Nanu Soda Covid-19 Design Response Presentation

COVID-19
DESIGN RESPONSE AND IMPLEMENTATIONS
HOSPITALITY GUIDE
REV:
MAY 28TH 2020

COVID -19
Design Response and Implementation
Nanu Soda have been busy trying to find design solutions that change the mindset around COVID-19 restrictions and measures that may need to be
implemented to allow pubs and venues to open and trade. As an industry we don’t usually allow other health and safety measures to have a
negative impact on the design of interiors and the customer experience, so why should this be any different.
Whilst we are still waiting for government guidelines on how the hospitality industry can reopen, we wanted to provide simple and effective advice
on social distancing design solutions that can be both temporary and permanent. Our aim is to approach this creatively and with flair, providing
the safe distancing measures required but also looking at how these can positively affect spaces both in the short term and potentially more long
term. Distancing requirements could be used to create an environment that conveys a caring and safe space, after all this is the reason these
measures are being implemented. To look after people. This goes hand in hand with the hospitality industry and customer services, making sure
guests are welcomed, feel safe and catered for. These all ensure returned custom.
Due to the unprecedented nature of this pandemic, it is hard to predict with certainty what is going to happen in the coming months. Government
advise and legislation is ever evolving to react to our country’s current position within the pandemic. There may be new habits and customs that
evolve from this, changing the way the hospitality industry operates on a more permanent basis. These may stem from a shift in customers
priorities whether that be based on heath and safety, finances, or wanting more sense of occasion and escapism when it comes to visiting venues.
These changes will become more apparent as restrictions are lifted and venues start to reopen, but it is something to keep in mind. As we look
back through history at other heath pandemics such as the typhoid and flue outbreaks of the early 20th century, what tends to follow is a shift in
design trends. In this particular example what followed was the modernism design movement showcasing clean lines and geometry, Maybe the
same will be true in a post COVID-19 world.
With this in mind this document intended to both showcase the design possibilities whilst also implementing the practicalities of safe distancing
measures that may need to be put in place to comply with government guidelines. It will be crucial for hospitality business to build confidence in
customers and staff, showing them that their welfare and safety is top priority.

1.The Site - The New Normal
2.Signage and Way-finding
3.Interior Solutions
4.Materiality - Antimicrobial
5.Service Points
Contents
6.Major Touch Points
7.Take Away & Collection Ideas
8.Exterior Solutions
9.Customer Facilities
10.Back of House (BOH)
11.The Future

1
The Site - The New Normal
Safe distancing guidelines are inevitably going to have the biggest
impact on site layouts in the short term. Making sure that customers
feel safe crosses from physical barriers such as hand sanitising
stations and screens to ones that are more psychological, for example
easy to follow rules, directions and way-finding. Although these are
physical installations the security and peace of mind this will give
customers is the reason they will continue to return again and again.
Generally people are going to fall into one of two categories when it
comes to lockdown restrictions are lifted and eased. At one end of
the scale, many “social animals” have found home-isolation a
challenge, and may be the first to return when restaurants, cafes,
bars and pubs re-open their doors.
At the other end of the scale, many customers are likely to be more
anxious and cautious, and will need a lot of reassurance before
returning to the hospitality industry.
The next few pages look at what the new normal maybe for site
layouts and capacity numbers in line with anticipated advice and
guidelines.

SITE NAME:
Existing Site Layout
step up
120
steps
down
1185
Female
New Small
Dresser
Disabled
HD
DINING AREA
New window
ADULT
DINING
Kitchen
step up 426mm
Ti l
ENTRANCE
Block up doorway
Male
step up
130
matwell
up
HD
void
Gents
Female
step up 300mm
step up
170mm
HD
ELECTRICS
REAR YARD
HD
carpet
Cl.
down
carpet
up
Female
HD
ELECTRICS
Manhole
down
ramp down
300
cellar drop
down
Bric Slip with 5no. over lights
Poseur Poseur Poseur
Poseur
Poseur Poseur
ENTRANCE
Poseur
VERTICAL DRINKING
Poseur
Poseur
New
glass
rack
juke
18g
18g
Retain Altro
Glass wash
area
ELECTRICS
FAP
Retain Altro
bar height 1100
TRANSITIONAL
AREA
step up
80
3/4 height
3/4 height
ENTRANCE
New Crittal
screen
New Crittal
screen
New dining height
fixed seating
New
optimyst
fire
step up
170mm
NOT SURVEYED
NO WORKS
TO THIS AREA
Existing Internal
Total Covers: 170
Bar Covers: 48
Transitional Covers: 56
Restaurant Covers: 66
Existing External
Total Covers: 100

