Image gallery

social distancing design for food service establishments

  • Propositions pragmatiques
  • 2020

by Patrick Jouin & Alain Ducasse

Prev. Next Close
  • social distancing design for food service establishments
    social distancing design for food service establishments
  • social distancing design for food service establishments
    social distancing design for food service establishments
  • social distancing design for food service establishments
    social distancing design for food service establishments
  • social distancing design for food service establishments
    social distancing design for food service establishments
  • social distancing design for food service establishments
    social distancing design for food service establishments
  • social distancing design for food service establishments
    social distancing design for food service establishments

To maintain a strong relationship of trust between restaurateurs and their customers, industry professionals need to develop effective social distancing solutions that could be easily and promptly put into practice by waiting staff.
These ideas are meant to urgently address the current situation.
In time, other, more durable designs will come to replace them for the long-term.

The question of air processing in confined spaces, including restaurants, poses a major challenge, one we are currently examining with the help of scientists and air flow specialists.

Social distancing rules must be enforced between waiting staff, kitchen staff and customers.
This is a preliminary proposal for a few pragmatic ideas, including partition screens and transparent table dividers. These transparent screens must be firmly secured, yet remain easily movable. Their dimensions are laid down by the authorities, with reasonable tolerance.
These designs are easy to build and relatively affordable.
We use wooden battens, small-sized metal rods, bamboo profiles and transparent polypropylene, polyester or acetate film.
Sustainable concerns must also be addressed, as these solutions will consume a great deal of plastic materials. Recycling companies should be involved in the process.

Maximum seating capacity is calculated based on the floor area of the dining room, but may vary depending on future developments in the pandemic.
New service practices will need to be proposed and could be introduced first by renowned chefs and bistro owners.

We also need to think about the maximum number of seats for each party. Two guests is easy to handle, but a group of ten for a business lunch would be difficult to accommodate.
A smart approach would be to prototype the entire setup with a PoC (Proof of Concept), in order to assess the value of our proposal.

Patrick Jouin & Alain Ducasse