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Beak Bites

Project Type

Location

Year

Architecture School
1st Year Project

2014

Kerala

Project Scope

Design and layout of a snackbar within the college campus
Integration of local cultural elements and sustainable practices
Creation of a vibrant and inviting space for students and faculty

Conceptualization

The design journey for the snackbar began with a deep dive into Kerala's rich cultural and environmental heritage. Several iconic elements were considered, including the houseboats (kettuvallam) that glide through the backwaters, the monsoon rains that nourish the land, the graceful coconut palms that dot the landscape, and the vibrant cultural festivities that celebrate the spirit of the region.
Each of these elements offered unique design possibilities, from the organic shapes of the houseboats to the lush greenery inspired by the monsoon. The cultural symbols and festivities provided a rich tapestry of colors, patterns, and textures to draw from.

Hornbill as Inspiration

Despite the wealth of options, the hornbill emerged as the most compelling inspiration for the design concept. Its significance as Kerala's official bird, its vibrant colors, and its unique form seemed to encapsulate the essence of Kerala in a way that resonated deeply with the project's vision.

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Firefly Picture a stylized keral houseboat on serene waters, surrounded by coconut palms a

Approach

The redesign process began with a thorough analysis of the existing snackbar and its pain points. This included conducting surveys and interviews with students and faculty to understand their needs and preferences. The design team also studied other successful snackbar designs for inspiration.

Pain Points

Long Wait Times Customers can become frustrated if they have to wait too long to place their order or receive their food, especially during peak hours.


Limited Seating A lack of seating or uncomfortable seating options can deter customers from dining in or staying longer.
 

Limited Menu Options Customers may feel dissatisfied if the menu does not offer enough variety or fails to cater to their dietary preferences or restrictions.

Poor Food Quality Subpar food quality, including taste, freshness, or presentation, can lead to dissatisfaction and negative reviews.
 

High Prices Customers may perceive the prices as too high for the portion sizes or quality of food offered, leading to reluctance to purchase.

Inefficient Service Slow or disorganized service can frustrate customers and lead to a negative dining experience

Truant Students frequently avoid attending their classes by sneaking off to the cafeteria, where they hide to avoid being noticed or caught.

Timing of Snackbar and Peak User Times

Morning Rush: Before classes start, students may grab a quick breakfast or coffee.
Lunchtime: Peak time for both students and faculty to have a meal.
Evening Snacks: After classes, students might visit for snacks or beverages.
Late Afternoon: A quieter period, ideal for staff breaks or study sessions.

User Journey Map

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I explored various design options through sketches, ultimately selecting a concept with a sharper appearance and bold, contrasting colors. This design was chosen specifically to make a statement and draw attention, showcasing a distinctive and eye-catching style.

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I created a 3D model of the form, sketched at a 1:100 scale, using cardboard and forex board. It looked aesthetically pleasing, but at the final stage, I realized that constructing it would be challenging, especially considering it would be even larger at full scale. Additionally, I noticed that the design, with its many shapes and edges, would be difficult to clean, as dust would easily accumulate in those areas. Another issue I identified was the structural integrity of the design, as some parts appeared fragile and prone to damage during construction or use. Furthermore, the complexity of the form might make it expensive to produce, requiring specialized labor and materials.

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To reduce crowding in the order area, consider moving the menu board away from the order counter. This way, customers will need to step back to view and choose menu items, which can help streamline the ordering process and reduce congestion.

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Installing solar panels on the snack bar's roof can help reduce electricity costs and demonstrate a commitment to sustainability. This eco-friendly feature can attract environmentally conscious customers and serve as a visual reminder of the snack bar's green practices.

Sunk Cost Bias

Recognizing the potential pitfalls of the initial design, including challenges related to cleaning, structural integrity, and production costs, I made a strategic decision not to continue with the flawed concept solely because of the time and effort already invested (sunk costs). Instead, I opted to start afresh, prioritizing the future benefits and functionality of the project. This rational approach, based on evaluating current and future costs and benefits rather than being swayed by past investments, allowed me to make more informed and effective design decisions. This experience taught me the importance of considering the bigger picture and not letting sunk costs dictate the path forward in design projects.

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New 

Recognizing the potential pitfalls of the initial design, including challenges related to cleaning, structural integrity, and production costs, I made a strategic decision not to con

Conclusion

Working on Manoj George's brand design was a rewarding experience, allowing us to showcase our creativity and design expertise while helping him establish a strong visual identity. The logo we created reflects his unique personality and musical talents, contributing to his continued success and recognition as a versatile artist.

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