- A Business model

for an ideal
“ SPACE café
MANAGEMENT
and - ”
- A place for everythin
Everything in its
OUR PROJECT METHODOLOGY

EMPATHIZE
(Talk to people)
ANALYZE
(What makes them to do these things)
SOLVE
(Creative Solution)
TEST
(Prototype)
 MENU
(Table of Content)
• Problem statement
• Our Cafe Business Model cum
• Stakeholder mapping
Design
• Primary stakeholder
• Theme of our café
• Our drawn observations in café
• Design Aesthetics in Furniture
• List of shops, cuisines, people,
and Equipment which optimizes
international brands, at king circle
utilization of Space
found in our primary research
• Variety of Food Served
• Major factors influencing a café
• Our constraints for designing a
perfect cafe at king circle
 PROBLEM STATEMENT
P … B
“ Low productivity in small scale restaurants due to A
space constraints”
 VENTILATION
COOKING OWNER INFOGRAPHICS SYSTEMS
STAFF

DELIVERY
BMC WASTE COUNTERS
DISPOSALS

FURNITURE STORAGE CUSTOMER

APPLIANCE FOOD
S
LOCATION
FIRE &
SAFETY

SPACE
ENTERTAINME OUTSIDE
NT ENTITY
TREES AND ARCHITECTUR
ENVIRONMEN E
T
AESTHETICS
COMPETITORS
 CUSTOMER

DELIVERY
FOOD
COUNTER

SMALL
ENTERTAINMENT RESTAURANT APPLIANCES
SPACE

FIRE/SAFETY FURNITURE

STORAGE
G
LIST OF SHOPS FOUND IN OUR PRIMARY RESEARCH
SOUTH INDIAN/PUNJABI/IRANI CAKES/ICE TRENDY OUTLETS
• ANAND BHAWAN CREAMS/SHAKES • MAVALI BHAI DOSA
• THEOBROMA • THE JUNCTION
• HOTEL PRAKASH • HANG OUT CAKES • GRUB SHUB
• MR. IDLI • RIBBONS AND • DOSA BHAI
BALLOONS • CAFÉ 2.0
• UDIPI
• BELGIAN WAFFLE • RAHUL’S THE TASTE
• UDIPI IDLI HOUSE • 99 PANCAKES DESTINATION
• CAFÉ MADRAS • KEVENTERS • SPRING ONION
• CAFÉ MAYSORE • DAIRY DON • DHADOOM
• BASKIN ROBBINS • GIRNAR CHAI
• AMBA BHAVANN COFFEE CLUB • NATURALS • AHAR RESTAURANT
• MARRI NOODLES • APSARA AND BAR
• KOLLAR AND CO. • HAVMOR • POMONA
• OASIS ICE CREAM • SUBWAY
• NEW ROSHAN • KOLD PLAY • CAFÉ COFFEE DAY
• NEW PUNJAB RESTAURANT • SOFTY • 5 SPICE
• KANDOI HARIBHAI • PANKAJ JUICE CENTRE
AND BAR
DAMODAR(MITHAI • HEALTH SHOP CENTER
WALA)
• SWEET BENGAL
LIST OF CUISINES FOUND IN
OUR PRIMARY RESEARCH L
SOUTH
INDIAN
SEA NORTH
FOOD INDIAN

ASIAN CHINESE

CUISINES
SERVED
CONTINE
UDUPI
NTAL

ITALIAN PUNJABI

THAI BENGALI
LIST OF INTERNATIONAL
BRANDS
• SUBWAY
• COFFEE DI BELLA
• BASKIN ROBBINS
CATEGORIZATION OF CUSTOMERS

• Local residents • Couples

• Old people • Delivery boys
• School going kids
• College students
• Shop owners
• Workers and laborer's • Cook
• Household ladies • Cleaner
 FINDINGS…
- What they have and what they don’t have –

RAM ASHRAYA
Lacking/Not liking Liking
1. Interior, Illumination and flooring could 1. Opens early morning (Restaurant
have been better. timings).
2. Service could be improved as lacks Menu 2. Vintage experience
card.
3. Parking could be a issue during peak SUGGESTIONS:
hours. “ Variety in food with adequate
quantity Traditional dishes like festive
special dishes e.g. Navratan Pulao or
kothimbir vadi blending with each dish
to attract more Marathi crowd ”
 FINDINGS…
- What they have and what they don’t have -

CAFÉ MADRAS CAFÉ MYSORE

Lacking/Not liking Lacking/Not liking
1. AC not there 1. Display of extra selling items just at
2. Extra charge for extra items – sambhar, the gate of store. Makes u think that
chutney. its a general store.
3. Thin sambhar 2. Parking space
4. More variety for sweets 3. Limited people can come in groups
5. Only limited people can come in groups (cannot join tables)
4. Variety is less
Liking Liking
1.Quick service 1. Cleanliness 4. Proper billing
2. Ambience 2. Space 5. Service is quick
3. Polite staff 3. Serving proper Thali, giving a bit of
Maharashtrian food feeling.
 FINDINGS…
- What they have and what they don’t have -

