Impact Edge A R E S T A U R A N T I N E V E R Y V I L L A G E
Copyright © 2016, Ameeshi Goenka. All rights reserved.
A M E E S H I G O E N K A
B . D E S - P U B L I C S P A C E D E S I G N
8 T H S E M E S T E R , 2 0 1 6
Documentation Book S E M I N A R 3
Copyright © 2016, Ameeshi Goenka. All rights reserved.
EXECUTIVE B R I E F
This project is a part of the Andhra Pradesh Government effort to develop food related enterprises,
through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and The
documentation book contains the research, final visual communication and business structure, and the
entire process behind the spatial design. Being a spatial design student, the intention behind the
design is based on the research entirely, keeping in mind the client’s requirements, and the community
apprehensions, and the customers’ aspirations. My project includes the design of the parking,
landscaping, and the physical, exterior structure. The primary aim of the project is to create an
environmentally sustainable restaurant, which fully exploits the natural lighting and ventilation
available, while employing rainwater harvesting techniques to recharge the underground water table.
The landscape and the restaurant itself will be designed so as to allow for maximum air flow, with
ambient vegetation to provide a natural source of shade and cooling. The ambiance of the restaurant
will be maintained as relaxed and peaceful as possible, to provide for a more pleasant dining
experience. The design will be a blend of the traditional and the modern, due to the mix of local
sourcing, and sustainable design philosophy.
DISCLAIMER
This documentation book is made for the people interested in the business structure, visual
communication and most importantly the spatial aspects of the concept development of a highway
restaurant at Andhra Pradesh, India. This is also a compilation of works for my own
future reference. This book does not contain the following-
• Complete backstage work
• The complete mapping and research data
• The entire process behind the development of the final Business Structure and Visual
Communication designs for Inti.
• Service Blue Print (separate print out available)
• Service Cost Sheet (separate print out available)
• Bills of Quantities for the construction of Inti (separate print out available but not complete data)
• In depth engineering and technical details behind building a structure
• Dimensions in drawings
CONTENTS
Topic Page no.
Impact Edge 1
Project Brief 3
Mapping and Research 5
Branding and Business 41
Customer Segment 53
Spatial Design 61
Seminar I 65
Seminar II continuing into Seminar III 75
Proposal 83
Final Set 128
Model 141
BOQ 143
Customer Experience 145
Learning 153
Reflection 155
Team Members 157
IMPACT E D G E
Impact Edge is built on the belief that business enterprises are potential tools for
transformational social change.
The Impact Edge lab offers projects that combine business strategy with design thinking to
create social impact profitably. The projects start with market and use customer centric design
to generate sustained demand for products and services that are aspirational. This forms the
basis for a business that is rooted within communities that produce or provide the products
and services.
1
PROJECT B R I E F
Andhra Pradesh has 9 million rural women organized into Self Help Groups. The government of
Andhra Pradesh aims to encourage food related enterprises. Each village level organization is
looking to develop a restaurant run by the women’s groups of the village to cater to the
community. The first phase of this will concentrate on highway restaurants by utilizing the
resources within the community and creating a virtuous cycle of entrepreneurship such that the
flow of money remains within the community. Apart from food, the ones on the tourist circuit
would have souvenir and crafts sold as well sourced from the local communities. The Andhra
Pradesh Government has a vision of creating an entrepreneur in every rural household, and the
Chief Minister is firmly behind supporting this project.
