A community research backed by the existing business models of works the SHG of Andhra are involved in to create a food business platform for them which will be owned and operated by them only.
INTI (Impact Edge- A Restaurant in Every Village)Ameeshi Goenka
This project is a part of the Andhra Pradesh Government’s effort to develop food related enterprises, through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and the highlights of the process include 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.
Impact edge, A restaurant in every village. Seminar 2 Ameeshi Goenka
The presentation briefly talking about the research, the business model canvas of the proposed highway restaurant, detailed concepts and the design process.
Implact Edge- A restaurant in every village (Final Semester Presentation)Ameeshi Goenka
This project is a part of the Andhra Pradesh Government’s effort to develop food related enterprises, through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and the highlights of the process include 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.
This is the corporate presentation for Urban Spice. This encompasses all the products and services that we have to offer along with our work portfolio so far.
"Catchment area analysis & Promotion-Big Bazaar" by Akshay AmberAkshay Amber
This project has been done to know to the catchment area of the Big Bazaar in Patna (Bihar). It helps to understand the vicinity of the store, profile of the potential customers and basis of the customer promotions.
INTI (Impact Edge- A Restaurant in Every Village)Ameeshi Goenka
This project is a part of the Andhra Pradesh Government’s effort to develop food related enterprises, through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and the highlights of the process include 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.
Impact edge, A restaurant in every village. Seminar 2 Ameeshi Goenka
The presentation briefly talking about the research, the business model canvas of the proposed highway restaurant, detailed concepts and the design process.
Implact Edge- A restaurant in every village (Final Semester Presentation)Ameeshi Goenka
This project is a part of the Andhra Pradesh Government’s effort to develop food related enterprises, through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and the highlights of the process include 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.
This is the corporate presentation for Urban Spice. This encompasses all the products and services that we have to offer along with our work portfolio so far.
"Catchment area analysis & Promotion-Big Bazaar" by Akshay AmberAkshay Amber
This project has been done to know to the catchment area of the Big Bazaar in Patna (Bihar). It helps to understand the vicinity of the store, profile of the potential customers and basis of the customer promotions.
Business Plan. This business plan is about a restaurant business along with the food menu and marketing strategy. Preferable location and the estimated budget for the project. The theme of the business is very unique and the business prospect is very promising as well. Could be used as a model frame for many such businesses as well as this industry is yet to be explored from employees point of view.
mTasting culture: A taste of Singapore through a mobile-driven street food tr...Nisha Abm
Investigate visitors’ receptivity towards, & evaluation of a mobile-driven street food trail;
Explore the role of street food trails in reinforcing perceptions about a destination’s cultural identity & heritage.
Delight - Live D experience as you dine !!!Ayush Agrawal
The quick service restaurant industry is a significant and growing aspect of the
overall restaurant industry. For long-term success, quick service restaurants must be
perceived as offering sufficient value for consumers. Stepping into this never ending
and growing sector can lead to profitability if implemented accordingly. But before
stepping into this, one must first determine what consumers’ value in a quick service
restaurant experience. As such, this study explores consumers’ service quality
preferences in the quick service restaurant industry and opening of a new fast food
chain keeping in mind the preferences. Based on the research conducted, the results
found in this study indicated that consumers are highly price sensitive, but also place
high importance on the speed of service, brand, quality of food, and cleanliness.
Further, discussion is provided for how these results can be used to develop
effective marketing strategies for opening our new quick service restaurant.
Understanding what sustainability means, the term, with respect to construction materials.
This is primarily relevant for India but is also informative for international scenarios,
Exploring different materials with a wooden look that can be proposed for a retail store interior flooring application.
Looking at materials for heavy duty use, maintenance measures and installation methods.
Business Plan. This business plan is about a restaurant business along with the food menu and marketing strategy. Preferable location and the estimated budget for the project. The theme of the business is very unique and the business prospect is very promising as well. Could be used as a model frame for many such businesses as well as this industry is yet to be explored from employees point of view.
mTasting culture: A taste of Singapore through a mobile-driven street food tr...Nisha Abm
Investigate visitors’ receptivity towards, & evaluation of a mobile-driven street food trail;
Explore the role of street food trails in reinforcing perceptions about a destination’s cultural identity & heritage.
