A planning process by a client of a corporate dining room accommodating 2000 workers, prior to disclosing requirements to designers was reported. Spacing was the first consideration and blocking, the second. Several influences, such as menu, worker population, dining time, and arrival pattern, were considered. Spacing was studied, based on space standard and behavioral research. Blocking was studied from the view point of workers, dining operators, union executives and office managers. Long interpretation and negotiation were necessary before they reached an agreement. Some of the original requirements were adjusted due to trade offs.