3
Mapping &
Research
SHG S T R U C T U R E
7
DISTRICT M A P P I N G
8
COMPLEXITIES
9
RESTAURANT M A P
10
COMMUNITY M A P
11
Nrityagram
Property Details: - Type of Place: Dance Village - Situated: (10 Acre land) Near Hesarghatta, Bangalore - Distance: 3 5 kms from Bangalore - Timings: 10 am to 12 noon ; closed on Monday - Ticket Price: 50 INR Background: - Philosophy: It was set up by Protima Gauri amidst of nature to refine the sensorial experience of the dancers and to embrace their relationship with the colleagues. Highlights of the Space: - Venue for events and performances - Dance School (Community Setting/ Residential) - Workshop Centre - Tourist Attraction (Dance community in Rural setting) (Majority) Audience/ Customers Attracted: - Local Families (day outing/ travelling) -Travellers (foreigners / Indians from different states) - Students (researchers, designers, dancers, etc.) - Music/ Dance Professionals - Writers
Location on Map
SECONDARY C A S E S T U D Y
12
McDonalds
SECONDARY C A S E S T U D Y
13
Chowkidhani
SECONDARY C A S E S T U D Y
14
BSSD RESEARCH S E R V I C E B L U E P R I N T
15
VALUE C H A I N
16
6C MODEL
17
6C MODEL
18
6C MODEL
19
PERSONA M A P P I N G
AGE
14-18
AGE
19-22
AGE
23-28
AGE
29-35
AGE
36-45 AGE
46+
20
ONLINE S U R V E Y
21
ONLINE S U R V E Y
22
ONLINE S U R V E Y
23
JOURNEY M A P
24
25
CLIENT M E E T I N G
26
BUSINESS M O D E L C A N V A S
VALUE C H A I N
27
BUSINESS
28
CRAFTS
29
PUSHCARTS
30
RESTAURANTS
31
RESTAURANT S C E N A R I O S
32
SPACE S T U D Y
33
SPACE S T U D Y
Island hut
Bridge
Concrete
path
Artificial
water body
Real
grass
34
RESTAURANT I N S I G H T S
35
SERVICE B L U E P R I N T S
36
CUSTOMER N E E D S A N A L Y S I S
37
VALUE P R O P O S I T I O N
CUSTOMER RESTAURANT
38
STAKEHOLDER M A P
39
Branding &
Business
BRAND I D E N T I T Y
VALUES
At Inti, we offer hot, tasty, home like food for
our guests, keeping hygiene and safety our
top priorities. We provide a pit stop for
travelers with great home like food and clean
and hygienic toilets.
Here, at Inti Vanta, we welcome you to an
authentic meal with an immersive, home like,
Andhra experience.
THE BIG
IDEA
To have an entrepreneur in every
household, them being women in order to
overcome social, economic, cultural and
psychological barriers through this self-
managed organization.
A woman’s spending behaviour is directed
towards her family and children which in
turn leads to a community’s development.
NAME Inti, which means home in Telugu, the regional language of the state
of Andhra Pradesh, India.
TAGLINE Be our guest
43
MOOD B O A R D
44
ANDHRA F E E L
45
BRAND L O G O
46
COLLATERALS
47
MENU @ I N T I
48
BUSINESS M O D E L C A N V A S
Print Out
49
SERVICE B L U E P R I N T
Print Out
50
SERVICE S P R E A D S H E E T
Print Out
51
Customer
Segment
CUSTOMER S E G M E N T
Travelers (APSRTC buses), Students, Businessmen, Pilgrims,
Locals, Government officials
55
BUS T I M I N G S
56
Interviewed Questions
Babu (Rajesh Travels) Ticketeer
Janardhan (SRS Travels) Tiecketeer
Hariprasad (SRS Travels) Ticketeer
Vishnu Paneere Passenger
Gayatri Passenger
Asif Ahmed (SRS Travels) Driver
To and From BLR-HYD (600km longest distance)
BLR-Vizag (600km longest distance)
BLR-Vizag (600km longest distance)
BLR-HYD BLR-HYD BLR-HYD
No. of stops every 12 hours 1 1 1 2 2 1
Range of cost for the tickets
550rs – 1200 rs 550rs – 1200 rs 550rs – 1200 rs <1000 rs < 1000rs N/A
Places of halt Driver’s choice (snacks as commission)
Bagepalli BLR-HYD
Bagepalli BLR-HYD
One third and two thirds way
One third and two thirds way
Bagepalli BLR-HYD Jacharlla HYD-BLR
Meal or Snack or Home Food
Meal N/A N/A 1 Meal + 1 Snack 2 Meals + 1 Snack 1 Meal + 1 Snack
Travel Companion One Other Person One Other Person One Other Person Friends and Family usually (Solo this time)
Friends and Family usually (Solo this time)
One Other Person
Frequency of Travel N/A N/A N/A 1 in 3 Months 1 in 2 Months 5 trips in a week
Alternate Mode of Transport
N/A N/A N/A Car Bus only Bus only
Preference for Stops N/A N/A One hour Before or After the night trip starts
Open Place + Serves Alcohol + Light Food
Good Healthy Food
Open Place + Cheap Food + Hygienic
General Information N/A Mostly Family Travel from BLR-HYD
Suggested Nandidurga Junction and Jacharlla
Works and Stays with Family in Warangal
Halim (chicken + mutton) Ragi Sankati Gongura Chutney
Bus is usually full
