𝙏𝙤 𝙙𝙚𝙫𝙚𝙡𝙤𝙥 𝙖 𝙨𝙚𝙣𝙨𝙚 𝙤𝙛 𝙩𝙧𝙪𝙨𝙩, 𝙛𝙤𝙨𝙩𝙚𝙧 𝙖 𝙨𝙚𝙣𝙨𝙚 𝙤𝙛 𝙘𝙤𝙢𝙢𝙪𝙣𝙞𝙩𝙮 𝙘𝙤𝙣𝙣𝙚𝙘𝙩 𝙖𝙣𝙙 𝙩𝙤 𝙚𝙣𝙘𝙤𝙪𝙧𝙖𝙜𝙚 𝙩𝙧𝙖𝙣𝙨𝙥𝙖𝙧𝙚𝙣𝙘𝙮, Copper Chimney Powai was designed in the post covid world as an example to set for all restaurants /
The lockdown is slowly lifting up and we are gearing towards normalcy. Humans like most mammals exhibit social behaviour. We like to gather, and interact, communicate and socialise. This pandemic has forced us to question that very nature and has forced us to do that one thing that we inherently cannot; 𝙎𝙤𝙘𝙞𝙖𝙡/ 𝙥𝙝𝙮𝙨𝙞𝙘𝙖𝙡 𝙙𝙞𝙨𝙩𝙖𝙣𝙘𝙞𝙣𝙜. The Restaurant industry is suffering a major setback due to the current situation and it’s important to plan the future and the sustenance. It employs millions and is directly linked to other ancillary industries; farming, food production, logistics and many others. While internationally a lot of ideas have been proposed for restaurants having outdoor access, we at the studio decided to take up an existing indoor restaurant project as a 𝘾𝙖𝙨𝙚 𝙨𝙩𝙪𝙙𝙮 with local relevant conditions to plan design, planning and operation based SOPs with minimal interventions and cost as and when they open up.The big idea is to develop a sense of trust in customers, foster a sense of community connect and encourage transparency thus connecting with the customers to eliminate fear and feel safe. 𝙃𝙮𝙜𝙞𝙚𝙣𝙚 will be of the utmost concern and hence, some / most of these interventions would be required to be done physically, and operationally so that the customers and the fraternity can bounce back, share ideas, feel safe emotionally and thereby reviving the industry we all love so much. But more importantly this message needs to be spread out digitally to each and every patron. Take it as a mandate to spread awareness of 𝙝𝙚𝙖𝙡𝙩𝙝 𝙘𝙝𝙚𝙘𝙠 𝙥𝙧𝙤𝙩𝙤𝙘𝙤𝙡𝙨, 𝙝𝙮𝙜𝙞𝙚𝙣𝙚 ratings and SOPs and complete 𝙩𝙧𝙖𝙣𝙨𝙥𝙖𝙧𝙚𝙣𝙘𝙮 to promote a sense of safety and defeat fear. While kitchens are opening for Contactless deliveries to extend an in home dining experience, we are anxious to resume visiting some of our favorite restaurants and reconnect with friends and savour delectable cuisines. We have looked at these following aspects that any restaurant should include on a temporary/ permanent basis to fight the current situation.
+ Staff and customer entry
+ Health and hygiene
+ Interior layout for Physical Distancing
+ Food preparation and back of house
+ Operation ideas
+ Use of Technology/Automation/touchless
+ Cloud touchless Deliveries
+Death of shared tableware/food products/Buffets