FEATURES OF THE PLANNING AND DESIGN OF A RESTAURANT ESTABLISHMENT BASED ON SLOW FOOD PRINCIPLES

Abstract

The purpose of the article is to provide a comprehensive analysis of the theoretical and methodological foundations and practical aspects of the design and development of a restaurant business establishment operating in accordance with the principles of the Slow Food concept, as well as to consider the specific conditions for the implementation of such an object in Kharkiv under martial law and the prospects for post-war recovery. Methodology. The study used a set of general scientific and special methods: analysis and synthesis – to systematise the regulatory framework and scientific publications; comparative analysis to compare approaches to the design of the Sustainable Food Facility in international and domestic practice; systematic approach to consider design issues in the interconnection of architectural, functional, technological and safety aspects; generalisation to formulate conclusions and practical recommendations. Results. The philosophical and conceptual foundations of the Slow Food movement and their projection onto the architectural paradigm of Slow Architecture have been determined. The global trends in the development of the Slow Food concept, including the principles of sustainable development, digitalisation and gastronomic tourism, are systematised. The specifics of the restaurant industry in Ukraine in the context of a full-scale war are considered. The concept of the Slow Food concept is formulated. The features of interior design are analysed, taking into account the security situation, as well as the requirements of DBN B.2.2-5:2023 for the design of dual-purpose protective structures. Scientific novelty. A conceptual model for the design of Slow Food-format RSFs in the context of armed conflict is proposed, combining the principles of Slow Architecture, wartime security imperatives, and the regional cultural identity of the Kharkiv region. For the first time, the approaches to the design of dual-purpose shelters in the Slow Food concept are systematised. Practical relevance. The results of the study can be used by design organisations, restaurant business investors, and local governments in the development of concepts and projects for TACs in Ukrainian cities located near the combat zone. The proposed solutions for dual-purpose spaces allow optimising capital expenditures and increasing the investment attractiveness of the establishment. Keywords: Slow Food, restaurant establishment, Slow Architecture, design, interior design, sustainable development, wabi sabi, protective structures, DBN B.2.2-5:2023, Kharkiv, martial law, gastronomic tourism, local products, open kitchen, security solutions.