The design challenge for commercial premises: a new paradigm

After so many days of being confined to our homes, and with the announcement of the famous “de-escalation”, I couldn’t help thinking about how to go about my daily life again knowing that we are still not free of COVID-19.

I would like to live as normal a life as possible without giving up my safety. One of the things I miss most is getting together with my loved ones to share a table at some nice restaurant but… What should that restaurant be like now? What health prevention measures would help us feel at ease in a bar or restaurant?

These and other questions have led me to write this blog post, in which I summarise a series of good practices that I would like my ideal restaurant to have.

Here are some basic points to reconsider in the design of commercial premises.

Entrance to the premises

Entrance to the premises: fitted with a technical doormat that removes the dirt from our shoes. This intelligent antibacterial fabric or material, still under research, should be introduced as soon as possible.

The design should also be in keeping with the space; in this example we have included a lovely image of a technical doormat by EMAC.

Ozone arch

It would be good practice for establishments to have an “ozone arch”. It ensures that people entering are disinfected; of course, it should be one that is pleasant for the client and blends in with the premises’ décor, and it might even be a good idea for the premises to have an initial vestibule before entering the dining room. https://youtu.be/ow4KVS-eiQw

Distance between tables

Keeping a distance between tables is no longer a matter of usability and functionality but rather a matter of feeling safe. Arranging the tables to maintain a distance of 2 metres between diners at different tables would be ideal. I understand this would mean fewer customers per sitting, but I believe the sector will be able to reinvent itself to make up for that lost income.

• In the usual circulation areas for both restaurant staff and customers, there should be physical barriers around the tables that are easy to clean, to ensure each diner’s space is protected.

Air renewal

Health regulations for commercial premises, and especially for restaurants, should be reviewed to ensure greater air renewal. One interesting point would be to keep renewing the air building up around each table, to reduce the likelihood of infection between diners at the same table, and if we also add an ozone-generating machine we will improve the air quality in our space. I think a good measure would also be for the air expelled at street level to be clean, virus-free air; we need to think of others, and just as noise and fumes are regulated, this filtration is essential.

How about creating a pendant lamp that also has an air filtration system built in? Attractive and effective.

• The bar area in general is undoubtedly a major problem to solve. Some example ideas include fitting screens at mouth height to avoid direct contact with staff, and leaving fixed stools marking out the space where each diner can sit, thereby ensuring distancing. Of course, all these solutions must be integrated into the premises’ décor and be visually appealing.

Practical examples of commercial premises design

One example that could work for the design of commercial premises in some specific cases could be this hanging screen offered by Montiel.

• If the restaurant offers home delivery, one measure it should undoubtedly take is to create a single service window for this purpose, so that there is no unnecessary movement of delivery riders inside the premises or of people who are only there to collect their order. A space needs to be created to accommodate the fleeting visitor while also maintaining proper hygiene measures.

Look at how this shop has integrated the Take Away window with the style of the premises. La Mexicana premises in Madrid.

These are just some of the measures that restaurants of the future could have. Of course, hygiene measures in the kitchen and toilets should not be overlooked; those would deserve another post. In this one, I wanted to focus on more novel or different ideas, encouraging you to renovate your spaces. Giving your customers confidence is going to be a key factor when it comes to deciding whether to go out to eat.

Summary

Coronavirus has brought a great deal of hardship, but it is in our hands to face adversity and come out victorious. At Keinzo Interiores we believe that creating a strategy to reinvent and adapt to the new times can secure a business’s viability. We always recommend doing so with professionals who can guide you along the right path, so that the investment you make is not in vain.