efficient and safe flow of water throughout the facility. The master plumber collaborates
with other experts to combine plumbing systems with environmental sustainability standards and safety measures
such as fire suppression systems. Their work extends throughout the project's lifespan to continuous maintenance
and troubleshooting, ensuring that the plumbing systems constantly run properly and safely, keeping the highest
quality, cleanliness, and safety requirements.

Local Fire Department- They work closely with project planners and contractors to review, approve, and
periodically inspect fire alarm and suppression systems to guarantee they meet all local and national fire safety
codes and regulations. In the event of an emergency or fire-related incident, the local fire department provides
immediate response and assistance, safeguarding both the facility and its patrons. Their oversight and expertise
are fundamental in maintaining a secure environment within the food establishment, reducing fire-related risks,
and implementing effective emergency response protocols, ultimately enhancing the safety and well-being of all
occupants.

Tourism and Hospitality Consultants - These consultants play an important role in providing expert advice and
insights into the tourism and hospitality industry, ensuring that the project aligns with industry standards and best
practices. Their expertise can contribute to the strategic development of the tourism center by devising effective
plans to attract tourists, enhance visitor experiences, and sustain long-term interest. By leveraging their knowledge,
the project can optimize its offerings to meet the expectations of diverse travelers, ultimately fostering the growth
and success of the gastronomy and culinary arts initiative in Zambales through thoughtful and informed tourism
and hospitality strategies.

Technology and Digital Solutions Providers - They play an important role in modernizing and streamlining
various aspects. Their responsibility encompasses the integration of cutting-edge technology to facilitate online
reservations, enhance digital marketing efforts, and create interactive experiences for visitors. This involves
implementing user-friendly systems that not only streamline the booking process but also contribute to the efficient
management and operation of the entire tourism center. By leveraging technology in this manner, these providers
contribute to a seamless and tech-savvy experience for both tourists and the operational team, ultimately
enhancing the overall effectiveness and appeal of the gastronomy and culinary arts initiative in Zambales.

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Chapter 5

Architectural Design Development and Programming

5.1 Architectural Design Development

5.1.1. Site Planning and Site Programming

Site Zoning

Site Location: 8XHG+529, Zambales Regional Hwy 5, Iba, Zambales

Total lot area: 11,700 m²

Occupancy of Building Structure

General Use Allowable Maximum Total Gross Floor Area (TGFA)* by

Classification of Type/Location of Lot
use/Character of
Occupancy of
Building Principal Zoning Type of Corner Lot
/Structure Classification Building/Structure

Group E-Business and Mercantile

(Commercial)

Division E-2 1. Wholesale and C-2 (Commercial Commercial 2 Note: Building

retail stores Two or Medium (Com-2) Height Limit (BHL)
Commercial) – a multiplied by the
2. Shopping municipal or city Allowable Maximum
centers, malls and level of commercial Building Footprint
supermarkets use or occupancy, (AMBF) expressed
characterized as a percentage
3. Wet and dry mainly as a (%) of the Total Lot
markets medium-rise Area or TLA (with
building/structure or without firewall).
4. Restaurants, for Figure subject to
drinking and dining medium to high reduction to comply
establishments with Intensity with the floor area
less than one commercial/ component of the
hundred (100) trade, service and Allowable Maximum
occupancies. business activities, Volume of Building
e.g., three to five (3 (AMVB). Refer to
5. Day/night clubs, to 5) story shopping Table VII.1. to
bars, cocktails, centers, medium to arrive at the
large office or mixed percentage (%) of
use/occupancy TLA.
buildings/structures
and
the like

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Table 5.1 Occupancy of Building Structure – National Building Code of the Philippines

Building/Structu % of Total Lot Area (TLA)

re Use or
Occupancy (or Duly- Maximum Maximum Minimum USA TOSL d (ISA +
Land Use) Approved Allowable PSO Allowable ISA USA)
Zoning

Commercial Commercial 2 75% 20% 5% 25%

Maximum Allowable Percentage of Occupancy Computation:

𝐏𝐒𝐎 = 𝑇𝐿𝐴 𝑥 75%

𝐏𝐒𝐎 = 11,700 m² x 75% = 8,775 m²

Maximum Allowable Impervious Surface Area (ISA):

