{"id":79187,"date":"2020-11-19T17:07:39","date_gmt":"2020-11-19T16:07:39","guid":{"rendered":"https:\/\/blog.bluebeam.com\/se\/?p=79187"},"modified":"2020-11-19T17:07:40","modified_gmt":"2020-11-19T16:07:40","slug":"restaurant-construction-design-covid-19","status":"publish","type":"post","link":"https:\/\/blog.bluebeam.com\/se\/restaurant-construction-design-covid-19\/","title":{"rendered":"Pandemin inneb\u00e4r nyt\u00e4nkande kring restaurangdesign"},"content":{"rendered":"\n

Covid-19-pandemin har v\u00e4nt stora delar av byggbranschen upp och ner. Fr\u00e5n fler s\u00e4kerhetsf\u00f6reskrifter p\u00e5 byggarbetsplatsen till nya rutiner f\u00f6r onlines\u00e4kerhet h\u00e5ller f\u00f6retag i hela branschen p\u00e5 att anpassa sig till det nya normala.<\/p>\n\n\n\n

Men f\u00f6r vissa sektorer i branschen g\u00e5r f\u00f6r\u00e4ndringarna djupare \u00e4n till s\u00e4kerhetsrutinerna under sj\u00e4lva byggprocessen \u2013 de str\u00e4cker sig \u00e4ven till nya s\u00e4tt att anv\u00e4nda utrymmet n\u00e4r det st\u00e5r klart.<\/p>\n\n\n\n

Den h\u00e4r fr\u00e5gan \u00e4r s\u00e4rskilt viktig inom restaurangprojekt. Restriktionerna kring att servera mat inomhus har lett till att allt fler g\u00e4ster v\u00e4ljer att \u00e4ta hemma ist\u00e4llet, och restaurangbranschen har r\u00f6rt sig mot att utvidga m\u00f6jligheterna till kontaktfri avh\u00e4mtning<\/a> och drive-through, med snabbmatskedjorna i t\u00e4ten.<\/a> I de delar av USA d\u00e4r servering med social distansering \u00e4r till\u00e5ten har restaurangerna b\u00f6rjat bygga uteserveringar<\/a> i en takt som aldrig tidigare sk\u00e5dats.<\/p>\n\n\n\n

Enligt Jess Mullen-Carry, grundare av Los Angeles-firman MAKE Architecture<\/a>, m\u00e5ste man se till helheten om man vill hj\u00e4lpa restauranger \u2013 och deras designer \u2013 att m\u00f6ta kundernas nya behov.<\/p>\n\n\n\n

\u201dMan m\u00e5ste h\u00e5lla alla m\u00f6jligheter \u00f6ppna n\u00e4r man ritar utrymmet\u201d, s\u00e4ger Jess. \u201dV\u00e5ra kunder designar i allm\u00e4nhet f\u00f6r ett liv efter covid, men m\u00e5ste ocks\u00e5 ta h\u00e4nsyn till hur utrymmet kan anv\u00e4ndas under tiden.\u201d<\/p>\n\n\n\n

Fokus p\u00e5 flexibilitet<\/h3>\n\n\n\n

Jess ber\u00e4ttar att MAKE alltid har betraktat det som viktigt att skapa utrymme f\u00f6r flexibla sittplatser n\u00e4r f\u00f6retaget ska utforma en restaurang. \u201dDet finns n\u00e5gra nyckelfaktorer som m\u00f6jligg\u00f6r flexibilitet kring sittplatserna\u201d, s\u00e4ger hon. \u201dTittar man n\u00e4rmare p\u00e5 n\u00e5gra av v\u00e5ra projekt s\u00e5 ser man att vi ofta anv\u00e4nder b\u00e4nkar \u2013 en v\u00e4gg eller tv\u00e5 med sittplatser av b\u00e4nktyp, som man sedan kan s\u00e4tta ett valfritt antal sm\u00e5bord framf\u00f6r. Borden \u00e4r flexibla och kan flyttas, s\u00e5 man inom ett omr\u00e5de kan ha platserna t\u00e4tare eller glesare.\u201d<\/p>\n\n\n\n

