There are several factors that need to be taken into account before we start designing a food court, the first of which is what building it will be in.
A large suburban shopping center will need a different design from a small shopping center located in the CBD, where most of the traffic is between 12 and 2 pm, which also differs from the courts at the airport, where time can also be a limitation with several peaks occurring at different times. The “surroundings” of the food court will affect its size, shape, and location of the area inside the building.
Size for food court It is usually indicated by two main measured elements: the share of rented space in a building and the catchment area of the development must be taken into account in the first design concept. There are other non-quantitative factors that will also affect the project, such as planned extensions and mixing variations, which will be taken into account from day one. With some of the historical retail events that are experiencing a sharp decline in shopping income and storage space, clothes for young women quickly lose their place in online transactions, and other activities just disappear. Hospitality and entertainment are options that landlords will purchase spaces.
Food court location : Take the airport where you have time to kill you while waiting for your flight or arrival. After going a long distance from the parking lot and checking the arrival and departure screens, customers usually wander a bit during a traditional bookstore, T-shirt shop or gift and souvenir before stopping at the gate and waiting. As feed courts attract more customers than traditional retail stores and offer seating, it would be unwise to find them in front of the departure or arrival gate, as they will keep customers away from other stores, reducing revenues and, consequently, rent. It will also certainly contribute to creating congestion in key areas of the airport. Spreading people evenly through the transport hub helps with security, air conditioning balance and convenient transit. The same basic rules apply to places, and the big difference will be that customers usually do not have two main areas, like at the airport.
Forms : Corridor, dead end, square, crescent, I am sure that you are faced with food vessels of all configurations and forms. A typical type of “corridor” with services laid out on both sides may be cost-effective for a developer, but it is boring and inconvenient for customers and operators. Concentration of services typically reduces installation and maintenance costs, but can also bite the developer after changes are required to accommodate a new operator. The dead end can also be good for the cost of installation, but it leaves no room for expansion or change; the mall is landlocked and the only way to expand is to withdraw other rental rates. Our large old area is roomy, versatile, a bit more difficult to clean and expensive to install, but the changes are less painful.
In recent years, we have observed the trend of clusters of small courts in the integration and adaptation of existing buildings and food codes. Sometimes dictated by technical limitations or the incapacity of a building when accommodating a large number of people in one area, the clusters have little charm, since they do not look as busy or noisy as large areas. The right combination of operators can bring together similar customers creating a more friendly and “personalized” environment.
Another golden rule is to try to keep the food court as much as possible; just avoid “interesting” forms, as this can complicate the interaction and intersection of services, which will lead to an increase in the cost of installation and the creation of complex maintenance. Keep the backbone of the feeder's design simple and simple, and the project will flow naturally.
