Space Management 01

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INTRODUCTION Varun

OVERVIEW

LOCATION LAYOUT

DESCRIPTION

ADVANTAGES

LIMITATIONS

RECOMMENDATIONS-Manorath

CONCLUSION-Manorath


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Optimum Use of Area

Systematic Arrangement

Offers Solutions for Improvement


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Better Inventory Management

Place looks more Spacious

Higher Work Efficiency

Ability to Cater to More Customers

Cost Efficient


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Factors necessary for Effective Planning of

Space:

Traffic Flow

Equipment and Appliances

Conversation Areas

Quality of Sound and Light


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FOOD . AMBIENCE . MUSIC .


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OWNER: Mr. Allan Pereira

LOCATION: BANDRA,RECLAMATION

CATEGORY: SNACK BAR


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Brief Overview on Candies

Established in 1989 by Mr. Allan Pereira

The first branch was situated in Pali Hill, Bandra west

The Reclamation branch was founded in 2001

This branch used a leased out space from the ONGC Complex

Gained immense popularity over the years.

Caters 500-800 customers on weekdays and nearly 1000customers on weekends and holidays


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Menu consists of:

- Sandwiches

- Rolls

- Burgers

- Mini Meals

- Salads

- Desserts

- Beverages

Services Offered-

- Dining

- Take Away

- Home Delivery


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Situated at Bandra Reclamation

Strategically located

Management colleges and schools are in closeproximity

Away from the hustle and bustle of traffic

The ambience is perfect, quaint and very cosy


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Total area approximately 500 sq.ft.

Can accommodate upto 60 peopleincluding the extra tables.

Single entry/exit point.

Ample shelf space available.

Minimal preparation area.

Adequate lighting and ventilation.

Unisex washroom.


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The Front View


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Service and Kitchen Area


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The Inner View


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Appeals to all age groups

Quality of the food is upto the mark andespecially liked by youth.

Offers a wide variety of cuisines

Managed well, despite of space constraints

The ambience is perfect, quaint and very cosy

No Food Inventory Food is ordered from the centralised kitchen

situated in Pali Naka, hence quick delivery


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Although it isin a small space, it counters tothe needs of customers and provides adequatetransitional space.

covers the basic necessity of a clutter-freepreparation area, wash rooms, and easilyaccessible confectionary counters.

Considering the small area, larger windowshave beenprovided so as to make the area looklarger and spacious


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Space gets a little cramped at peak hours Queue system

One entry exit point for customers as well as

kitchensupplies No scope for vertical or horizontal expansion

The place cannot accommodate manycustomers duringpeak hours

Customer service is affected due to a commonentry-exit point

Self Service


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The Dark Ceiling should be avoided

Focus more on Takeaways

Expand the Entry/Exit point

Combine the shelves meant for desserts


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Transitional space should be a little lesser ascompared to the main seating area

The approach to the washroom should beseparated from the approach to the preparationarea.


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Optimum utilization despite spacelimitations

Scope for improvement

Future Plans

Documents

Space Management 01