Objective_
Creation of a pizza business model for a commercial real estate located in low-income housing developments based on a shared-value model. The core target of the project is defined by its high entrepreneurship of small ventures, creating a scenario of undiscovered talents merged with a substantial sense of community within the neighborhood.
Context_
Latin America has always been characterized by an informal, yet innovative way of doing business. The difficult access to formal entrepreneurship has forced families to create small businesses, most of the time run by mothers and household heads that informally prepare food on the streets as a source of income. Therefore, our approach was to create a shared-value model where emerging ventures could have an opportunity to participate and co-create the menu of the restaurant.
Solution_
The offer will contain the main pizza dish made by “Pizzería del barrio”, but the drinks will be made by “La Chalupa”, a small venture ran by the Contreras family, the Churros will be made by “El Compadre”, a small entrepreneurship created by José Perez and finally, the desserts will be made by “La Mexicana”, a traditional venture created by the mother of Lucía, currently ran by her daughter and her husband. This open-innovation concept gives the opportunity to formalize those undiscovered talents and to share, test, and improve their ideas while increasing their income per month with a more established number of customers.
Project developed by Foodlosofia / My role: Lead Food Designer (strategy and service design + creative direction)