𝐈𝐒𝐀 = 𝑇𝐿𝐴 𝑥 20%

𝐈𝐒𝐀 = 11,700 m² x 20% = 2,340 m²

Maximum Allowable Unpaved Surface Area (USA):

𝐔𝐒𝐀 = 𝑇𝐿𝐴 𝑥 5%

𝐔𝐒𝐀 = 11,700 m² x 5% = 585 m²

Total Open Space within Lot (TOSL):

𝐓𝐎𝐒𝐋 = 𝐼𝑆𝐴 + 𝑈𝑆𝐴

𝐓𝐎𝐒𝐋 = 2,340 m² + 585 m² = 2,925 m²

Allowable Maximum Building Footprint (AMBF):

𝐀𝐌𝐁𝐅 = 𝑇𝐿𝐴 − 𝑇𝑂𝑆𝐿

𝐀𝐌𝐁𝐅 = 11,700 m² − 2,925 m² = 8,775 m²

Gross Floor Area (GFA):

𝐆𝐅𝐀 = 𝑇𝐿𝐴 𝑥 𝐹𝐿𝐴𝑅

𝐆𝐅𝐀 = 11,700 m² x 9 = 105,300 m²

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Setbacks

Road Right-of-Way (RROW) Front Side Rear

10.00m – 19.00m 5.00m 2.00m 2.00m

Minimum Required Off-Street (Off-RROW) cum On-Site Parking Slot, Parking Area and Loading/Unloading
Space Requirements by Allowed Use or Occupancy

Specific Uses of Occupancy Reference Uses or Character of Minimum Required Parking Slot,
Occupancies or Type of Parking Area, and Loading Space
Buildings/Structures Requirements

GROUP E

Division E-2 Neighborhood Shopping One (1) car slot for every 100.00 sq.
Center/Supermarket (C-1) meters of shopping floor area

Parking Slot Computation:

𝑀𝑖𝑛. 𝑃𝑎𝑟𝑘𝑖𝑛𝑔 𝑆𝑙𝑜𝑡 𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑚𝑒𝑛𝑡 = (11,700 m² / 100 m²) = 117

5.1.2 User Analysis

Tourists

Tourists are the primary consumers of the gastronomy tourism experience. Their interest in unique culinary
experiences drives the success of the project. Satisfied tourists become ambassadors, sharing their positive
experiences, and attracting more visitors to Zambales.

Local Residents

Residents are the heart of the community, and their support is important for the project's success. Engaging
residents ensures that the project aligns with local values, contributes to community pride, and creates economic
opportunities for locals.

Businesses and Vendors

Local businesses and vendors play a vital role in providing diverse culinary offerings. Their participation enhances
the project's authenticity, contributes to the local economy, and creates a collaborative environment that benefits
both established businesses and budding entrepreneurs.

Local Artisans and Producers

Local artisans may offer a diverse range of handmade and artisanal food items such as specialty chocolates,
preserves, baked goods, condiments, or traditional delicacies.

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Local Farmers and Producers Looking to Connect with a Broader Audience

Local farmers contribute fresh and locally sourced ingredients, including fruits, vegetables, herbs, and other
agricultural products. By participating in the gastronomic center, local farmers and producers establish a direct
connection with consumers. This not only promotes the farm-to-table concept but also supports the local economy.
Visitors benefit from access to high-quality, fresh produce while learning about the region's agricultural practices.

5.1.3 Organizational Chart

Restaurant

Iconic Culinary Tower

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Admin Office

Security Office

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Artisanal Food Market

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5.1.4. Building Space Program

Iconic Culinary Tower

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Restaurant

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Artisanal Food Market

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Admin Office

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5.1.5 Bubble Diagram

In the context of the "Developing a Tourism Center for Fostering Gastronomy and Culinary Arts in Zambales thru
Urban Regeneration" project, a bubble diagram holds significant importance. It serves as an initial spatial planning
tool, allowing designers and stakeholders to visualize and organize different functional zones within the proposed
site. The diagram helps establish the relationships and connections between spaces, considering factors like
customer flow, accessibility, and thematic coherence. By outlining the placement of key components such as dining
areas, kitchen facilities, entertainment zones, and green spaces, the bubble diagram lays the foundation for an
efficient and harmonious design. It aids in identifying potential challenges and opportunities in the spatial
arrangement, guiding the subsequent phases of the project with a clear understanding of how each element
contributes to the overall gastronomic and tourism experience.