DEPOT S U R V E Y
57
DEPOT S U R V E Y
At Ticket Counter • Too busy to talk • All business Driver From Hyderabad • Does journey to and fro Bangalore-Hyderabad • Generally stops at a dhaba that he has good connections with • Takes 2-3 toilet stops and by now knows exactly where they are • Does not stop at new place generally • Agency has tie up with Suganda Restaurant (Dhaba) but doesn’t stop there cause they don’t provide free meal • Drives a semi-sleeper Volvo • Bus timings: leaves from Bangalore at 6pm • Hyderabad at 8am • Drives only alternate days • In Bangalore stays at a relatives home close to peenya (10km) Traveler • Travelling in a big group: husband, children, in laws, brother in law, sister in law and their kids (10 members) • Secretive of where they were going cause stranger (was talking to one of the daughter in laws – looked around 35) • They did not eat at the places that the bus would stop because:
• Unhygienic • Large number of people so they don’t want to spend even in a cheap place (costx10) • Carry food from home
• Bought bus ticket at 400 per head (x6) and free for children (x4) – total cost of ticket = Rs.2400/- • When asked if they would stop to eat if they were travelling in smaller group, she said that that never happens.
VRL T R A V E L S
58
RESTAURANT C A P A C I T Y
Maximum 200 covers at once. The capacity was decided on the basis of the scenario that the APSERP being a government body has high chances of having the APSRTC buses make their routine halt at the restaurant which will also be backed up by the support of Mr. Naidu, Chief Minister of Andhra Pradesh. This decision was finalized based on the research done which included the analysis of a high number of Inter State buses frequenting the location of the restaurant daily.
59
Spatial
Design
SPACE D I V I S I O N
63
Seminar I
Using ‘the golden circle’ tool to understand the role I play in the
process behind designing a restaurant model for the employment
of the women of the SHG communities. Addressing;
Why? How? What?
POSITIONING
67
Why?
• Personally, being a public design student and a foodie one at that, designing a
restaurant has always been a passion. The passion supported by the skills I have
and will acquire in the design process for the exterior elements of the restaurant
will be a great deal of work but seeing it culminate into something tangible will be
a dream come true.
• In order to empower the women of the SHG communities and generate a feeling
of self-worth in them and increase their value in their own families. This would
help them overcome the hurdles related to lack of opportunities available to grow
at par with the urban counterparts.
• The residents of Rural Andhra Pradesh are overly dependent on part time jobs and
government subsidies in order to live on a day to day basis. My efforts to reduce
their dependence on these part time jobs would be a step in the right direction,
that is, toward full economic independence from subsistence work.
68
How?
• My role in this project will be acting as the design mediator between the State Government
and the SHG communities in order to create a stable, sustainable, profitable cottage
industry revolving around food services.
• Designing a business model for the women of the SHG communities that creates alternative
employment opportunities, while being sustainable in the long term. My design would add
value to the craftsmanship skills of the local artisans by means of smart sales.
• Tourism will be made economically viable by introducing tourists to the local cuisine and art
forms. Employing women on a flexible work timing basis will be done by taking into
consideration their existing lifestyles.
• I intend to accomplish the above by developing a structural model with iterations which can
be replicated as a chain of highway eateries and restaurants, which incorporate the local
cuisine, and display the culture, traditions, and experiences of Andhra Pradesh.
• The model, after completion of the design, will be handed over to the SHG communities,
and will be operated by them. The model so created will provide an alternative source of
income for the women of the SHG communities, and by extension, their families, which will,
in the long run, contribute toward reducing the disparity in living standards between them
and their urban counterparts. 69
What?
