COVID-19’s Impact: Understanding and Assessing the Emergent Design Implications to Re-Design the Chain Casual Dining Restaurant Julia Ruiz
Current Problem
Literature Review
Original Research
Project Solutions
COVID-19’S IMPACT ON THE RESTAURANT INDUSTRY
Two out of three restaurant employees have lost their jobs (National Restaurant Association)
Restaurants, on average, laid off 91% of their hourly workforce and 70% of salaried employees due to COVID-19 related closures (James Beard Foundation)
The restaurant industry ended 2020 with total sales that were $240 billion below the Association’s prepandemic forecast for the year
There are nearly 2 million fewer 16-to-34-yearolds in the labor force, the most prominent age group employed in the restaurant industry workforce.
As of Dec. 1, 2020, more than 110,000 eating and drinking places were closed for business temporarily, or for good
CHAIN CASUAL DINING SEGMENT
Struggling Chain Casual Brands
Friendly’s Ihop Ruby Tuesday Houlihan’s Joe’s Crab Shack Hard Rock Cafe Chili’s Tgi Friday’s Outback Steakhouse Applebee’s California Pizza Grill Dave & Buster’s Denny’s Perkin’s BJ’s Sweet Tomatoes Red Lobster
Evidence they are struggling • Filing for Bankruptcy • Halt on growth • Mass closures (unrelated to covid)
Why are they struggling? • Growth of Competition • Decline of Middle Class • Rise of Food and Labor Costs
Research Focus
For this study, the chain casual dining segment was focused on during research
The Typical Chain Casual Restaurant Interior Applebee’s
TGI Friday’s
Ruby Tuesday
Olive Garden
Fast Food Segment: A Comparison
90’s and 2000’s
2010-2020
2020-2021 (COVID-19 Re-Design)
McDonald’s
McDonald’s
McDonald’s
Burger King
Burger King
Burger King
Taco Bell
Taco Bell
Taco Bell
PROBLEM STATEMENT
The restaurant industry was projected to hit $899 billion in sales in 2020, estimating employment of over 15.6 million people (National Restaurant Association, 2019). However, due to the COVID-19 pandemic, these predictions were never met. The chain casual dining sector already faced tough losses over the years, with food traffic falling 3.5% as of November, 2019 (Black Box Intelligence, 2019). Now, chain casual dining restaurants face even more devastating losses due to the COVID-19 pandemic. Although the future of these restaurants are still unknown, it is important for chain brands to assess their responses. With drastic changes in perceptions and behaviors, it is important to re-evaluate the dining experience. Specifically, it is vital for the chain casual dining industry to adapt their current models and aim to enhance customer dining experience through design.
Purpose & Goals The purpose of this study is to explore and gain a deeper understanding on how to enhance customer dining experience using design in the COVID-19 era. The goal of the research is to identify the themes that have emerged in the restaurant industry as a response to the pandemic and ways to support these themes.
Research Questions Primary Question: What themes have emerged in the restaurant industry as a response to the COVID-19 Pandemic? Secondary Question: What design solutions and elements can be implemented into chain casual dining restaurant design to enhance the customer dining experience post COVID-19?
Literature Review
DINING EXPERIENCE
CHAIN CASUAL DINING
PHYSICAL ENVIRONMENT
RESTAURANT DESIGN
This study defines the dining experience as the overall customer satisfaction level in a restaurant setting. Three main dining experience dimensions were prevalent throughout the literature review: Service Quality, Food Quality and Physical Environment
This study defines casual dining as a restaurant that serves moderately priced cuisine in a casual environment. This section also discusses the history of chain dining, as well as food trends, Take-out, Delivery, and Target Audiences.
The physical environment is defined as the man-made physical setting/conditions, which can be controlled by restaurateurs. This section includes subsections on Space Planning, Lighting, Decor & Table Setting, Color and Cleanliness & Sanitation.
This section reviews additional restaurant design concerns, including Brandscaping and Branded Spaces, Bar and Lounge design, Seating and Furniture Type, Off-Premise concerns, Outdoor Dining, Open Kitchen Trends and Environmental Graphics and Wayfinding.
ORIGINAL RESEARCH : METHODOLOGY
METHODOLOGY
This study targeted and collected online news reports, press releases, design articles, restaurant articles, business journals, and editorials on the topic of restaurant design in the COVID-19 era. The collection of information was compiled over a 10-month period, chronologically tracking the COVID-19 impact on restaurants and restaurant design.