Culinary Center

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a.) Restaurants

Multiple dining establishments offering a variety of cuisines, showcasing the richness of Zambales' culinary
heritage and providing visitors with diverse dining experiences.

b.) Admin Office

Centralized administrative space to manage the operations of the culinary center, including coordination, planning,
and overseeing various activities within the facility.

c,) Security Room

A dedicated space equipped with surveillance and access control systems to ensure the safety and security of the
culinary center, its visitors, and staff.

d. ) Farm to Table Garden

A sustainable garden area where fresh produce is cultivated and used directly in the culinary center's restaurants,
promoting farm-to-table practices and supporting local agriculture.

e.) Iconic Culinary Tower

A landmark structure within the culinary center, possibly housing culinary schools, event spaces, or unique dining
experiences, contributing to the center's architectural and cultural significance.

f.) Waste Management Room

A designated space for waste disposal and recycling, demonstrating a commitment to environmental sustainability
and responsible waste management practices.

g.) Artisanal Food Market

A marketplace featuring local artisans and producers, offering a diverse range of high-quality, handcrafted food
products for visitors to purchase and enjoy.

h.) Parking Area

Adequate parking facilities to accommodate visitors and ensure convenient access to the culinary center,
supporting the overall accessibility and functionality of the space.

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Restaurant

Iconic Culinary Tower

Artisanal Food Market

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Admin Office

Security Room

5.1.6 Matrix Diagram

Matrix Diagram aids in visually depicting and analyzing intricate relationships between various project components.
Much like its application in general project management, the matrix diagram in this context offers a clear and
structured representation of the connections between different data sets, allowing for an in-depth understanding
of the multifaceted aspects involved in the culinary center's development. This visual aid empowers project
planners and stakeholders to grasp complex information quickly, facilitating effective decision-making for the
successful realization of the culinary hub in Zambales.

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Restaurant

Iconic Culinary Tower

Artisanal Food Market

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Admin Office

Security Office

5.2 Design Constraints

Potential constraints in building and developing a Tourism Center for Fostering Gastronomy and Culinary Arts
through Urban Regeneration include construction costs, project size, environmental impact, and adherence to local
zoning regulations. Availability of space and access to funding are also significant factors to consider. These
aspects can pose challenges that need careful consideration during the planning and execution of the project.

Construction Costs

Renovating or repurposing an existing structure, such as the Old Market, involves significant costs for construction
and renovation. This project needs to explore cost-effective construction methods and materials without
compromising the quality and safety of the project. Develop a realistic budget and seek funding from various
sources, including public-private partnerships and grants.

Project Size and Adaptive Reuse

The existing structure of the Old Market may have limitations in terms of size, layout, and functionality, posing
challenges in adapting it to the requirements of a modern culinary center. This project needs to explore ways to
optimize space, redesign layouts for efficiency, and integrate modern amenities while preserving the historical or
cultural aspects of the Old Market.

Environmental Impact

The redevelopment may have environmental consequences, including issues related to waste, energy
consumption, and potential disruption to local ecosystems. This project needs to conduct a thorough environmental
impact assessment to identify potential risks. Implement sustainable practices such as incorporating energy-
efficient technologies, waste reduction measures, and green building materials. Consider landscaping and green
spaces to enhance the overall environmental sustainability of the project.

5.2. Design Features

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5.2.1. Architectural Character: Contemporary Tropical design

This style combines modern elements with traditional tropical features, creating a visually appealing and climate-
responsive environment. The architecture can incorporate open spaces, natural ventilation, and the use of
indigenous materials to reflect the local culture. This design character aims to provide a welcoming and sustainable
setting for diverse culinary experiences, aligning with the project's goal of fostering gastronomy and urban
regeneration in Zambales. The design, blending modern aesthetics with traditional tropical elements, reflects the
rich cultural heritage of Zambales. Open spaces and natural ventilation not only create a visually appealing
environment but also contribute to a sustainable and climate-responsive setting. This architectural choice ensures
that the project provides an inviting space for diverse culinary experiences, enhancing the overall gastronomic and
cultural atmosphere in Zambales through urban regeneration.

