DESIGNS FOR THE TIMES
When is Covid truly post?
A large degree of relatively normal consumer behaviour is re-emerging when it comes to food and beverage consumer behaviour.
In part this is being aided by councils and local governments everywhere allowing food businesses to trade out into the street. This visual reminder providing permission to enjoy ourselves, socialise and connect is undoubtably of commercial benefit. But what changes are permanent and what does the future look like from a food & beverage design perspective?
Turns out those with Blueprints had a Blueprint
While we were bunkered though a fair chunk of 2020. a few smart people who were already committed to opening new stores or new precincts were busy adapting to our changing world. In a very short period of time designers had to pivot from Biophilic design to Biohazard design.
As we get further into 2021 though we are now starting to see the emergence of what has been learned changes in terms of customer needs, what design needs to address and how best to future proof restaurant designs. Just in case….you know.
The Great Indoors (Outdoors)
In addition to al fresco temporary seating being encouraged, some new precincts have this aspect built into both the restaurants and common seating areas. This can be seen most clearly at the new South Eveleigh precinct in Sydney.
Many of the smaller outlets have a significant amount of external seating compared to internal seating. This allows them to be able to expand and contract easily and quickly as well as less impacted by internal dining space restrictions.
The ratio of external to internal seating allows for flexibility and the varied use of differing seating styles creates connectivity to the respective tenancies while avoiding monotony in appearance.
Twice as nice
In addition, some tenancies are very well considered to incorporate twin operations. For example, Pepper Seeds has two faces to the world, a restaurant and a connected, yet separable takeaway section. Just in case….you know.
From a design point of view this is well connected both operationally and aesthetically and provides adequately for the two differing experiences each with their own distinct needs and customer expectations.
Screen and green to keep things clean
The use of external concrete walls with glass and high plants on the tenancy edge both contains and defines the external tenancy seating area as well as provide privacy and a sense of being effectively spatially distanced from passing pedestrians. Safety is subtly communicated through this simple design element.
Keep your distance
Where common seating exists, it is often spread out over a much larger distance. Should the seating density need to be increased this is possible and this approach provides a sense of safety with potential for a larger personal bubble while allowing us to still be social creatures. Importantly this approach to a disparate common seating area still provides visual connectivity to the precinct and food offers.
Design Review 80 point check list
Brain&Poulter has developed an evidence-based 80 point checklist to review the designs for food tenancies and ensure every opportunity has been incorporated into the store fit out to maximise sales. The fee of just $1,500 per store (+gst) is a “must-have” risk management investment that can save thousands of dollars in rent abatements, or rectification works post fit out if tenants don’t hit their sales targets. CONTACT US today to add B&P to the Retail Design Management process of your next project.
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B&P’s team of experts have worked with over 800 Australian food retailers to drive sales and reduce operating costs. Our experts have owned and operated their own award-winning food businesses and understand the complexities of managing staff, marketing food and managing costs. Our team has worked at executive management level at businesses such as Coles, David Jones Food Hall, Restaurants of the Rocks and Australia’s “Café of the Year” 92 degrees. We are not textbook consultants but come from real life food backgrounds with a commitment and passion for food.
I wanted thank you for your work with Triage and most of all, your companionship during the initial stages of this pandemic where uncertainty appeared to be the real ‘hidden’ pandemic. Your Triage Support Program ensured that our Food Shops were comforted and guided with the right pivoting; enabling them to survive during a time of difference for operating food in Australia.
Sam Vicaretti
National Manager- Food
Mirvac Retail
Our sales increases are due to numerous factors including your thoughtful input. Many thanks for your help and suggestions.
Operator - Barrie
Pop n Go, Sunshine Plaza
Maroochydore
I would like to thank you for time and insight, for me it was like a one-on-one retail academy and you have given me a lot to think about.
We look forward to working with Brain & Poulter again soon.Robyn Anderson
Retail Manager - Albury/Wodonga/ Lavington
Vicinity Centres