williams-sonoma - sfu.cahkhaki/hastikhakiportfolio/williams... · williams-sonoma was founded 1956...
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h a s t i j a c k y j o s h u a m a n d y n a t h a n n i l o u
WILLIAMS-SONOMAO P E N K I T C H E N
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PITCHInspired by the vision of the perfect kitchen utility, we
designed a digital platform for Williams-Sonoma’s Open
Kitchen line, targeting novice and aspiring cooks to support
their passion and develop their culinary skills.
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WILLIAMS-SONOMA
Williams-Sonoma was founded 1956 in Sonoma, California with a focus on
customer-centric service and handpicking high quality culinary products
from all over the world for its customers. They engage their audience and
markets with products through retail stores, catalogs, and e-commerce.
Open Kitchen, by Williams-Sonoma, was introduced in January 2014 for a
young, food-loving audience. Open Kitchen offers the same high quality
and design while with a more affordable price range.
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SYMBOL
BRAND
PERCEPTION
EXPERIENCE
PROMISE
PEOPLE FIRST
ENHANCE CUSTOMER LIFESTYLE AT HOME
FOCUS ON INSPIRATION OVER PRODUCTS
LUXURY
QUALITY
CRAFTSMANSHIP
HOSPITABLE
MEASURED
STAFF
represents
byLUXURY PRESENCE
WILLIAMS-SONOMA
builds
deliver
STAFF
represents
can be
guides
by
shapes
BRAND MODEL
PRODUCTS
CULINARY PRODUCTS
E-COMMERCE
IN STORE COOKING CLASSES
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BUSINESS PROBLEMWilliams-Sonoma has been experiencing declining sales
since 2010. This is due to an increase in competition,
dilution of the brand, and a lack of focus on emerging
market segments, specifically the younger generation.
Revenue
Year
$USD
2010 2011 2012 2013
1,006.068
944,425
980,709
978,002
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NEW MARKETS
EXISTING MARKETS
EXISTING PRODUCTS NEW PRODUCTS
ANSOFF CHART
expanding internationally
partnership with other chains
(whole foods)
improve in-store merchandising
affordable everyday use cookware
(Open Kitchen)
e-commerce
traditional cooking lifestyle
luxury cookware
print (catalog)
technology implementation
cost cutting (shipping rates)
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NEW MARKETS
EXISTING MARKETS
EXISTING PRODUCTS NEW PRODUCTS
ANSOFF CHART
expanding internationally
partnership with other chains
(whole foods)
improve in-store merchandising
affordable everyday use cookware
(Open Kitchen)
e-commerce
traditional cooking lifestyle
luxury cookware
print (catalog)
technology implementation
cost cutting (shipping rates)
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NEW MARKETS
EXISTING MARKETS
EXISTING PRODUCTS NEW PRODUCTS
ANSOFF CHART
expanding internationally
partnership with other chains
(whole foods)
improve in-store merchandising
affordable everyday use cookware
(Open Kitchen)
e-commerce
traditional cooking lifestyle
luxury cookware
print (catalog)
technology implementation
cost cutting (shipping rates)
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AUDIENCESWe are targeting the younger generation (generation Y)
and other novice or aspiring cooks and food lovers. We
are targeting them because Open Kitchen offers a culture
appealing to this group that other similar price-ranged
competitors don’t offer.
Similarly, they are an emerging market with increasing
buying power and would constitute a new customer pool
for Williams-Sonoma.
AUDIENCESWe are targeting the younger generation (generation Y)
and other novice or aspiring cooks and food lovers. We
are targeting them because Open Kitchen offers a culture
appealing to this group that other similar price-ranged
competitors don’t offer.
Similarly, they are an emerging market with increasing
buying power and would constitute a new customer pool
for Williams-Sonoma.
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We build these bridges of insight through empathy, the effort to see the
world through the eyes of others, understand the world through their
experiences, and feel the world through their emotions.- Tim Brown
“
“
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KITCHEN UTENSILOur design is a cooking utensil for the aspiring cook. It
provides essential support in the aspiring cook’s journey
while providing and supporting an enjoyable cooking
experience, similar to the chef’s knife. It is a must have
in the cooking process.
