Lodging establishments have played a critical role in the development of civilization, more-so than for just providing a place to sleep. Instead, the core element of this was the tavern, or public house, where guests + locals shared a common bar and restaurant space, generating the exchange of cultures, ideas, values and understanding. However, with competition came diffusion; as the large family brand + conglomerate hotel chains built their cookie-cutter hotels in a race for market share + short term profits, they lost their connection to local communities – and worse, to their customers!
Only recently, as trendy boutique hotels have succeeded in attracting some millennials with their high-end cocktail bars + co-branded special events. But there is still a huge gap between the successful high-end fare + the limited service, economy brands, in terms of food + beverage options. Simultaneously, there is the basis of a significant trend in consumer preferences for healthy, organic, sustainable food options. In fact, there is even the makings of a true food travel industry, as certain customers become more interested in adding educational components to their travel plans.
ETHIC believes we can help tell that new story around quality-food-as-climate-change defender, following in the footsteps of Blue Hill Farms, Patagonia, The Perennial SF, and others, by utilizing our travel solutions to create + foster those kinds of view-quake experiences around food needed to shift our food system toward sustainability.
Meanwhile, container-based restaurants are already gaining mainstream usage, whether for pop-up events, sustainable construction, or mobile solutions, and the blank metal canvas enables myriad uses, sometimes from a single or two modified container(s), to create unique coffee shops, bars, and brewpubs:
Container bars are already becoming common place.
Some are finding a container is well-sized for quick-service-restaurants (QSR’s) as well.
Including this mobile container pizza truck in San Francisco.
Del Popolo even installed a massively heavy, true wood-fired pizza oven in a container.
Believe it or not, this is a Taco Bell kitchen in a container (during a pop-up event at SXSW in Austin).
A similar setup, this brewery’s container kitchen is efficiently laid out to enable a full capabilities.
This image shows a full container bar-back, while closed.
The space required behind a bar counter overlaps well into the width of containers.
A full size container restaurant space might look like this, using three or four side by side containers.
Or like this.
Some will likely include outdoor seating, such as this.
Compact kitchens are also well suited to QSR-style restaurants (Chi Chi two container example).
Two containers side-by-side creates space comparable to average QSR or coffee shop locations.
Grab a bite from the window and find a seat!
Or better yet, grab a plate from these container-windows, food-court style! (Waffles, anyone?)
And then seat yourself in communal tables in the communityETHIC atrium space.
communityETHIC (Boxpark Example)
For quick bites, to-go options, and late night provisions, a single container shopETHIC can satisfy hungry guests. (Snap Kitchen pop-up location)
This Chop’d location in a container at Boxpark in London is a great example of QSR + to-go options.
Just grab a meal on your way out if you don’t have time to stick around awhile! (Also at Boxpark in London)
By combining an accessible, regenerative + organic, farm-to-table food + beverage experience with up-cycled chipping containers with the ETHIC ethos, tasteETHIC aims to tell enlightening + engaging local + cultural stories around food in a tavern-like setting that harkens back to a time when travelers + locals shared common tables + exchanged powerful ideas + values.