HS
Hand Sanitiser Dispenser - Sensor Opera
SD
Soap Dispenser - Sensor Operated
Proposed Site Layout
down
Poseur
Poseur
step up
130
cellar drop
Poseur
Poseur
Door held in open position
matwell
up
carpet
AWP
Poseur
void
Cl.
BAR AREA
HS
HD
SD
HS
Poseur
down
14
Gents
Poseur
Poseur
Poseur
step up
130
down
6
15
cellar drop
AWP
Poseur
Door held in open position
with Cabin Hooks.
Drinks
Collection
Point
Drinks
Order
Point
Poseur
Glass wash
area
Female
HD
carpet
juke
matwell
ELECTRICS
up
ENTRANCE
carpet
(Welcome)
AWP
EXIT
(See you Soon)
1
HS
up
Poseur
AWP
HS HS
SD
SD
Cl.
BAR AREA
HS
HD
SD
Poseur
void
Gents
Drinks
Collection
Point
Drinks
Order
Point
5
2
Ramp down
HS
Poseur
down
HS
AWP
Up
Drinks
TV
Collection
Point
Drinks
Order
Point
carpet HS
TRANSITIONAL
AREA
HS
15
10
9
5
Glass wash
area
Ti l
HS
DINING AREA
ENTRANCE
(Welcome)
Female
HD
Ti l
NO WORKS
TO THIS AREA
New stairs
Step up 426
HS
Grabber
unit to be
removed
step up
170mm
Designated Group Table
Designated Group Table
3 / 4
Height
3 / 4
juke
Height
1
ELECTRICS
HS
4 4
up
AWP
TV
HS
SD
SD
2
Drinks
Collection
10
9
Point
Drinks
Order
Point
13
12
Ramp down
HS
ADULT
DINING
HS
HS
2
SD
2
Female
Male
HD
SD
New Small
Dresser
Up
SD
HS
ELECTRICS
ELECTRICS
HS
HS
TRANSITIONAL
AREA
HS
HS
3
HS
Ti l
HS
HS
HS
sheet vinyl
ENTRANCE
(Welcome)
1
TV
3
6
steps
down
1185
step up
120
HS
DINING AREA
Female
Ti l
NO WORKS
TO THIS AREA
SD
HS
Disabled
Baby Change
HD
New stairs
Step up 426
HS
Catering
Kitchen
down
Grabber
unit to be
removed
step up
170mm
Designated Group Table
Designated Group Table
3 / 4
Height
11
3 / 4
Height
HS
8
7
TV
SD
HD
HS
4
6
ADULT
DINING
HS
SD
Female
5
5
Male
HD
SD
New Small
Dresser
SD
HS
ELECTRICS
ELECTRICS
HS
HS
sheet vinyl
HS
steps
down
1185
step up
120
HS
4 5
4
5
Female
SD
HS
Disabled
Baby Change
HD
Catering
Kitchen
down
SD
HD
Key
HS
SD
TV
Indicates Floor Marker for Safe Distance Waiting
Position.
Hand Sanitiser Dispenser - Sensor Operated
Indicates Furniture Removed.
Soap Dispenser - Sensor Operated
Indicates Area of new Screen Required
Glazed/ Acrylic Infill to existing unit
Indicates Furniture Removed.
Indicated 2000mm Diameter from centre Indicates of table. new furniture
TV - New TV & Point
Indicates new furniture
Proposed Internal
Proposed Internal Proposed External
Total Covers: 130 (Reduction Total of covers: 40 covers) 88 ( Reduction of 12 covers)
Transitional Covers: 40 (Reduction of 16 covers)
Restaurant Covers: 52 (Reduction of 14 Covers)
Proposed External
Total covers: 88 ( Reduction of 12 covers)
TV
Revision:
REV H: Added new sections of T&G throughout trade area, moved AWP, moved radiator,
removed and replaced plate shelf to lounge. AKS 17.06.19
Revision:
Scale:
itle: 1:100
Copyright.
044040 The Halfway House,
Woolton Rd, Liverpool L16 8NE
This drawing and design and all the information contained therein
is the sole copyright of Nanu Soda Ltd, and reproduction in any
form is forbidden unless permission is obtained in writing.
Indicates Area of new Screen Required
Glazed/ Acrylic Infill to existing unit
Indicated 2000mm Diameter from centre
TV - New TV & Point
Proposed Internal
Total Covers: 130 (Reduction of 40 covers)
Bar Covers: 38 (Reduction of 10 covers)
Transitional Covers: 40 (Reduction of 16 co
Restaurant Covers: 52 (Reduction of 14 Co
Total Covers: 130 (Reduction of 40 covers)
Bar Covers: 38 (Reduction of 10 covers)
Transitional Covers: 40 ( Reduction of 16 covers)
Bar Covers: 38 (Reduction of 10 covers)
Restaurant Covers: 52 (Reduction of 14 covers)
Proposed External
Total Covers: 88 (Reductions of 12 covers)
Date:
ing title:

