Minimalist Food Packaging by BVD

Le studio BVD a réalisé pour une marque de fast-food cette série de packagings « Reitan », avec un rendu esthétique qui donne envie et qui informe sur les ingrédients du sandwich visible ou non. Une jolie découverte d’emballages alimentaires (Minimalist Food Packaging) à découvrir ci-dessous.

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Reitan by BVD 6
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Replica of Kitchen Carved from Wood

Avec son projet « Apparatus », l’artiste américain Roxy Paine a créé une cuisine de fast-food appelée « Carcass », qui a la particularité d’être exclusivement faite de bois, de la machine à boissons à la friteuse. Une cuisine originale à découvrir à travers les photos de Joseph Rynkiewicz.

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Stefan Furtbauer Photography

Stefan Furtbauer photographie les diners viennois qui sont un élément essentiel de la culture locale, résistant et s’adaptant à l’arrivée des chaines de fast-food. Isolés et pourtant vecteur de rassemblement pour les classes ouvrières et aisées, c’est une ode à un mode de vie historique qu’il présente. À découvrir en images.

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Fuel Station + McDonalds by Giorgi Khmaladze

A McDonald’s restaurant and a petrol station are concealed within this faceted glass shell in Georgia, designed by architect Giorgi Khmaladze (+ slideshow).

Fuel Station and McDonalds by Giorgi Khmaladze

“The city officials wanted to avoid having a regular gas station in the middle of the area, which right now is undergoing major renewal,” Giorgi Khmaladze told Dezeen. “From that departure point, I proposed to combine two programs in one building footprint.”

Fuel Station and McDonalds by Giorgi Khmaladze

The structure, located in the coastal town of Batumi, features an elongated shape that cantilevers on one side to create the canopy for the petrol station. The entrance to McDonald’s is positioned on the opposite side, as the architect wanted to keep the two as separate as possible.

Fuel Station and McDonalds by Giorgi Khmaladze

“Spaces are composed in such a way that the two major programs – vehicle services and dining – are isolated from one another, both physically and visually,” explains Khmaladze.

Fuel Station and McDonalds by Giorgi Khmaladze

Serving areas are contained inside the building’s circular core. Staircases wind around the outside of the circle on both sides, leading up past a series of tiered seating booths towards a dining area on the first floor.

Fuel Station and McDonalds by Giorgi Khmaladze

Glass lines the perimeter of the dining area and a terrace wraps around the outside. Rather than a view down onto the petrol station and road, diners are faced with the sloping topside of the canopy, which the architect has covered with beds of shrubbery.

Fuel Station and McDonalds by Giorgi Khmaladze

Two pools of water are positioned around the outside of the building and help to define different routes for pedestrians and cars.

Fuel Station and McDonalds by Giorgi Khmaladze

McDonalds has also recently been working with French designer Patrick Norguet, who has redesigned its restaurants across France. See more design for McDonalds.

Fuel Station and McDonalds by Giorgi Khmaladze

Other chain restaurants to be redesigned in recent years include British roadside restaurant Little Chef and Burger King diners in Singapore. See more chain restaurant designs.

Fuel Station and McDonalds by Giorgi Khmaladze

Photography is by the architect.

Fuel Station and McDonalds by Giorgi Khmaladze

Here’s some more information from Giorgi Khmaladze:


The project is located in one of the newly urbanized parts of the seaside city of Batumi, Georgia. It includes fuels station, McDonald’s, recreational spaces and reflective pool.

Fuel Station and McDonalds by Giorgi Khmaladze

Given the central location and therefore importance of the site, it was decided to give back as much area as possible for recreation to the city by limiting the footprint of the building and vehicular circulation. This resulted in one volume with all programs compressed within.

Fuel Station and McDonalds by Giorgi Khmaladze

Spaces are composed in such a way that the two major programs – vehicle services and dining – are isolated from one another, both physically and visually so that all operations of fuel station are hidden from the view of the customers of the restaurant.

Fuel Station and McDonalds by Giorgi Khmaladze

Because of the predefined, small building footprint, most of the supporting and utility spaces are grouped and located on the ground level to be close to all technical access points.

