Domus AcademyInterior and Living Design 2014-2015

Project leader_Alessia Cipolla

Group members_ Liao Wan-Chun Kulkarni Sumit VinodSmidi Lilwa Khalil

[ Research ]

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Butchery shops address

P.ta Genova F.s.

Romolo

Navigli

01.Via Emilio Gola ,5 02.Viale Gorizia_ Il Casaro03.Viale Gorizia, 104.Via Corsico, 205.Via Santa Crose, 106.Via Giuseppe Moda,1607.Corso S. Gottardo, 4708.Via Monte, 809.Via vodice, 910.Viale monza, 78

FLOOR PLAN

4.Via Corsico,2Display:traditional waySell items: meat and groceries,vegetables, delicatessen,cheeseMaterials: tiles wall, terrazzo floor, wooden shelves, stainless counter

refrigerator

refrigerator

refrigerator

refrigerator

Entrance

grocery shelf

worker area

Window

FLOOR PLAN

5.Via Santa Croce, 1Display:traditional waySell items: meat and groceries,cheeseMaterials: tiles wall, terrazzo floor, wooden shelves, stainless counter

kitchen

refrigerator

refrigerator

Entrance

grocery shelf

kitchen

worker area

Window

counter

FLOOR PLAN

7.Corso S. Gottardo, 47Display: traditional waySell items: meat and groceries,cheeseMaterials: tiles wall, tiles floor, wooden shelves, stainless counter

worker area

Entrance

grocery shelf

machinesWindow refrigerator

kitchen

refrigerator

8.Via Monte, 8Display:traditional waySell items: meat and wine and groceriesMaterials: tiles wall,tiles floor, stainless counter,wooden shelves

FLOOR PLAN

grocery shelf

kitchen

Entrance

worker areaWindow

refrigerator

counter

FLOOR PLAN

9.Via vodice, 9Display:traditional waySell items: meat and wine, groceriesMaterials: tiles wall,tiles floor, stainless counter

worker areagrocery shelf

kitchen

Window

refrigeratorrefrigerator

Entrance

FLOOR PLAN

10.Viale monza, 78Display:traditional waySell items: meat and wine, groceriesMaterials: tiles wall,tiles floor, stainless counter

worker area

grocery shelf

kitchen

refrigerator

refrigerator

Entrance

Entrance

Interview of Butchery shopShop address : Via Giuseppe Moda,16Date : 11.March.2015Time : p.m. 13:00

Access members : Liao Wan-Chun Kulkarni Sumit VinodTranslate part : Mirco

Butchery shop

Navigli

P.ta Genova F.s.

Romolo

Domus

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

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

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

[ Project ]

BRIEFDesign of a “new” butchery with a tasting area

AREA1. 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

2. Floor

5.Packed products display

3. Tablewood

4.counterstainless 6.counter_image

8.lighting image

10.display image

9.counter and floor_image

1. Copper 7.lighting image

Mood board References

5.Packed products displayvia http://homesthetics.net/get-crafty-with-60-diy-recycled-wooden-pallets-projects/

6.Counter_imagevia http://trendland.com/butchers-are-all-the-hype/

9.counter and floor_imagevia http://trendland.com/butchers-are-all-the-hype/

10.display imagevia http://ambjewellery.com/2014/02/

Routes

Selling Area/Serving Bar

Cashier

Main Entrance

Back door

Experience Area

Tasting Area

KitchenStorage

Packed Meats and wines

Customer Routes

Worker Routes

PLAN

Fresh meats selling

Package meats and wines

Cashier counter

Main Entrance

Back door

KitchenStorage

Experience area

Tasting area

Routes

Customer Routes

Worker Routes

Main Entrance

Fresh meats selling

Package meats and wines

Cashier counter

Back door

KitchenStorage

Experience area

Tasting area

Main Entrance

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