1. Entrances and exits marked up to help flow in and out of the sites,
2. Branded Floor graphics in high traffic areas to denote spacing and flow for main circulations
routes both internally and externally.
3. Meet and Greet stations positioned at entrances to welcome customers and control any potential
2
step up
120
queues.
4. Trade area door on customer circulation routes to be held open on cabin hooks or to be fitted with
steps
down
1185
automatic door openers to reduce customer and staff contact.
5. Automated soap and sanitiser dispensers to be installed to vanity areas and floor graphics at
sinks and urinals to denote safe distancing measures.
6. Safely distanced furniture with the addition of designed screens to help with seating numbers and
provide additional security to customers.
7. Existing section fixed seating to receive designed screens to the capping to provide protection and
15
13
12
TV
NO WORKS
TO THIS AREA
8
TV
DINING AREA
New Sma l
Dresser
4 5
4
5
HS SD
Female
SD
HS
Disabled
Baby Change
HD
HD
separation from the adjacent booth. These may become designated group seating or bookable
spaces.
8. Additional fixed seating installed in the form of private booth seating with TVs and wrap around
14
15
6
HS
HS
screens. These help to increase covers in the dining area which previously was all loose furniture.
ADULT
DINING
Catering
Kitchen
Again these can be designated group seating areas or bookable spaces
9. Order points are positioned on the bar, these will have custom screen details, new signage and
hand sanitiser points at each. Order and collection points will keep the flow moving at the bar
without any cross over of staff or customer.
10.Beverage collection at the opposite end of the bar servery. It may be that at busier times a table
service is introduced so that safely distanced queues don’t get too long.
11.Tables replaced with smaller ones to help spacing at the bar.
down
step up
130
cellar drop
matwell
up
carpet
HD
void
SD
HS
Cl.
Gents
5
down
AWP
ENTRANCE
(Welcome)
Female
HD
4 4
5
carpet
1
HS
up
HS
SD
SD
Ramp down
HS
2
HS
Up
3
HS
Ti l
New stairs
Step up 426
HS
Grabber
unit to be
removed
step up
170mm
Designated Group Table
7
Designated Group Table
5
Male
HS
SD
HD HS
4
HS SD SD
Female
5
ELECTRICS
ELECTRICS
HS
sheet vinyl
down
12.New external service point to ease congestion at internal bars.
Poseur
juke
Drinks
Co lection
10
Point
3 / 4
Height
11
13.New external shed style seating. These will provide additional protection from the weather and
allow them to be used as additional seating even when the weather isn’t sunny. Enclosed seating
also help to increase covers externally as they don’t need to be positioned at 2m distances.
14.New enclosed carriage style seating with screen dividers and planting.
15.Safely distanced external furniture with screening details and planting help to increase seated
capacity and provide protection for customers. Screening to be broken up by the use of different
Poseur
Poseur
6
Poseur
Door held in open position
with Cabin Hooks.
Poseur
AWP
EXIT
(See you Soon)
1
Poseur
BAR AREA
HS
2
Poseur
Drinks
Co lection
Point
Drinks
Order
Point
10
9
Glass wash
area
ELECTRICS
AWP
9
Drinks
Order
Point
2
TRANSITIONAL
AREA
HS
3
HS
Ti l
3 / 4
Height
HS
ENTRANCE
(Welcome)
HS
6
styled screening or fencing and softened with planting. The introduction of external floor markers
1
for seating that doesn’t have screening will denote safe distancing measures are in place to
reassure customers.