Fuel Station and McDonalds by Giorgi Khmaladze

Public space of the restaurant starts from the lobby and its separate entrance on the ground floor. From where, as a way to naturally connect to the upper floor and to offer customers the experience of smooth transition between levels, the floor steps upwards and creates inhabitable decks on intermediate levels to be occupied as dining spaces.

Fuel Station and McDonalds by Giorgi Khmaladze

Part of the dining space offers view towards outside water features, while the rest seamlessly transitions into open air patio on the upper level. The patio, enclosed from all sides to protect the space from outside noise, provides calm open air seating. The vegetation layer, which covers the cantilevered giant canopy of the fuel station adds natural environment and acts as a “ecological shield” for the terrace.

Fuel Station and McDonalds by Giorgi Khmaladze

Project: Fuel Station + McDonalds
Architect: Giorgi Khmaladze (Khmaladze Architects)
Collaborators: Capiteli (Structural Engineer), Gulfstream (MEP), Archange & Schloffer (MCD Standards), Franke (Kitchen engineering), Erco (exterior lighting).

Fuel Station and McDonalds by Giorgi Khmaladze
Location: Batumi, Georgia
Year: 2010-11 Design, 2012-13 Construction
Size: 1200 sqm
Client: SOCAR

The post Fuel Station + McDonalds
by Giorgi Khmaladze
appeared first on Dezeen.

Tasse by Patrick Norguet

French designer Patrick Norguet has designed a reusable cup for McDonald’s that makes scalding hot coffee easier to hold.

Tasse by Patrick Norguet

Named Tasse, each cup has a protective wrap in one of six different colours.

Tasse by Patrick Norguet

Five million of the cups have been ordered for McDonald’s branches in France.

Norguet previously worked with McDonald’s to redesign the fast food chain’s restaurant interiors.

Photographs are by Studio Norguet.

Here’s some more information about the cup:


With the success of Patrick Norguet’s interior design for McDonald’s now at large throughout Italy, Switzerland and Holland, the French designer has conceived a free coffee cup on offer in French restaurants. A veritable everyday design project for the great majority: ‘McDonald’s asked me to conceive and design an object intended for all of its clients. The idea is simply to use a code present in the world of McDonald’s for inspiration. This project and the problems that large quantities entail, that is five million copies, raises the question about the need for ownership and the symbolic incarnation of a brand through a viable object. A functional basic with its small elastomer sheath to avoid burning and ensure a perfect grip, free with each menu + coffee.

The post Tasse by
Patrick Norguet
appeared first on Dezeen.

Burger King Garden Grill by Outofstock

Burger-King-Garden-Grill-by-Outofstock

Following our hotly debated story about the new-look interiors for fast-food giant McDonalds in France, here’s a revamped outlet for rival Burger King in Singapore that’s designed to imitate a garden. 

Burger King Garden Grill by Outofstock

Like McDonalds, Burger King want to appeal to families with children as well as to teenagers, so commissioned design collective Outofstock to update their restaurants.

Burger King Garden Grill by Outofstock

The Burger King Garden Grill features a plant-covered trellis ceiling, exposed brick walls and plant-pot pendent lamps.

Burger King Garden Grill by Outofstock

The dining area is filled with stick-back chairs more usually found in English kitchens and metal-framed wooden dining tables inspired by camping furniture, while sofas upholstered with outdoor fabrics line the walls.

Burger King Garden Grill by Outofstock

Posters advertising food are displayed in pictures frames propped up on wooden shelves.

Burger King Garden Grill by Outofstock

More restaurants incorporating the new design are scheduled to open in Singapore and Japan in 2012.

Burger King Garden Grill by Outofstock

Other designer updates to fast-food restaurants include a Little Chef outlet by Ab Rogers and a chicken shop in Munich by Ippolito Fleitz Group.

Burger King Garden Grill by Outofstock

Here’s some more information from Outofstock:


“BK Garden Grill” by Outofstock

Burger King Asia-Pacific recently commissioned Outofstock to design a pilot restaurant in Singapore. The goal of the project was to create a new interior identity for Burger King. Some key points mentioned by BK was that they wanted a warm and welcoming store that would appeal to a wide audience – teens, young adults as well as families with children – the design should stand out but at the same time be accessible for the man on the street.