\u201dTidigare skapade vi ofta utomhusomr\u00e5det som en slags \u00f6verraskning. Man t\u00e4nker sig den hemliga tr\u00e4dg\u00e5rden, en ceremoni. Med covid v\u00e4nds det d\u00e4r liksom upp och ner. N\u00e4r man designar s\u00e5dana h\u00e4r utrymmen m\u00e5ste man skapa ett mycket medvetet fl\u00f6de, och fundera p\u00e5 hur g\u00e4sterna ska kunna f\u00e5 en fantastisk upplevelse utan att beh\u00f6va g\u00e5 in.\u201d<\/p>Jess Mullen-Carry, grundare av Los Angeles-baserade MAKE Architecture<\/cite><\/blockquote><\/figure>\n\n\n\n

F\u00f6re pandemin innebar b\u00e4nkplatser att serveringspersonalen snabbt kunde flytta p\u00e5 bord f\u00f6r att anpassa sittplatserna till st\u00f6rre eller mindre grupper. I vissa delstater, som Kalifornien, g\u00e4ller nu strikta regler om tv\u00e5metersavst\u00e5nd mellan g\u00e4sterna, och restaurangerna kan utnyttja det utrymme som b\u00e4nkformatet erbjuder f\u00f6r att skapa ett s\u00e4kert avst\u00e5nd mellan borden.<\/p>\n\n\n\n

\u201dTidigare skapade vi extra plats f\u00f6r avskildhet och trivsel\u201d, s\u00e4ger Jess. \u201dNu g\u00f6r vi det f\u00f6r s\u00e4kerhet ocks\u00e5.\u201d<\/p>\n\n\n\n

Restauranger som Bodega Wine Bar<\/a>, som MAKE byggde f\u00f6re pandemin, har kunnat anv\u00e4nda den h\u00e4r flexibla metoden f\u00f6r att \u00f6ppna sin uteservering igen tack vare de m\u00f6jligheter som redan fanns inbyggda i ritningen. \u201dInga av de restauranger som vi har byggt har blivit tvungna att st\u00e4nga till f\u00f6ljd av pandemin\u201d, s\u00e4ger Jess. \u201dJag tror att det kan bero p\u00e5 att de ofta kan omarbeta sitt uppl\u00e4gg.\u201d<\/p>\n\n\n\n

Uteserveringen \u00e4r nyckeln<\/h3>\n\n\n\n

F\u00f6r projekt som h\u00f6ll p\u00e5 att byggas n\u00e4r covid-19-pandemin b\u00f6rjade s\u00e4ger Jess att MAKE har lagt betoningen p\u00e5 att g\u00f6ra uteserveringarna st\u00f6rre och mer tillg\u00e4ngliga. Restauranger i mildare klimat b\u00f6r kunna skapa utvidgade eller alternativa utomhusutrymmen l\u00e5ngsiktigt f\u00f6r en \u00f6versk\u00e5dlig framtid, men f\u00f6r s\u00e5dana som ligger p\u00e5 platser d\u00e4r det snart blir kallare \u00e5terst\u00e5r det att se<\/a> hur v\u00e4l de kommer att kunna anpassa sig.<\/p>\n\n\n\n

F\u00f6r Monkish,<\/a> ett bryggeri och provsmakningsrum i Torrance i Kalifornien, f\u00f6rs\u00f6kte MAKE skapa ett medvetet fl\u00f6de d\u00e4r g\u00e4sternas kontakt med byggnadens inre utrymmen minimerades. \u201dVi \u00e4gnade mycket uppm\u00e4rksamhet \u00e5t utomhusutrymmet, och att skapa platser d\u00e4r det gick att h\u00e4mta maten utan att beh\u00f6va g\u00e5 in i utrymmet mer \u00e4n n\u00f6dv\u00e4ndigt\u201d, s\u00e4ger Jess.<\/p>\n\n\n\n

F\u00f6r att \u00e5stadkomma det har teamet p\u00e5 MAKE medvetet jobbat med att styra hur g\u00e4sterna kommer in i bryggeriets lokaler. \u201dDen logiska ing\u00e5ngen till utrymmet \u00e4r inte genom tr\u00e4dg\u00e5rden eftersom den ligger l\u00e4ngre bort fr\u00e5n en stor del av parkeringsplatsen\u201d, s\u00e4ger Jess. \u201dMen vi ritar den s\u00e5pass flexibelt, p\u00e5 kort sikt, att alla som t\u00e4nker \u00e4ta p\u00e5 plats eller h\u00e4mta mat att ta med kan komma in genom tr\u00e4dg\u00e5rden.\u201d<\/p>\n\n\n\n