Delight - Live D experience as you dine !!!Ayush Agrawal
The quick service restaurant industry is a significant and growing aspect of the
overall restaurant industry. For long-term success, quick service restaurants must be
perceived as offering sufficient value for consumers. Stepping into this never ending
and growing sector can lead to profitability if implemented accordingly. But before
stepping into this, one must first determine what consumers’ value in a quick service
restaurant experience. As such, this study explores consumers’ service quality
preferences in the quick service restaurant industry and opening of a new fast food
chain keeping in mind the preferences. Based on the research conducted, the results
found in this study indicated that consumers are highly price sensitive, but also place
high importance on the speed of service, brand, quality of food, and cleanliness.
Further, discussion is provided for how these results can be used to develop
effective marketing strategies for opening our new quick service restaurant.
Understanding what sustainability means, the term, with respect to construction materials.
This is primarily relevant for India but is also informative for international scenarios,
Exploring different materials with a wooden look that can be proposed for a retail store interior flooring application.
Looking at materials for heavy duty use, maintenance measures and installation methods.
Sharing "white exterior cladding options"
This research was done for a Retail Store, nonetheless, it is applicable to any structure that demands a white facade.
These materials are high on FR grade, durability and also low maintenance (other than marble).
#Aludecor #DuPont #Corian #Marble #Fundermax #Hafele #CaesarStone #Dekton #Greenlam
After almost a year of study on materials used by architects, for interiors and exteriors, Indian made or International grade, certified or un-certified, etc, my assignment was to be able to categorize them and manage them for several projects at once. After the research, I managed to categorize the materials based on their area of applications and furthermore looked into the different finishes each material is available in.
ACP (Aluminium Composite Panel) Fire Test Ameeshi Goenka
Checking the flammability rate of non fire rated ACPs widely used as an exterior cladding material all over the world.
Fire rated ACPs are not readily available in India and are made only on MOQ basis. The Govt. has not made it mandatory for the use of Fire Rated Architectural Materials in India that can withstand at least a minimum of 2 hours of fire without allowing it to spread.
An example of a material palette with a minimal industrial feel by making use of bricks, white tiles, metal sections, birch ply, etc.
#BreakingDownImagesAndMakingConcepts
Ways to achieve a brick cladding finish for interiors and exteriors of residential houses and commercial spaces.
- Brick cladding
- fire bricks
- clay tiles
- clay panels
- flexy clay
- textured paint
In this report, the main subject of discussion is Lakshmi Nivas, house no. 301, situated on Narayan Pillai Street. The paper focuses on looking at the entire region of Shivajinagar historically and then narrowing it down to Narayan Pillai Street. The entire streetscape of Narayan Pillai Street was done collaboratively by all the students of class before we broke into our individual house reports. The information gathered as a whole has also been included in the paper which adds more depth to it. Lakshmi Nivas’ historical significance has been derived from the information shared by the owners of the house and the neighbouring shopkeepers. The analysis of the physical structure has been performed through several site visits and photographs. The proposal is based on the concept of shop-housing, which is the local socio-economic trend prevalent, also inspired by the conservation of shop-houses done by the URA on Joo Chiat Road in Singapore.
Short paper on Adaptive Reuse and Heritage Selection Criteria. Also, looking at Bangalore as the spatial context as it was during the colonial period and how it is today.
Dive into the innovative world of smart garages with our insightful presentation, "Exploring the Future of Smart Garages." This comprehensive guide covers the latest advancements in garage technology, including automated systems, smart security features, energy efficiency solutions, and seamless integration with smart home ecosystems. Learn how these technologies are transforming traditional garages into high-tech, efficient spaces that enhance convenience, safety, and sustainability.
Ideal for homeowners, tech enthusiasts, and industry professionals, this presentation provides valuable insights into the trends, benefits, and future developments in smart garage technology. Stay ahead of the curve with our expert analysis and practical tips on implementing smart garage solutions.
Book Formatting: Quality Control Checks for DesignersConfidence Ago
This presentation was made to help designers who work in publishing houses or format books for printing ensure quality.
Quality control is vital to every industry. This is why every department in a company need create a method they use in ensuring quality. This, perhaps, will not only improve the quality of products and bring errors to the barest minimum, but take it to a near perfect finish.
It is beyond a moot point that a good book will somewhat be judged by its cover, but the content of the book remains king. No matter how beautiful the cover, if the quality of writing or presentation is off, that will be a reason for readers not to come back to the book or recommend it.
So, this presentation points designers to some important things that may be missed by an editor that they could eventually discover and call the attention of the editor.