2
Over the last few months there have been good examples of signage
and way-finding, but more often than not bad. Supermarkets have
been the guinea pig showcasing the good, the bad and the ugly.
Signage and Way- finding
The use of garish colours and hazardous symbols have customers on
edge making the experience stressful. Whilst well thought out and
planned routes to reduce crossover of traffic and branded signage
provide direction and security. Many brands have remembered that
human contact and seeing a friendly face, even from a safe distance, is
an opportunity to welcome customers back. This also provides and
opportunity to walk customers through the new process and
operation.
As well as directing customers through the new operational styles, it
may be a good idea to implement some visual cues conveying that
cleanliness is a top priority. The use of clean and clear signage linked
to sites interior and branding with the use of materials maintain a
clean and professional appearance will look far more reassuring than
hand written signs on pieces of paper.

Meet & Greet
Stations,
access to sanitiser with
important customer
interaction at the main
entrance. Inspire
confidence, hygiene and
let customers know how
to order etc.
Free- Standing weather proof
podiums, this can act as a barrier
for staff members and allows you
the opportunity to control the
queues and inform customer of
changes to the operational style.
Coloured / Branded
Hand Sanitiser Stations
BRANDED BARRIERS
a fairly inexpensive method of displaying
instructions and differentiating the queue
from the pavement.
A Boards
and additional external
signage advising customers
of our procedures and most
importantly what they CAN
do
Have an umbrella stand with
umbrellas handy so people
aren’t put off waiting if it is
raining. These could be
branded up on in colours that
compliment the brand.

Adding glazed screens to the front
and side of standard meet and greet
stations provide a protective barrier
for staff welcoming customers
Positioning free standing foot
activated or automated hand
sanitiser stations at entrances
and throughout the venue
Simple wall mounted
automated hand sanitiser
dispensers can be used
as an option
Wrap the glazed screen around
the sides of the meet and greet
stations for added protection.
Branded floor markers safely
spaced for customers arriving
at the site

Signage explaining safe
distancing measures that are
in place around venues
Confidence and inspiring
messages giving customers
re-assurance and letting
them know what they CAN
do
Floor Markers
indicating circulation, this
can be a branded graphical
approach to tie in with
interior schemes.

3
Interior Solutions
Social distancing measures stipulated by government guidance will
inevitably impact on site capacity and seated covers within venues.
By implementing some simple design solutions that are tailored to
your brand, some of these can be mitigated. The use of screening
between loose tables, clever layouts and adaptations to seating
arrangements can help to retain the number of seats whilst also
helping keep the atmosphere right. The loss of seating will leave open
spaces that can feel vast, but well designed solutions can help to add
to the interior instead of take away.
These solutions are not solely for customers. Employers will have a
duty of care to staff members ensuring that they feel safe and
protected at work. Adding screens at service points and bar counters
will provide protection for both staff members and customers.
Whilst there are quick screening options available to buy, these tend
to be temperamental and can start to look unclean and damaged
fairly quickly. Screens made from strong and cleanable materials
that have stability can be made to look part of the interior scheme
and add more than just separation. These can help to keep the
atmosphere within the venue where furniture has had to be
removed.

Moveable temporary screen can be designed
to fit in with interior schemes and brands
Screens,
are going to be common place within
hospitality venues. These can be used to
maximise use of space and covers by
offering protection to staff and customers.
They will also help the atmosphere within
sites filling in spaces where tables and
furniture have been removed.

