The Future of Food - Bergmeyer Trend Report - Report - Page 17
NUMBER 04
Flexibility In Design
Certainly, now more than ever, flexibility in the physical design of restaurants is an absolute.
A space that can adapt to a variety of needs, functions and global conditions is at an
advantage, and while this isn’t born out of COVID, spaces that are inherently flexible have
managed better than others during this period.
From queue management, to partitions, to furniture, adaptive components allow operators
to quickly reconfigure space in a way that responds to demand.
Adaptive components allow operators to
quickly reconfigure space in a way that
responds to demand.
From a more tactical standpoint, flexible design allows for adaptability in mapping the
customers’ journey, while also ensuring safe, physically distanced paths that intuitively
guide customers is a high priority.
A great experience and a thoughtful intuitive journey isn’t a manifestation of responding to a
pandemic. It’s just good design enhanced and enabled by a more flexible furniture strategy.
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BERGMEYER TREND REPORT | THE FUTURE OF FOOD
Felxibility between indoor and outdoor dining spaces at Sabroso Taqueria, Somerville MA.
