The first part of the workshop has involved an intensive urban understanding of both the current amata/milk shops and three urban zones within the city where to possibly allocate the kiosks prototypes.
The aim of this first step was understand the bigger picture of the urban allocation and the smaller scale of the build entity itself, and how this piece is part of a process of production, marketing and commercial strategy, that involves as well cultural issues and social conceptions or behaviors related to the consumption of amata in Rwanda.
For this purpose and during three days, the students have mapped and understood daily activities, patterns of movement and processes of production and selling, to understand their site, the relation of the small amata with its area of influence and the big given area (your site) within the city (Connectivity, walking distance to other amata, flux node, etc).
Into the smaller scale of the existing amata consumption culture, the different teams have studied how the existing amata shops work, to learn from them, and then apply, adapt and improve their strategies of marketing in your own designs. Asking themselves questions of: Schedule of opening and relation with quantity and type of clients–daytime-timeline-activities-people; Goods routes: coming /going. What gets here, what is produced here, what is discarded as waste; Activities developed within the amata, or caused by it – social gathering Seating, eating; Dimensions, minimum and maximum; as well as other architectural caracteristics as: materiality, atmosphere, environment qualities, etc.
zone #3 Nyabugogo-kimisagara-Nyamirambo-Muhima_existing amata shops.
zone #3 Nyabugogo-kimisagara-Nyamirambo-Muhima_existing commercial activities.
zone #3 Nyabugogo-kimisagara-Nyamirambo-Muhima_social hubs.
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