Designing Safe Spaces
Jaylene Franco, Industrial Designer and Reiko Piekarski, Director of Coffee Programs | Fortuna Enterprises, LLC
The culture revolving around the hospitality industry has always been known for bringing people together in public spaces. Right now, on the precipice of a second wave of COVID-19, businesses are pressured even more to continue service while keeping in mind the safety of staff and the general public. Back in our September entry, we touched on how the coffee community is adapting to COVID-19. This month we want to expand as more information becomes readily available. In the midst of this global pandemic, the hospitality industry must remain flexible to designing safer spaces in order to stop the spread. The implementation of strategic layouts will help businesses operate safely through these ever-evolving, uncertain times. There are ample opportunities through graphic, product, and interior design to find balance in existing spaces. Public gatherings for celebrations and day-to-day routines are ingrained in the human condition. Action must continue to adapt in order to regain and maintain the trust of the people who support these industries.
Create a System to Develop Trust
Before taking any action, one must evaluate the risks within the space. By
taking this calculated, essential step, immediate changes can be implemented
before tackling the more involved modifications. Examine the areas within the
shop to clearly identify exchange zones. Establish spaces as a "COVID-Safe Zone" for both staff and customers. Having signage with eye catching graphic design
will aid customers in wayfinding through the modified space. Design
re-configurations such as physical barriers and guides to also help customers navigate
spaces safely. Clearly communicate the recommended policies from the FDA, CDC
and local state officials to increase awareness of new, safe environments and sanitation
protocols. Designing environments which promote behavior that reduces the spread
will earn the trust of customers. Actions as simple as providing stations
for hand hygiene in high traffic areas and 6 feet markers on the floor go a
long way in easing many of the anxieties weighing on the minds of patrons
when they enter an indoor space.
The Mass Design Group in Responding to Spatial Strategies for Restaurants in Response to COVID-19 shares some very helpful information pertaining to the sustainability and survival of the hospitality culture. The article explains, “New and evolving operational protocols must balance the tension between keeping staff, customers, and communities safe, while also facilitating a business model that is already operating on razor thin margins.” Recognizing that there will be limitations on how much investment can be put into implementing changes and taking the time to make assessments will help prioritize immediate needs. Understand that taking these steps in safeguarding staff and customers reinforces trust, and therefore drives profits. Nick Cho, co-owner of Wrecking Ball Coffee Roasters in California, continues to share their adaptations in Hospitality During Coronavirus. Keeping up with developing information and criteria can get exhausting, but there are many others in the industry faced with the same challenges who are more than willing to help support others who need encouragement to get through these times.
Indoor Air Quality
A critical consideration is the quality of air inside the establishment. There is a
lot of emphasis on air pollution and outdoor air quality indexes, but not as
much attention drawn to the indoor setting. When was the last time the air
filters in the cafe were replaced? Is there any air movement through
the dining and bar areas? These are some questions to strongly consider in
order to increase the safety of indoor spaces. Recently Professor William Ristenpart, who resides at UC Davis in California as a Chemical Engineer and
the Director of the UC Davis Coffee Center, presented a four part segment
addressing the concerns for safety in cafe environments. He emphasizes the
wearing of masks and limiting exposure but he also explained the importance of
air quality within the establishments. Professor Ristenpart
is uniquely positioned with a focus in complex transfer phenomena-- the study of how caffeine can transfer from solid coffee grounds to a
liquid state. His expertise here also happens to encompass the very subject
matter of how infected particles travel through the air. Tune into the full
video presentation, SCA: The Science of COVID-19 Safety for Coffee Businesses, to gain a more in depth perspective on the subject.
Ristenpart explains the key mechanics of
studied outbreaks and how the infected aerosols survive traveling in indoor
environments. The main takeaways are the importance of ensuring there is adequate ventilation
drawing enough fresh air inside and exchanging the used air trapped within.
Having a clear understanding of the health and output of the HVAC system will
help identify the shortfalls and how to correct them. In addition, Ristenpart
highly recommends the implementation of HEPA air filtration units positioned in
the customer and barista exchange zones, like the register and order pick up
areas, for additional assurance. These actions taken along with the enforcement
of mask-wearing and limiting exposure time indoors will lower the risk of
transmission.
Outside Seating
One of the easiest ways to accommodate seating with
plenty of ventilation is taking the inside aesthetic outside. Rockwell Group Design Strategies for Outside Dining Post COVID-19 shares models of
expanding into the street, which reclaims the restaurant’s role in the public
realm. Seeing empty seats in a darkened indoor space is not inviting to begin
with nor does it communicate clearly to the customers the business is open.
Building for the outside may include utilizing roofs and awnings for open or
barricaded dining seating. Depending on city ordinances, there may be options to
expand outdoor seating into the sidewalk or street parking lanes. New York City prepares for winter outdoor dining experiences by incorporating temporary
scaffolding, which would include roll down barriers to shelter customers from
the bitter cold. There have even been considerations for claiming less trafficked
streets to close off completely and dedicate them to all outdoor seating with
covered tents. There are other creative examples like an Amsterdam restaurant which allows visitors to dine inside greenhouses to accommodate guests safely.