5.2.2 Innovations

Self-Ordering Kiosks

Implementing digital ordering kiosks in the development of a Tourism Center for Fostering Gastronomy and
Culinary Arts in Zambales through Urban Regeneration is a strategic and modern approach to enhance the overall
dining experience. These kiosks, equipped with user-friendly interfaces, allow patrons to independently browse the
menu, place orders, and customize their selections. By streamlining the ordering process, digital kiosks contribute
to operational efficiency, reducing wait times and enhancing customer satisfaction. This innovative technology not
only aligns with the contemporary expectations of tech-savvy consumers but also supports the project's goals by
integrating digital solutions to promote a seamless and efficient gastronomic experience. Additionally, digital
ordering kiosks can facilitate data collection on customer preferences and order patterns, providing valuable
insights for menu optimization and enhancing the center's ability to cater to diverse tastes. The incorporation of
digital ordering kiosks reflects a commitment to modernization, convenience, and a technologically advanced
culinary environment in Zambales.

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Figure 5.2.1 Self-Ordering Kiosks

As of 2020, the implementation of self-service ordering kiosks has become a widespread trend across all U.S.
McDonald's locations. This strategic move aligns with broader industry shifts towards enhanced customer
convenience and operational efficiency. Notably, various restaurant chains, spanning fast-casual establishments
like Panera to casual-dining brands such as Chili's, have already embraced and integrated self-service kiosks into
their service models. This adoption reflects a broader evolution in the dining experience, leveraging technology to
streamline ordering processes and provide patrons with more control over their interactions within the dining
environment. The prevalence of self-service kiosks underscores an industry-wide commitment to leveraging
technological innovations to enhance customer service and adapt to changing consumer preferences.

Figure 5.2.2 Mcdonald's Self-Ordering Kiosks

Augmented Reality (AR) Menu Exploration

The Augmented Reality (AR) Menu Exploration in the culinary center transforms the traditional dining experience
by leveraging cutting-edge technology. Through smartphones or AR glasses, diners can engage with a dynamic
and interactive menu. As patrons peruse the menu, AR overlays digitally project lifelike images of each dish onto
their physical surroundings. This immersive experience enables customers to visually inspect the presentation and
details of a meal before ordering. AR also enhances the exploration process by providing additional information
such as ingredients, nutritional facts, and even chef recommendations. This innovation not only captivates diners
but also empowers them to make informed and visually appealing choices, contributing to a more enjoyable and
personalized culinary journey.

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Figure 5.2.3 Augmented Reality (AR) Menu

Denny's restaurant is considering implementing an Augmented Reality (AR) Food Menu. By using AR technology,
they can offer your customers a unique and interactive experience that engages their senses and enhances their
overall dining experience. With Denny's AR food menu as a successful example, augmented reality menus are
making waves in the food industry. By providing their customers with a digital menu that they can easily access on
their mobile devices, they can reduce the wait time for food orders and improve customer satisfaction. They
specialize in delivering innovative solutions that help restaurants elevate their branding, increase customer
engagement, and boost sales.

Figure 5.2.4 Denny’s Augmented Reality (AR) Menu

Interactive Restaurant Digital Display

Figure 5.2.5 Digital Menu Display

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The Interactive Restaurant Digital Display in this project brings a modern twist to dining. With screens placed
around, customers can explore the menu, learn about the dishes, and even connect with chefs. It is not just for
ordering; it adds a fun and educational touch, sharing stories about ingredients and cultural influences. This
technology not only makes ordering easy but also adds a cool factor to the dining experience, making it interactive
and engaging for everyone.

Digital table/reservation manager

The Digital Table/Reservation Manager is a technological solution implemented in the culinary center to streamline
and enhance the dining experience. Through a user-friendly application or interface, customers can conveniently
browse available tables, view the layout of the dining area, and make real-time reservations. This digital system
allows patrons to select their preferred seating, customize reservation details, and receive instant confirmation.
Additionally, the manager optimizes table turnover, helping staff efficiently allocate resources and minimize waiting
times. With features like automated reminders and notifications, both customers and restaurant staff benefit from
a smoother, more organized reservation process, contributing to an improved overall dining experience.