Collection of 82 News Reports, Press Releases, Design Sources, Government Statements, CDC Guidelines,
Organization of sources by timeline of COVID-19’s impact on restaurant industry, sorting into 3 phases
Analysis through identification of themes, subcategories, design solutions and responses
PHASE 1
PHASE 2
March 15, 2020: CDC issued guidance recommending against any gathering of 50 or more people for an eight-week period
By May 31, only 8 jurisdictions had mandatory orders applicable to at least some part of their population
March 15, 2020 - April 26, 2020: 42 states and territories issued stay-at-home orders
May- June: Jurisdictions begin easing restrictions to allow more outdoor-dining spaces, including setting up tables in parking spaces.
The restaurant industry loses 5.5 million jobs in April as the national unemployment rate soars to 14.7%
Second wave of covid begins due to easing of lockdowns across the nation.
March 15, 2020: 3,244 confirmed COVID-19 cases and 61 related deaths
May 1, 2020: 1,061,101 confirmed COVID-19 cases and 57,266 related deaths
April 30, 2020: 1,033,157 confirmed COVID-19 cases and 55,225 deaths
August 31, 2020: 5,967,833 confirmed COVID-19 cases and 175,243 deaths
PHASE 3 September 2020: The number of foodservice jobs remains 2.3 million below pre-COVID levels as the unemployment rate declines to 7.9%. October 2020-December 2020: Northern cities and state ban indoor dining again. Third wave of covid begins due to holidays and gatherings
September 1, 2020: 5,999,459 confirmed COVID-19 cases and 175,602 related deaths December 31,, 2020: 19,663,976 confirmed COVID-19 cases and 345,015 deaths
ORIGINAL RESEARCH : FINDINGS
Off-Premise Dining
Customer Trust
Privacy & Intimacy
7 Emergent Themes
Branded Technology Solutions
Flexibility
Health & Safety
Dining Experience
Icon
Overarching Themes
Key Terms
Branded Technology
Digital Solutions (Mobile Ordering, Mobile Apps, Rewards Programs), Touchless Solutions (QR Codes, QR Menus)
Customer Trust
Transparency, Open Kitchen
Dining Experience
Ambiance, Comfortability, Outdoor Dining, Social Interaction, Wayfinding & Environmental Graphics
Flexibility
Flexible Seating Options
Off-Premise Dining
Curbside, Delivery, Drive-Through, Take-out, Ghost Kitchen, Exchange Zone, Square-Footage Reduction
Privacy & Intimacy
Barriers, Screens, Walls, Booth Seating, Banquet Seating
Safety & Health
HVAC Upgrades, Cleanliness, Anti-porous Materials, PPE, Sanitation Station, Seating Reduction, Social Distancing, Temperature Checks
PHASE 1 FINDINGS PHASE 1
1. Seating Reduction 2. Sanitation Station 3. HVAC Upgrades
PHASE 2
PHASE 3
1. Take-Out 2. Delivery 3. Curbside
3/15/20 - 4/30/20
Overarching Themes
1. Touchless Solutions
Safety & Health
Off-Premise Dining
Technology Solutions
Exchange Zone
Delivery
Drive-Through
Curbside
Ghost Kitchen
Takeout
PHASE 2 FINDINGS PHASE 1
1. Seating Reduction 2. Cleanliness 3. Sanitation Station 4. Social Distancing
PHASE 2
PHASE 3
1. Take-Out 2. Curbside 3. Drive Through
1. Outdoor Dining 2. Wayfinding & Graphics 3. Ambience
5/1/2020 - 8/31/2020
Overarching Themes
Safety & Health
Off-Premise Dining
Dining Experience
Ambience
Comfortability
Social Interaction
WayFinding & Graphics
Outdoor Dining
PHASE 3 FINDINGS PHASE 1
1. Outdoor Dining 2. Wayfinding & Graphics 3. Social Interaction
PHASE 3
PHASE 2
1. Take-Out 2. Drive Through 3. Curbside
9/1/2020 - 12/31/2020
Overarching Themes
Safety & Health
Off-Premise Dining
1. Outdoor Dining 2. Wayfinding & Graphics 3. Social Interaction
Dining Experience
ALL PHASES: FINDINGS
Icon
Overarching Themes
Supportive Design Elements
Branded Technology
Digital Solutions (Mobile Ordering, Mobile Apps, Rewards Programs), Touchless Solutions (QR Codes, QR Menus), Kiosks, Menu Boards
Customer Trust
Open Kitchen, Display Kitchen, Direct Sightlines, Open Layout
Dining Experience