Can AI do good? at 'offtheCanvas' India HCI preludeAlan Dix
Invited talk at 'offtheCanvas' IndiaHCI prelude, 29th June 2024.
https://www.alandix.com/academic/talks/offtheCanvas-IndiaHCI2024/
The world is being changed fundamentally by AI and we are constantly faced with newspaper headlines about its harmful effects. However, there is also the potential to both ameliorate theses harms and use the new abilities of AI to transform society for the good. Can you make the difference?
You could be a professional graphic designer and still make mistakes. There is always the possibility of human error. On the other hand if you’re not a designer, the chances of making some common graphic design mistakes are even higher. Because you don’t know what you don’t know. That’s where this blog comes in. To make your job easier and help you create better designs, we have put together a list of common graphic design mistakes that you need to avoid.
Between Filth and Fortune- Urban Cattle Foraging Realities by Devi S Nair, An...Mansi Shah
This study examines cattle rearing in urban and rural settings, focusing on milk production and consumption. By exploring a case in Ahmedabad, it highlights the challenges and processes in dairy farming across different environments, emphasising the need for sustainable practices and the essential role of milk in daily consumption.
Hello everyone! I am thrilled to present my latest portfolio on LinkedIn, marking the culmination of my architectural journey thus far. Over the span of five years, I've been fortunate to acquire a wealth of knowledge under the guidance of esteemed professors and industry mentors. From rigorous academic pursuits to practical engagements, each experience has contributed to my growth and refinement as an architecture student. This portfolio not only showcases my projects but also underscores my attention to detail and to innovative architecture as a profession.
3. 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.
IMPACT
E D G E
4. 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.
PROJECT
B R I E F
8. 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.
- Aim: To impart classical Indian dance education and research the use of it for
therapy and rehabilitation, etc. for young people and children.
- Lifestyle: Old-age gurukul tradition, conducting interdisciplinary courses that
use the body, help to improve stances and energy levels apart from dance
lessons.
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
Secondary Case Study : Nrityagram
Adjoining Attractions:
- Taj Kuteeram (Boutique Hotel opposite to Nrityagram)
Its architecture setting is inspired by Nriyagram (Same architect), maintaining
the same rural environment. It offers birdwatching, organic farm tour for the
visitors and also organises dance performances in collaboration with
Nrityagram on special request. - Heserghatta Reservoir (5 kms)
- Earth Kitchen (7kms)
- Our Native Village
- Govt. Film and Television Institute
Location on Map
12. Customer Survey
(Online)
Questionnaire: Food and Travel
• Age
• Gender
• Occupation
• Food Preference
• Purpose of Travel
• Mode of Transport
• Frequency of Travel
• Preferred time of Travel
• Number of Stops
• Reasons for Stopping
• Travel Companions
• Style of Dining
19. Research Objectives for Field Visit
COMMUNITY
1. Skills the Community Possess
2. Culture
a. Traditional Art and Craft
b. Festivals
c. Recreational Activities
3. Occupations
a. Working Hours
b. Employment percentage
c. Income generation
4. Livelihood
a. Financial Management
b. Lifestyle (A day in the life of)
c. Agriculture / Availability of Resources
5. Food Availability (Public Distribution System)
6. Local Cuisine
a. Everyday Food
(Cooking Habits, Eating Habits, Portions)
b. Special Occasions
7. Self-Help Groups
8. Political Aspects (Command chain)
9. Social Setup
a. Locality
b. Natural Resources
c. Demographics
d.Disparities
e. Religious beliefs and practices
10. Literacy Rate
11. Local Vendors (Routine)
20. RESTAURANT
1. Business Model
2. Architecture
a. Story of the structure
b. Exterior and Interior (Homogeneity)
c. Landscaping (Local / Tradition / Modern)
d. Signage and navigation
e. Theme / Style of the structure
f. Colors / Textures
3. Interiors
a. Navigation
b. Upholstery
c. Soft furnishing seating
d. Lighting
e. Planning and allocation
f. Ergonomics
g. Ventilation
4. Table Turnover
5. Location, Size, Accessibility,
Navigation, Signage
6. Time
a. Food preparation
b. Staff timings
7. Infrastructure
a. Basic amenities
8. Price Perception
9. Waste Management
10. Unique Selling Point
11. Drive-in, A LA CARTE, Car park Meal
12. Hierarchy of stakeholders
13. Menu
21. 14. Space (How it changes with time of the day)
a. Storage
b. Kitchen
c. Seating
15. Ambience
a. Interior
b. Experience
c. Customer Behaviour (Profiles and Performas)
16. Combination of Various Facilities
17. Employees
a. Chefs / Waiters / Cleaners / Thambi
b. Hierarchy
c. Beginning of the day and end of the day
d. Working hours / Routine
e. Skills
f. Welfare
23. H Y D E R A B A D
APSERP: Client Meeting
Paradise Restaurant
Shilparamam
24.
