Impact EdgeA R E S T A U R A N T I N E V E R Y V I L L A G E

A M E E S H I G O E N K AB . 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

IMPACT E D G E

• Business enterprises are potential tools for transformational social change.

• Combine business strategy with design thinking to create social impact profitably.

• Customer centric design to generate sustained demand for products and services that

are aspirational

• Business that is rooted within communities that produce or provide the products

and services

PROJECTB R I E F

• Andhra Pradesh

• Rural women organized into Self Help Groups.

• The government of Andhra Pradesh aims to encourage food related enterprises.

• The first phase of this will concentrate on highway restaurants.

• Utilize the resources within the community and creating a virtuous cycle of

entrepreneurship such that the flow of money remains within the community

• The Chief Minister is firmly behind supporting this project.

RESTAURANTM A P

COMMUNITYM A P

STAKEHOLDER

M A P

Inti

BRANDI D E N T I T Y

VALUES

• hot, tasty, home • keeping hygiene and safety

our top priorities• authentic meal with an

immersive, home like, Andhra experience.

THE BIG IDEA

• woman entrepreneur in every household

• overcome social, economic, cultural and psychological barriers

• self-managed organization.

NAME Inti, which means home in Telugu, the regional language of the state of Andhra Pradesh, India.

TAGLINE Be our guest

MOODB O A R D

Customer Segment

CUSTOMERS E G M E N T

Travelers (APSRTC buses), Students, Businessmen, Pilgrims, Locals, Government officials

Needs Survey-• Quick service• A place to relax• High hygiene level• Home – like food• No long waiting time• Place that can visited with family• Pocket friendly budget

Inferences-• Good location• Price• Quality of service• Efficiency and convenience• Healthy food• Safety and sanitation measures

RESTAURANTC A P A C I T Y

Maximum 200 covers at once.

Andhra Pradesh Society for Elimination of Rural Poverty (APSERP) 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.

Spatial Design

STRUCTURE

CIII GODREJ, HYDERABAD

CASE STUDY

IIMHR, JAIPUR

DAKSHINACHITRA, OLD TAMILIAN HOUSES

CHITTUILLU, COASTAL ANDHRA PRADESH

ARCHITECT- LAURIE BAKER

TECHNIQUES

Sustainable Construction Techniques Explored

• Locally available Natural Materials

• Filler Slabs• Solar Harvesting• Water harvesting systems• Passive cooling techniques• Orientation of the building• Landscaping• Building Form• Rat-trap Bond• Overhangs• Jaali• Reflective Surfaces• Wind Catcher• Vaults• Courtyard Effect

Sustainable Construction Techniques Finalized

• Locally available Natural Materials

• Courtyard Effect• Landscaping• Solar Water Heating• Recharging under water level• Passive cooling techniques• Orientation of the building• Landscaping• DEWATS System• Natural day-lighting• Building Form• Rat-trap Bond• Overhangs• Jaali• Pitch Roof• Reflective Surfaces• Natural Ventilation

MATERIALS

Materials Explored

• Stabilized Mud Blocks• Bamboo• Granite• Limestone• Mud Plaster• Coconut Coir• Slate Stone• Steel Frames• Terracotta Clay Tiles• Thatch• Kadapa Stone• Reinforced Concrete• Teak Wood• Cobble Stones

Materials Finalized

• Earth Blocks• Granite• Mild Steel Frames• Terracotta Clay Tiles• Water – weed thatch• Kadapa Stone• RCC• Grass Pavers• Sadarali Stone• Kota Stone

Where?Beside Palamaner Pond. Why?• On National Highway no.4 since its easy access for vehicular traffic.• Heavily travelled route by a mixed crowd.• Recharge the semi-critical ground water level.• Community settlements in the vicinity.• Proximity to a water body, sunflower cultivation and agricultural land.• Extra Amenities (Petrol Pumps, ATMs, etc.)  

LOCATION

NEEDSA N A L Y S I S

CONTEXTA N A L Y S I S

SITEA N A L Y S I S

PROXIMITYM A T R I X

ZONING

ProposalS T R U C T U R A L C O N C E P T S

Sustainability goals

• maximize natural lighting

• Natural ventilation and shade

• water conservation by rainwater harvesting

• materials locally sourced

• Solar energy can provide for the hot water requirements

• Percolation pits spread recharge the underground water table using incident rainwater

• Landscape for altering the micro-climate and provide natural aesthetic appeal and provide a

relaxed atmosphere.

The service area is maintained separate from the dining and other customer intensive areas,

to provide for a more peaceful dining experience.

DESIGN BRIEF

INITIAL C O N C E P T S

• Courtyard concept• Zen view• Openings into/view of larger open

spaces• Minimum 1800mm X 1800mm square

balcony• Compact Space• Positive outdoor space concept• Spaces between outdoor elements are

not left neglected instead treated as positive spaces.

• Kitchen garden concept

GROUND FLOOR MASTER PLAN

FINAL S E T

FIRST FLOOR MASTER PLAN

FINAL S E T

WATER STORAGE AND COSERVATION PLAN

FINAL S E T

LANDSCAPING PLAN

FINAL S E T

FLOORING PLAN

FINAL S E T

ROOF PLAN

FINAL S E T

WALL SECTION AND ELEVATION

MODEL

Work in Progress

COSTING

EXCEL SHEET

SHEFALI AGARWALVCSB

ISHIYETTA SAXENABSSD

SAUMYA PANKAJVCSB

AMEESHI GOENKAPSD - +91 9620948312

SANYA THAKKARPSD

ANJALI MANDAPAKAPSD

PALAK SARDAPSD

JUHI KEDIAPSD

TEAM MEMBERS