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Playbook for the Customer Dine-in Experience - Gabriella Schnarr

The COVID-19 pandemic continues to have a devastating effect on the restaurant industry. A lack of restaurant revenue has forced 1/10 Canadian restaurants to close permanently, and 2/3 of the workforce out of their jobs (Restaurants Canada, 2020). Many of the problems stemming from lost sales are rooted in a lack of customer confidence which is keeping customers home. It is a matter of supply and demand - if customers do not buy from restaurants, the restaurants cannot afford to stay open. This is a problem that is being seen globally across industries due to the coronavirus pandemic. Design solutions are needed to help restore customer confidence - showing and communicating to them that their perception of safety matches the reality of the measures being taken.

My design proposal to help restaurants in this difficult time is a restaurant design playbook. The curation and development of a playbook for restaurant design serves to offer suggestions to help restaurateurs adapt their restaurants to increase customer confidence post-COVID-19. In order to encourage customers to return to dining out, restaurateurs are encouraged to redesign elements of their spaces to promote better circulation and incorporate new features like dividers and windows into the kitchen. This playbook serves to help adapt restaurant environments to the changing times and make them places customers can enjoy a meal out without having to worry as much about their safety.

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Current State & Opportunity Definition

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Design

Detailing

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Concept Direction & Planning

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Communicating the Design

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Design Experimentation

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