Beijing – Produced during the pandemic, our upcoming issue (Frame 135, out 1 July) unpacks how certain industries, including hospitality, are having to respond to the disruption of business as we knew it. Restaurant survival strategies have generally been twofold: first, cater for customers offsite through deliveries while staying connected via social media. Secondly, determine how social-distancing practices will affect the use of physical space once diners are able to return. As we outline in Frame 135, many potential solutions for weathering the storm already exist; ‘what’s required now is to identify, invest and implement them more fully.’
DTZW’s 23-Seat Restaurant in Beijing provides one such example – so much so that it’s hard to believe it was designed pre-pandemic. The solo-dining restaurant uses partitions to separate customers – a spatial setup expected to be adopted as a social-distancing measure.