Fixed seating screens.
and booths are the most popular seats in the
house, installing screens between them enables
them to remain in use whilst still protecting
customers, these may become bookable spaces for
group booking

Wall mounted automatic
hand sanitiser unit
Adding glazed screens to capping
between fixed seating to maintain
use of each booth
Remove condiment
bottles and replace with
individually packets
Remove menu blocks and laminated
menus and replace with disposable
single use or move over to app based
contactless ordering system that can be
accessed via customers personal
devices
Use of antimicrobial
fabric can be used on
fixed seating upholstery
Table Service for food delivery
and glass collection
Disposable or
individually packaged
cutlery to replace cutlery
boxes on tables

4
The use of cleanable and antimicrobial surfaces is nothing new in food
preparation areas. There are thoughts that the guidelines around food
hygiene may become more of a focus from an industry standard and
customer perspective.
Materiality - Antimicrobial
The use of such materials can be implemented in customer facing
areas as well as back of house. Solid surfaces such as Krion have
antimicrobial properties and could be used as a vanity top, bar tops
and tables within interiors. These come in an array of colours and
finished to suit any space.
Similar technology can also be found in fabrics, woven into the fabric
itself or as a treatment. The technology in antimicrobial fabrics has
developed greatly over recent years meaning there is a vast range of
materials available without looking clinical.

Solid Surfaces,
are also available with antimicrobial
properties and can be used instead of timber
for table tops, vanity units and bar counters.
Copper,
and other alloys are inherently
antimicrobial, these can be used in interiors
in many application, for example as bar tops
or menus holders
Antimicrobial Fabrics,
used on upholstery or screen details.
Technology advances have meant that these
types of fabrics are available in vast array of
finishes without being clinical in appearance
and are available in faux leather and fabric
varieties.

5
The delivery of food and beverage services is one of the trickier
experiences to carry out whilst implementing social distancing
measures. This still need to work seamlessly and without
complications to provide great customer service whilst also showing
customers and staff that their welfare is at there forefront of your
strategy. Existing operational processes will need to be altered to
achieve this.
Service Point
Implementing designated order and collection points at bar counters
that are well screened could be one method. Using floor graphics to
map out customer routes and safe distancing could sit along side to
keep the process clear and simple. It may be that this method cannot
be in use all of the time, at busier times table service may have to be in
operation to stop queues getting too long and blocking circulation
routes for other customers.
Table service could be further developed. The use of app based
ordering and payment systems along with menus that customers can
access from their own devices, will help to reduce physical contact
whilst maintaining a good customer experience.
There is never going to be a “one solution fits all” method when is
comes to changing service style. There are many factors that will
contribute to this but our aim is to highlight some of the solutions that
may work well.

Bar Screens
don’t just have to be clear perspex,
they can fit in with the branding
ideology and materiality.
Perspex is easily damaged and hard
to maintain cleanliness
Bar Severy.
Remount PDQ machines
so they don’t have to be
passed from staff to
customer.
Bar Screens
which fit with the interior
offer and can become more
permanent features.
Temporary light weight
options

Designated order point with new
screen detail designed to fit in with the
look and feel of the bar counter
Designated collection point with new screen detail
designed to fit in with the look and feel of the bar
counter.
This will also help flow and easy congestion at bars
Install hand sanitiser
at service points.
2m
Floor graphics in branded
colours for queuing and
flow

Menus.
Embracing digital menus and
downloads that customers can easily
access on their own devices
QTAP.
APP
based ordering and payment systems
to reduce customer/staff contact
TV’s.
Using TV’s to display menus and
offers as alternative to paper menus

6
Major Touch Points
Whilst moving around sites you probably don’t realise the number of
items you need to touch to get from A to B. Items such door handles,
hand rails, light switches, sinks and taps are all touched frequently
without realising. This is also true when providing a food and beverage
service. Items such a cutlery, condiments, menus are all frequently
touch by staff and customers alike.
Whilst solutions such as ensuring cleaning regimes are completed
more regularly and thoroughly can quickly be implemented, simple
solutions can be introduced to reduce contamination and physical
contact.
The next pages look at option to reduce the need to physically
touching items from menus through to door handles.