Burger King Garden Grill by Outofstock

We started off by analysing the BK brand, it’s advertising visuals as well as its history. We noticed that one word that kept popping up was “flame grilled”, and we used this clue as a starting point. From collective experiences, our mental picture of flame grilling is closely associated with garden barbecues and camping cook-outs.

Burger King Garden Grill by Outofstock

These activities, often held with groups of family and friends, left indelible memories in our growing up years. This led us to name the project “BK Garden Grill”, which is based on bringing the garden, as well as colours and textures of the outdoors into the restaurant.

Burger King Garden Grill by Outofstock

We wanted to remind people of the joy of communal dining with family and friends in a warm and natural atmosphere, evoking memories of BBQ parties and summer camps.

Burger King Garden Grill by Outofstock

We also aimed at created a more personable and flexible space, where potted plants can be neatly arranged or randomly placed on wooden ledges along exposed brick walls and glass windows. Framed marketing posters placed on these wooden shelves can be changed or moved about easily. More objects can be added to the fray with time as the restaurant develops its own story.

Burger King Garden Grill by Outofstock

Custom designed lounge seats and ottomans are upholstered with outdoor fabrics that are water repellent. The lounge seating area is set against a collage wall of materials and textures, most of which are applied throughout the restaurant, from raw concrete to clay bricks, wood veneers as well as cork, blackboard, copper and brass. BK’s branding and slogans can be applied in a more engaging way with this material wall.

Burger King Garden Grill by Outofstock

An overhead “roof” trellis takes visual attention away from exposed services such as air-conditioning and kitchen exhaust trunking while also acting as cable trays for pendant lamps and spot lights. We suspended clay, concrete and aluminum pots as pendant lamps to add to the garden atmosphere.

Burger King Garden Grill by Outofstock

We designed simple metal framed tables whose structure is reminiscent of foldable camping furniture, but being very strong and easy to clean. We sourced for a traditional stick-back chair to complete the look of the restaurant.

Burger King Garden Grill by Outofstock

The pilot store was officially opened during the recent BK Asia-Pacific Conference in Singapore and was met with generally positive feedback. More Burger King outlets based on our “Garden Grill” concept are currently being built in Singapore and Japan, and will be open by early 2012.

Burger King Garden Grill by Outofstock

Fast Food Mafia

Che volto avrebbero, se fossero dei boss mafiosi, i big del Fast Food? Così se li è immaginati Andrew Shirey in questa grafica.
{Via}

Fast Food Mafia

Food, Deconstructed

Synchronicity is an ideal term to describe the chance of stumbling upon these parallel artistic finds this morning. Above we have one of a series titled “Fast Food” by Dale Edwin Murray. Below, represents artist David Schwen’s “Type Sandwiches” collection, whose motto is simply: Make Something Cool Everyday. From what we can see, they’ve both […]

Wienerwald restaurant by Ippolito Fleitz Group

Wienerwald restaurant by Ippolito Fleitz Group

Stuttgart practice Ippolito Fleitz Group have completed the interiors for a fast-food chicken restaurant in Munich, Germany.

Wienerwald restaurant by Ippolito Fleitz Group

Called Wienerwald, the restaurant has tree motifs and forest graphics covering some of the walls and windows of the bright green space.

Wienerwald restaurant by Ippolito Fleitz Group

The use of brown and green througout the interior space is meant to reference nature and the forest.

Wienerwald restaurant by Ippolito Fleitz Group

The very first Wienerwald restaurant was opened in 1955 and the Ippolito Fleitz Group have been commissioned to rebrand all the restaurants.

Wienerwald restaurant by Ippolito Fleitz Group

Photographs are by Zooey Braun.

More restaurants/bars on Dezeen »
More interiors on Dezeen »

Here’s some information from the architects:


Friedrich Jahn opened the very first Wienerwald restaurant in Munich in 1955. The synonymous fast-food chain expanded over the following decades until it was operating branches in 18 countries. Following the collapse of the group, the company was under varying ownership until the grandchildren of the founding family bought back the rights to the brand in 2007. Their goal is now to build on the long tradition of the company, exploiting both the strength of the brand and the uniqueness of their gastronomic concept. Our studio was commissioned to develop new corporate architecture for the chain, which has already been rolled out in two Wienerwald branches in Munich.

