Covid如何永远改变餐厅设计

当餐馆在大流行期间首次欢迎食客回来时，美学坐下来生存。临时防水布在桌子之间提供了分离，自行车道变成了餐厅。但是，随着新常态已成为运营商的现实，Covid-19的影响力在室外和室内餐饮的设计选择中已经引人注目，而且可能会在未来几年内进行。我们向酒店和设计专业人士询问了他们的技巧和预测，这些技巧和预测大流行式餐厅设计中的下一步。

埃里克·罗宾逊（Eric Robinson），他的公司设计了流行的波士顿景点铜匠andDorchester Brewing Company，承认，虽然相距六英尺是社会距离的经验法则，但操作员应考虑到客人将推回椅子，服务器需要在桌子之间行走。餐厅与在户外等待的餐厅不同 - 他们充满活力，不断移动的空间。重新设计平面图时，请考虑该流量，即使这意味着要为另一个或两张桌子丢失空间。

Plexiglass肯定会为社交疏远而努力，但是除非经过精心且经常清洁，否则它可能会油腻。鲁滨逊鼓励操作员创建“一个更特别的室外空间”，并通过重新利用窗帘，书架和种植者为分离器，体现在室内的装饰风格，无论是质朴还是现代的为您的业务。

没有人想要另一个大流行，但鲁滨逊希望适应能力，主动的设计成为新的常态。例如，预旋转的，骑着南端BacaroSRVwith flexible front walls that open up for free airflow, a measure that has been critical for safer indoor and outdoor dining.

"In major markets across the last few years, we've seen a move toward a lot of comfort-based restaurant design, like cushy seating and wraparound banquettes," says Dr. Stephani K. Robson, who teaches hospitality design at the Cornell School of Hotel Administration. "I think guests are going to be a little leery of absorbent materials, so we're going to see design become more sanitizable." Robson doesn't envision a bleak, Formica-only world but instead predicts the return of sleek, high- backed booths, which easily meet safety guidelines when five feet tall.

“设计师用于分离空间与上杉达也ting and finish changes, but now we've got to think about making [those separations] more physical," Robson says. "Breaking the dining space up into smaller sections—similar to what we saw in the '70s [à la nonsmoking and smoking sections]—so there is more containment and fewer people will help. Plus it's a bit cozier."

罗布森说：“只要下载[关于安全指南]的CDC海报，并在餐厅里贴上了一个诱惑。”有了餐厅的概念。