Automatic Door Closers
removing the need to touch doors
Non contact Handles
installing foot pull handle to
eliminated hand contact and
propping doors open where
possible.
Note - This does not apply to fire
doors
Host Podium
A Podium can act as a barrier for
staff as you welcome customers
into the space.
HYGIENE
STATIONS
Position free standing or wall
mounted automated hand
sanitiser stations throughout the
interior. These can be customised
to match interior style.

EXTRA ITEMS.
Offer individual sachets of
condiments when taking the
order to the table
Menu Holders
for single use menus
using material that are
antimicrobial
Hygiene
Stations
Table Hand
sanitiser displayed in
different ways

ORDERING
APPS
Ordering and making payment through apps, that can be linked
directly to the kitchen, reducing staff to customer contact.
Alternatively providing links or QR codes that allow customers to
access the menu through their own devices. This will eliminate
the need for menus that would have to be disposed of after each
use or require cleaning. These digital advances were becoming a
trend within the industry prior to the pandemic.
SET MENUS/ REDUCED MENUS.
By reducing and streamlining menus this gives sites the
opportunity to reduce waste and allow kitchens to function safely
with less staff whilst implementing social distancing measure.
This could also ease pressure on supply chains.
PRE ORDERING
Using a pre-ordering system through an APP, online or via a
telephone services will allow sites to prepare and stock up in
advance.
PAYMENT
VIA APP
This links in with an app based ordering systems, allowing for
food and beverages to be prepaid. This would mean that food and
beverages can simply be collected from designated collection
points or brought to the table by staff.
GO CASHLESS
This has become common place over the recent weeks with most
businesses only operating as a cashless system to avoid
unnecessary contact and contamination. It is a good idea to
inform customers before they enter the site via external signage
to highlight and communicate this.
GETTING THE BILL
Simplify how you are presenting the bill at tables, if this is still
being done in person think about how it is presented, making sure
it isn’t folded so that the customer isn’t having to touch them.

7
Take Away & Collection Points
Many brands have altered and adapted the services which they
provide whilst the country has been in lockdown. Turning to
providing take aways, and fresh produce boxes which have helped
support other local businesses. Services like these have help to ‘root’
these businesses at the heart their communities.
When the doors reopen on the hospitality world, some customers will
still be apprehensive about returning to pubs, cafes and restaurants
but will still want to be involved in the experience on some level. To
capture this market you could look to implement drive up or take
away services. This can be simply done by designating a number of car
parking spaces for those collecting food, allowing staff to simply take
the item out to the car, or by setting up external collection points.
These will help keep contact to an absolute minimum.

Takeaway Food.
In these unprecedented times we
alter and adapt
Takeaway Beverages
Will be dependant on UK Licensing requirements, but these carryout trays
could work well from external bars to remove the need to wash glassware

8
The public are being told that being outside is safer than inside, this
gives an opportunity to utilise external drinking areas for additional
seating and potential external service points such as bars.
External Solution
Making use of external areas will help to increase the overall capacity
of venues. Design solutions such as the installation of planters and
screens that act as barriers between tables and seating which will
provide separation and will help to make customers feel safer in the
environment. Enclosed seating can be designed for when the weather
isn’t at its best. Small touches such as providing blankets and heaters
will also go a long way to help customers stay longer when is starts to
get colder on an evening.
Partnering with other local businesses and food providers could also
work for you. These can done on an event like basis, as pre-bookable
events or simply as something different to keep customers engaged
and will also provide vital social media marketing.

External Drinks
Dispense and Service
Points,
Temporary structures can be used as
collection points for prepaid purchases
made via apps or alternative can be used
as an order and collection point making
the use of outdoor spaces
Alternatively quick wheel in / wheel out
solutions can be used without time delays
or planning permissions.
Beer Chiller
units,
can be positioned
in temporary
service points.

Bookable spaces
Seating that is sheltered and
provides separation.
Fencing
Installing screen and fencing
externally to provide protection and
increase the number of covers

Planter Screens
Use coloured containers with planting to
create soft flexible screening.
Fences
Construct new 1200mm high
separation screens with lighting &
planting to soften, create wind breaks
and utilise external spaces.

