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Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Social distancing design for food service establishments
Pragmatic proposals: SOCIAL DISTANCING DESIGN
for
food service establishments
To maintain a strong relationship of trust between restaurateurs
and their customers, industry professionals need to develop
effective social distancing solutions that could be easily and
promptly put into practice by waiting staff.
These ideas are meant to urgently address the current
situation.
In time, other, more durable designs will come to replace them
for the long-term.
The question of air processing in confined spaces, including
restaurants, poses a major challenge, one we are currently
examining with the help of scientists and air flow specialists.
Social distancing rules must be enforced between waiting staff,
kitchen staff and customers.
This is a preliminary proposal for a few pragmatic ideas,
including partition screens and transparent table dividers.
These transparent screens must be firmly secured, yet remain
easily movable. Their dimensions are laid down by the
authorities, with reasonable tolerance.
These designs are easy to build and relatively affordable.
We use wooden battens, small-sized metal rods, bamboo
profiles and transparent polypropylene, polyester or acetate
film. Sustainable concerns must also be addressed, as these solutions
will consume a great deal of plastic materials. Recycling
companies should be involved in the process.
Maximum seating capacity is calculated based on the floor
area of the dining room, but may vary depending on future
developments in the pandemic.
New service practices will need to be proposed and could be
introduced first by renowned chefs and bistro owners.
We also need to think about the maximum number of seats for
each party. Two guests is easy to handle, but a group of ten for
a business lunch would be difficult to accommodate. A smart approach would be to prototype the entire setup with
a PoC (Proof of Concept), in order to assess the value of our
proposal.