Closer to home, Caffe Driade has lots of outdoor seating
nestled in the woods in the heart of Chapel Hill, NC. During the warmer months, most customers can be found enjoying cups of coffee surrounded by nature. Once
the weather gets cooler, the outdoor seating immediately around the main
building is closed in with clear barriers. Mounted heaters help keep outside-seated guests warm during the winter months. There are also stand alone heaters
for the back patio to increase outdoor seating accessibility as the temperature
drops. Although some of the examples may prove costly to implement, the whole
idea of utilizing outdoor seating is to increase visibility of the business in
one of the safest manners possible and in a creative way.
Colder Weather and Indoor Spaces
It is important to keep in mind seeking shelter is a basic and natural human instinct. With the weather getting cooler, outside seating will not be as popular as it was. Perhaps expanding or investing in covered and heated outdoor seating is not an accessible option to begin with. Continued accommodation may prove to be a challenge as customer needs for indoor seating increases. Again, taking the time to assess the risks in the space will determine the practicality of opening up indoor seating or staying with an all take-out model. Regardless, this is where communication with the customer base will be key to keeping everyone safe this winter. Provide clear markings where orders can be placed and picked up, sneeze guards and other barriers to protect the exchange zones from direct droplet transmission, and designate COVID-safe waiting areas with plenty of ventilated air flow where spatial distancing can be maintained.
Professor Ristenpart emphasizes the use of masks in
indoor environments and being conscious of limiting exposure time indoors
especially if they are smaller and more intimate. Examine indoor spaces with
flexible reconfiguration in mind as 6 feet of distancing may not
necessarily work in certain areas. Configure dining spaces to discourage the
congregation of large groups and eliminate the temptation for individuals to
camp out in the cafe for extended periods of time. As more customers seek the
shelter of the indoors make sure there is plenty of air flow, ventilation and
filtration to minimize the risk of transmission. Above all, have clear
directives around the establishment about personal hygiene, the wearing of
masks, maintaining spatial distancing and staying home if there are any
symptoms of illness.
Continue Following the Learning Curve
The history of coffee house culture and the holidays have
traditionally brought groups of people together. This year will look very
different compared to those memories. Interestingly enough, it is not the first
time the world has had to implement the restraint in gathering spaces. A Journal of the Plague Year by Daniel Defoe recounts in a passage, “That
disorderly tippling in taverns, ale-houses, coffee-houses, and cellars be
severely looked unto, as the common sin of this time and greatest occasion of
dispersing the plague. And that no company or person be suffered to remain or
come into any tavern, ale-house, or coffee-house to drink after nine of the
clock in the evening, according to the ancient law and custom of this city,
upon the penalties ordained in that behalf.” This is the 1665
version of social distancing. Thankfully, there is more information, research
and resources available today to help move forward with better and healthier
practices for indoor gathering spaces.
It is important not to look at the state of things as all
doom and gloom. View this opportunity as a way to rediscover the role of coffee
and the overall hospitality industry. There is a lot to be said about a local
establishment with the message, “We are about the safety of our staff and
customers.” This expression of care and attentiveness is an extension of the
kind of good service needed everyday. The notion of re-configuring a physical
structure for public safety is one thing, but the act of rebuilding
trust for staff and customers is vital for survival. To do this, the
hospitality industry needs to adapt to the ever-evolving and changing dynamics
of this time. Through design applications, a business can thrive as an engaging community hub, while implementing state
of the art infrastructure with the health and safety of the occupants inside in
mind. Indoor environments influence how we feel and perform, and healthy
building considerations translate to good overall business strategies. The true
cost of operations, after all, are the people who are employed inside. Invest in
creating healthier environments and the people inside will be
safer, happier, more productive and most importantly, more trusting in the business as a whole.
For further reading and access to resources, follow the
breadcrumb links provided below in addition to the ones included in this
month’s write up:
Considerations for Restaurants and Bars
Design Guidelines for a Safe Post COVID-19 Transition
MASS Spatial Strategies for Restaurants in Response to COVID-19
Daily Coffee News COVID-19 Safety for Coffee Shops
Fortuna Enterprises - 20 Years of Seed to Success!
Established in 2000, Fortuna Enterprises is the consummate leader in providing complete and comprehensive solutions for all of your coffee shop needs. Located in Greensboro, NC, Fortuna excels in unparalleled customer service by offering specialty roasted small-batch coffee, a fully stocked warehouse, imports, design, equipment repair, consulting, barista training, and more!
We are compelled to be the unsurpassed authority for all coffee shop requirements. We use this drive to continue our extensive research in carefully selecting only the highest quality coffees, equipment, syrups and other coffee shop necessities. Our products have a proven record of premium industry performance and unmatched reliability. We buy large quantities from our suppliers so we are in turn able to negotiate extremely competitive pricing for our customers.
We look forward to hearing from you about how we can take you from concept to completion!