HAND PICKING ELEMENTSThe information and knowledge within the application
are ‘hand-picked’ to suit the audience’s needs, reflecting
Williams-Sonoma’s tradition of hand-picking quality items
for their customers.
METAPHOR
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Swipe left and right to view different cooking methods.
USER INTERACTIONS
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Swipe up to enter the equipment page of the cooking method.
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Drag the toggle to select cuisine.
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Drag or tilt the device to view the equiptment from different angles.
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Touch interactions in the kitchen require wet or dirty hands during the cooking
process. Users would often have difficulty with single touch interactions since
it requires touching a specific area of the screen. On the other hand, a swipe
interaction can occur in various points on the interface, making it easier to do
with while cooking.
Knowing how people will use something is essential. - Don Norman“ “
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Tap a zoom icon to view a close up shot with a corresponding description of the equipment.
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Pinch to return or press the close button found on the top right.
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Drag to play video at comfortable speed, release to pause at any time.
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Place tablet flat to switch point of view to top down view of tutorial.
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CUSTOMER JOURNEY FRAMEWORK
PRE-COOKING
Where can I learn about techniques and their origin?
Where am I?
Should I download this app? How do I navigate?
Will it have content that I’m interested in?
What is this being shown?What is this app for?
How many cooking methods are there?
What is Williams-Sonoma?
Can I learn more about these cooking methods available?
What is Open Kitchen?
Does it have content that appeals to me?
Where can I get it?
What’s in the techniques section?
What’s in the tools section?
Can I see the tool?
Where can I buy them?
before use f irst use
Encounter the app through Williams-Sonoma website, print catalog and social media
Introduced or recommended through word of mouth from other aspiring cooks and foodies
COOKING POST-COOKING
What tools do I need, and do I have them?
Exactly how do I do this technique?
Will I do that again?
What are the differences in the method between the cultures?
Do I understand the directions?
What other cultures are there?What is the “Origins” option ?
Am I doing it right?What other methods are there?
What cooking method do I want to learn about?
What are the steps? How was cooking with the app?
What should I cook?
Is it easy and can I do it?
How does cooking with this app make me feel?
Which culture method do I want to try out?
Can I use this while cooking?
Where can I learn about the method, techniques, origins and tools?
How do I do it and what techniques do I use?
Is it easy?Where can I go to buy the tools?
continued use
Navigational menus and process bars
Videos demonstrating proper techniques
Explore the favored cooking culture
Relevant information on tools, techniques and origins
Correct terminology
Feel you have control over the cooking process and you can master each technique
touch points
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FEASIBLEOur project combines and uses technology currently
available. Williams-Sonoma will have the relevant
information/knowledge within the company as a
well-established kitchenware company.
VIABLEReduced material and labour cost supports and develops
sustainability measures Increasing sale levels. Bringing
in a new customer pool and encourages brand loyalty.
DESIRABLEThe cooking process is made enjoyable and develops
culinary skills for novice and aspiring cooks. User
interactions are optimized for convenient usage in and
around the kitchen when cooking.
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VALUE PROPOSITIONOur project provides the opportunity for the aspiring cook or novice
to learn and experience the right tools, techniques, and terminology.
It inspires the user and supports their exploration of the culinary
realm. Through continued use, our project will become a learning
and cooking companion that that develops an emotional connection
with the craft. Our application encourages users to develop their own
culinary tastes, satisfying their reflective and aspirational needs as
they build the image of being a food connoisseur and belonging to
the foodie community.
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REFERENCESBrown, T., & Tz, B. (2009). Design Thinking Meets the Corporation, or Teaching To
Fish. In Change by design: How design thinking transforms organizations and inspires
innovation (pp. 155-227). New York: Harper Business.
Berger, W. (2009). Section II. Business. In Glimmer: How design can transform your
life, and maybe even the world (pp. 45-211). Toronto: Random House Canada.
Maeda, J. (2006). The Law of Simplicity. Retrieved November 23, 2014.
Wilson, B. (2012). Consider the Fork: A History of How We Cook and Eat. Retrieved
November 23, 2014.
Kapferer, JN., & Bastien, V. (2009). The Luxury Strategy: Break the Rules of Marketing
to Build Luxury Brands. Retrieved November 23, 2014.
Eguaras, L., & Frederick, M. (2010). 101 Things I Learned ® in Culinary School.
Retrieved November 23, 2014.