Gfn Hisbe brief
Upcoming SlideShare
Loading in...5
×
 

Gfn Hisbe brief

on

  • 493 views

HisBe brief for Good for Nothing Brighton #summeroflove

HisBe brief for Good for Nothing Brighton #summeroflove

Statistics

Views

Total Views
493
Views on SlideShare
493
Embed Views
0

Actions

Likes
0
Downloads
1
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Adobe PDF

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Gfn Hisbe brief Gfn Hisbe brief Document Transcript

  • hiSbe Food CIC at Good For Nothing: Brighton, 22-24th June 2012.CHALLENGE PART 1๏ IN-STORE DESIGN- Creating drawings / plans to show layout and design ideas for storeCreation of scale drawings that include ideas for redesign of space and storelayout.Emphasis should be on creating a space that is a living embodiment of hiSbe’svalues and brings alive the 8 Everyday Choices in zones.Strong consideration must be paid to use of low energy materials / lighting / zerowaste, etc., and estimates of costings provided where possible.- Design of branded, moveable kiosks (or “pods”)The store will include a number of moveable pods that will serve as trading spacesfor other business owners providing prepared food, and non-food items.We need designs for two pods, one of approximately 2.5 metres x 3 metres that isfitted as a kitchen with preparation space, ovens, sink, refrigerator/freezer, storageetc, as well as serving area and till point. This may look something similar to themobile kitchen stands found at food exhibitions etc.The other pod need only be around half the size and should accomodate variousshelving options, storage and till point. This pod can be an open “walk in” design.Consideration needs to be paid to the position of pods within the store,connecting pods to electricity / gas / water sources, and ensuring adequateextraction and ventIlition for pods producing hot food.Both pods should be in hiSbe branding but provide spaces for custom madeboards that allow the businesses to feature their own branding etc.The overall effect should be of a brand “living within” the hiSbe branding andvalues.
  • hiSbe Food CIC at Good For Nothing: Brighton, 22-24th June 2012.CHALLENGE PART 2๏ COMMUNICATION- Publicity, marketing and social media plansPress releases explaining hiSbe, the store and how we’re unique. Identifying themost relevant outlets to provide PR information to locally and nationally.Ideas on how best to use our existing social media platforms and web presence tobetter communicate our goals, the opening of the store and how people can getinvolved.Other ways to tell the people of Brighton what’s coming and why it’s significant,prepare six month plan to take into account periods before, during and after storeopening.- Explore ways to use technology to give store a 21st Century feelWe’d like to explore ways to give the store a “21st Century” feel, by usingtechnology relevant to our customers to add to the instore experience.Ideas to now have included; digital posters, interactive information points,projected live twitter feeds, automated check outs, mobile applications, QR Codeinformation etc., but we need to ensure that what is provided is relevant anduseful and enhances the customer’s experience in a purposeful way.- Show how we could tell the story of ethical food and true value of foodIdeas of how to bring alive the concept of “true value” of food in store.This could include visual and interactive displays presenting information relating toportion size, nutritional content, product comparisons, provenance and supplychain information.
  • hiSbe Food CIC at Good For Nothing: Brighton, 22-24th June 2012.CHALLENGE PART 3๏ DEVELOPING PLANS WITH STAKEHOLDERS- Plans to build meaningful collaboration with our customersWe want to find ways to make hiSbe stores relevant and bespoke for the city, areaand community that they serve.This could include product sourcing, pricing information, staff, instore events,community consultation, demonstration of where profits have been distributedlocally etc.The intention is also to give shoppers a sense of ownership and involvement in thestore from the earliest stage possible - perhaps opportunities to assist in preparingthe store for opening, local marketing, crowdfunding etc.- Preparing business plans for investors and finding fundingProviding estimates and financial assumptions for the business plan, based on costsalready known and building an idea of projected spend in store.Ideas for crowdfunding camapigns locally and nationally, as well as identifying arange of grants and funding / investment and preparing or completingapplication information.- Identify relevant stakeholders and investors, prepare relevant informationIdentification of potential stakeholders and partners in Brighton & Hove andgathering names of most appropriate contacts and their details.Preparation of a pack of information that can be sent to potential stakeholdersand partners to introduce hiSbe. View slide
  • hiSbe Food CIC at Good For Nothing: Brighton, 22-24th June 2012. CHALLENGEPART 1๏ IN-STORE DESIGN- Creating drawings / plans to show layout and design ideas for store- Design of branded, moveable kiosks (or “pods”)PART 2๏ COMMUNICATION- Publicity, marketing and social media plans- Explore ways to use technology to give store a 21st Century feel- Show how we could tell the story of ethical food and true value of foodPART 3๏ DEVELOPING PLANS WITH STAKEHOLDERS- Plans to build meaningful collaboration with our customers- Preparing business plans for investors and finding funding- Identify relevant stakeholders and investors, prepare relevant information View slide