VMSD - October 2020 - 26

A New Normal
All facets of the restaurant industry are being
challenged by the safety restrictions imposed
by the COVID-19 pandemic, and designers are
along for the ride, helping their clients provide
the most comfortable and sanitary conditions
for diners possible.
"Restaurants are a blend of form and function," says Todd Taylor, VP, Design, Darden
(Orlando). Designing an environment that is
simultaneously beautiful and operational is
"compounded" in the era of a pandemic, he
says. Social distancing with the assistance of
physical barriers creates a set of unique challenges, including managing sightlines, acoustics, air flow and compartmentalization.
But, he says, it's not impossible to integrate an existing brand image with durable
and easy-to-clean materials that provide a
heightened sense of safety for the guest.
"Safety must come first. The perception that
the restaurant is compliant with local ordinances and is taking every possible [measure]
to keep guests safe will help ease any potential anxieties."
In the QSR sector, many restaurants have
increasingly utilized third-party delivery
apps such as Door Dash or Uber Eats, which
David Milne, Director of Global Shop Design,
Krispy Kreme Doughnut Corp. (Charlotte,
N.C.), suspects may remain a convenient habit

OCTOber 2020

vmsd.com

luxe chandeliers. An antique-inspired carpet,
a contrasting ceiling treatment and columns
anchor the main dining room, visually separating
it from the attached hotel lobby, with a foliageand citrus-patterned mural at the back of the
room evoking the outdoor garden.
Restaurants in hotels, which must appeal to a
wide range of customers, may just be ahead of the
curve on adaptive restaurant design. "There is a big
push to bring the food and beverage environments
into the main lobby spaces, creating more vibrant,
seamless environments," says Best-Santos. By
providing choices in dining experiences, she says,
guests can "easily move between spaces and select
an environment that speaks to them."

for diners after the pandemic ends. Tabletop QR-code activated digital menus have
become a common means to eliminate a literal touchpoint between customers. "QSR restaurants are also seeing a significant uptick in
drive-thru ordering and pick-up, with many
brands, such as Chipotle, organizing a separate order pick-up lane."
For restaurants centered around the dinein experience, however, such as fine dining,
both Taylor and Milne expect diners will be
anxious to return to be transported once again
when there is a sense of normalcy post-pandemic. In the meantime, Taylor says, "please
support your local restaurants, as they are
doing the best they can to assure your wellbeing and their livelihood." 

win no nd/ Sh utter s toc k

distinct areas: a bar, a dining counter, the main
dining room, a private dining room and outdoor
seating on the terrace and an outdoor patio for
dining al fresco. Rather than solely focusing on
"bringing the outdoors in," says Best-Santos, its
designers sought to blur the lines between the
indoor and outdoor spaces.
Located in a 1909-built historic building, it
was crucial that each area of the restaurant felt as
though it belonged, which was achieved through
subtle nods to traditional lines in its interior
architecture and layering modern color palettes,
furnishings and decor. Areas are defined by
distinct material aesthetics and existing building
contours. Private dining is more traditional, with
warm wood flooring, detailed cabinetry and

http://www.vmsd.COm

VMSD - October 2020

Table of Contents for the Digital Edition of VMSD - October 2020