embrace and beyond mobility: design for the ideal dining experience | 拥抱和超越移动性: ...
DESCRIPTION
A workshop conducted in User Friendly China Conference 2011 on "Design for the Ideal Dining Experience". We have great fun facilitating different teams in designing some restaurant concepts that are beyond imagination. Speaker: 蔡文强 Raven Chai 创始人及首席咨询师 UX Consulting 主要发起人 新加坡 UXSG Group 李毓修 Li Yu-Hsiu 使用者经验总监 崴峰科技 主要发起人 台湾 UiGatheringTRANSCRIPT
Embrace and Beyond Mobility: Design for the Ideal Dining Experience
拥抱和超越移动性:
为理想用餐体验而设计
工作坊: 2011年11月11日
蔡文强 Raven Chai
创始人及首席咨询师UX Consulting
主要发起人新加坡 UXSG Group
李毓修 Li Yu-Hsiu
使用者经验总监崴峰科技
主要发起人台湾 UiGathering
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Ice Breaker Game
Trading Cards
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HOW TO PLAY
• Use 5 minutes to create you personal trading card, includes:• Draw your own self-‐portrait• A nickname• One thing about yourself that people in the room aren’t likely to know• One of your favourite food
• Pass the trading card around in no particular manner or order
• Read the card you are holding
• Hold onto the card you are interested to ask a question about, or continue passing until you Nind one that you want to ask question
• We’ll stop passing after 5 minutes
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HOW THE TRADING CARDS MIGHT LOOK LIKE...
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What do you hope to achieve or learn from this workshop?
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Workshop Objectives
• Learn the techniques to sketch the Customer Journey
• Matching business objectives vs. user experiences
• Design the experience as a team
• Explore the impact of mobility on customer touch points
7
Service design is all about making the service you deliver useful, usable, efficient, effective and desirable.
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Service Design Characteristics
Customer focusCreating services that provide customers with a great experience while helping them to get their jobs done.
Inter-disciplineEmploys and adapts tools & methods from various disciplines such as product design, interaction design & graphic design, social sciences etc
ProcessIt is a concrete application of the design thinking process.
BrandingDeploying consistent brand value, brand perception and branded content across multiple channels & touch points
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Service Design Principles
User centered:Services should be experienced through the customer’s eye.
Co-creative:All stakeholders should be included in the service design process.
Sequencing: The service should be visualized as a sequence of interrelated actions.
Evidencing:Intangible services should be visualized in terms of physical artifacts.
Holistic: The entire environment of a service should be considered.
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Collaboration design is all about involving stakeholders to co-design products or services
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Collaborative Design
• Collaborate to understand the nature, opportunities and constraints
• Allow ideas from various perspectives and insights to spread within the team
• Create a culture of shared ownership around the design vision
• Allow open and honest critique of various concepts
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Why does dining experience matter to us?
photo credit: Kris.ne Arellano
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Connecting the dots...
Service DesignThe main focus of the workshop is
Collaborative DesignThe techniques we are adopting is
Dining ExperienceThe scenario we are setting is
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Case Study 1: Retail Design
Touch
Smell
Sound
Taste
Colour
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What are the emotions when you step in this restaurant?
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Who would you like to dine with?
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What kind of cuisine do you expect this restaurant to serve?
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Focus in ef9iciency and optimizing space to encourage higher turnover rate?
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Case Study 2:Customer Service Design
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Case Study credit: Craig Stover Industrial Design
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Case Study credit: Jeff Howard
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• Accepts customers' various ways of ordering rather than requiring a speciNic Nlow.
• Facilitates employee training by communicating the default ingredients of each ordered drink.
• Allows most cashiers to begin taking orders with a simple 3-‐minute orientation.
Starbucks Coffee
Discovered many sources of error, including numerous points of “translation” where problems were more likely to happen
Case Study credit: Scoresby Interac.ve
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How do you want to be served by the service staff?
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Case Study 3: Food Management
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Case Study credit: micros system
• Link inventory management with point-‐of-‐sales system
• Initial test store showed had a shortage of approximately six cases of strawberries a week
• Save over US$8,000 a year at this one location
Tropical Smoothie Cafe
‣ Franchise in United States, over 300 operating locations
‣ Aim to be the choice for a higher quality, healthier way of life
‣ Continue providing customers with high-‐quality food, while reducing food cost
‣ Explain food shortage and reduce unaccounted for inventory
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Case Study credit: Joshua Kennon
McDonald Wendy’s
Inventory turn rate of
3.79 days
Inventory turn rate of
9.10 days
“By tying up as little capital as possible in inventory, McDonald's can use the cash on hand to open more stores,
increase its advertising budget, or buy back shares.”
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How do you design the inventory process to keep the freshness of the food?
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How do you preserve the food inventory effectively?
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Case Study 4:Marketing to your Target Audiences
Deciding what to eat and
where to dine?
