The past year saw the rise of home entrepreneurs, particularly in the food and beverage industry. Home chefs learned to turn their talent into profit by offering their best dishes online. And with customers increasingly preferring food delivery versus dine-in, food entrepreneurs didn’t need to lease a commercial space anymore.
For this year’s theme, students will be challenged to enhance a 20 sqm area into a kitchen workspace which can provide ease and efficiency to small home-based food business owners. Students will need to interview real home-based business owners and incorporate their specific needs and requirements into their design.