Daily Greens is a dining and wellbeing concept designed within a business center in Doha, Qatar. The project responds to the need for a space dedicated to rest, healthy eating and social interaction during the workday, while remaining open to non-commercial visitors.
The design balances operational efficiency, cultural sensitivity and contemporary hospitality, transforming everyday work breaks into revitalizing experiences.
Concept & Philosophy
Inspired by the traditional majlis—a social gathering space deeply rooted in Arab culture—Daily Greens is conceived as more than a cafeteria. It is a place for pause, connection and regeneration, where community, culture and comfort shape the spatial experience.
Natural materials, warm tones and integrated greenery create a calm and welcoming atmosphere, reinterpreting Qatari hospitality through a contemporary lens.
Spatial Organization & Dining Experience
The layout is structured around a clear and intuitive customer journey. Guests begin at the beverages and salad bar, emphasizing freshness and balance through colorful, healthy ingredients. The experience continues through hot dishes and live cooking stations, introducing a dynamic and sensory dimension, before concluding with light desserts and coffee.
A dedicated Grab & Go area supports fast, healthy meals for business center users with limited time, ensuring flexibility without compromising quality.
Kitchen Design & Operational Strategy
The kitchen, with a total area of 60.87 m², is organized around a central cooking island that enhances teamwork, visual communication and workflow efficiency. A separate cold preparation room maintains the cold chain for salads and chilled items, while the main kitchen accommodates hot food preparation and cooking.
A glazed partition connects the kitchen with the buffet, introducing transparency and visual engagement between production and service.
Food service is organized through independent circulation routes. Salads and beverages are replenished directly through a dedicated pass to the buffet, allowing fast restocking without interfering with customer flow. Hot dishes and desserts follow a separate service route, while dirty dishes are returned through an independent path to the washing area, avoiding cross-traffic between clean and used items.
Additional facilities, including a refrigerated waste room and a service lift to the upper floor, respond to Doha’s climate conditions and optimize operational efficiency.
Furniture, Materials & Atmosphere
Furniture, finishes and seating typologies were carefully selected to support comfort, durability and daily use in a high-traffic environment. The combination of terracotta tones, natural wood and green ceramic elements reinforces the project’s identity and aligns the interior atmosphere with the concept of freshness and wellbeing.
Project Outcome
Daily Greens integrates spatial design, gastronomy and operational logic into a cohesive hospitality concept. By aligning functional efficiency with cultural references and user comfort, the project offers a contemporary interpretation of workplace dining—designed to energize, connect and restore.
