Going out on the town for a meal has long been a way to socialize, celebrate, and feel a sense of community and connection. More recently, dining out has been somewhat replaced by delivery and take out options, but the human need to be amongst others is helping to drive major industry innovations and adjustments. In many ways, these changes require quite literally “thinking outside of the box” as indoor operations prove particularly challenging.
Since the emergence of COVID-19, restaurateurs, architects, and custom manufacturers have been hard at work developing models for the future of dining. These modifications can be as simple as employing paperless menus or adding special receptacles for temporary mask storage, or as complex as upgrading HVAC systems and increasing natural ventilation.
Pushing Past the Building Envelope
Across the board, devising ways to create six feet of separation between indoor diners while maintaining a feasible profit margin has been tricky at best. As a result, many in the restaurant industry are finding ways to increase their outdoor dining areas. This can be accomplished through permitted expansion into existing parking lots or “streeteries” where city-sanctioned street closures foster dining area expansions and pedestrian-friendly areas.
These types of adjustments are certainly a quicker remedy than costly interior renovations, which create both architectural and HVAC impacts. However, simply moving tables outdoors is not sufficient. In fact, it typically removes the carefully curated design and resulting ambience of the restaurant interior. Some European restaurants have opted to create transparent “greenhouses” to help isolate outdoor diners, but these have a somewhat clinical feel and are cumbersome to clean between guests.