Outdoor Dining, Parking Lot Solutions, Heating/ Shading Techniques, Wayfinding & Environmental Graphics, Signs, Stickers, Posters, Branded Graphics, Central Focal Point, Connection to Place, Historical Relevance
Flexibility
Flexible Seating Options, Table Removal, Furniture Storage, Movable Furniture
Off-Premise Dining
Curbside, Delivery, Drive-Through, Take-out, Ghost Kitchen, Exchange Zone, Square-Footage Reduction, Pickup Shelves, Heated Lockers
Privacy & Intimacy
Barriers, Screens, Half Walls, Booth Seating, Circular Booth seating, Alcove Seating, Low Lighting, Dimmed Lighting, Lowered Ceiling
Safety & Health
HVAC Upgrades, Cleanable Materials, PPE, Sanitation Station, Seating Reduction, 6ft separation
7 Emergent Themes + Literature Design Considerations Off-Premise Dining
Customer Trust
Local Relevance Privacy & Intimacy
Flexibility
Branding
Cleanliness
Branded Technology Solutions
Health & Safety
Dining Experience
DESIGN PROGRAM DESCRIPTION Informed by the review of the literature as well as an original research component conducted as part of this thesis research, the overall design of three chain casual dining restaurants was developed.
Flagship • Embraces brand & it’s history/ mission • Elements and Amenities can be replicated in other locations • Includes experiences only found in the Flagship Location
Suburban Adaption • Redesign of an existing restaurant • Incorporates amenities and elements found in Flagship Location • Incorporates local culture and context
Digital Footprint • Prototype for Technology Focused and To-Go Services • Incorporates amenities and elements found in Flagship Location on a smaller scale • Incorporates local culture and context
Client Profile
Struggling Chain Casual Brands
Friendly’s Ihop Ruby Tuesday Houlihan’s Joe’s Crab Shack Hard Rock Cafe Chili’s Tgi Friday’s Outback Steakhouse Applebee’s California Pizza Grill Dave & Buster’s Denny’s Perkin’s BJ’s Sweet Tomatoes Red Lobster
TGI FRIDAY’S
TGI Friday’s company goal/vision is to “create an atmosphere that is relaxed yet exciting making you feel as though it’s always Friday.” In addition, TGI Friday’s is also closely monitoring the COVID-19, assessing the rapidly changing dining environment. By taking key actions, TGI Friday’s has taken necessary steps in their immediate design response and have begun to take future action for post COVID-19 dining. The company is not only looking to bring back repeat- customers post COVID-19, but attract new audiences as well.
01: TGI FRIDAY’S NYC FLAGSHIP
01
TGI FRIDAY’S NYC FLAGSHIP 253 W 47TH ST
LOCATION DESCRIPTION The TGI Friday’s Flagship Store will be located in the theater district in NYC. Theater District is an area/neighborhood in Midtown Manhattan where numerous Broadway theaters are located. In addition to the theaters, a plethora of restaurants, hotels and other places of entertainment are located in the district. The area was named for the New York Times headquarters on the square in 1903. During the Post-Depression era, the neighborhood saw a rise of music, dance and drama venues, followed by a commercial rebrand and tourist boom. The zone is bounded by West 40th street, West 54th street, Sixth Avenue and Eighth Avenue. The theater district also includes Times Square and surrounding attractions. The district is known to be an energetic, commuter-friendly neighborhood surrounded by iconic NYC scenery. It is high-energy throughout all hours, with little to no quiet time.
Pedestrian Circulation
Zoning Commercial & Office Buildings Public facilities & Institutions One & Two Family Buildings
Mixed Residential & Commercial Multi-Family Walk Up Buildings
Window Orientation and Views
Windows are located on the south/west facing facade facing 47th street. The windows are floor to ceiling and give customers a direct view onto 47th street and the surrounding buildings. There are floor to ceiling windows on the second floor facing north/east. The view looks down to the glass roof of the first floor and the back of the buildings adjacent.
