Ainthinai Projects

Expertise

Commercial spaces built around the way brands actually operate.

Retail, QSR, food service and hospitality interiors - from a single store to a resort to a twenty-site rollout - designed and, where you want it, built by the same team.

01 · How brands engage usThree engagement models
01

Design only

You appoint the contractor

We design and document the store for your appointed contractor. From concept and detailed drawings through BOQ, coordination and site support, we remain involved through execution.

02

Design and build

One accountable team

One team from drawing to handover. We manage design, procurement, construction, coordination and commissioning under a single point of accountability.

03

Format and rollout

Multiple locations

We develop the repeatable store format, document the standards and adapt each subsequent location against the approved system - without redesigning every store from zero.

Not sure which model fits your project? Tell us the brief and we will recommend the right route.

02 · What we doSectors and capability

Most of our work is retail and food service interiors for brands opening more than one store. Some clients take the drawings and appoint their own contractor. Others hand us the whole thing. The design work is identical either way; what changes is who carries the risk between the drawing and the finished store.

Retail

Core

  • Brand-standard stores
  • Mall and high-street interiors
  • Shopfronts
  • Display systems
  • Lighting
  • Joinery
  • Rollout documentation

QSR / Food service

Core

  • QSR interiors
  • Food court units
  • Kitchen coordination
  • Equipment coordination
  • Exhaust and MEP coordination
  • Grease and wet-area detailing
  • Fast-track execution

Brand rollouts

Core

  • Store format development
  • Prototype documentation
  • Standardisation
  • Site adaptation
  • Multi-location execution
  • Vendor coordination

Hospitality

Core

  • Resorts and villas
  • Hotel guest rooms and suites
  • Lobbies and arrival sequences
  • Restaurants and bars
  • Banquet and event spaces
  • Spa and wellness areas
  • Back-of-house and service planning

Workplace / commercial

Selected projects

  • Offices
  • Technical spaces
  • Corporate interiors
  • Phased execution
03 · The Ainthinai MethodPrinciples 01-06

Good rollout work is not about copying a drawing. It is about protecting what matters while adapting everything that must change.

Six principles we hold on every project: programme, typology, documentation, local conditions, vendor ecosystem and rollout consistency. The brand reads the same in Chennai as in London. The building of it is local.

  1. 01Programme
  2. 02Typology
  3. 03Documentation
  4. 04Local conditions
  5. 05Vendor ecosystem
  6. 06Rollout consistency
Six principlesScroll to read ↓
Lead time against the date 0 20 40 60 Stocked, Chennai 03 Made to order, Chennai 18 Made to order, national 34 Imported 63 Required on site · Day 21
Fig. 01 · Lead time
01 / 06
01Material that meets the date

Every material has a lead time. The opening date does not move.

  • 01Nothing enters the schedule with a lead time longer than the float it sits on. A finish that lands in week ten of an eleven week programme is a finish we did not specify.
  • 02Two approved equivalents are named at specification stage, so a shortage at the depot is a substitution decided in an hour, not a stoppage argued over for a week.
  • 03Stocked in Chennai in three days beats imported in nine weeks, and beats it again in year two when a customer puts a trolley through a panel.
  • 04Long lead items are ordered against the programme at award, not when the drawing is approved.
02Material that suits the typology

A jewellery vitrine and a fryer line share nothing but the word interior.

  • 01Jewellery: neutral, low reflectance surfaces near the cases. A warm laminate will tint stones under 3000K, and no amount of lighting design recovers it.
  • 02Food service: compact laminate, stainless and epoxy at the line, specified for grease, cleaning chemistry and eighteen hours of trading a day.
  • 03Apparel: substrates that take repeated fixing, because the wall is re-drilled every time the fixture plan changes with the season.
  • 04Bakery and confectionery: counter faces that survive sugar, humidity and a daily wash down without swelling at the edge.
03Craft held to a fabrication drawing

A maker works to a drawing, or to a memory. We supply the drawing.

  • 01Shop drawings are issued to the fabricator before the first cut, with tolerances stated rather than assumed.
  • 02A mock up is approved on site before a production run, so the second store does not relearn what the first one did.
  • 03Craft held to a drawing is repeatable. Craft held to a memory is one good store and eleven approximations.
04Built for the Indian condition

Specified against the conditions the store actually runs in.

  • 01Monsoon humidity on veneer and MDF, and a mall service corridor that runs at forty degrees.
  • 02Dust load on light fittings, hard water on chrome and glass, load shedding on refrigeration.
  • 03Substrate, adhesive, finish and fixing chosen for this climate, not lifted from a temperate pack.
05A vendor ecosystem, not a supply chain

The same makers, on every project, for years.

  • 01A vendor who has built the detail before does not need to be taught it, which is where the programme is actually saved.
  • 02Paid on agreed terms, so capacity is held for us when a rollout compresses.
  • 03A chain has a weakest link. An ecosystem has a second workshop that can take the joinery this week.
06Global standard, indigenous execution

The brand reads identical. The build is local and serviceable.

  • 01A European laminate matched to a locally pressed equivalent, tested to the same abrasion class.
  • 02A joint detail redrawn for material available in eight foot sheets.
  • 03A lighting specification re lamped to Indian supply, without changing the lit effect.

Enquiry

Tell us the project. We'll tell you what it needs.

Tell us which of the three routes fits, or ask us and we will say which one we would take.