Research Summary

The most prominent event that is shaping how businesses design commercial buildings is the COVID-19 pandemic. The effects of social distancing caused retail/restaurant spaces to reduce capacity to half or less depending on the size of the space. The likelihood of there being another pandemic of this magnitude during our lifetime seems slim based on historical evidence. Even so, this pandemic will be in our minds while designing the space. Tables may be spread further apart than normal, and booths may have more space between sections to allow for future separators. This will also provide a sense of privacy in a room that is widely open. An advanced HVAC system would be good to install since customers and employees will be sharing the same space for large amounts of time.

Tourist income is another aspect to take into account. We could have a high-end restaurant, but would the people who live in Traverse City in the off-season be able to afford it? If not, then the business might not do as well. The goal is to make it feel welcoming to people of all ages and backgrounds. If people are there on vacation, then they may want to spend more money on material items instead of food, unless the restaurant offers food options they can’t find in other places. There are many festivals held in Traverse City, which appeals to tourists. Certain festivals could be reflected throughout the restaurant to entice excitement among tourists. Something as simple as a “selfie wall” could increase the number of patrons that come through.

As we discussed in class, we don’t want to incorporate design elements that may be offensive. Through research we discovered that the closest Native tribe is the Grand Traverse Band of Ottawa and Chippewa Indians. They are about 23 miles North of Traverse City, but we believe it is important to make sure we are not using symbols and schemes that are offensive to this group of people. If we were to include anything related to this tribe it would be done in a way that appreciates the culture, not appropriates it.

Weather is another aspect we have to think about when designing the restaurant. Since Michigan experiences both hot and cold weather we’ll have to make sure there is proper circulation of AC and heat throughout. Since the space is larger than most restaurants, we’ve been to it could be worth thinking about a rooftop section. This would only function well in the summer and spring, however, possibly fall if it’s not too cold or rainy. COVID has kept people inside for so long that now people are itching to get outside. Many are still apprehensive about indoor seating, so if we could provide a space to enjoy outdoors that could be beneficial.

It’s also important to note the political aspects of what’s going on in society. The emergence of new gender pronouns has put public restrooms in an interesting position. The traditional male and female bathrooms are somewhat discriminatory to those who identify as they/them or something similar. Having a third option for those that don’t identify with the dominant genders could attract more business for the restaurant. It might also deter visitors that aren’t open minded, and it’s important to create an environment that is welcoming to all.