Public Transit 3 Line Broadway Local Route 49 St Subway Station
Traffic Counts <4,000 <10,000 <75,000
PROGRAMMING
BUBBLE DIAGRAMS
BLOCKING
SQUARE FOOTAGES MAJOR
PER ROOM/SPACE
MAIN DINING ROOM
1,500-2,000
SECONDARY DINING
1,500-2,000
BAR INDOOR & OUTDOOR
750-1,500
OUTDOOR SEATING
750-1,500
KITCHEN (HOT & COLD
50-100
WAITING AREA/VESTIBULE/
50-150
RESTROOMS
600-700
OFFICES & EMPLOYEE
300-700
STORAGE
1,200-1,500
PRIVATE DINING
400-500
BEVERAGE STATIONS
200-300
14,750
RESTROOMS
KITCHEN CIRCULATION
LOUNGE SEATING
CENTRAL BAR
ELEVATOR & STAIRS EMPLOYEES
ELEVATOR & STAIRS PUBLIC
ELEVATOR & STAIRS PUBLIC
FIRE STAIRS
LOUNGE SEATING
SECONDARY SEATING
FIRE STAIRS
FIRE STAIRS
SECONDARY SEATING
2ND FLOOR OPEN KITCHEN KITCHEN CIRCULATION
RESTROOMS
OUTDOOR SEATING
RESTROOMS
KITCHEN (HOT & COLD
WAITING AREA/VESTIBULE/
ELEVATOR & STAIRS EMPLOYEES
ELEVATOR & STAIRS PUBLIC
RESTROOMS OFFICES & EMPLOYEE STORAGE PRIVATE DINING BEVERAGE STATIONS
FIRE STAIRS
SECONDARY SEATING
ENTRY
SECONDARY DINING
ENTRANCE
ELEVATOR & STAIRS EMPLOYEES
HIGH TOP SEATING
CENTRAL BAR
MAIN DINING ROOM
BAR INDOOR & OUTDOOR
STORAGE
RESTROOMS
4,500-6,000
ENTRANCE
1ST FLOOR OPEN KITCHEN
UNDERGROUND OPEN KITCHEN
FIRE STAIRS
SECONDARY SEATING
FIRE STAIRS
ROOFTOP/ OUTDOOR BAR ELEVATOR & STAIRS EMPLOYEES
FIRE STAIRS
ELEVATOR & STAIRS EMPLOYEES
LOUNGE SEATING
HIGH TOPS
FOUR-TOP
FIRE STAIRS
USER JOURNEY 1. Entry 6
2. Main Seating 4
3. Sports Bar 5 4
4. Level 2 Main Seating 2
5. Secondary Seating 3
6. Rooftop Terrace 7. 1960’s Inspired Bar
1
7 8
8. 1960’s Inspired Lounge
LEVEL 1 - GROUND
UP
UP
DN
LEVEL 1 - GROUND
Sports Bar Kitchen
UP
DN
Entry Main Circulation
UP
Restrooms Main Seating
1
Level 1 Entry
1
Level 1 Entry
Branded Graphics Central Focal Point
Direct Sightlines
Cleanable Material Open Layout
2
Level 1 Main Seating
Custom Designed Mural
2
Level 1 Main Seating
Central Focal Point Branded Graphics
Direct Sightlines
Cleanable Material Open Layout
3
Level 1 Sports Bar
3
Level 1 Sports Bar
Dimmed Lighting
Central Focal Point Display Kitchen Cleanable Material
LEVEL 2
LEVEL 2
Secondary Seating
Kitchen
Main Seating
Main Seating
Restrooms
4
4
Level 2 Main Seating
4
4
Level 2 Main Seating
Central Focal Point Open Layout
Moveable Furniture
Direct Sightlines
Cleanable Material
6ft Separation
5
Level 2 Secondary Seating
5
Level 2 Secondary Seating
Environmental Graphics
Lowered Ceiling
Partitions
Display Kitchen “Alcove” Seating
Booth Seating
Cleanable Material
Direct Sightlines
LEVEL 3 - ROOFTOP
DN
DN
LEVEL 3 - ROOFTOP
DN
Outdoor Dining
Small Kitchen
Bar
DN
Rooftop Lounge Restrooms
6
Rooftop Terrace
6
Rooftop Terrace
Outdoor Dining Central Focal Point Views of NYC
Cleanable Material Moveable Furniture
Direct Sightlines
LEVEL -1 : CELLAR LEVEL
UP
LEVEL -1 : CELLAR LEVEL
Office
Kitchen Storage
Lounge
UP
Restrooms Kitchen
Bar
Bar Storage
7
Cellar Lounge
7
Cellar Lounge Lowered Ceiling
Historical Relevance Central Focal Point
Direct Sightlines Booth Seating
Cleanable Material Dim Lighting
Graphics
8
Cellar Bar
8
Cellar Bar
Historical Relevance Central Focal Point Direct Sightlines Cleanable Material Dim Lighting
Booth Seating
02: TGI FRIDAY’S SUBURBAN ADAPTION
02
TGI FRIDAY’S SUBURBAN ADAPTION 15551 Sheridan St, Davie, FL 33331
LOCATION DESCRIPTION The second restaurant will be located in Davie, Florida, seen in figure 5.2. The town of Davie is located in Broward County, Florida. It is approximately 25 miles north of Miami, but is still considered a principal city of the Miami metropolitan area, which is home to more than 6 million residents. Davie was originally carved out of the Everglades land, and was considered “Western” with its “Wild West” architecture. The town once boasted a significant horse-owning population, however in recent years, commercial and residential development have increased. The TGI Friday’s location in Davie was chosen based on a number of factors. This included the site location, which is directly off of I-75, one of the largest interstates in Florida. The restaurant is also located near a busy shopping center, large suburban neighborhoods, and numerous hotels. The site gives the client the perfect opportunity to adapt the space to accommodate shifting diner behaviors.
