Diseño de una estructura modular plegable para mejorar la adaptabilidad y eficiencia espacial en restaurantes con espacio reducido

Abstract

“Al Paso” is a fast food restaurant located in downtown Ambato that operates in a reduced space where food preparation, customer service, and storage activities occur simultaneously. This condition is common in contemporary gastronomic businesses affected by urban densification and increasing rental costs, making space optimization essential. In this context, modular folding design represents a viable alternative to improve spatial efficiency and user experience. The study is framed within the research line of Design, Materials, Production, Identity, Sustainability, and Applied Technologies, adopting a mixed-methods approach that integrates staff interviews, customer surveys, and structured direct observation. The results revealed limited circulation, low adaptability of existing furniture, inefficient use of space, and ergonomic constraints. In response, a design proposal was developed based on an integrated methodological framework combining Design Thinking, User-Centered Design, and Biomimicry 3.8 from a functional perspective. The contribution of this research lies in the development of a biomimetic modular folding structure inspired by principles of folding, compactness, and adaptability, focusing on system performance rather than formal imitation. The proposed solution improves workflow organization, enhances spatial flexibility, and increases usable workspace. Digital validation and functional testing of the physical prototype demonstrate that industrial design can effectively support the transformation of reduced gastronomic spaces through adaptable and functional solutions.