A Hybrid Restaurant Concept

This year marks an exciting collaboration between Buana Triarta, Timberlab, and OTI Fried Chicken. This partnership brings together three key players with a shared vision to create a hybrid building that blends natural aesthetics with operational efficiency, tailored specifically for the Indonesian context.

1. Buana Triarta serves as the project owner
2. OTI Fried Chicken acts as the franchisor, providing practical needs for restaurant operations.
3. Timberlab Asia, known for its expertise in engineered wood construction, is responsible for bringing the hybrid architecture to life.

Why a Hybrid Building Instead of Full Timber?

One common question: Why not build the entire structure out of wood?

While full timber buildings are aesthetically appealing and sustainable, Indonesia’s user preferences choose for a more adaptable solution. Certain areas, such as kitchens and restrooms, require enhanced durability against water, heat, and grease, making a full wood structure less practical for this particular project. Most of the building will feature premium tropical hardwood, offering natural warmth and texture. However, the kitchen and toilet areas are designed using water and oil resistant materials, chosen for their ability to withstand high usage and harsh conditions. This hybrid strategy ensures long term resilience without compromising design.

This hybrid concept reflects:

1. Efficient construction, enabling faster build times.
2. Natural aesthetics, highlighting Indonesia’s rich timber resources.
3. Design adaptability, optimized for modern restaurant needs.

The collaboration between Buana Triarta, OTI Fried Chicken, and Timberlab is more than just a business partnership, it's a blueprint for the future of hospitality spaces in Indonesia. The result is not just a place to dine, but a space that inspires and sets a new benchmark for hybrid restaurant construction in the region.