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We looked inside some of the posts by 17319531 and here's what we found interesting.
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Photo
one of the camcorders stopped working - went out to get dongle to display moving eyes image the work rests on
sorry for missing final presentation
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Video
tumblr
the sound work within the installation (apologies for the short length of video)
just as a heads up - this is the only thing I am proud of
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Video
tumblr
bringing back the pulsating life through the delay of technologies (the digital heart) - this work takes the viewing into the camera, presenting the same image it rests upon
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Photo
preparing for final instal... not very happy with myself. have thrown all my attention into something I believe I should be doing but re-entering this artwork feels pretty wrong.
I finished this work for exhibition.
now I am just figuring a way of showing the same materials back to the viewer. Plus there are so many deadlines and experiences and meetings and real life things I have to do this week
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Text
the pitch -
COVID-19
Embarking into a hospitality industry conditioned by the effects of COVID-19 - fewer walk-in customers, higher standards of sanitation, and a heavier reliance on takeaway and delivery - it is clear that novel businesses will need to evolve the status quo to be successful. Our business strategy is oriented around this knowledge; to tackle the effects, we will offer more to the customer than just a place for food and drink and place emphasis on building a community. Our business will be aimed at being a centrality in a core group of customers’ lives: a place they can trust and at which they feel at home and safe.
Multiple revenue streams
To this end, in order to offer more to the customer, we will provide multiple services which generate multiple avenues of revenue. These will provide a spectrum of reasons to come to our venue, each of which will feed into the other and make the other more successful. For example: someone might come to browse second-hand books or the small collection of vibrant clothing - they’ll then want to take a little time to relish the atmosphere and they’ll buy a coffee, take a seat, and read some of one of the books, after which they might buy it. Not only does offering a variety of streams diversify our means of income, it enhances each of them.
The services will be:
Excellent, high-grade coffee.
The entire premise fails if the coffee is rubbish. We’ll be pursuing training courses and high-grade coffee bean supply to make sure this isn’t the case. Callum’s cousin, Jessie Finn, worked for Peoples Coffee for [a number of years] and we both took an introductory course which demonstrated the techniques required and the precise science behind making a good coffee. We’ve been making coffee for years and will seek to refine our methods to replicate this science.
Excellent food targeted at students.
The food must also be good to sustain our vision. We will offer a limited menu of toasties and crumble prepared offsite. As with the coffee, we will be devoting considerable time and attention to refining recipes we will ensure are delicious and enticing - but cheap. Examples include: cheese and pickle toastie, rhubarb crumble, etc.
Studio-spaces leased to young artists
Through connections with Massey, we will sublease eight studio spaces to working young artists. We will incentivise artists to choose our spaces by the provision of an area in which artists can present, display, and sell their work. In addition, we will foster an artistic community which young artists will want to be part of, as our venue will be a space for the generating, sharing, and enacting of ideas.
Event nights
We will host one event night a week. These will be targeted at students and other young people. They will include: gigs, poetry nights, comedy nights, dance nights, etc. They will be facilitated through connections with Massey and in the young music and dance world of Wellington. They will be attractive to young people through cheap ticket prices, affordable drinks, and exciting events themselves.
Film nights
We will host a film night once a week. These will be alike to a film society - showings of interesting movies which stimulate discussion and interest. This will serve as the attraction to young Wellington film buffs.
Drinks
We will offer drinks at the event nights and film nights. These would be provided in partnerships with local breweries and vineyards so as to mitigate costs and promote local industry. This is an important factor in enticing young people to spend an evening at our venue.
Retail: clothing, artwork and second-hand books
Our venue will feature a gallery space from which clothing and artwork sourced from local creators will be displayed and sold. In exchange for retail services, we will take a small cut. We will also source second-hand books from donations, family, and friends, which will be displayed and sold at cheap prices. The retail/gallery space will be an important distinction between us and typical cafes, creating an allure which will attract customers of a diverse demographic: young people but also the older generation of art enthusiasts.
An artistic space
A core draw for our customer base will be the desire to participate in an artistic community. Our vision is that, facilitated in part by the group of working artists using on-site studio spaces, an active and vibrant society of young artists will accrue to be an integral part of our business. We will, again, be reaching out to the Massey University creative schools through existing contacts with the goal of engineering a relationship by which we operate under the sphere of the university. With a strong, robust community, we anticipate that some of the challenges presented by COVID-19 will be negated.
