As one of Toronto’s leading coffee roasters and cafes, Hale’s proposal at Union Station aims to transform the revitalization into more than just a transportation hub. Commuters will be exposed to the sights, sounds and smells of coffee roasting. A transparent kitchen invites riders into a culinary state of mind, away from the hustle and bustle of the daily commute. The atmosphere captures the romance of traveling through warm finishes and lighting, reminding visitors of the sentiment of the journey.
Concourse Hall – Circulation Diagram
The back of house is divided into three processes: the barista area, the coffee roasting area, and the cooking area. Their placement assures optimal flow of production. As for the front of house, the front bar opens itself to traffic in a consecutive order of coffee processing. As the customer receives their order, they are presented with the choice of taking their purchase to go, or to enjoy it within the cafe’s seated space.