COVID-19로 인한 F&B 공간변화에 관한 연구

Abstract

(Research Background and Purpose) The F&B space is an important spot for the creation of social networks through communication, in addition to serving food. However, due to a recent spread of the novel coronavirus (COVID-19), the anxiety caused by eating among strangers in a confined space has been amplified. As a result, not only small business owners, but also large corporations and many restaurant brands are experiencing a business crisis. In addition to the prolonged pandemic, it is necessary to prepare for the repeated occurrence of such new infectious diseases. In designing the F&B space, it is necessary identify the factors requiring a different perspective and analyze the changing factors of the space to activate the food service industry, which is the goal of this study. (Method) Through spatial analysis of infectious diseases, the need for change in the F&B space design has increased, and trend analysis and its directions were presented through current status surveys on how COVID-19 has affected the F&B space. First, the elements of the changing space were derived from cases reflecting the intact business, and second, the characteristics of the main elements were analyzed from the changed space through field surveys and surveys on domestic and overseas cases. (Result) Branches that reflected the intact business were relatively less affected by the pandemic than those that did not, and they continued smooth operation. Through on-site surveys, traffic lines were identified, and design characteristics were analyzed; furthermore, through surveys, the restaurant shape preferred by general public and the characteristics of its components were comprehensively analyzed. Thus, it was analyzed whether consumers’ needs changed due to COVID-19, aiming for a private economy, and whether the safety provided by space affected consumers’ attitude. (Conclusion) The F&B space is not only the most sensitive to social and environmental changes but also faces spatial restrictions due to the spread of droplet contact when new infectious diseases occur. For customers who want to find an F&B space away from the phenomenon of focusing on non-face-to-face services through intact marketing, this study attempted to examine the direction for a future-oriented F&B space by deriving elements that should be considered when designing space. Therefore, we hope that this study will help to solve the business difficulties of the restaurant industry and overcome the crisis with a spatial plan reflecting the needs of consumers in the post-corona era.