DINING DURING THE CORONAVIRUS ERA AND BEYOND
Restaurants can’t be built twice. and they need to have a high density of patrons in them to be profitable. It boils down to dollars, yet the experience must still be encouraging. If the corona pandemic continues, yet allows for indoor dining, there will be a range of architectural and operational solutions for viability. Summer outside dining has been great and its clearly made our streets more enjoyable and allowed many restaurants to prevail. Hopefully these restaurants can adapt enough to survive as winter sets.
This concept ‘proposal’ primarily addresses an operator who is seeking to build a new restaurant or is looking to substantially renovate to be safe and enjoyable today, but that would allow a seamless transition to normal dining when the pandemic lifts. The intent is to provide a win-win solution for both the current and future situations, without sacrificing the trifecta of professional service, excellent food, and attractive dining space.
DENSITY AND DESIRE:
Restaurants need to be crowded to make money. Since menu prices can’t be magically increased, floor-area maximum – “Farmax” – needs to be maximized as space is costly and tables need to be turned over. The core of this concept is centered around booths – they have the highest seating density of all types compared to tables and chairs and have the most efficient footprint. This has been proven Historically time and again, showcased by classical French Brasseries and American Diners, and so we are showing this booth strategy being deployed in various arrangements with dividers between them that can be clear or solid and easily removed later. Six-foot social distancing is achieved with the dividers between booths. People love to dine in booths and here with different shapes, sizes, and demising types; all accommodations can be handled. This boothing strategy not only sets up group micro areas but should instill a sense of confidence. We have shown a private dining room as well since it is assumed the rules will allow for parties of up to ten people. These room are often very profitable. For outside dining, we are showing the trade-out of parking for people with parklets to the greatest extent possible when the weather permits. We see this as economically driven but also bringing as much life to the street as possible.
THE BAR:
We love bars, but not here and now. Since bars are by nature socially non-distanced and very expensive to build, we have opted to re-create the cocktail cart. The bar essentially comes to the table just like the food but its quickly made or poured… it's part of the action.
THE ENTRY, EXIT, AND AISLES:
The entry should have ample space, so people can maintain some distance when they enter, but mainly the design calls for a 1-way traffic flow. People enter at one door and exit at another at the other side of the façade to decrease people passing each other closely at doorways. Within the restaurant, we have made the aisles wider to keep the open side of the booths farther apart that normal, but it’s not that much different. Most busy aisles are 4ft and here we have 6ft.
TAKE OUT:
Enhance the the ability to do take-out so there is a pick-up counter with proper holding space for this near the front. The restaurant becomes a hybrid of full service and fast casual.
AIRFLOW:
If indoor dining is to resume, the HVAC systems need to resemble the proven systems on passenger jets. The filtered air comes in from above and is taken away below in a down-draft direction. Its then filtered and processed through a multistage HEPA system and finally returned with some fresh air mixed in. We see the booths are their own social microclimates, and this can be done and enhanced on a booth-by-booth basis with remote temperature controls.
KITCHEN:
Here we have the glassed-in exhibition kitchen, which has already been trending to the fully open kitchen. Commercial kitchens are already zoned apart, but we’re pushing the concept that would strategically provide a safer working environment for the cooking staff. Rather than a linear ‘hot line’ where cooks are next to each other, a ‘hot island’ allows for the cooks to work together while maintaining 6ft apart. Other stations such as prep and dessert are far enough away for their own safety. Ware-washing is close as possible to the kitchen entry to negate the need for staff to go through the kitchen. In terms of ventilation, the kitchen would be a negative-pressure environment without any air circulation – fresh outside air gets tempered and enters and then is completely exhausted through high velocity hoods.
We need to solve the design complexities to establish dining settings that are attractive and most of all instill confidence. We believe that restaurants are much more than just businesses, and that they have a role to play as ‘quasi’ public places and see them as essential to the urban fabric.
