KFC Northmead served as an introduction to a new food delivery system. The proposal set out to emphasize the kitchen and making processes. This allowed for a departure from the standard KFC architectural typology.

In reimagining food delivery, the quick-serve restaurant relocated the kitchen to the top floor,
introducing a conveyor belt system to efficiently transport meals. This strategic design choice not only streamlined the process but also elevated the making process into a visual spectacle, transforming the kitchen into a dynamic stage. The façade reinforced this concept with a prominent red belt, symbolizing the transportation of orders.

On the ground floor, users are greeted with multipurpose spaces that prioritize flexibility and
interaction, further enhancing the overall dining experience. This departure from the standard typology reflects a forward-thinking approach to both food delivery and restaurant design.