Window Orientation and Views Windows are located on all the facades except the south-west facing side. The North-West facing windows give views of the tree-lined parking lot and street. The North-East Facade windows gives patrons views of a pond, adjacent to a street. The South-East windows face a street, grass strip and ramp off of I-75.
Traffic Circulation
Zoning Commercial & Office Buildings Public facilities & Institutions One & Two Family Buildings
Nearby Restaurants
Mixed Residential & Commercial Multi-Family Walk Up Buildings
Residential
PROGRAMMING
BUBBLE DIAGRAMS
BLOCKING SQUARE FOOTAGES
RESTROOM
EMPLOYEE RECEIVING AREA DRIVE-THRU
OUTDOOR DINING
CAR EXPERIENCE
COLD FOODS
CURBSIDE PICKUP
MAIN DINING
OUTDOOR & INDOOR BAR INDOOR LOUNGE
WAREWASHING
HOT FOODS
SERVICE
MAIN DINING ROOM EXPERIENTIAL CAR DINING
RESTROOMS
INDOOR/OUTDOOR BAR
OUTDOOR SEATING
MAIN DINING
500-1000
SECONDARY DINING
500-1000
BAR & LOUNGE
300-500
OUTDOOR DINING
300-500
KITCHEN (HOT & COLD FOODS)
2,400-2,600
WAREWASHING
50-100
RESTROOMS
200-400
STORAGE
300-500
OUTDOOR LOUNGE ENTRY
50-100
ENTRY/WAITING AREA
OFFICE
STORAGE
KITCHEN
PER ROOM/SPACE
MAJOR
TOTAL
6,500+-
USER JOURNEY 5
1
3
2 1
4
1. Main Dining Zone
2. Secondary Dining Zone
3. Lounge Seating
4. Outdoor/Indoor Bar
5. Drive-In Movie Experience
6
4
1 3
2 7
5
8
OVERALL SITE
KEY 1. Entry 2. Main Seating 3. Secondary Seating 4. Lounge Seating 5. Indoor/Outdoor Bar
6. Outdoor Lounge Seating 7. Drive-In Experience 8. Separate Takeout 9. Kitchen
9
1
1
Main Dining Zone
Custom Designed Mural
1
1
Main Dining Zone Historical Relevance
Connection to Brand
Graphics
Local Relevancy
Booth Seating
Cleanable Material
Half Walls
Direct Sightlines
Custom Designed Mural
1
2
Secondary Dining Zone
1
2
Secondary Dining Zone Connection to Brand Open Layout Half Walls Flexible Tables
Booth Seating
Flexible Chairs
Cleanable Material
6ft Separation
Direct Sightlines
1
4
Indoor/Outdoor Bar
1
4
Indoor/Outdoor Bar
6ft Separation
Cleanable Material
Local Relevancy
Direct Sightlines
Outdoor Dining
5
1
Drive-In Movie & Dining
SCAN QR CODE
SCAN QR CODE
5
1
Drive-In Movie & Dining Curbside
Mobile Ordering
SCAN QR CODE
QR Code
SCAN QR CODE
Touchless Solution Branded Mobile App
5
1
Drive-In Movie & Dining
SCAN
QR CO DE DRIVE- IN MOVIE EXPERIENCE
5
1
Drive-In Movie & Dining
QR Code SCAN
Curbside
QR CO DE DRIVE- IN MOVIE EXPERIENCE
Branded Mobile App Mobile Ordering Touchless Solution
03: TGI FRIDAY’S PROTOTYPE DIGITAL FOOTPRINT
03
PROTOTYPE DIGITAL FOOTPRINT 1 University Place, New York, NY
LOCATION DESCRIPTION The digital, take-out focused TGI Friday’s will be located on the edge of Greenwich Village. Specifically, the storefront will be placed on the North-Eastern Corner of Washington Square Park. In addition to the major attraction of Washington Square Park, the NYU campus building surround the area, boasting high foot traffic of students and faculty.
