about the butchery & meat culture

1. Domus Academy
Interior and Living Design 2014-2015
Project leader_
Alessia Cipolla
Group members_
Liao Wan-Chun
Kulkarni Sumit Vinod
Smidi Lilwa Khalil

2. [ Research ]

3. 61
5
4 3
2
7
Butchery shops address
P.ta Genova F.s.
Romolo
Navigli
01.Via Emilio Gola ,5
02.Viale Gorizia_ Il Casaro
03.Viale Gorizia, 1
04.Via Corsico, 2
05.Via Santa Crose, 1
06.Via Giuseppe Moda,16
07.Corso S. Gottardo, 47
08.Via Monte, 8
09.Via vodice, 9
10.Viale monza, 78

7. FLOOR PLAN
4.Via Corsico,2
Display:traditional way
Sell items: meat and groceries,
vegetables, delicatessen,cheese
Materials: tiles wall, terrazzo floor,
wooden shelves, stainless counter
refrigerator
refrigerator
refrigerator
refrigerator
Entrance
grocery shelf
worker area
Window

8. FLOOR PLAN
5.Via Santa Croce, 1
Display:traditional way
Sell items: meat and groceries,cheese
Materials: tiles wall, terrazzo floor,
wooden shelves, stainless counter
kitchen
refrigerator
refrigerator
Entrance
grocery shelf
kitchen
worker area
Window
counter

10. FLOOR PLAN
7.Corso S. Gottardo, 47
Display: traditional way
Sell items: meat and groceries,cheese
Materials: tiles wall, tiles floor,
wooden shelves, stainless counter
worker area
Entrance
grocery shelf
machinesWindow refrigerator
kitchen
refrigerator

11. 8.Via Monte, 8
Display:traditional way
Sell items: meat and wine and groceries
Materials: tiles wall,
tiles floor, stainless counter,
wooden shelves
FLOOR PLAN
grocery shelf
kitchen
Entrance
worker areaWindow
refrigerator
counter

12. FLOOR PLAN
9.Via vodice, 9
Display:traditional way
Sell items: meat and wine, groceries
Materials: tiles wall,tiles floor,
stainless counter
worker area
grocery shelf
kitchen
Window
refrigerator
refrigerator
Entrance

13. FLOOR PLAN
10.Viale monza, 78
Display:traditional way
Sell items: meat and wine, groceries
Materials: tiles wall,tiles floor,
stainless counter
worker area
grocery shelf
kitchen
refrigerator
refrigerator
Entrance
Entrance

14. Interview of Butchery shop
Shop address : Via Giuseppe Moda,16
Date : 11.March.2015
Time : p.m. 13:00
Access members :
Liao Wan-Chun
Kulkarni Sumit Vinod
Translate part : Mirco
Butchery shop
Navigli
P.ta Genova F.s.
Romolo
Domus

16. Q&A
1.Daily work: How many hours you work?
Ten hours
2.How many years this shop have opening?
This shop has more than one century, 103-104 years.
3.The customer base? (target group, age,...etc.)
Not one in particular, all types.
4.When did you last renovated this shop?
In 1980
5.Which type of meat is most selling/ most selling product in your butchery?
Beef.
Background Part

17. Q&A
1.Which part you want improve in this shop?
Space: about freeze meat , storage goods,...etc.
People: short-hand
I haven't personally designed this shop, I found it, but it's perfectly conceived, and it's
suitable for working from one to five persons.
The persons who designed it didn't fail anything.
2.Strengths and weakness in this shop?
Working environment: lighting, location, work movement, material in interior,...etc.
Product: quality or price
Strenghts: the cold storage is perfectly conceived, could contain less, more or much more
meat. No weakness.
3. How do you see future of this shop?
Same as future of all butcher's shops: going to end after our generation.
Politics are in favour of supermarkets. The last decree made by Mario Monti liberalized
opening times, so supermarked are open 7 days by 7 until 11 pm, a small shop will never be
able to do those openings and suffers.
The buyers do the shopping on sunday and not during the week because they know that
supermarkets are opened on sunday.
Functional Part

18. Q&A
4.If you have opportunity, did you want add the taste experience to your customers?
No I don't see that. Recently some shops did that, they cut a chop and cook it.
They do it and it could work, but I don't see that: butcher's shop should remain butcher's
shop and should not mix with cooking.
5.How it's work, the progress about prepare meat and survive way?
(from merchandise purchases to survive your customers)
From the point of view of the architecture of the store it takes a particular organization?
When comes the meat bone, you bone, work, make various cuts.
From the back come out 9 cuts, from a calf 35 cuts, from a half-carcass of beef even 40.
To move forward you have to know the meat, you can not improvise.
It does not take a particular organization of the store, only the table boning.
Functional Part

19. [ Project ]

20. BRIEF
Design of a “new” butchery with a tasting area
AREA
1. Selling area/client area:
Fresh meats
Package meats and wines
Cashier counter
Apron and some kitchen's elements
2. Tasting area
Tasting foods boxes-combine refrigerator
Tasting foods boxes-combine information table
Low seats area and sharing table with high seats
3. Kitchen
Cooking tasting foods
4. Storage

21. 2. Floor
5.Packed products display
3. Table
wood
4.counter
stainless 6.counter_image
8.lighting image
10.display image
9.counter and floor_image
1. Copper 7.lighting image

22. Mood board References
5.Packed products display
via http://homesthetics.net/get-crafty-with-60-diy-recycled-wooden-pallets-projects/
6.Counter_image
via http://trendland.com/butchers-are-all-the-hype/
9.counter and floor_image
via http://trendland.com/butchers-are-all-the-hype/
10.display image
via http://ambjewellery.com/2014/02/

23. Routes
Selling Area/Serving Bar
Cashier
Main Entrance
Back door
Experience Area
Tasting Area
KitchenStorage
Packed
Meats
and wines
Customer Routes
Worker Routes

24. PLAN
Fresh meats selling
Package meats
and wines
Cashier counter
Main Entrance
Back door
KitchenStorage
Experience area
Tasting area

25. Routes
Customer Routes
Worker Routes
Main Entrance
Fresh meats selling
Package meats
and wines
Cashier counter
Back door
Kitchen
Storage
Experience area
Tasting area

26. Main Entrance

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29. B B’
A A’
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30. C
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D
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