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MINT 42

MAY Architectural Design

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Bronze
main guest area - ALDI Süd
guest area - ALDI Süd
guest area - ALDI Süd
main guest area - ALDI Süd

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
4.81
5.75
5.09
5.28
5.23
Chasing Wang
Chasing Wang Founder and Assistant Professor at Nong Studio and D&I Tongji University
7
7
7
6
6.75
Michael Schwab
Michael Schwab Founder and Sustainability Designer at In Pretty Good Shape
The information that its a shaded w...
7
8
7
8
7.5
Alexandra Cuber
Alexandra Cuber Director at Fogarty Finger Architecture
6
7
7
7
6.75
Frank la Rivière
Frank la Rivière Principal Architect/Designer at Frank la Rivière Architects
7.5
8
7.5
5
7
Nicolas Demers-Stoddart
Nicolas Demers-Stoddart Partner at Provencher_Roy
7.09
7.38
6.41
6.18
6.77
Victoria Stiles
Victoria Stiles Retail Design Manager at Mirvac
The design detailing is beautifully...
8
7
7.5
6.5
7.25
Ruud de Bruin
Ruud de Bruin Creative Director at Ace & Tate
6.11
6.25
5.87
6.61
6.21
Sanjit Manku
Sanjit Manku Associate Partner at Studio Jouin Manku
5
5
6
5
5.25
Larry Traxler
Larry Traxler SVP - Global Head of Design at Hilton Hotels
5
7
5
6
5.75
Jocelyne Sacre
Jocelyne Sacre Design Strategist at Consultant
This submission is helped with beau...
7.5
8
8
5
7.13
Asell Yusupova
Asell Yusupova Strategy Director at UXUS
7
7
7
6
6.75
Drew Gilbert
Drew Gilbert Design Manager at OBMI
5
7
5
6
5.75
Xie Peihe
Xie Peihe Founder & Chief Designer at AD Architecture
7.5
7
7.5
6.5
7.13
Katharina Fischer
Katharina Fischer Creative Consultant at Katharina Fischer Design and Speaking Spaces
5
6
6
6
5.75
Client
Aldi Süd
Floor area
2630 ㎡
Completion
2023
Social Media
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Acoustic Elements
Acoustic Elements
Acoustic Elements

Staff canteen of an IT administration campus

MINT42, the latest company eatery from the ALDI Süd group in Mülheim an der Ruhr, Germany, offers more than just a traditional lunch break. Within two years, a versatile complex has been crafted at the company's IT hub, not just as a staff canteen but also a co-working hub and meeting spot.

The work landscape has shifted significantly. Offices were once the heart of work, but now we can work from anywhere - home, cafes, or co-working spaces. Companies are adapting by creating more appealing workspaces, replacing old-school staff canteens with modern, welcoming restaurants that double up as meeting spots for work and networking. These areas boast comfy seating, cutting-edge tech, and adaptable work zones, fostering a vibrant environment for meetings, brainstorming, or relaxed lunches with colleagues. Crafting attractive workplaces enhances staff retention, creativity, productivity, and satisfaction. Companies embracing this change flourish and attract top talent.
The staff cafeteria comprises six distinct building cubes, each with a specific function. The white exterior of the facade guided the interior design by MAY Architectural Design, aiming to channel light and ease from outside to in.

Transparency and the link between interior and exterior space were pivotal. The external building aesthetic inspired the interior layout, facilitating a seamless transition of light and ease from outside to in. Acoustics, lighting, and color schemes were meticulously planned to create a pleasant work environment visible from outside. The restaurant can host a minimum of 700 guests daily, featuring ample dining areas, a café section, lounges, and work pods along the facade. Private retreat options are available on the upper floor, with both levels equipped with pantries catering to diverse user needs. Tailor-made carpets were crafted specifically for the co-working and lounge areas, enhancing the ambience. All aligns with the "New Work" concept: "Work where you feel most comfortable."

Accessibility and inclusion were paramount in MINT42's planning. Evident in accessible furniture and doors with strong contrast, careful material and color selections ensure optimal handling and navigation.

The building's characteristics, such as large glass windows and raw concrete walls, posed challenges for room acoustics. Particularly, the serving area faced hurdles due to noise levels and space constraints. These were addressed by strategic use of sound-absorbing materials and design elements. With the 5-meter high ceiling unsuitable for suspension due to thermal component activation, open visual installations were chosen. Ceilings were varied in color, while ventilation ducts and cables below matched the ceiling but with subtle nuances, creating visual interest. The evenly spaced acoustic baffles below act as a kind of pixel graphic over the colored surfaces.