Traffic Counts
Zoning Commercial & Office Buildings Public facilities & Institutions One & Two Family Buildings
Mixed Residential & Commercial Multi-Family Walk Up Buildings
Window Orientation and Views Windows are located on the West and South facade. The windows are floor to ceiling, with a detailed ornamented archway. The windows have a direct view onto an NYU building and Washington Square Park. Quality of Existing Layout The quality of the building is in good condition. Although the building is old, the retail-floor space is up-kept.
NYU Campus Buildings
Pedestrian Circulation
PROGRAMMING
MAJOR
BUBBLE DIAGRAMS
PER ROOM/SPACE SQ FT ESTIMATE
ENTRY
150-300
REGISTER& TAKEOUT CUB-
100-200
BAR
200-300
OFFICES & EMPLOYEE
200-300
KITCHEN (HOT & COLD FOODS) WAREWASHING RESTROOMS
R.R
RESTROOMS
25-50
LIMITED SEATING
BLOCKING
OFFICE
STORAGE
LIMITED SEATING
BAR
REGISTER & TAKEOUT CUBBIES
R.R
WAREWASHING
COLD FOODS
HOT FOODS
Register
Bar limited seating
1,000 50-100 200
STORAGE
300-500
TOTAL
2,500 + -
Office
Storage
Circulation Bar
Circulation Pickup Lockers
“Open Kitchen” Circulation Ordering
FLOOR PLAN KEY 1. Order Counter “Bay” 2. Pickup Shelves Bay 3. Bar + Limited Seating 4. Restrooms
5
5. Mechanical Closet 6. Display Kitchen 7. Storage/Fridge 8. Office
4 4 7
8
6 3
2
1
USER JOURNEY
3 2 1
1. Order Counter Bay
2. Pickup Shelves Bay
3. Bar & Limited Seating
1
Order Counter Bay HOW TO ORDER MENU LUNCH DINNER DRINKS
SCAN FOR MENU SHELF #
6
CLAIM REWARDS
DOWNLOAD APP
3
6
9
LUNCH ORDER FOOD
PICKUP
DINNER
DRINKS
HAPPY HOUR
1
Order Counter Bay HOW TO ORDER
SCAN FOR MENU
MENU
SHELF #
LUNCH
6
DINNER DRINKS CLAIM REWARDS
DOWNLOAD APP
3
Takeout
6
LUNCH ORDER FOOD
DINNER
DRINKS
HAPPY HOUR
PICKUP
Branded Mobile App
QR Code
Mobile Ordering
Wayfinding
9
Touchless Solution
Order Kiosks Cleanable Material
2
Pickup shelves Bay
10
11
12
13
14
15
16
17
2
1
4
5
3
6
18
7
8
9
2
Wayfinding
Pickup Shelves Bay Takeout 10
11
Pickup Shelves 13
16
14
17
12
15
2
1
4
5
3
Branded Graphics 6
18
7
Touchless Solution
8
9
Cleanable Material
3
Bar & Limited Seating
Custom Designed Mural
3
Local Relevancy
Lowered Ceiling
Bar & Limited Seating Branded Graphics
Half Walls
Cleanable Material
Sq. Footage Reduction
Limited Seating
Custom Designed Mural
Conclusion
The Coronavirus disease impacted billions of individuals and their families across the globe, wreaking havoc on the social and eoncomic environment across all nations. Recent progress in vaccine distribution has made it possible for industries to begin healing and looking toward the future. The restaurant industry, one of the hardest hit by COVID-19, is now able to start moving forward in the recovery process. However, it is clear that dining out will never be the same, and restaurants, including the chain casual dining segment, need to make changes for the success of their businesses. This study provides information for restaurateurs and designers on how to enhance customer dining experience post COVID-19 through design.
Thank You!