Behovet av platser d\u00e4r servering endast ska ske utomhus har inneburit en f\u00f6r\u00e4ndring av Jess s\u00e4tt att arbeta med utomhusutrymmen. \u201dTidigare skapade vi ofta utomhusomr\u00e5det som en slags \u00f6verraskning\u201d, s\u00e4ger hon. \u201dMan t\u00e4nker sig den hemliga tr\u00e4dg\u00e5rden, en ceremoni. Med covid v\u00e4nds det d\u00e4r liksom upp och ner. N\u00e4r man designar s\u00e5dana h\u00e4r utrymmen m\u00e5ste man skapa ett mycket medvetet fl\u00f6de, och fundera p\u00e5 hur g\u00e4sterna ska kunna f\u00e5 en fantastisk upplevelse utan att beh\u00f6va g\u00e5 in.\u201d<\/p>\n\n\n\n

Det nya normala<\/h3>\n\n\n\n

Medan v\u00e4rlden forts\u00e4tter att anpassa sig till de f\u00f6r\u00e4ndringar som drivs av covid-19 tror Jess att vissa aspekter av restaurangutformningen kommer att bli mindre vanliga, i synnerhet det \u00f6ppna k\u00f6ket<\/a>. \u201dM\u00e5nga restauranger v\u00e4ljer numera att \u00f6ppna sina k\u00f6k\u201d, s\u00e4ger hon. \u201dDet som tidigare g\u00f6mdes undan bakom st\u00e4ngda d\u00f6rrar \u00e4r nu den plats d\u00e4r alla vill h\u00e4nga. Men fram till dess att det kommer ett vaccin kommer det \u00f6ppna k\u00f6ket att beh\u00f6va avsk\u00e4rmas med en glasv\u00e4gg \u2013 f\u00f6r tryggheten och trevnadens skull.\u201d<\/p>\n\n\n\n

\u00c4ven om vissa restauranger v\u00e4ljer att helt l\u00e4mna det offentliga rummet och bli s\u00e5 kallade sp\u00f6kk\u00f6k<\/a>, som \u00e4r helt inriktade p\u00e5 utk\u00f6rning, menar Jess att s\u00e5dana inr\u00e4ttningar fungerar mer som \u201dleveranscentraler\u201d \u00e4n som sociala utrymmen. \u201dOm man bara ser till det grundl\u00e4ggande behovet av att \u00e4ta\u201d, s\u00e4ger Jess, \u201ds\u00e5 bryr sig folk inte alls. De vill bara \u00e4ta, och de vill att det ska smaka bra. Men ur v\u00e5rt perspektiv, vad inneb\u00e4r det f\u00f6r den m\u00e4nskliga sj\u00e4len?\u201d<\/p>\n\n\n\n

Den st\u00f6rsta utmaningen n\u00e4r det g\u00e4ller att bygga restauranger, s\u00e5v\u00e4l under som efter covid-19, kommer att vara att hitta s\u00e4tt att f\u00e5 m\u00e4nniskor att k\u00e4nna sig trygga n\u00e4r de samlas f\u00f6r att \u00e4ta \u2013 en ritual som handlar lika mycket om social samvaro som om mat och dryck.<\/p>\n\n\n\n

\u201dDet centrala m\u00e5let n\u00e4r m\u00e4nniskor ska samlas f\u00f6r att \u00e4ta och dricka i en bar eller p\u00e5 en restaurang \u00e4r den sociala aspekten\u201d, s\u00e4ger Jess. Och med flexibla designval d\u00e4r vetenskap och s\u00e4kerhet prioriteras kan ett v\u00e4l genomt\u00e4nkt restaurangbygge bidra till att vi f\u00e5r beh\u00e5lla s\u00e5dana gl\u00e4dje\u00e4mnen b\u00e5de under pandemin och efter den.<\/p>\n","protected":false},"excerpt":{"rendered":"

Covid-19 har skadat restaurangbranschen, och de designers som riktar in sig p\u00e5 det h\u00e4r marknadssegmentet m\u00e5ste s\u00f6ka nya v\u00e4gar<\/p>\n","protected":false},"author":595,"featured_media":79188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144],"tags":[16722,16717],"class_list":["post-79187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-projects","tag-architecture","tag-covid-19","category-144","description-off"],"yoast_head":"\nPandemin inneb\u00e4r nyt\u00e4nkande kring restaurangdesign - Built | SE<\/title>\n<meta name=\"description\" content=\"Covid-19-pandemin har skadat restaurangbranschen, och de designers som arbetar med restaurangbygge m\u00e5ste s\u00f6ka efter en ny v\u00e4g fram\u00e5t.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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