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Case Study credit: Laurie Lande
• over 500,000 Club Veg members
• Tried two interactive email campaigns for upcoming food promotions
• Each interactive email campaign led to a huge jump in email & web traf9ic• 906% for the cherry campaign,• 1,430% for the chicken pot pie initiative.
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Engage customers with photos and listen to feedback
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Staff actively engage in comments and discussion
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Witty advertisements through social media
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How do you decide what to eat and where to dine?
Workshop Activity -‐ Part 1
Role-playing and Brainstorming
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Role-Playing
Chefs
Restaurant Owners
Service Staff
Dining Customers
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Personas
Restaurant Owners
Focus of the brainstorming session
• Sales & Marketing
• Purchase of food supplies
• Human Resource
Possible considerations:• Attracting customers• Managing the food supply chain• Manpower and stafNing matters• Engagement with customers
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Personas
Chefs
Focus of the brainstorming session
• Ensuring the quality of food dishing out
• Kitchen & inventory management
• EfSiciency, accurate and hygiene
Possible considerations:• Spacious kitchen space• Orders coming in are clearly written• Serving the dishes out together• Keeping the food fresh
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Personas
Service Staff
Focus of the brainstorming session
• Table arrangement (including reservations)
• Ordering and serving of food
• Cashier
Possible considerations:• Attentive to customers• Getting the orders right• Serving the dishes in the correct sequence• Accurate bills
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Personas
Dining Customers
Focus of the brainstorming session
• Being informed of new menu and promotions
• Ideal experiences prior, during and post dining
• Continue to stay engage with the restaurant
Possible considerations:• How to decide which place to dine?• Reservations vs Walk-‐in• Browsing food menu and ordering• Service received and quality of food
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Activity Objectives
• Brainstorm ideas on the ideal situation base on your role assigned
• All ideas are welcome, the ideas need not be necessary to be related to mobility at this stage
• You have 20 mins to Ninish the brainstorming session
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What are the brainstorming techniques you have used or experience before?
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3-12-3 Brainstorm
3 Minutes: Generate a Pool of AspectsWrite down as many ideas as possible in post-‐it notesUse “nouns”, “verbs” and “simple sketched” if you can
12 Minutes: Develop ConceptsGroup the ideas into similar categoriesBuild on other people’s ideasCreate rough sketches, prototypes, diagram map etc
3 Minutes: Make PresentationPresent overview Nirst before drilling into details for each categoryArticulate ideas using keywords and short sentences
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Brainstorming Tips
DO
1. Stay focused on the problem2. Quantity, not quality3. Encourage wild ideas4. Defer the judgement5. Add on top of other's ideas6. Break assumption7. Use visual or verb to stimulate8. Set time limit
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Brainstorming Tips
DON’T
1. The boss speaks Nirst2. Take turn3. Ask expert only4. No silly stuff
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Ideas Sharing by Groups
3 mins each group
Tea Break - 20 mins
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Ideas on leveraging mobility solutions
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• Take an order as the customer speaks
• Easily make adjustments on order
• Assess order accuracy at the point of interaction
• Menu items and functions are designed that matches with the Nlow how the organization thinks
Case Study credit: Scoresby Interac.ve
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Examples
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Possible concept to explore
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What role(s) mobility devices can play in your dining journey?
Workshop Activity -‐ Part 2
Collaborative Design
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Regrouping participants into:
• Restaurant Owner x 1• Chef x 1• Service staff x 1• Customers x 2
5 team members / per group
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Define parameters from brainstorm ideas for collaborative design
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Activity Objectives
• Explore customer journey and touch points from the perspective of an ideal Dining Experience
• Focus on how mobility (tablets, mobile phones) can complement/enhance the dining experience
• DO NOT focus on the UI design of a mobile or tablet apps
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photo credit: Jason Furnell
Focus on the customer touch points throughout the dining experience journey
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It’s not about designing the UI of an mobile app
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Technique 1 - Customer Journey Map
photo credit: Jason Furnell
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Technique 2 - Story Boarding
photo credit: Jason Furnell
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Recommended Design Process
1. DeNine the restaurant concept as a team
2. Decide the technique to sketch the customer journey -‐ personas with timeline or storyboard format
3. Breakdown the customer touch points into different phases
4. Design the ideal experience for each of the customer touch points (must meet the parameters we have selected)
5. Focus on one or two customer touch points where mobility solution can enhance the dining experience
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Group Design Activity
60 mins for every groupRecommend to start wrapping up the design at 45 mins mark
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Design Presentation
5 mins each group
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ReIlections on the Exercise
10 mins
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Recap / Question & Answers
10 mins
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蔡文强 Raven Chai创始人及首席咨询师UX Consulting主要发起人新加坡 UXSG Group
李毓修 Li Yu-Hsiu使用者经验总监崴峰科技主要发起人台湾 UiGathering
Email: [email protected] No.: (65) 9338 1464
Email: [email protected] No.: (886) 921 684 133
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