Abstract

Changes in the supply-demand relationship depending on eating and drinking, one of the basic needs of human beings, have also induced some transformations in the spatial formation of cafes operating in the food sector. Therefore, it is critical to ensure spatial quality by considering the functional, aesthetic and psychological conditions in the formation of cafe interiors. In this study, which was discussed to contribute to the design approach by supporting the theoretical and practical unity in the discipline of interior architecture, the changes and innovations that the franchising system contributed to the interior design understanding of cafes were analysed. Besides the determination of the components in the interior design for cafes, the study also aims to question the relationship between theoretical knowledge and practice. While the study includes literature analysis and evaluation as a method, it also reveals the analysis of the components that affect the interior shaping for each cafe space. The interior design application projects used to support the theoretical dimension in the research are the cafes of the David People brand that serve with the franchise system in the provinces of Isparta, Konya, Mardin and Eskişehir. The spatial components determined through these cafe interiors, which have similar and different dynamics, were analysed and the findings were discussed. As a result, it is assumed that this study contributes to the designer in the design process to develop a new method and create a design proposal that includes the interior components of the cafes set as the sample area.