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Dining for the New Normal

A CASE STUDY FOR WATAMI JAPANESE CASUAL RESTAURANT BY HEADROOM
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“We need to plan the placement if sanitation zones. The goal is to place these “utility” disposables in strategic ways that people will be encouraged to use them. Foot handles are one of the cost-effective means to operate the door without touching it with the bare hands. On more serious note the built environment should be crisis-ready.”

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