Year: 2017
Area: 35 sqm
Floors: 2
Type: Commercial
Location: São Paulo – SP
For this project of a hamburger chain, factors related to urban mobility were considered, including the main public transportation routes, circulation roads, bike lanes, and the quality of sidewalks near the chosen sites for the units’ implementation. This analysis was fundamental to guarantee the accessibility of the public and the success of the delivery operations. The solution adopted for the project was the use of containers, to optimize small and efficient kitchen spaces for food preparation and sales.
The containers were stacked and overlaid, creating cozy and protected spaces for customers. In addition, the logic of the structural modulation of the containers allowed for various possibilities of expanding the operation, according to the business’s growth, without interruption or damage to the current operation. The choice of sites was strategic, seeking points of great circulation and visibility in the city, in order to attract a broad and diverse audience. For this, the main transportation routes and pedestrian flow were analyzed, guaranteeing a privileged location for the units.

The use of containers also allowed for a significant reduction in construction time and costs, as well as being a sustainable and eco-friendly solution, taking advantage of recycled and low-impact materials. Regarding design, the project valued the aesthetics and visual identity of the brand, creating a modern and trendy environment, in tune with the young and well-informed public about gastronomic trends.
The use of industrial materials, such as steel, metal, and concrete, reinforced this aesthetic, while also providing strength and durability to the structure. The distribution of the containers on the site was also designed to create social and gathering spaces for customers, with areas of tables and benches, as well as adequate lighting to ensure the safety and comfort of the public during any opening hours.

Another important aspect was the concern for the functionality and ergonomics of the kitchens, ensuring an efficient and safe flow for the staff, as well as adequate ventilation and exhaust systems to guarantee the quality and flavor of the prepared food.

Finally, the project also included solutions for energy efficiency and sustainability, such as the use of rainwater harvesting and solar energy systems, reducing operational costs and the carbon footprint of the hamburger chain.

Project Location

Image Gallery