DINING DURING THE CORONAVIRUS ERA AND BEYOND
Restaurants can’t be built twice. and they need to have a high density of patrons in them to be profitable. It boils down to dollars, yet the experience must still be encouraging. If the corona pandemic continues, yet allows for indoor dining, there will be a range of architectural and operational solutions for viability. Summer outside dining has been great and its clearly made our streets more enjoyable and allowed many restaurants to prevail. Hopefully these restaurants can adapt enough to survive as winter sets.
This concept ‘proposal’ primarily addresses an operator who is seeking to build a new restaurant or is looking to substantially renovate to be safe and enjoyable today, but that would allow a seamless transition to normal dining when the pandemic lifts. The intent is to provide a win-win solution for both the current and future situations, without sacrificing the trifecta of professional service, excellent food, and attractive dining space.
DENSITY AND DESIRE:
Restaurants need to be crowded to make money. Since menu prices can’t be magically increased, floor-area maximum – “Farmax” – needs to be maximized as space is costly and tables need to be turned over. The core of this concept is centered around booths – they have the highest seating density of all types compared to tables and chairs and have the most efficient footprint. This has been proven Historically time and again, showcased by classical French Brasseries and American Diners, and so we are showing this booth strategy being deployed in various arrangements with dividers between them that can be clear or solid and easily removed later. Six-foot social distancing is achieved with the dividers between booths. People love to dine in booths and here with different shapes, sizes, and demising types; all accommodations can be handled. This boothing strategy not only sets up group micro areas but should instill a sense of confidence. We have shown a private dining room as well since it is assumed the rules will allow for parties of up to ten people. These room are often very profitable. For outside dining, we are showing the trade-out of parking for people with parklets to the greatest extent possible when the weather permits. We see this as economically driven but also bringing as much life to the street as possible.
THE BAR:
We love bars, but not here and now. Since bars are by nature socially non-distanced and very expensive to build, we have opted to re-create the cocktail cart. The bar essentially comes to the table just like the food but its quickly made or poured… it's part of the action.
THE ENTRY, EXIT, AND AISLES:
The entry should have ample space, so people can maintain some distance when they enter, but mainly the design calls for a 1-way traffic flow. People enter at one door and exit at another at the other side of the façade to decrease people passing each other closely at doorways. Within the restaurant, we have made the aisles wider to keep the open side of the booths farther apart that normal, but it’s not that much different. Most busy aisles are 4ft and here we have 6ft.
TAKE OUT:
Enhance the the ability to do take-out so there is a pick-up counter with proper holding space for this near the front. The restaurant becomes a hybrid of full service and fast casual.
AIRFLOW:
If indoor dining is to resume, the HVAC systems need to resemble the proven systems on passenger jets. The filtered air comes in from above and is taken away below in a down-draft direction. Its then filtered and processed through a multistage HEPA system and finally returned with some fresh air mixed in. We see the booths are their own social microclimates, and this can be done and enhanced on a booth-by-booth basis with remote temperature controls.
KITCHEN:
Here we have the glassed-in exhibition kitchen, which has already been trending to the fully open kitchen. Commercial kitchens are already zoned apart, but we’re pushing the concept that would strategically provide a safer working environment for the cooking staff. Rather than a linear ‘hot line’ where cooks are next to each other, a ‘hot island’ allows for the cooks to work together while maintaining 6ft apart. Other stations such as prep and dessert are far enough away for their own safety. Ware-washing is close as possible to the kitchen entry to negate the need for staff to go through the kitchen. In terms of ventilation, the kitchen would be a negative-pressure environment without any air circulation – fresh outside air gets tempered and enters and then is completely exhausted through high velocity hoods.
We need to solve the design complexities to establish dining settings that are attractive and most of all instill confidence. We believe that restaurants are much more than just businesses, and that they have a role to play as ‘quasi’ public places and see them as essential to the urban fabric.
