Effect of COVID-19, Spatial Design, Adaptable Changes, Adapting, Controlling Restaurant Settings, Emerging studies.


Architecture | Business | Engineering | Life Sciences


Several everyday activities were majorly affected by the COVID-19 pandemic, adapting these activities to become safe for people to perform and become "covid-friendly" required many studies. Dining out in restaurants was one of the major activities that were affected by this pandemic. Permanently or partially closed, restaurants adapted quickly to sidewalk pickups, and excessive delivery demand, and accordingly, their menus and even the staffing were shortened. Several months later, the foodservice industry was one of the first to move a step forward against coronavirus and positively adapt by coming up with creative and innovative ways to be able to re-open their doors and serve customers once again. Therefore, this research aims to study some new rules controlling restaurant settings. Additionally, it studies the different design strategies that are followed to come up with an optimum design proposal to overcome this pandemic, while suggesting and experimenting with some innovative ideas and technological value to create a sustainable futuristic design where safety measures and unique experiences are present. This would be achieved through a contextually based strategy by overviewing the problem and its related intellectual theories and studying similar emerging case studies. This strategy will help lead to the introduction of a new adaptable sustainable restaurant setting where employees' and customers’ safety is the main derivative.

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