• These highway restaurants will have architectures that complements the surroundings of
the site and the buildings in their locales, while keeping a subtle modernistic approach. The
restaurants will also be spacious, designed to permit as much natural light as possible.
• The food available at the restaurants will be healthy, yet tasty, traditional home prepared
dishes, using locally sourced ingredients. Hygiene and safety standards will be adhered to
strictly by reserving rights of admission, making it well lit, having quality food and service
checks, developing the landscape for a fresh and feel good environment and overall to
ensure a pleasant dining experience for all.
• The spacious, open design will foster a cheerful, inviting atmosphere for the tourists, while
the traditional architecture, building materials, and cuisine, will provide a window into
Andhra culture and tradition, generating interest for the same, in the tourists.
• This system will utilize to the maximum possible extent, the existing labour capital that is
present in these villages, and puts to productive use the skills offered by the members of the
SHG communities.
70
Pre- field visit research steps:
• Study of districts of Andhra Pradesh which
helped us to shortlist on Hyderabad,
Vijaywada, Nellore, Anantapur and Chittoor for
our field visit based on the produce of the area
and the backward mandals of the region.
• Secondary research involved us visiting
Nrityagram to study the use of local materials
to build the physical structures and doing an in
depth online research on the value chain of
McDonalds and Chowkidhani restaurant.
• Introduction to research tools and analysis
tools for interviews and data collation.
• Industry visit to AGR industrial layout wherein
we were exposed to the production unit of
IKEAand Mother Earth. Understanding business
management and development in depth.
RESEARCH M E T H O D
• Developing personas on the basis of online
research questionnaire.
Post- field visit research steps:
• Collation of data using mind maps, value chains,
value maps, business model canvas and
customer profiles.
• Data analysis and understanding the concept of
a restaurant of different levels and the role of
stakeholders with respect to our project.
• Using the golden circle tool to understand our
role as individual, designers and the golden
circle for the restaurant.
71
RESEARCH I N S I G H T S
• Andhra Pradesh has 9 million women who are part of
SHGs, spread across the villages of the state. The
collective human capital they represent is highly
significant. Most of the women are already employed or
are not allowed to work due to family restraints. Even at
a base salary of 5000 per month and 50% employment,
they would contribute more than 27 cr per annum.
• Women of Andhra are quite dependent on the
husband’s salary or petty jobs and subsidies to run the
household which will be tackled by empowering them to
use their existing skills (primarily cooking, cleaning and
managing) to more productive causes.
• Tirupati being a highly active economy due to the
Sri.Venkateshwara Temple still has SHGs in the
neighbouring villages. The region attracts a large
number of road commuters which include businessmen,
religious groups, families and inter-state travelers.
Addressing this, 120km to 150km radius around Tirupati
is in the process of consideration for the first restaurant
site on the highway. Highways connecting to Amravati in
the Vijaywada district are being thought of as a second
restaurant site option.
• Utilizing the resources available in the region to form a
system on the basis of what comes out of the local
sectors is given back to them. This will be done keeping
in mind to generate cash flowing through the chains of
supply for food and construction (eliminating
unnecessary middlemen) will enhance the growth of
every sector of the local economy involved.
• The people visiting the region prefer local dishes of the
state due to the will to experiment with Andhra food
and because most of them are actually inter- state
travelers. The requirement of high level of cleanliness
and service will be addressed in the process.
• Low standards of living prevalent which can be improved
upon by increasing the cash flow in the local economy.
• The region is rich in diverse art and culture forms which
should be given more value to due to their
endangerment through smart sales and promotions to a
variety of customers visiting the state.
72
CONCEPT R E S E A R C H
• Researching on the technical details that are involved in the construction of a structure and development of the surrounding landscape.
• Finalizing on a concept and making 2-3 variations of it before presenting it to the client and the faculty.
• Based on the brief provided we stuck to the
decision of using locally available materials
and post research we finalized on making the
space and structure provide and earthy and
homely feel. An in depth research of local
materials’ properties and cost available for
construction will be done.