DINING DURING THE CORONAVIRUS ERA AND BEYOND
Restaurants can’t be built twice. and they need to have a high density of patrons in them to be profitable. It boils down to dollars, yet the experience must still be encouraging. If the corona pandemic continues, yet allows for indoor dining, there will be a range of architectural and operational solutions for viability. Summer outside dining has been great and its clearly made our streets more enjoyable and allowed many restaurants to prevail. Hopefully these restaurants can adapt enough to survive as winter sets.
This concept ‘proposal’ primarily addresses an operator who is seeking to build a new restaurant or is looking to substantially renovate to be safe and enjoyable today, but that would allow a seamless transition to normal dining when the pandemic lifts. The intent is to provide a win-win solution for both the current and future situations, without sacrificing the trifecta of professional service, excellent food, and attractive dining space.
DENSITY AND DESIRE:
Restaurants need to be crowded to make money. Since menu prices can’t be magically increased, floor-area maximum – “Farmax” – needs to be maximized as space is costly and tables need to be turned over. The core of this concept is centered around booths – they have the highest seating density of all types compared to tables and chairs and have the most efficient footprint. This has been proven Historically time and again, showcased by classical French Brasseries and American Diners, and so we are showing this booth strategy being deployed in various arrangements with dividers between them that can be clear or solid and easily removed later. Six-foot social distancing is achieved with the dividers between booths. People love to dine in booths and here with different shapes, sizes, and demising types; all accommodations can be handled. This boothing strategy not only sets up group micro areas but should instill a sense of confidence. We have shown a private dining room as well since it is assumed the rules will allow for parties of up to ten people. These room are often very profitable. For outside dining, we are showing the trade-out of parking for people with parklets to the greatest extent possible when the weather permits. We see this as economically driven but also bringing as much life to the street as possible.
THE BAR:
We love bars, but not here and now. Since bars are by nature socially non-distanced and very expensive to build, we have opted to re-create the cocktail cart. The bar essentially comes to the table just like the food but its quickly made or poured… it's part of the action.
THE ENTRY, EXIT, AND AISLES:
The entry should have ample space, so people can maintain some distance when they enter, but mainly the design calls for a 1-way traffic flow. People enter at one door and exit at another at the other side of the façade to decrease people passing each other closely at doorways. Within the restaurant, we have made the aisles wider to keep the open side of the booths farther apart that normal, but it’s not that much different. Most busy aisles are 4ft and here we have 6ft.
TAKE OUT:
Enhance the the ability to do take-out so there is a pick-up counter with proper holding space for this near the front. The restaurant becomes a hybrid of full service and fast casual.
AIRFLOW:
If indoor dining is to resume, the HVAC systems need to resemble the proven systems on passenger jets. The filtered air comes in from above and is taken away below in a down-draft direction. Its then filtered and processed through a multistage HEPA system and finally returned with some fresh air mixed in. We see the booths are their own social microclimates, and this can be done and enhanced on a booth-by-booth basis with remote temperature controls.
KITCHEN:
Here we have the glassed-in exhibition kitchen, which has already been trending to the fully open kitchen. Commercial kitchens are already zoned apart, but we’re pushing the concept that would strategically provide a safer working environment for the cooking staff. Rather than a linear ‘hot line’ where cooks are next to each other, a ‘hot island’ allows for the cooks to work together while maintaining 6ft apart. Other stations such as prep and dessert are far enough away for their own safety. Ware-washing is close as possible to the kitchen entry to negate the need for staff to go through the kitchen. In terms of ventilation, the kitchen would be a negative-pressure environment without any air circulation – fresh outside air gets tempered and enters and then is completely exhausted through high velocity hoods.
We need to solve the design complexities to establish dining settings that are attractive and most of all instill confidence. We believe that restaurants are much more than just businesses, and that they have a role to play as ‘quasi’ public places and see them as essential to the urban fabric.
