Casestudy of a cafe in Hyderabad

1. EGGSTOPFOODSTALL-CASE-STUDY
“THE EGG STOP”
CASE-STUDY
LOCATION: CONTINENTAL HOSPITAL CAFETARIA,
FINANCIAL CITY, HYDERABAD
DONE BY,
DESIGN COURTYARD
Architects and Interior Designers
LINGAMPALLY
HYDERABAD
Ph: 9000624115

2. EGGSTOPFOODSTALL-CASE-STUDY
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

3. EGGSTOPFOODSTALL-CASE-STUDY
CASE-STUDY OF “THE EGG STORE”
Location:
Continental hospital cafeteria
Financial city
Hyderabad
ACCESS 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
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115

4. EGGSTOPFOODSTALL-CASE-STUDY
THE EGG STOP: PLAN
THE EGG STOP IS
LOCATED IN THE
CAFETERIA ON FIRST
FLOOR OF THE
CONTINENTAL
HOSPITAL IN
FINANCIAL CITY
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115

5. EGGSTOPFOODSTALL-CASE-STUDY
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115
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%

6. EGGSTOPFOODSTALL-CASE-STUDY
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
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115
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7. EGGSTOPFOODSTALL-CASE-STUDY
KITCHEN DETAILS:
KITCHEN IN EGG STOP HAS 6 CHEFS BUT
SPACE FOR CIRCULATION IS VERY LESS
SPACE TO STORE COOKING ITEMS IS ALSO
LESS
THERE ARE : 2-STOVES
2 MIXER, 1-FRIDGE, 1-FREEZER, 1-MICROWAVE
OVEN AND 7-8 SWITCH BOARDS IN THE
KITCHEN
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115

8. EGGSTOPFOODSTALL-CASE-STUDY
CASE-STUDY:,DESIGN COURTYARD, Architects and Interior Designers,Ph:9000624115
CEILING DETAILS: