inti (impact edge- a restaurant in every village)

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


13

Chowkidhani


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

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


Recognizing the local soil and weather and plants that would be useful for aesthetic and functional reasons.

119

4.1


4.2

Parking Detail 1

Parking Detail 2

120

5.1


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


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


8.1 Adding interior details + redoing navigational paths + elliptical gathering space

Adding interior details + redoing navigational paths + circular gathering space

123

8.4


8.3 Figuring out double pitch roof plan 1

Figuring out double pitch roof plan 2

124

9.2

9.1


Detailed floor plan

Gabled roof plan + flat roof + single sloped roof

125

10.2


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


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

151

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.

155

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