DINING DURING THE CORONAVIRUS ERA AND BEYOND
Restaurants can’t be built twice. and they need to have a high density of patrons in them to be profitable. It boils down to dollars, yet the experience must still be encouraging. If the corona pandemic continues, yet allows for indoor dining, there will be a range of architectural and operational solutions for viability. Summer outside dining has been great and its clearly made our streets more enjoyable and allowed many restaurants to prevail. Hopefully these restaurants can adapt enough to survive as winter sets.
This concept ‘proposal’ primarily addresses an operator who is seeking to build a new restaurant or is looking to substantially renovate to be safe and enjoyable today, but that would allow a seamless transition to normal dining when the pandemic lifts. The intent is to provide a win-win solution for both the current and future situations, without sacrificing the trifecta of professional service, excellent food, and attractive dining space.
DENSITY AND DESIRE:
Restaurants need to be crowded to make money. Since menu prices can’t be magically increased, floor-area maximum – “Farmax” – needs to be maximized as space is costly and tables need to be turned over. The core of this concept is centered around booths – they have the highest seating density of all types compared to tables and chairs and have the most efficient footprint. This has been proven Historically time and again, showcased by classical French Brasseries and American Diners, and so we are showing this booth strategy being deployed in various arrangements with dividers between them that can be clear or solid and easily removed later. Six-foot social distancing is achieved with the dividers between booths. People love to dine in booths and here with different shapes, sizes, and demising types; all accommodations can be handled. This boothing strategy not only sets up group micro areas but should instill a sense of confidence. We have shown a private dining room as well since it is assumed the rules will allow for parties of up to ten people. These room are often very profitable. For outside dining, we are showing the trade-out of parking for people with parklets to the greatest extent possible when the weather permits. We see this as economically driven but also bringing as much life to the street as possible.
THE BAR:
We love bars, but not here and now. Since bars are by nature socially non-distanced and very expensive to build, we have opted to re-create the cocktail cart. The bar essentially comes to the table just like the food but its quickly made or poured… it's part of the action.
THE ENTRY, EXIT, AND AISLES:
The entry should have ample space, so people can maintain some distance when they enter, but mainly the design calls for a 1-way traffic flow. People enter at one door and exit at another at the other side of the façade to decrease people passing each other closely at doorways. Within the restaurant, we have made the aisles wider to keep the open side of the booths farther apart that normal, but it’s not that much different. Most busy aisles are 4ft and here we have 6ft.
TAKE OUT:
Enhance the the ability to do take-out so there is a pick-up counter with proper holding space for this near the front. The restaurant becomes a hybrid of full service and fast casual.
AIRFLOW:
If indoor dining is to resume, the HVAC systems need to resemble the proven systems on passenger jets. The filtered air comes in from above and is taken away below in a down-draft direction. Its then filtered and processed through a multistage HEPA system and finally returned with some fresh air mixed in. We see the booths are their own social microclimates, and this can be done and enhanced on a booth-by-booth basis with remote temperature controls.
KITCHEN:
Here we have the glassed-in exhibition kitchen, which has already been trending to the fully open kitchen. Commercial kitchens are already zoned apart, but we’re pushing the concept that would strategically provide a safer working environment for the cooking staff. Rather than a linear ‘hot line’ where cooks are next to each other, a ‘hot island’ allows for the cooks to work together while maintaining 6ft apart. Other stations such as prep and dessert are far enough away for their own safety. Ware-washing is close as possible to the kitchen entry to negate the need for staff to go through the kitchen. In terms of ventilation, the kitchen would be a negative-pressure environment without any air circulation – fresh outside air gets tempered and enters and then is completely exhausted through high velocity hoods.
We need to solve the design complexities to establish dining settings that are attractive and most of all instill confidence. We believe that restaurants are much more than just businesses, and that they have a role to play as ‘quasi’ public places and see them as essential to the urban fabric.