• Since the travelers look at a space and
structure from outside and decide on how
expensive it might or might not be, the
research would include seeking inspiration of
such spaces in India and around the world to
understand its structural function and
aesthetics.
• Building concepts and ideating them based on
the inspiration board and the aspirations of
the employees and customers.
73
Seminar I I C O N T I N U I N G I N T O
Seminar I I I
LOCATION
Where?
100-200 km radius around Tirupati.
Why?
• Near a Highway
• Drought-prone area
• Community settlements
• Development Level
• Market Potential
• Extra Amenities (Petrol Pumps, ATMs, etc.)
• Landscape (Water Bodies, Tourist spots)
• Transport Facilities
77
SITE A N A L Y S I S
Location Madanapalle changed to a space near Palamaner which is also in Chittoor. 78
NEEDS A N A L Y S I S
CONTEXT A N A L Y S I S
79
PROXIMITY M A T R I X
ZONING
80
VAASTU LAWS
Widths of National and State Highways
in the State of Andhra Pradesh:
The standard width of a single lane in
India is 3.75m. Chittoor district state
highway consists of 2 lanes, 1 in each
stream, with a 1.5m guard band on either
side. This puts the width of this state
highway at 10.5m which cannot be used by
the citizens for any purpose. If done so,
he/she will be a notified criminal.
81
Proposal S T R U C T U R A L C O N C E P T S
AIM
The aim is to build a concept which will be a replicable model of a restaurant for the
SHG communities all over Andhra Pradesh. The look and feel of the space is primarily
dictated by the customers’ aspirations but the structure, landscape and parking as a
whole will be easy to maintain, low cost of construction and adopting sustainable cost
cutting methods for higher profits which will be adhering to the apprehensions of the
community members and the stake holders.
85
OBJECTIVE
Our objective is to build a series of community sustained restaurants that gives an
authentic Andhra experience to visitors of the state. This will also provide value for
every person involved in this system. The employees will benefit from extra income,
profits and salaries will grow hand in hand. On a micro level, this initiative will bring a
terrific rate of growth in the economy of the state, making the citizen self-sustainable.
86
The sustainability goals of the project are to maximize natural lighting, and ventilation, along with
water conservation by rainwater harvesting, while sourcing as many materials as possible locally. The
rationale being that Chittoor is drought prone, with a taxed water table and receives large amounts of
sunlight. Solar energy can provide for the hot water requirements. Percolation pits spread across the
compound recharge the underground water table using incident rainwater. The Andhra region’s
maximum wind velocity of 1 km/h precludes the use of wind catchers. The landscape and built up area
will be designed to maximize natural air flow, with foliage to provide shade. The service area is
maintained separate from the dining and other customer intensive areas, to provide for a more peaceful
dining experience. The landscaping will create a natural aesthetic, which provides for a relaxed,
welcoming atmosphere. The mix of local sourcing and renewable design will blend traditional
techniques with a modern approach to design.
DESIGN BRIEF
87
GOALS
Visualize and design a form for the restaurant adhering to the aspirations of the SHG
communities, stakeholders and the travelers. The design would be personal on one
level but a solution on another level in answer to the gaps as opportunities derived
from the research and the design process. The deliverables would be detailed concepts
which include built structure, landscaping and the parking space (model + plans +
research data).
88
STRUCTURE
89
CASE STUDY C I I G O D R E J , H Y D E R A B A D
90
Centrally aligned
courtyard space
• Reduce glare and ensure adequate natural light for all the workspaces.
• Small high-level glazing panel supplements window light by throwing more daylight at the back of the room to give a fairly even illumination level across the depth of the rooms.
• Ventilator below the window sill serves dual purpose: by cooling the space without blocking the light and view.
• Modified of micro climate and helps in increase of heat loss by ventilation.
• A series of interlinked courtyards of the IIHMR building, Jaipur provides a well understood language to convey the social and functional structure within the campus community.
CASE STUDY I I M M H R , J A I P U R
91
Tamil Nadu Houses • One of the characteristic of Tamil homes is that they are clustered. • Primary building material was mud. • Use of lime plaster on the walls. The lime used to help to keep the insects
away and also reflected the sunlight to reduce the heat within the house. • Important feature is the presence of an interior courtyard. Also distinctive
is the raised verandah or seating area in the front of the house. In Tamil it is called Thinnai where the socializing happened.
