egg stop case study in hyderabad

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“THE EGG STOP”CASE-STUDY

LOCATION: CONTINENTAL HOSPITAL CAFETARIA, FINANCIAL CITY, HYDERABAD

DONE BY,DESIGN COURTYARD

Architects and Interior Designers

LINGAMPALLYHYDERABAD

Ph: 9000624115

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THE EGG STOP:The Egg Stop-Named one of The Finest Multi-concept Companies in the Pan Asian Region is developed by Zon Group founded by, Dr.M.A.Babu, Renowned Public Health Expert, and owns and operates chain of Nutritious Egg specialty restaurant and drives a multi-faceted, multi- model focused on developing cutting-edge brands with unparalleled dining experiences.

YELLOW CUP:

Yellow cup is a supplementary beverage and snack brand along with the egg stop serving drinks, bakery items, coffee and tea surround the yellow cup's name

THE EGG STOP AND YELLOW CUP CAFÉ LOGO

VISION:

To become the largest egg speciality chain in the region and ensure the availability of a high quality product by encouraging and promoting high standards and efficient practices.

THE EGG STOP:

CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115

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CASE-STUDY OF “THE EGG STORE”Location: Continental hospital cafeteriaFinancial cityHyderabadACCESS ROADS TO EGG-STOP CAFÉ:

FROM HI-TECH CITY FROM GACHIBOWLI

MAJOR SURROUNDING AREAS:• Hi-Tech city- 9 km• Gachibowli- 3 km

THE EGG STOP CATERS NEEDS OF HOSPITAL STAFF, CARE-TAKERS, PATIENTS AND VISITORS


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THE EGG STOP: PLAN

THE EGG STOP IS LOCATED IN THE CAFETERIA ON FIRST FLOOR OF THE CONTINENTAL HOSPITAL IN FINANCIAL CITY


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THE EGG STOP CAFÉ HAS THREE MAIN DIVISIONS:• THE COUNTER: PLACE

WHERE ORDERS ARE TAKEN FROM THE CUSTOMER AND BILLING HAPPENS

• CARPET AREA OF COUNTER:42.9sq.ft.

• THE KITCHEN:PLACE WHERE FOOD IS COOKED/PACKED/STORED

• CARPET AREA OF KITCHEN:74.4 sq.ft.

• THE SERVICE ENTRY: PLACE FROM WHERE NECESSARY ITEMS ARE GOT IN

• CARPET AREA OF SERVICE/STORE:41.7 sq.ft.

TOTAL AREA OF STALL=163.083 sq.ft.AREAS IN %:COUNTER : 26%KITCHEN : 47%SERVICE/STORE: 27%

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COUNTER DETAILS:THE EGG STOP SERVES VARIOUS TYPES OF DISHES MADE OUT OF EGG SUCH AS: SANDHWICH, FRIED RICE ETC.VEG DISHES ARE ALSO PREPARED THAT CATERS TO ALL TYPES OF CUSTOMERS

IT IS A BUSY STORE IN PEAK TIME AND THE NARROW DOOR BETWEEN KITCHEN AND COUNTER DOES NOT SERVE TO MAJOR EXTENT. HENCE THERE IS A NEED FOR WIDER SPACE FOR INTERACTION BETWEEN KITCHEN AND COUNTER


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KITCHEN DETAILS:

KITCHEN IN EGG STOP HAS 6 CHEFS BUT SPACE FOR CIRCULATION IS VERY LESS SPACE TO STORE COOKING ITEMS IS ALSO LESSTHERE ARE : 2-STOVES2 MIXER, 1-FRIDGE, 1-FREEZER, 1-MICROWAVE OVEN AND 7-8 SWITCH BOARDS IN THE KITCHEN


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egg stop case study in hyderabad

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