Abstract:
This research aims to analyze and redesign the spatial layout, circulation, and
accessibility of Gubug Mang Engking Restaurant in Cikarang in order to improve
comfort, efficiency, and inclusiveness. The background of this study is based on the
growing function of restaurants, not only as places to eat but also as recreational
destinations, which requires an optimal design of circulation and accessibility for
all users. The methodology used in this research includes field observation, spatial
analysis, user movement mapping, and the application of universal design standards
as the main reference. The results indicate that the existing circulation in the dining
area tends to be inefficient, with narrow spacing between tables that causes
congestion and disrupts movement flow. In addition, the accessibility to toilet
facilities is still limited and has not yet accommodated the needs of wheelchair users
or the elderly. Through the redesign, circulation pathways were widened to 90–120
cm, furniture layout was rearranged, and toilet facilities were adapted to accessible
standards. The design concept combines Traditional-Modern Sundanese elements
by applying natural materials such as wood, bamboo, and rattan, along with warm
lighting and cultural ornaments, ensuring that the space maintains its cultural
identity while meeting modern functional needs. Overall, the new design improves
circulation efficiency, safety, and user comfort while promoting inclusivity and
cultural sustainability.