• Columned verandah at the front- the stout pillars of Teak must have been imported from Burma, where Chettiars had business presence.
• Spacious inner courtyard, which has thin stone pillars on all sides. Around this inner courtyard a series of rooms are built.
• There is a spacious interior courtyard where the works related to reeling, twisting and preparing the weft tread were done.
CASE STUDY D A K S H I N A C H I T R A
92
CASE STUDY L A U R I E B A K E R
• Use of stabilized mud blocks. • Patterns, jallis and forms become a holistic part of the entire structure. • The built always complements and enriches the natural surroundings. • Unconventional structural form including sustainable systems.
93
CASE STUDY Z O N I N G
94
CASE STUDY F O R M A N D N A V I G A T I O N
95
TECHNIQUES
96
MATERIAL L I B R A R Y
97
SITE F O R C O N C E P T S
Site for concept development: 125 kms (2
hours and 20 minutes) from Tirupati towards
Bangalore and is on the Bangalore-Tirupati
highway.
98
AREA P R O G R A M M I N G
99
WORK I N - P R O G R E S S
100
INITIAL C O N C E P T
• Courtyard concept • Zen view • Openings into/view of larger
open spaces • Minimum 1800mm X
1800mm square balcony • Compact Space • Single storied building
101
• Positive outdoor space concept • Spaces between outdoor elements are not left
neglected instead treated as positive spaces. • Zen view • Openings into/view of larger open spaces • Compact Space • Two storied structure
INITIAL C O N C E P T
102
ROOF GARDEN C O N C E P T
103
Where?
Beside Palamaner Pond.
Why?
• On National Highway no.4 since its easy access for vehicular traffic.
• Heavily travelled route by a mixed crowd.
• Semi-critical ground water level.
• Community settlements in the vicinity for employees and daily ingredients.
• Proximity to a water body, sunflower cultivation and agricultural land.
• High Market Competition
• Extra Amenities (Petrol Pumps, ATMs, etc.)
LOCATION
104
SITE I D E N T I F I C A T I O N
105
SITE S E C T I O N S
106
SERVICE MAP
ZONING B A S I C
107
SUBSTAINABILITY
108
SUBSTAINABILITY
109
SUBSTAINABLEM E T H O D s
110
LANDSCAPE W H Y ?
Alter the micro-climate (provide fresh air, cooling and shade)
Block out the highway sound
Provide for home grown kitchen requirements (cash crops/ fruits/ vegetables/ spices)
Aesthetic/ visual appeal
Keep the pollution away
Give a holistic experience while dining (view of the landscape + courtyard effect)
Semi personal informal relaxing and a break out zone
Incorporate sustainability measures (control erosion, drip irrigation rainwater channels, compost pit, DWATS etc.)
Economic reasons (reduces cost of kitchen supplies, cooling, etc)
Sensational elements First Impression
111
LANDSCAPE C O N D I T I O N S ?
112
LANDSCAPE I D E A S
113
LANDSCAPE I D E A S
114
LANDSCAPE R E F E R E N C E S FLORA
FOOD/CASH CROPS ORNAMENTAL PLANTS
• Sugarcane • Mango • Banana • Tomato • Brinjal (eggplant) • Potato • Raddish • Carrot • Groundnut • Cashewnut • Papaya • Tamarind • Grapes • Dates • Amla • Tamarind • Mint • Methi
• Beans • Chillies • Indian Bay Leaf (tej patta) • Curry leaves • Coriander leaves • Gongura leaves
• Mari gold • Rosemary • Sunflower • Rose • Daliah • Zarbara • Bird of Paradise • Bignonia venusta, Flame vine • Cycas • Song Of India Plant • Furcaria Plants • Bougainvillea • Hibiscus • Neem • Ashoka • White Plumeria • Coconut Palm
115
LANDSCAPE R E F E R E N C E S
116
CONSTRUCTION R E F E R E N C E S
117
1
2
STAGES OF D E V E L O P M E N T
Initial Bubble Diagram
Blocks of spaces according to their actual size
118
3
STAGES OF D E V E L O P M E N T
Recognizing the local soil and weather and plants that would be useful for aesthetic and functional reasons.
