Interior Design Analysis of Food & Beverages Retail Space in the Era of the COVID-19 Pandemic in South Tangerang

Faculty Member, Interior Design Department, School of Design, Bina Nusantara University, Jakarta, Indonesia 11480

^* Corresponding author: ghartanti@binus.edu

Abstract

At the beginning of the pandemic, the food & beverage industry was one of the ones that experienced a drastic decline in revenue. Over time, with information on Covid-19 that continues to grow and efforts to keep the economy stable, the food & beverage industry is trying to adapt to the situation. Medium industries in retail food & beverage such as cafes located in the Bintaro-South Tangerang, are trying to adjust the interior design which is expected to minimize the Covid-19 virus infection in the neighborhood. This study was conducted to analyze the adaptation carried out by F&B retailers by applying existing theories regarding the procurement of natural elements as a support for community social interaction. The case study in this research is TAKA House using the Goal Grid research method with Biophilic Interior Design Matrix elements as a sorter (McGee 2019). The output of the research is in the form of suggestions for natural elements that can be applied in the F&B retail industry in order to optimize visitor health factors. It is hoped that the results of this research can be input and insight for other retail spaces in designing interior designs in this Covid-19 pandemic era. However, it is possible that this proposal will also be applied in other industrial sectors to improve the health welfare of its users.