NAVER 1784食堂和咖啡馆是一个供员工享受NAVER 1784的新款餐品、咖啡和面包的新型餐饮空间。它位于一栋机器人友好型建筑内，且拥有一个可以让真正的机器人送餐的分化系统，员工可以通过共享厨房平台享受新潮的菜单。餐饮空间作为一个试验点起着关键作用，它与其他餐饮空间不同，旨在为员工提供一个在体验快速更新的新款餐品的同时，可以更有创造性地工作的环境。
NAVER 1784 Canteen & Café is a new type of restaurant space where employees can enjoy trendy meals, cafes, and bakeries of NAVER 1784, a robot-friendly building and has a differentiated system that allows real robots to deliver food and employees to enjoy new and trendy menus through a shared kitchen platform. In particular, the restaurant space plays a key role as a test bed and was designed to provide an environment in which employees can work more creatively while experiencing the fast-changing trendy meal, unlike other restaurant spaces.
▼项目概览，overview of the project©Yongjoon Choi
空间的设计始于这样一个问题：“什么是NAVER员工在办公室外工作的理想空间？”，以及设计旨在提供一个既能吃饭又能工作的复合空间，同时让员工情绪稳定的个人领域。
The design of the space began with the question, “What is a good space for NAVER employees to work outside of the office?” and aimed to provide a hybrid space for both eating and working, as well as a personal area for psychological stability.
▼既能吃饭又能工作的复合空间，a hybrid space for both eating and working ©Yongjoon Choi
“大餐小谈”的空间概念是“大餐厅”的简称，指的是一个基于共享厨房、机器人送货和交通阻塞检查等新系统的可在任何地点饮食和工作的复合空间。而“小谈”指的是通过不同配置让员工情绪稳定的各种领域意识。
考虑到员工在新冠环境下的使用体验，项目的主要策略围绕环保和系统地设计具备基础功能的厨房、清洗和回收站、以及座位区展开。此外，为了创造优化的饮食和工作环境以及迎合员工喜好的空间，核心筒周围的餐厅和咖啡馆都设有不同类型的座位区，并通过不断比对适当的托盘尺寸和细节，满足用餐和工作的需要。
The space concept of “Big Dining, Small Talk” is short for “Big Dining Room” which refers to a hybrid space where eating and working based on new systems such as shared kitchens, robot delivery, and mobile congestion checks can be done anywhere and “Small Talk” which refers to the sense of various territories that can provide psychological stability to users in each configuration.
Considering the user’s process in the COVID-19 environment, the primary design strategy was to design the essential functional kitchen booth, washing & return station, and seating area hygienically and systematically. In addition, to provide an environment optimized for eating and working and a space that suits employees’ preferences, various types of seating spaces were designed in the restaurant and the cafe around the core, and appropriate tray sizes and details were continuously reviewed for both meals and work.
▼不同类型的座位区，various types of seating spaces ©Yongjoon Choi
▼清洗和回收站，thewashing & return station ©Yongjoon Choi
为了实现流通系统的高效运行，一间厨房摊位设在核心筒周围，在工作时间内，员工可以在厨房摊位的开放式柜台上通过查看显示在隐蔽屏幕系统上的号码来领取食物。在用餐时间结束时，厨房摊位的开口会自动关闭，这就将工作空间与后厨操作的用餐空间完全分开。
For an efficient circulation system, a kitchen booth is installed around the core, and during operating hours, employees can pick up food by checking their numbers displayed on a hidden screen system at the open counter of the kitchen booth. At the end of meal time, the kitchen booth’s opening automatically closes, which completely separates the workspace from the eating space after the kitchen operation.
▼在工作时间内，员工可以在厨房摊位的开放式柜台上通过查看显示在隐蔽屏幕系统上的号码来领取食物，during operating hours, employees can pick up food by checking their numbers displayed on a hidden screen system at the open counter of the kitchen booth ©Yongjoon Choi
▼用餐时间结束时，厨房摊位的开口会自动关闭，the kitchen booth’s opening automatically closes at the end of meal time ©Yongjoon Choi
餐厅的座位区方面，员工可以根据从核心筒电梯厅出来后向右进入的运动线来体验各式各样的座位区。他们在进入大厅后，先在洗漱台洗手，然后在平台上点单。此外，沿用“图书馆”概念的南侧座位区具有极大的开放性，座位类型适合单独用餐或小组会议，并采用对角线的隔断统一配置，目的是为了给予既稳定又多元立体的感觉。
西侧和东侧的座位区环绕着厨房摊位的外围布置，设有便于移动的座位类型和条桌，可供等待和小团体用餐和工作。
As for the restaurant’s seating area, employees can experience various seating areas by going around the corner based on the movement line that comes out of the elevator hall of the core and enters to the right, and upon entering the hall, they wash their hands at the washing station and choose menus at a media. In addition, the southern seating area was designed with a ‘library’ concept with wide openness, seat types suitable for eating alone or group meetings, and a diagonal partition arrangement configuration which was intended to give stability and various 3D senses at the same time.