119
4.1
STAGES OF D E V E L O P M E N T
4.2
Parking Detail 1
Parking Detail 2
120
5.1
STAGES OF D E V E L O P M E N T
5.2
Changes in the dining block and the retail and tuck shop
Representing the 1st floor plan (Dining and Employee Breakroom + Office)
121
6
STAGES OF D E V E L O P M E N T
7
Adding interior details to dining + placement of individual retail stalls and pushcarts
Changing the orientation of the structure + parking and redoing the massing + adding a few interior details
122
8.2
STAGES OF D E V E L O P M E N T
8.1 Adding interior details + redoing navigational paths + elliptical gathering space
Adding interior details + redoing navigational paths + circular gathering space
123
8.4
STAGES OF D E V E L O P M E N T
8.3 Figuring out double pitch roof plan 1
Figuring out double pitch roof plan 2
124
9.2
9.1
STAGES OF D E V E L O P M E N T
Detailed floor plan
Gabled roof plan + flat roof + single sloped roof
125
10.2
STAGES OF D E V E L O P M E N T
10.1 Adding columns and buttresses for walls and roof supports + smoking area
Representing the 1st floor plan
(Dining and Employee Breakroom + Office)
126
10.4
STAGES OF D E V E L O P M E N T
10.3 Location of percolation pits + water tanks + solar water heater
Finalizing the central gathering area + resuming landscaping
127
FINAL S E T
128
FINAL S E T
130
FINAL S E T
129
FINAL S E T
131
FINAL S E T
132
FINAL S E T
133
FINAL S E T
134
FINAL S E T
135
FINAL S E T
136
FINAL S E T
137
FINAL S E T
138
FINAL S E T
139
FINAL S E T
140
MODEL
141
Work in Progress
BOQ
Print Out
143
Customer
Experience
EXPERIENCE M A P
147
EXPERIENCE M A P
148
EXPERIENCE M A P
149
EXPERIENCE M A P
150
EXPERIENCE M A P
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LEARNING
Through this project, I have gained an understanding of the processes involved in the creation of
an architectural structure, specifically, the detailing, the visualization complete with materials
and finishes. I learned the different methods of vehicular circulation in a given space, minimizing
the effort of entry and exit. Using judicious planning, I learned how to direct customers first
toward the retail area, and only then toward the restroom or dining area.
I have acquired an approach to design that incorporates sustainability in every way, and is able to
balance the different sustainability techniques during the conceptualization of the structure. I have
also determined creative uses of buttresses as load bearing structures. I gained insights into the
processes of landscaping, soil, rainfall and vegetation analyses for an area. I learned how to
calculate the area required to grow cash crops for use by the restaurant’s kitchen. In what not to
do, I learned that rooftop agriculture was too high investment and high risk for a project such as
this. I also picked up the basics of costing, along with structure and landscaping, which I am still
learning. Finally, I learned how to work better in a group, and how to collaborate with my valued
teammates, so as to maximize our overall productivity and effectiveness. 153
REFLECTION
Reflecting upon the design process I have become a lot more comfortable with teamwork, and
listening to, and accepting critique at every stage of the process. Having to validate every
decision I took made me more conscious of my thought behind them. During the entire course I
managed to give in my 200% by staying up all night and working several times in a row. Having
support from my friends and family enriched the entire experience, allowing me to learn much
more than I would have, had I been working alone. Undertaking this project also gave me the
confidence to take on far bigger projects than I would have dared to undertake in the previous
years. I believe that this will be invaluable to my future career.
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SHEFALI AGARWAL
VCSB
ISHIYETTA SAXENA
BSSD SAUMYA PANKAJ
VCSB
AMEESHI GOENKA
PSD - +91 9620948312
SANYA THAKKAR
PSD
ANJALI MANDAPAKA
PSD
PALAK SARDA
PSD
JUHI KEDIA
PSD
157
TEAM MEMBERS