The Post-Pandemic Dining Experience – Connecting Enhanced Safety and Experiential Dining
The goal of this thesis is to investigate restaurant design in the aftermath of Coronavirus (COVID-19), ensuring safety for both the staff as well as guests. How will programming, aesthetics and materiality be impacted by Coronavirus in new or existing restaurants? A comparative analysis of materials will serve to reveal which materials are more durable and cleanable than others.
Committee Members
Mary Golden
Undergraduate Program Director
Associate Professor
Kirtsen Kelleher
Interior Designer
SWBR Rochester
Experience in restaurant design
Marlee Vlassis
Interior Designer
STAACH Rochester
Works with hospitality settings and furniture