Title: Heat in Hand
Context: Restaurants use highly inneficient strategies to warm their clients outdoor.
Challenge: Keeping restaurants’ clientele outdoor warm while reducing their environmental impact and save money.
Context: Restaurants use highly inneficient strategies to warm their clients outdoor.
Challenge: Keeping restaurants’ clientele outdoor warm while reducing their environmental impact and save money.
Let's warm people rather than heat spaces!
“Heat in Hands” is a solution for restaurants to keep their outdoor clientele warm while reducing their environmental impact and saving money.
With the pandemic, our need for outdoor dining space has considerably increased. Restaurants, to keep their clients warm, have to adopt highly inefficient heating strategies that have a considerable impact on the environment. We are wasting energy focusing on heating outdoor spaces rather than the human body.
Our current solutions are limited and are: to make the outside inside with enclosed space, multiplying radiant heaters to reach a maximum of people, or blowing hot air outdoors.
Beyond the environmental impact, interviews with restaurateurs demonstrated that keeping clients warm outside requires large investments in facilities, increased labor costs, and can triple their energy bills. Current heaters can have the same emissions as a speeding truck, yet unlike the truck, the heater has nothing to filter the polluted gas it emits.
“Heat in Hands” is a solution for restaurants to keep their outdoor clientele warm while reducing their environmental impact and saving money.
With the pandemic, our need for outdoor dining space has considerably increased. Restaurants, to keep their clients warm, have to adopt highly inefficient heating strategies that have a considerable impact on the environment. We are wasting energy focusing on heating outdoor spaces rather than the human body.
Our current solutions are limited and are: to make the outside inside with enclosed space, multiplying radiant heaters to reach a maximum of people, or blowing hot air outdoors.
Beyond the environmental impact, interviews with restaurateurs demonstrated that keeping clients warm outside requires large investments in facilities, increased labor costs, and can triple their energy bills. Current heaters can have the same emissions as a speeding truck, yet unlike the truck, the heater has nothing to filter the polluted gas it emits.
Concept: ![]()
— Behind the use of the brick, is a considerable reduction of cost
and environmental impact. Rather than covering a terrace with
numerous heaters, only one heating station and small bricks
per patron are enough.
— Behind the use of the brick, is a considerable reduction of cost and environmental impact. Rather than covering a terrace with
numerous heaters, only one heating station and small bricks
per patron are enough.
— Heating strategies classified by efficiency.
Heat in Hand: a customizable service
During the pandemic, New York was one of the first cities to create public space regulations, alongside offering solutions for restaurants to facilitate the creation of outdoor spaces.
Living in New York at that time, I started ethnographic research in restaurants, looking to understand the choreography of waiters and clients during the day and identify opportunities for design intervention.
For restaurants, the service proposed will be integrated into the waiters’ welcoming process, alongside offering a drink or blanket. Targeting upmarket restaurants, heated bricks (as well as their heater) could be designed according to the restaurant’s aesthetic. Using “Heat in Hands” would help restaurants to reduce their energy consumption as well as the additional cost of outdoor heaters while preserving the clientele’s comfort.
During the pandemic, New York was one of the first cities to create public space regulations, alongside offering solutions for restaurants to facilitate the creation of outdoor spaces.
Living in New York at that time, I started ethnographic research in restaurants, looking to understand the choreography of waiters and clients during the day and identify opportunities for design intervention.
For restaurants, the service proposed will be integrated into the waiters’ welcoming process, alongside offering a drink or blanket. Targeting upmarket restaurants, heated bricks (as well as their heater) could be designed according to the restaurant’s aesthetic. Using “Heat in Hands” would help restaurants to reduce their energy consumption as well as the additional cost of outdoor heaters while preserving the clientele’s comfort.
— Identification of “stations” across restaurants for: cutlery, napkins, carafe refill, condiment, etc.
— Service integrated into the waiter's welcoming process, providing heated bricks to the clientele at their arrival.
In the early stages of my project, I had a conversation with my
grandmother that oriented my research. Coming from the east of France,
she uses a metallic water bottle to warm her bed. However, being too
heavy for a 94-year-old, she is now recycling plastic bottles of laundry
products to contain hot water.Her simple innovation made me look at the solutions, across times and
cultures, we had invented to keep our space and body warm.
— Visualization, by their scale and sources, of products across times and places to keep our body or environment warm.
Elements of research:
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— Research of forms, models.
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— Research on aluminum, a material with high
heating capacities.
— Research of forms, models.
— Research on aluminum, a material with high
heating capacities.