Figure 5.2.6 Digital table/reservation

5.2.3 Highlights

High Ceiling

Figure [Link] Essential Goodness, for the Pilgrims in Makati, Philippines

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The lofty ceilings contribute to the aesthetic appeal of the space, allowing for unique design features such as large
windows and artistic installations. This architectural choice also supports essential aspects of a gastronomy center,
including efficient ventilation and airflow, reduced noise levels, and flexibility for hosting diverse events. The high
ceilings additionally offer an opportunity for vertical showcases, emphasizing the dynamic and visually interesting
elements of the interior. Moreover, they play a role in temperature regulation, ensuring a comfortable environment
throughout different seasons. Altogether, the incorporation of high ceilings in the PAMANGAN project is a strategic
design element that enhances the overall culinary experience for visitors while providing practical benefits for the
various activities within the center.

Farm to Table Garden

Figure [Link] Chicago Garden

The "Farm to Table" garden integrated between the spaces of this project serves as a sustainable and educational
element, aligning with the culinary and gastronomic focus. This garden concept involves cultivating fresh produce,
herbs, and ingredients directly on-site, promoting a direct and transparent supply chain from the farm to the dining
table. The garden becomes a living, dynamic part of the culinary experience, allowing chefs to harvest seasonal
ingredients and showcase the importance of locally sourced, organic produce. Visitors can engage in farm tours,
workshops, and even participate in the cultivation process, fostering a deeper connection to the food they consume.
This concept not only contributes to the project's sustainability goals but also enhances the overall dining
experience by integrating nature and agriculture into the urban culinary space.

Walkway Canopy

The inclusion of a walkway canopy stands out as a prominent highlight in the project of Developing a Tourism
Center for Fostering Gastronomy and Culinary Arts in Zambales through Urban Regeneration. This architectural
feature serves both practical and aesthetic purposes, offering shelter to pedestrians while creating a visually
striking element within the urban landscape. The walkway canopy is designed to seamlessly integrate with the
overall aesthetics of the project, providing a covered pathway for visitors to navigate comfortably. Its thoughtful
design not only protects against the elements but also contributes to the overall allure of the Tourism Center. The
canopy's design may incorporate elements inspired by local culture or culinary motifs, adding a touch of uniqueness
to the space. This feature not only enhances the functionality of the walkway but also becomes a symbol of the
project's commitment to blending functionality with creative design in the pursuit of an enriching gastronomic and
cultural experience for visitors.

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Figure [Link] Brigg Garden Centre-Covered Walkway

5.2.4. Material Concept

Skyglass

The incorporation of skylights in the roof design stands as a distinctive architectural element. The introduction of
skylights serves a dual purpose, seamlessly blending aesthetic appeal with practical functionality. These
strategically placed overhead openings not only infuse the interior spaces with natural daylight but also create a
visual connection with the sky above, fostering an inviting and vibrant atmosphere. The skylights contribute to
energy efficiency by reducing the reliance on artificial lighting during daylight hours, thus aligning with
sustainable design principles. This architectural feature enhances the overall ambiance of the Tourism Center,
creating a welcoming environment that complements the culinary experiences and cultural immersion the center
aims to offer to its visitors.

Figure [Link] Skylights completely change the aesthetics of any interior.

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Bamboo

Figure [Link] Bamboo Material

In the visionary redevelopment project titled "Developing a Tourism Center for Fostering Gastronomy and Culinary
Arts in Zambales thru Urban Regeneration," the incorporation of bamboo as a prominent building material carries
multifaceted advantages. Firstly, bamboo's sustainability aligns with the project's eco-friendly objectives, as it is a
rapidly renewable resource with minimal environmental impact. This material's local availability in Zambales not
only supports regional economies but also adds a cultural touch to the culinary center. Beyond its aesthetic appeal,
bamboo's versatility allows for creative design possibilities, contributing to a unique and inviting atmosphere for
visitors. Emphasizing its lightweight construction, bamboo ensures structural integrity while resonating with the
project's commitment to earthquake-prone region. Bamboo's low carbon footprint, fast growth cycle, and thermal
properties align with sustainable design principles, fostering a space that combines environmental responsibility
with educational elements for visitors.