Mani’s Thambi
Disliking Disliking
1. Changing the content of their special items 1. Less space, uncomfortable to sit
everyday 2. Some people feel lighting is dim
2. Less variety 3. Staff service (Staff forgets the orders)
3. Doesn’t maintain his dues and budgets 4. A bit high priced food than others in
4. Sambhar of Manish cafe is better the area
5. The place of washing hands and putting used Liking:
utensils is smelly and untidy 1. Tasty food
Liking 2. Quantity
1. Price 3. The ambience
2. Quick service 5.. Adequate quantity 4. Some people like the lighting
3. Quality of food as they see the person 5. Polite staff
4. Filter chai and its smell pouring chai filtering it
OUR DRAWN OBSERVATIONS
• Limited modes of payment
• More waiting time/slow service
• Not properly ventilation is done
• Over utilization of space available
• Limited staff availability
• Congested/Limited/No seating arrangement
• No proper menu cards
• Over priced
• Poor customer handling
• No additional facilities/service (water bottles, tissue paper’s, washbasin, toilets)
• No proper billing system
Major factors influencing a Cafe
• Seating arrangement • Number of staffs
• Dimensions of Cafe • Serving time
• Ambience and • Hygiene
Aesthetics • USP
• Ventilation • Food quality
• Customer retention
• Menu
• Pricing
 Unique Observations
1. Loyalty of very old Gujarati lady in her 80's who walked all
the way.
2. Panwari-cigarette shop. The interlinked model.
3. Vintage vibe and look and feel .
4. Temple – Family trend..
Siddhivinayak hotel inside the temple premises makes good
business.

U 5. A Mumbaikar lady’s influence to her friends from outstation.

6. Value for money spent with no compromise in quality.
7. Maharashtrian Thali confusion and Phdni masala craving.
8. A frequent visitor of Thambi unaware of their Online
delivery.
9. . Large queues and wait time. Can I have my food outside on
my car bonnet?
E.g. Bademiyas in Colaba.
10. Kolkata boy seduced by smell of filter coffee.
11. General store or a café. Restaurant or a Chandini Bar. A
young boys dilemma.
12. Let me try something ne today.
13. Have you heard of that café? Hey! Check out the ratings
Qualities
An Ideal Cafe should consist

1.Quick and good service

2. Quality food
3. Pure ghee authentic food (create awareness about the
same , make it a talking point)
4. Vintage feel
5. Great ambience
6. Light music
7. Less of oil Q
8. Look and feel - interior design including chairs and
tables
9. Clean - Service men uniform and politeness in behavior
10. Air condition (at least well ventilated)
11. Movable space
12. Seating for all sizes of people ( S to XXXL)
13. No extra charge for complimentary items (e.g. sambhar
and chutney)
14. Provide Variety in existing Genre.
15. Online delivery option (available on
ecommerce sites) Awareness about the same.
16. Reasonable Pricing
17. Panwari shop just outside or nearby cafe.
18. Sweet dishes and few deserts
19. Availability of All modes of payment
20. Good and right amount of lighting. Not very
shady nor too bright.
21. Right mix of Quality and Quantity. Good
quality with less quantity is still acceptable... but Q
vice versa is not. Quantity is a major hit among
youth. Student prefer the same.
22. Place to park around café
23. Most of dishes is carbohydrate content. A
tweak in protein and fibers can be helpful.
Awareness of same will attract health, gym, sports
enthusiasts.
24. Should have right mix of heavy and light
meals. Should open early morning.
Design Aesthetics in Furniture and Equipment
which optimizes utilization of Space

• Lighting in your restaurant can add to the ambiance of your

dining room or ruin the experience completely for your
customer
• A successful kitchen includes specific components
organized in a particular pattern to optimize performance
D
and efficiency. Additionally, some restaurants may set up
their kitchen a certain way to match their establishment's
concept or design.
• Noise is one of the top complaints that restaurant owners
receive from unhappy guests. But studies have shown that
the right music actually increases sales and induces positive
emotions in customer
DOSA AUTOMATION
• Cafes such as
Ramaashray, Café
Madras, Mysore can
install dosamatic that
makes upto 60 dosa an
hour to improve their
efficiency.

• This can help in

delivering customers
fast and improve
consumer experience.
Foldable Crates helps in 75% Volume reduction
…
Circular Staircases save space
…
 Seating Arrangement
• For a restaurant that lacks space but has good
amount of height for eg Ramaashraay can have
a seating arrangement like one given in the
picture .

• This can enhance the seating capacity of the

restaurant and reduce waiting time for
customers.

• Such design adds to the ambience of the restaurant.

• Such type of seating arrangement make the

restaurant stand out from its competitors and
increase the curiosity of customers.
Minimalistic LED
Lightings to save space
• Ambience of a Room depends highly on its
Lights.

• In Restaurants where height is less such

minimalistic lightings can help in saving space
and improve ambience.
M
• It can also help in enhancing design of the
restaurant.

• Warm Lighting feels natural and promotes

relaxation for the customers.
Innovation in Desserts
Filter Coffee Ice Cream
• Customers like to have
something sweet after their meal.
• Filter Coffee lovers who want
something cold instead of a hot
beverage can have Icecream.

Fusion Dosas: Chocolate Dosas

I
• Currently traditional cafes like
Ramaashray, Café Mysore, Café
Madras only offer regular south
indian dishes.
• Chocolate dosa which has seen
great demand can help them
attract the young crowd and also
cater to their existing customers
sweet tooth.
 Team THANK YOU,
• Srikanth Shetty
• Rudraraj Trivedi “The road to success and the road to
• Abhinav Modi failure are almost exactly the same –
• Patil Paras
• Arpit Gupta Colin R Davis”
• Diwas Gupta
• Saurabh Ninawe
• Kislay Dharmendra