BUSINESS
ARCHITECTURE & DESIGN
A NEW NORMAL FOR RESTAURANT ARCHITECTURE
In countless countries around the world, restaurateurs are taking the first steps toward reopening their restaurants. Interior architect Delphine Gebran explores the impact of Covid-19 on restaurant design and what we can expect to see when we go back to our favorite establishments. While many restaurant owners are rushing to adapt to the new normal by respecting heightened standard health safety measures and adopting simple, cost-efficient modifications to their existing interiors, future dining experiences may look quite different to how they were before.
Redefining the boundaries between the interior and the exterior One thing we know for sure is that the coronavirus spreads quickly from one person to the next. Nature, fresh air and the outdoors are the industry’s salvation, and creating outdoor spaces or extending the seating section to include the outdoor areas to reduce transmission is the next design frontier. In some cities, municipalities have granted permission for restaurants to accommodate diners on the sidewalk.
Takeaway and creating a quicker dining experience Throughout the pandemic, many restaurants have relied on online
36
HOSPITALITY NEWS ME | APR - MAY 2021
orders and takeaways to sustain their operations. With grab-and-go becoming more common, we designers need to incorporate a takeaway pick-up station into the overall restaurant design. This extends beyond fast-food establishments, as some well-known Michelin restaurants have even developed delivery/takeaway menus. We have to create a well-studied set-up and route from the moment the client arrives and waits up until the time they leave. Even if it is just for a few minutes, we have to create a whole new world for diners to escape in, an experience that will accompany them home and add to the enjoyment of their meal.
new meaning. The continuation of this trend will depend on the nature of the restaurant and the behavior of its clientele vis-à-vis social distancing. While open kitchens may be cause for concern in terms of contamination, some customers will undoubtedly find comfort in being able to see superior hygiene standards in place, especially in quick-service restaurants. Thus, for the moment, open kitchen design remains relevant in restaurant interior concepts, albeit with a glass partition. Just imagine watching a cooking movie in 2D without the luxury of smelling those mouthwatering aromas.
Open kitchens: the end of a trend or greater visibility?
Before we start working on a project, we have to study the market in order to define our clientele. When a restaurant offers Chinese, Peruvian or Indian food, the design should make sense locally to fit the landscape. We therefore need to
The concept of open kitchens, which create a connection between diners and the space where their dishes are prepared, might now take on a whole
Staycations: foreign interiors for locals
