Design
Make It Your Own!
With customization of the menu, BOWLS anticipates attracting a large variety of consumers, in various age ranges, demographic groups, financially various (due to the affordable menu pricing), but all concerned about eating healthy and convenience. The venue can be tailored to specific communities and locations with high density of guest traffic potential, (urban/suburban), based on the need for seasonality, dietary restricted elements, business markets, upscale/mid-tier, the desire for fresh and prepared to order food.
Decor
BOWLS is a modern concept, utilizing light-weight, sustainable, recycled and repurposed materials for design, function and guest interactions. Materials include bamboo doors, anondized aluminum fascia, eco-resin walls and dividers, recycled glass counter tops, LED lighting, living herb walls featuring homemade compost with recycled rubber tire planter boxes.
Communal table tops fabricated from reclaimed wood rescued from the local area along with metal street posts gathered from the city where the concept is launched. Additional seating is fabricated from environmentally friendly materials.
BOWLS flooring can adapt to the area where the concept is located – potentially utilizing corrugated shipper box (if appropriate), poured concrete or recycled tires material.
Design & Flexibility
As BOWLS is designed to fit in a 500 sq. ft. location, limited seating is available as the concept is more of a Take & Go consumer experience, especially in urban locations, where space is at premium cost. For guests looking to dine in, a communal table resides parallel to the service area, for a brief respite to sit and relax or just make themselves at home. This is a high-top table with stools on one-side only, as not to impact the flow of guest service.
In-front of BOWLS there will be park benches, high-tops for congregating, leaning counters and seating in nice weather (dependent upon the location).
BOWLS can fit into various real estate areas, but the true benefit is the ability to lock and go.
Goal of the concept is no more than 500 square feet with the ability to flex larger to 1,000 square feet or shrink to a kiosk style, if desired
The concept was created with the forethought that it would be installed in areas where there would be limited gas, power, water, etc. and would then be supported by the latest in technology for production and operations