DINING DURING THE CORONAVIRUS ERA AND BEYOND
Restaurants can’t be built twice. and they need to have a high density of patrons in them to be profitable. It boils down to dollars, yet the experience must still be encouraging. If the corona pandemic continues, yet allows for indoor dining, there will be a range of architectural and operational solutions for viability. Summer outside dining has been great and its clearly made our streets more enjoyable and allowed many restaurants to prevail. Hopefully these restaurants can adapt enough to survive as winter sets.
This concept ‘proposal’ primarily addresses an operator who is seeking to build a new restaurant or is looking to substantially renovate to be safe and enjoyable today, but that would allow a seamless transition to normal dining when the pandemic lifts. The intent is to provide a win-win solution for both the current and future situations, without sacrificing the trifecta of professional service, excellent food, and attractive dining space.
DENSITY AND DESIRE:
Restaurants need to be crowded to make money. Since menu prices can’t be magically increased, floor-area maximum – “Farmax” – needs to be maximized as space is costly and tables need to be turned over. The core of this concept is centered around booths – they have the highest seating density of all types compared to tables and chairs and have the most efficient footprint. This has been proven Historically time and again, showcased by classical French Brasseries and American Diners, and so we are showing this booth strategy being deployed in various arrangements with dividers between them that can be clear or solid and easily removed later. Six-foot social distancing is achieved with the dividers between booths. People love to dine in booths and here with different shapes, sizes, and demising types; all accommodations can be handled. This boothing strategy not only sets up group micro areas but should instill a sense of confidence. We have shown a private dining room as well since it is assumed the rules will allow for parties of up to ten people. These room are often very profitable. For outside dining, we are showing the trade-out of parking for people with parklets to the greatest extent possible when the weather permits. We see this as economically driven but also bringing as much life to the street as possible.
THE BAR:
We love bars, but not here and now. Since bars are by nature socially non-distanced and very expensive to build, we have opted to re-create the cocktail cart. The bar essentially comes to the table just like the food but its quickly made or poured… it's part of the action.
THE ENTRY, EXIT, AND AISLES:
The entry should have ample space, so people can maintain some distance when they enter, but mainly the design calls for a 1-way traffic flow. People enter at one door and exit at another at the other side of the façade to decrease people passing each other closely at doorways. Within the restaurant, we have made the aisles wider to keep the open side of the booths farther apart that normal, but it’s not that much different. Most busy aisles are 4ft and here we have 6ft.
TAKE OUT:
Enhance the the ability to do take-out so there is a pick-up counter with proper holding space for this near the front. The restaurant becomes a hybrid of full service and fast casual.
AIRFLOW:
If indoor dining is to resume, the HVAC systems need to resemble the proven systems on passenger jets. The filtered air comes in from above and is taken away below in a down-draft direction. Its then filtered and processed through a multistage HEPA system and finally returned with some fresh air mixed in. We see the booths are their own social microclimates, and this can be done and enhanced on a booth-by-booth basis with remote temperature controls.
KITCHEN:
Here we have the glassed-in exhibition kitchen, which has already been trending to the fully open kitchen. Commercial kitchens are already zoned apart, but we’re pushing the concept that would strategically provide a safer working environment for the cooking staff. Rather than a linear ‘hot line’ where cooks are next to each other, a ‘hot island’ allows for the cooks to work together while maintaining 6ft apart. Other stations such as prep and dessert are far enough away for their own safety. Ware-washing is close as possible to the kitchen entry to negate the need for staff to go through the kitchen. In terms of ventilation, the kitchen would be a negative-pressure environment without any air circulation – fresh outside air gets tempered and enters and then is completely exhausted through high velocity hoods.
We need to solve the design complexities to establish dining settings that are attractive and most of all instill confidence. We believe that restaurants are much more than just businesses, and that they have a role to play as ‘quasi’ public places and see them as essential to the urban fabric.
