The space
A cafe can be a difficult space to design empathetically as there can be so many users using the space for various purposes: couples, families with children, larger groups of people, events, functions, and students. The local café I observed is a particularly large space with two main sections: one area with smaller, scattered tables, the front counter and a second counter accessible only from the street. The second area contains large, immovable tables, a kids space and a lounge nearby a fire. The aesthetics could be described as industrial with exposed brick walls, wooden flooring, steel furniture and dimmed lighting. Despite the large size, both spaces were warm and cosy, bubbling with conversation and activity. Overall, it is a well-designed space for the majority of weekend brunch-goers but not so idealistic for students grasping for precious and productive study time.
Design Concerns
Various needs must be met if the design of a space is going to be aesthetic, functional and practical. Brown (2009) and Bennett (2007) both suggest that people are at the centre of design and that good design requires empathic solutions. This requires the designer to observe the space afresh, putting themselves in the shoes of the user and use that information to fuel solutions. I observed three main problems in the cafe from the perspective of a student as the user: noise, seating and lighting. Savikas (2019) states that design thinkers consider a problem from many angles and perspectives through a process called ‘abductive reasoning’. The following problems are from the perspective of the student as the main user. They correlate with Buchanon’s Four Design Areas (1992), particularly the environments for working and material objects.
The Four Design Areas:
Symbolic and visual communication
Material objects
Activities and organised services
Environments for working, learning, playing, living
The choice of flooring contributed to an immense noise level. The sound of the steel chairs against the hardwood floors, combined with the echo of conversation bouncing off all surfaces made for a particularly noisy space. One in which a student would likely find it hard to concentrate.
Though the steel chairs are practical in that they are easy to clean, relatively easy to replace and durable, they are not comfortable to sit in for long periods of time. For the student who is spending a significant period of time in the one space it would be fairly uncomfortable and therefore a less than ideal study space.
The dimmed lighting certainly creates a calm, cosy and industrial ambiance but does not fulfil the requirements of a person who is reading, taking notes and studying for prolonged periods of time.
Re-thinking the design
A potential solution to the issue of noise is to further separate the two large areas of the café, allowing for a variety of soft furnishings such as couches, cushioned chairs, rugs and carpeted areas. These furnishings are easily attainable and would absorb sound to create a quieter space overall for students. Their inclusion would also enable other users to have more seating choice.
The use of cushioned chairs would also create a space more comfortable for somebody who was studying compared to the current steel chairs. Again, the user has more choice and the student would be more likely to stay for longer which could also result in more coffee and banana bread purchases!
The dimmed lighting is a design feature which certainly serves its purpose in creating a beautiful space for many users. A gentle solution to this is the inclusion of floor lamps in areas where students are likely to place themselves. This would add light for the student’s benefit without hindering the aesthetics of the space, nor would it interrupt or cause frustration with other users.
References
Bennett, P. (2007, May). Paul Bennett: Design is in the details [Video]. TED. https://www.youtube.com/watch?v=7g0O003kufA
Brown, T. (2009). Change by design: How design thinking transforms organizations and inspires innovation. New York, NY: Harper Collins.
Buchanan, R. (1992). Wicked problems in design thinking. Design Issues. 8(2), 5–21.
https://www-jstor-org.ezproxy.csu.edu.au/stable/1511637?sid=primo&origin=crossref&seq=1#page_scan_tab_contents
Savikas, A. (Creator). (2019). Design Thinking at Work 9getAbstract Summary) [Video]. LinkedIn Learning.
Among our class, this is another cafe review. The images really help to explain what you are describing, and to understand your new ideas for the space/s. You’ve picked up on elements that relate to many contexts eg. steel chairs. Sometimes trends are not as good as ideas derivedf from design thinking and planning. It’s worth keeping your identified problems in mind! A good piece of work.
Hi Natasha,
The industrial design trend confuses me … I seldom feel comfortable relaxing and reading in these spaces. Your attention to the floor noise made me laugh, as the melodies provided by footsteps and scraping chairs is just so distracting, especially in a place where lingering around is supported! At times I wonder if some café owners don’t really want patrons to linger, and I’m missing the point of the noisy floors. Your suggestions are great; cushioned chairs and floor lamps would make the space more palatable and suited for some coffee, cakes and learning. Thanks for sharing your thoughts,
Shelly
I agree! I think cafe owners much prefer people grabbing a coffee on the run. Thanks for your kind words, Shelley!
Hi Natasha,
Whilst it is evident that this space has been designed with some of those fundamental elements we like to see in a learning environment, such as social spaces (communal tables), small group areas, breakout spaces and spaces for personal reflection such as at the window, it is easy to differentiate between the intended function, as a cafe, and the possible use as a learning environment.
As posited by Shelly, cafes and restaurant environments are very much designed to ensure that there is not a lingering by patrons, this typically relates to the bottom dollar, the more movement of people through the space, the more profits there are to be had. It is also worth looking at the colour palettes that are typically employed in cafe and restaurant spaces – yellow, oranges and reds are known to increase appetite, but also increase movement and anxiety in spaces. hence why these colour palettes are typically deployed in fast food restaurants.
The addition of acoustic control mechanisms in this space would certainly increase the habitability of the space, and would certainly add to the overall amenity. I know I am certainly turned off environments that are loud and echo-ey.
Its great to see this type of analysis of how you might change the space to meet the requirements of an informal learning environment. I would also add to the analysis, the need to include additional power outlets for the necessary technology.
Thanks for your input, Belinda!
I often notice colours chosen for a space but very rarely have I thought about the colour choices in regards to their effect on behaviour! Thanks for reminding me of such a crucial design element, especially in the context of food outlets. How fascinating!
And yes, there is always room and opportunity for more power outlets!