Food trucks transform to help restaurants recover from the COVID-19 economic losses - Yanko Design

The limits that the COVID-19 pandemic has put on our lifestyles take been grim, yes. But keeping up with the designs coming out as a direct result of the 2022 pandemic has helped pass the time. Has it been a year already? Arguably, the industry in need of the most innovative designs is the restaurant industry. Some middle-catching designs have certainly risen to the top and been put to the test. Jungsoo Lee'south design, a modular reinterpretation of the food truck, incorporates a removable seating area for guests to enjoy their favorite restaurant'south food with the total "dine-in" feel they've come up to cherish. The design could offer some peace of listen or inspiration for restaurant workers across the earth in demand of some financial movement.

The crux of Lee'due south design hinges on the pressure level of restaurant owners paying hire on a monthly footing. With fewer diners, many eatery-owners are finding themselves without the means to fund their dining spaces at the end of the month, and most are signed into year-long leases – an off-menu recipe for disaster. Lee figured that by designing a physical and transportable infinite for people to safely dine and for chefs to safely cook, then instead of signing into a year-long contract, food concern owners could rent modular nutrient trucks by the day and too provide safe, on-site dine-in services for guests.

Each truck in Lee's design comes in ii modules: the top part of the truck is meant for cooking and the lesser quarter of the truck detaches and forms the seating area. As designed right now, Lee incorporates foldable support pillars on the bottom of the electric truck design so that one time the seating module is pulled out, the kitchen can stand even and elevated on rolling posts. Food trucks are a reasonable solution to the issues that restaurant owners confront in the age of COVID-19 and, if you alive in a urban center, chances are you lot've probably already seen a lot more of them dotting the streets in the past couple of months.

While food trucks are a smart pick for some cities, the seating module might not exist ideal for every city as soon designed. In warmer temperatures and more than moderate climates, outdoor dining has been the most popular aligning made during the age of COVID-19, but for colder cities like Chicago or London, outdoor dining isn't so convenient. With heated tables and outdoor cabins being amongst some of the winning designs for restaurant owners facing fiscal trouble with fewer diners, the demand for warmth in colder cities is still a top priority. In the same vein, by transitioning restaurant possessor's brick-and-mortar locations into on-the-road mobile nutrient services with exposed seating areas, the dubiousness of a urban center's ever-irresolute weather comes into play and chefs will have to cutting the area space of their previous kitchen by a substantial corporeality. Thankfully, however, like the conditions, the design of today is e'er-changing and constantly evolving.

Designer: Jungsoo Lee