The seating areas on the west and east sides are arranged around the perimeter of the kitchen booth, with easy-to-move seating types and bar tables designed for waiting and small group dining and working.
▼适合单独用餐或小组会议的座位区，seat types suitable for eating alone or group meetings ©Yongjoon Choi
北侧以不同的方式给人以开放的感觉，设计团队设置了玻璃块形态的私人房间和可供小组会议的半开放空间，以及通过压低通道地面空间的高度，使座位区更加稳定。在北侧，自然光透过天窗和开口照射进来，以此放置固定座椅和机器人共享站。
On the north side, private rooms in the form of glass blocks and semi-open masses for group meetings are placed to give a sense of openness in various ways and lowered the level by utilizing the access floor space to give a more stable seating space. On the north side, there are skylights and voids that let in natural light, which allows the placement of fixed seats and a robot sharing station.
▼北侧座位区过道，the aisle of the north seating area©Yongjoon Choi
▼玻璃块形态的私人房间，private rooms in the form of glass blocks ©Yongjoon Choi
▼固定座椅和机器人共享站，fixed seats and a robot sharing station ©Yongjoon Choi
员工可以从餐厅处通过东侧桥梁到达咖啡馆空间。通过利用前方的滑动门系统，该空间完全向外部露台开放并起到了通风作用，让员工在工作时有一种仿佛置身于室外的新体验。
The cafe space allows movement from the restaurant through a bridge on the east side. The space was fully open to the exterior terrace by utilizing the sliding door system on the front, playing the role of ventilation and allowing employees a new experience as if they were outside during work.
▼前方的滑动门系统使空间完全向外部露台开放并起到了通风作用，the space was fully open to the exterior terrace by utilizing the sliding door system on the front ©Yongjoon Choi
咖啡馆的中心设有一个不同高度的混凝土开放式吧台，长椅式的座椅在吧台和开放式露台之间连接内外，通过打开推拉门可以实现空间的扩展。在中央吧台的两侧有一个核心筒，周围设有一系列用餐区没有的舒适沙发座椅和大型平座椅，为咖啡馆空间提供了一处放松的场所。
At the center of the cafe, there is a concrete open bar with various heights, and bench-type seats connect inside and outside between the bar and the open terrace, allowing an expanded space by opening the sliding door. There is a core on either side of the central bar, around which there are a series of comfortable sofa seats and large flat seats, not found in the dining area, to provide another relaxing place in the café space.
▼从咖啡馆座位区看开放式吧台，view from the seating area to the open barof the cafe©Yongjoon Choi
▼长椅式的座椅在吧台和开放式露台之间连接内外，bench-type seats connect inside and outside between the bar and the open terrace ©Yongjoon Choi
▼核心筒周围设有一系列用餐区没有的舒适沙发座椅和大型平座椅，there are a series of comfortable sofa seats and large flat seats around the core©Yongjoon Choi
▼舒适沙发座椅，comfortable sofa seats ©Yongjoon Choi
NAVER 1784食堂和咖啡馆积极采用照明设计给每个区域以不同形式的稳定性。在餐厅里，每张桌子上都放置了可调节的灯具，天花板上也设置了定制的灯具。咖啡馆的长椅和沙发周围都安装了地灯。除了咖啡馆天花板的双百叶上的整体照明外，还为员工提供了独立的氛围灯。
NAVER 1784 Canteen & Café actively utilized lighting design to give different forms of stability to each area. In the dining room, adjustable lights on each table and order-made lights on the ceiling are placed, and in the cafe, floor lights are placed around benches and sofas. In addition to overall lights on double louvers on the cafe ceiling, individual mood lights are available to employees.
▼咖啡馆的长椅和沙发周围都安装了地灯，floor lights are placed around benches and sofas in the cafe©Yongjoon Choi
▼地灯细部，details of the floor lights ©Yongjoon Choi
为了与NAVER 1784现有建筑和室内装修保持和谐统一，混凝土、铝、玻璃砖、金属百叶窗和木材被当作主要装修材料，以创造一种现代的天然色调和风格，自然地与混凝土和天然灰色地砖相匹配。
Considering balance and harmony with the existing architecture and interior finish of NAVER 1784, concrete, aluminum, glass blocks, metal louvers, and wood were used as the main finishes to create a modern natural tone and manner that naturally matches concrete and natural gray floor tiles.
▼现代的天然色调和风格，a modern natural tone and manner ©Yongjoon Choi
Client: Naver
Project Name: NAVER 1784 Canteen & Cafe
Spatial Design: BetwinSpace (www.betwin.kr)
Design: BETWINSPACE
Design Team: Junggon Kim, Hwanwoo Oh, Hyejin Yang, Hyunjeong Lee, Juwon Yoon, Yanghun Jung, Taeyoung Ahn
Location: 95, jeongjail-ro, bundang-gu, seongnam-si, gyeonggi-do, republic of korea
Area : 2656 m²
Floor: tile
Wall: aluminium, paint, glass block, cement block, wood veneer
Ceiling: aluminium, wood veneer
Photograph: Yongjoon Choi
More：Betwin Space Design。更多关于他们：Betwin Space Design on gooood.