Important to our goals is the character of the space itself. We intend to populate it with the products of an eclectic melting pot of style, art and fashion; we’ll put on display the full array of the heart of Te Poneke's busy and vivid creative scene. In addition to this, the space will be flexible. Very little will be attached: the furnishings will be moveable and storable. Not only will this allow for a rapid transition from coffee shop to event venue to makeshift cinema, it will be an intrinsic part of the space’s identity. Ultimately, the aesthetic of the space should be its most complete selling point. It will be representative of the village of art it will facilitate.
Marketing
Our primary method of marketing, as we’re aiming to reach a customer base primarily in their twenties, will be by word of mouth. We’ll make use of a large scale launch event, calling on every friend and acquaintance in Wellington to participate, which will spread the word. However, supplementing this will be a significant social media presence - Instagram and Facebook pages with a plan for sponsored outreach, plus a promotional campaign aligned with our launch and the return of students to Wellington in February - in addition to collaboration with Massey to promote a local artists’ space. This collaboration will entail a week of posters up at Massey around our launch window and any other arrangements we might come to. Jack, a studying artist, will create our logo, branding and image using his own unique style. These methods endorse our cultivated image of a business which supports local art talent.
Our credentials
While we are young, and aware that this might be an issue for some, we have 15 years of combined experience working in the hospitality industry - as bartenders, caterers, waiters, baristas, and front of house. In addition, we have a comprehensive support system of highly experienced managers in both hospitality and business. This includes Caleb Finn - [insert Caleb’s credentials]; Zane Saba - [insert Zane’s credentials]; Ross Reason - [insert Ross’ credentials]; Mike Laven - [insert credentials]; Ali Gordon [insert credentials]; Jessie Finn - [insert credentials]; Lynette Finn - [insert credentials]; Rebecca Treacy - [insert credentials]; Laura Hutchinson - [credentials]. These people will be advising us every step of the way to ensure our plan is implemented properly and to eliminate any risk of mismanagement.
Most importantly, we have complementary skill sets and a genuine understanding of how each other operates and of what we can offer. As a result, we’ll be able to effectively divide labour so as to utilise our most valuable talents.
Jack Trantham Gordon: Husk FOH (August 2019 - March 2020)
T2 Wellington (February 2017 - June 2019)
Job description includes general retail work, customer service, preparation and serving hot drinks.
Wedding Catering (casual hours, 2018 - present)
Job description includes waiting tables, bartending, kitchen hand
Pizza Hut Masterton (September 2014 - February 2017)
Job description includes
As an artist based within Wellington, and through an involvement in the Massey Creative University ecosystem with a history in the architectural program at Victoria University, I bring a unique design language into Te Poneke’s contemporary Art scene. I have a practiced understanding of hospitality service, having worked through large scale commercial companies as a teenager, smaller scale local hospitality services at different times, and major coffee and beer venues.
Callum Finn Reason: I’m approaching the end of my fourth year of a degree in law, English literature and media studies. This degree has given me a high level of literacy and my experience in law, especially, has given me fluency in business. In addition to this, I have maintained competent numeracy, learned at the highest secondary school level available. I’ve worked in hospitality in a variety of roles: catering at weddings (including work behind a bar), front of house at a Martinborough vineyard, kitchen hand at a Greytown café, and work as a barista, bartender, waiter and caterer at a Wellington venue.
[This segment is very much in its draft stage and will require further work…]
Financing
At this stage, while we have a number of estimates which account for different variables, we haven’t yet procured quotes for the many costs surrounding startup and running. However, we have devised a plan for how to secure financing: we intend to approach relatives for investment. We’ll provide shares and accountability in exchange for financial contributions. We hope that the prospective investors will share our belief that this is a viable business strategy in a world affected by COVID and that they will be persuaded by our vision for growth and development.
Future additions to the pitch include a portfolio of successful, similar ventures; discussion of our unique niche in the crowded Wellington hospitality market; an outline of our vision for growth and development; and a more detailed analysis of our respective skillsets and capabilities.
Detailed figures are found in separate documents.
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