Wienerwald has not only relaunched its visual presence, but also its culinary offering. Chicken, with its naturally low-fat, healthy meat, remains the main staple of the menu. However a second focus on fresh chopped salads has been introduced to move the food chain into the sector of fresh and healthy foods.

Wienerwald restaurant by Ippolito Fleitz Group

The new interior design underscores the realignment of the brand, while translating the chain’s traditional strengths of high quality, comfort and German cuisine into a contemporary design idiom. Materials and colours reflect the principles of freshness and naturalness, which find their expression in materials such as wood, leather and textiles, as well as in the dominant green tones that complement the fresh white. Gold is used as an accent colour, conjuring up associations of quality and the crisp, gold-coloured skin of the main product, the Wienerwald grilled chicken.

The space has been organised to ensure good visitor guidance, crucial in a self-service restaurant, as well as respecting the need for a differentiated selection of seating. Upon entering the restaurant, the guest is guided towards a frontally positioned counter, which presents itself as a clearly structured, monolithic unit. Menu boards suspended above the counter visualise the range of food on offer. The food itself is also visible: An indirectly lit niche in the rear wall of the service area presents a selection of salads adjacent to grilled chickens turning on a spit. The wall is covered in anthracite mosaic stones, into which frameless, stainless steel units have been precisely inserted, thereby underscoring the high standard of the products. A neon green arrow in the centre of the rear wall indicates a hatch to the kitchen where fried chicken dishes are prepared.

Wienerwald restaurant by Ippolito Fleitz Group

Order and payment terminals occupy the far ends of the white, solid surface counter. The chopping station is in the middle. After ordering, this is where salads are chopped, chicken is portioned and toppings are added from containers set into the counter under the guests’ watchful eyes. In the wall adjacent to the payment terminal, a display refrigerator stocks drinks and desserts. The restaurant remains odourless thanks to a ventilation and extraction system integrated into the counter area.

In front of the service counter is a service station made of white solid surface, offering sauces, condiments and cutlery. It stands on golden chicken legs and looks expectantly towards the entrance. Green instructions and Wienerwald chickens set into the rustic wood floor show the customer how to navigate the ordering process.

Wienerwald restaurant by Ippolito Fleitz Group

The dining area offers a range of seating options catering toward different requirements. White solid surface high bar tables are available for guests with little time on their hands. These are supported by a single leg with a tapering cylinder at its foot, recalling the traditional turned table leg. Alternative seating is available in an elongated seating group upholstered in brown, artificial leather, a reflection of the traditional Wienerwald seating niches.

Guests are really spirited away into the ‘Wienerwald’ (English: Vienna Woods) here. Overlapping, rough-sawn oak panels on the rear wall quote the forest theme. Round mirrors printed with the outlines of tree and forest motifs are set into this wall. Different-sized pendant luminaires at varying heights hang over the tables. These are sheathed in a roughly woven fabric in three shades of green and ensure a pleasant atmosphere.

Wienerwald restaurant by Ippolito Fleitz Group

Forest images in different shades of green on wallpaper occupy one side wall, as well as transparencies on the windows. The view into the restaurant from the outside thus becomes a multi-faceted experience in which the individual elements on the mirror and glass surfaces reflect and overlap one another, making the brand world a truly holistic experience.

A display of dining plates on the wall is dedicated to the Wienerwald company and its long tradition, reminiscing on the history of the brand in 14 motifs. They pay tribute to Friedrich Jahn, the brand’s founding father, and show a photograph of the first Wienerwald restaurant. The new restaurant design repositions Wienerwald as a contemporary fast-food chain. Traditional elements of the brand have been incorporated and translated into modern spatial elements with an exciting twist.


See also:

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AG Cafe by
Kidosaki Architects Studio
Beijing Noodle No. 9 by
design spirits co., ltd
Blu Apple by
Budi Pradono architects