Metal Framework
fixed to planter
base
Glazed screen detail to separate
seating whilst still keeping some
vision through to external areas
Ensure Glazed
screens are tall
enough to still
provide protection
when customer are
standing
Planting to soften
the area
Floor Graphics
directing customers in
and out of sites

9
Contactless restrooms will be a vital battleground in the war against
infection. Doors will be reduced where they can be and the doors that
remain will increasingly be opened and closed by foot or by
automated door openers.
Customer Facilities
In the short term things like sensor operated taps and soap
dispensers can be installed but looking forward many have
suggested fully automated facilities similar to those found in
shopping centres and motorway service stations will become
common place. Customers will rarely, if ever, touch a tap, soap
dispenser or hand dryer again.
All this technology already exists, it’s simply a case of using them.

steps
ENTRANCE
(Welcome)
Entrance Door
held in open
position with
Cabin Hooks.
HS
TV
matwell
up
carpet
HD
SD
HS
void
Gents
Door held
open with
Cabin Hooks New
Cl.
Automatic
Opening
Device
down
Female
HD
carpet
up
HS
SD
SD
Door held in open
position with Cabin
Hooks
New
Automatic
Opening
Device
Automated soap
dispensers and hand
sanitisers to be installed
Using Floor Graphics
directing customers and
denoting safe distancing
which is a cleaner approach
to taping up sinks.
Minimise hand contact on doors by installing
automatic opening devises, cabin hooks and
foot pull handles throughout the toilets
space.
Proposed In
Total Covers
Pre- Safe Di
Total EDA: 3
Bar Covers:
Bar EDA: 90
Transitional
Transitional
TV
Poseur
step up
120
AWP
Remove
AWP
Door held in open
position with Cabin
Hooks
Drinks
Collection
Point
Key
Ramp down
HS
SD
Indicates Floor Marker for Safe Distance Waiting
Position.
Hand Sanitiser Dispenser - Sensor Operated
Soap Dispenser - Sensor Operated
Indicates Area of new Screen Required
Glazed/ Acrylic Infill to existing unit
Indicates Furniture Removed.
Restaurant C
Restaurant E
Copyright.
This drawing and design and all the information contained therein
Proposed E
Total covers
Pre Safe Dis
0
1
0.5m
Indicated 2000mm Diameter from centre of table.
down
1185

Vacancy Light
To help indicate toilet capacity
Automatic Door
Closure
Hand Sanitisers
Upon entry, extra
automated soap
dispensers
Infra-red sensor taps
and toilet flushes
will reduce the need for contact
Graphics and Signage
This can be fun and done in any style
to encourage customers to wash
their hands to guideline standards
Fully Automated
Toilet Facilities
Foot Pulls

10
Staff areas will have a shift in focus and will become more important
than ever. These areas will provide health and safety facilities to
ensure staff feel safe and protected whilst at work.
Back Of House
It may be that staff are asked to change into and out of work clothes
on site, similar to those who work in healthcare. Some companies have
suggested that work uniforms and clothing may be cleaned on site or
through specialist companies, to ensure health and hygiene standards
are met and controlled. This may be more relevant for chef’s and
kitchen staff handling food.
Although there are currently guidelines around the cleanliness of food
preparations areas customers may be more aware of this and only
visit sites they can be assured meet or exceed standards. It is thought
that where previously painted surfaces in kitchens and food
preparation area were accepted, that there will be a shift to make sure
that kitchens are fitting with hygiene cladding.

Remote hand wash
stations at staff
entry and exit
points, entry and
exit to food areas
and additional
stations in staff
locker rooms.
Note: These units
are stand alone and
do not require
plumbing.
Create a staff
changing area even
if only temporary.
Staff Lockers for
change of clothing
and all personal
items to minimise
any contamination
Automatic Sanitiser
Stations
at multiple points between BoH
and Customer Areas incl Staff
Entry / Exit Point

11
The Future
Nanu Soda are here to assist you in any way we
can. Helping and guiding you through the
process of implement social distancing design
solutions that are both temporary and
permanent.
Please give us a call or drop us an email to
discuss your COVID-19 re-opening strategy.
Tel: +44 (0)1924 372 654
Email: info@nanusoda.co.uk