Figure [Link] Restaurant at Greenville

The restaurant owner's dream of an outdoor Japanese Noodle restaurant sparked a unique challenge: creating a
temporary, easily assembled, and disassembled structure. To meet this vision, bamboo emerged as the central
material for both the building's structure and its skin. This choice not only aligns with the restaurant's Japanese
theme but also ensures a lightweight and flexible construction process. Bamboo's versatility allows for easy
assembly and disassembly while providing a natural and inviting aesthetic. The decision to use bamboo cleverly
addresses the owner's concerns, offering a practical yet culturally resonant solution for realizing their dream of an
outdoor culinary experience.

Laminate Flooring

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Figure [Link] Laminated Floor

Maintaining the cleanliness of the flooring is crucial to prevent scratches caused by sand particles and dust. While
it is easy to clean, it is essential to keep the flooring dry to avoid issues like swelling or rupturing of the planks due
to moisture. This is not only a matter of aesthetics but also safety, as damp flooring can lead to accidents and
potential health hazards from infections. To address this concern, opting for laminated flooring with water-resistant
coatings proves advantageous. This choice not only keeps the floor dry but also minimizes damage to the planks
significantly, ensuring a safer and more durable surface. Laminated flooring stands out for being cost-effective and
easy to install with basic skills. This affordability and simplicity make laminate flooring an appealing choice,
combining practicality with convenience for a variety of spaces

5.3. Initial Design Translation

5.3.1 Design Philosophy

"It is difficult to design a space that will not attract people. What is remarkable is how often this has been
accomplished."

- William H. Whyte

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5.3.2 Design Concept

Innovative Culinary Hub

The design concept of the

project revolves around the
idea of an innovative culinary
hub, drawing inspiration from
the efficiency and
functionality of a gas range
stove. The goal is to establish
a dynamic and central space
that becomes the focal point
for a wide range of
gastronomic experiences.
Embracing modern
aesthetics, the design
prioritizes efficient spatial
organization and integrates cutting-edge technology to elevate the overall culinary journey within the hub. The
concept envisions a space that not only reflects the contemporary aspects of culinary arts but also fosters a
collaborative and engaging environment for chefs, visitors, and the local community.

5.3.3 Concept Morphology

Form Concept

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Gas Range

The gas range serves as the design concept for the PAMANGAN project in Zambales due to its multifaceted
relevance to the culinary and gastronomic theme. Mirroring the versatility of a gas range that allows chefs to
seamlessly switch between different cooking techniques, the project envisions a vibrant intersection where diverse
culinary elements converge. The gas range, as a central point in kitchen design, symbolizes unity in diversity,
reflecting the project's goal of creating a culinary hub where various flavors, techniques, and cultural influences
come together harmoniously. Just as a gas range efficiently fuels cooking activities, the project aims to fuel a
dynamic and interconnected tapestry of gastronomic experiences for both locals and tourists. The design concept
embraces the efficiency, flexibility, and unity associated with a gas range, translating these qualities into the
architectural and functional aspects of the PAMANGAN project.

5.3.3 Design Considerations

Spatial Efficiency and Flow - Consider optimizing the layout to ensure smooth flow and
easy navigation for visitors within the center. Efficient spatial planning can enhance the
overall experience and functionality of the space.

Local Aesthetic Integration -Infuse the design with elements inspired by Zambales'
cultural and culinary heritage. Incorporate local art, traditional materials, and design motifs
to create a sense of place and celebrate the rich cultural identity of the region.

Flexibility and Adaptability - Design spaces with flexibility in mind to accommodate

various events, culinary activities, and changing needs. Adaptable spaces can cater to
different functions and ensure the center remains dynamic over time.

Sustainable Culinary Practices - Prioritize sustainability in culinary operations by

incorporating eco-friendly kitchen practices, sourcing local and seasonal ingredients, and
implementing waste reduction strategies. Showcase a commitment to sustainable
gastronomy.

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Technology Integration - Integrate modern technologies to enhance the overall

experience. This could include digital menu boards, interactive displays, and other
technological innovations that align with the contemporary nature of the project.

Inclusive Dining Environments - Ensure that the design considers accessibility for all
visitors, including those with disabilities. Implement features like ramps, accessible seating,
and clear wayfinding to create an inclusive and welcoming culinary center for everyone.

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