My trash from eating at Whataburger

Starting here in late October, I have began research for a sustainable restaurant concept in conjunction with the Industrial Design department of the College of Architecture at The University of Houston.

The goal is to design a new type of restaurant that embraces sustainability from the Architecture, Operations, Supply chain and even the health of the customers.  If done properly this could be case study in which other restaurant concepts are built off of  or it could even be a cloned on its own.

For now the work consists of understanding new aspects of sustainable architecture and organizational operations of QSR (Quick Service Restaurants).   I have already had several people ask me what kind of place will this be?  As with all my designs the final result is a direct result of problems that are unveiled during the research and analysis stage of the design process.   All I can say is that the solution will involve food service and be more sustainable than what is currently going on.   Bon appetit..