25.
26.
27. A N A N T H A P U R
Leather Puppetry (Dharmavaram)
Small Food Enterprises
Handloom
SHG Operated Medical Store
SHG Meeting
28. C H I T T O O R
Terracotta
Bulk Milk Cooling Unit
Small Food Enterprises
Woodcarving
Kalamkari
Customer Interviews
Andhra Pradesh Handicraft Centre
59. The aim is to build a chain of community sustained restaurants for the people
travelling across Andhra Pradesh and provide value for every person involved in
this system.
AIM
60. To provide an authentic Andhra experience to the customers through a community
owned and operated food service system. On a micro level, this initiative will use
existing skills/ assets of the community to catalyze the economy, making the citizens
self-sustainable while creating a culturally rooted and hospitable environment for the
customers keeping safety, hygiene and comfort the top priorities.
OBJECTIVE
71. Ameeshi Goenka
Public Space Design
Impact Edge- Restaurants on
the highways of Andhra Pradesh
Final Semester Proposal
P R O P O S A L
72. Elaborating the design ideas for a restaurant on the highways of Andhra Pradesh
which will be owned and operated by the women of the SHG communities in the
villages.
DESIGN BRIEF
73. price perception, high visibility, landscape
evoking the feeling of relaxation and identifying
the identity of Andhra through its architectural
and design elements.
Post site and landscape analysis, an in depth
research would be done on the Andhra
architecture, highway restaurant models,
structure studies, material research and
technical know-how. Concepts will be ideated
and several iterations will be a part of the design
process along with physical 3D prototyping and
descriptions. For doing the same, materials
available locally would be employed along with
the employment of the local people in
constructing it.
The sight of any structure gets our mind to
subconsciously think and analyze it without
even crossing its threshold. Our decision to
enter an unknown space depends upon how
each one of us perceives it. Our perception
involves assessing the structure and space on
the basis of location, function, the volume and
the quality of people it attracts, price
perception, the architectural and design
elements, the adjoining facilities and so on.
Since the structure of a space evokes certain
emotional and functional thoughts, they will be
sincerely addressed. The structure will be
made adhering to its local contextual needs,
safety of the visitors and employees, easy
74. 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
75. 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.
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
76. - 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.
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.
77. 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.
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
78. Elaborating on the insights derived from the research that has been done already
and explaining the research steps that will be taken forward in the making of an
exterior structure for the food services system being created. Steps of concept
research will be explained along with the methods of prototyping and testing.
METHOD
79. and Mother Earth. Understanding business
management and development in depth.
- 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.
Research Method
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 IKEA
80. - 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.
Research Method
Post- field visit insights:
- 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. Continued….
81. - 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.
Insights
- 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.
82. - Building concepts and ideating them based
on the inspiration board and the aspirations
of the employees and customers.
- 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.
Concept Research
- 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.
83. - The model created will be used to display the
play of natural factors and the services it
provides along with its look and feel.
- After the feedback session, more iterations
will be made and the project research and
modeling will be continued.
- Testing will be done on the basis of natural
factors, materials used and the costing.
Prototyping / Testing
- While the concept development phase is
going on several working models will be made
along side to get insights on the look of the
form and its functions.
- Digital 3D prototypes will be drawn to get a
knowledge of the look and feel of the structure
and the landscape.
- A 3D physical model will be constructed to
scale using sun board or ivory sheets and
other materials which will be decided once the
model is close to being finalized.
84. 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 in the form of a structure
GOALS
85. The project tangible output will be a food services system in the form of a
restaurant located on the highways of Andhra Pradesh. The exterior of the
restaurant including structure, façade, the parking space and the landscape will
be designed by me to be run by the SHG communities. The outcome would include
covering the aspirations of the customers and employees by providing them with a
ergonomically viable and user friendly space.
OUTPUT AND OUTCOME