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The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
The FFE service
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The FFE service

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The Favorite Flavor Experience Service; the service platform to enhance and deliver experience before ordering.

The Favorite Flavor Experience Service; the service platform to enhance and deliver experience before ordering.

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  • Welcome to Thai restaurant that using FFE service!
  • Have you ever felt complicated while ordering food in foreign country?  See next table eating, but you cannot order the right thing? If it will be good that have some things to help you experience on ordering food such as virtual, smell, taste of the food . The Objective of the project is to enhance people experience on the new dish before ordering, and help them to deliver it.
  • The Objective project is for anyone who have never experienced on that kinds of food. Travellers for example in other countries want to try local food(Authentic food), or people in their own country, yet they want to try different food which they have never eaten it before.
  • 1 Local menus; only have local language and have some pictures2 Model food in front of the restaurants, popular in Asian countries; How to display if there are more than 100 items?3 Digital menu in UK; the menus made the environments darker and lack of communication between customers and waitresses, which is a part of traveling experiences.
  • Focus on people and system by using engagingmethodology, workshops and co-created sketching, usability testing, etc.
  • The Thai smile cuisine workshops were co-createdby 7 people (first workshop had 3 people and second workshops had 4 people )1. I seeked participants who have never been to Thailand before to get the sense of foreign country and local food.2. I set up a Thai restaurant environment, Thai food, Menus, Questions, Tasks and invitation for customers. (To set people mind imagine the real thing happening.)3. Using video to documentExpectations1 What will happen when people order food that they have ever experienced before by role play performance workshops?2 To get design process, method, different possibilities.3 How do different kind of menus effect ordering experience, application menu for example?
  • Grouping results from the workshops I will focus onWhat people want to gain experience while ordering food. ( Food can reflect their emotion and favorite, how they can choose their dish by their sensation) - food tester, smell of the food, touch of the food texture, etc.Design details - People priority concern in general Technical term - Technology possibilities1 What people want to experience before ordering food. 2 People priority concern 3 Technical term Technology useApplication cannot enhance people experience and answer everything that people need while in foreign country, they can use it at home.Food Story and Local Eating Ways are interesting for people while ordering or waiting for some food. ( feature/ optional design) 
  • 1 How Space and time in the restaurant be used? in which way?2 Using body sensation experience to order   (Touch, Smell, Sight, Sound, Test, Explore)   because people want to see or feel experience before get the actual food3 Food has flavor, so the concept should fill lack of communication with feeling4 Travellers still want to communicate with local waitress which is a part of traveling experience.
  • ( I found that restaurant smell is enough for users to experience in general, so in the final prototype project I cut smell function out
  • How does your dish taste? Add new communication channels into the menu and be apart of travelling experience. (What happen if people can see things, virtual/ reality for the food they wanna order?)1 Smell : our sense of smell has close connection to the part of the brain that controls our emotional experiences. Smell awakens strong travelling memories..2 Touch: warm cold crispy or smooth people imagine touch feeling first before choosing their own dish. The overall experience affected because of food texture people want to experience before experience into their mouth. They will never forget it.3 Sight (Reality): 70% of the body’ sensory cells are located in the eyes, so every dish should have at least 2D pictures to communicate. (what happen if we have more than 20 items in the menu how can we make it more reality?)4 Sound: Have you thought about how sound affect your ordering experience? Cooking sound? ( pestle sound, chop meat, fried, boiled, etc) 5 Taste n Explore: In some cases, together our senses from a complete image of our experience work against each other.( Before and after eating) We then react strongly, impulse on ordering decision and store vivid memories.
  • Benefit from using experience prototype 1 Got the results from users- interface aspect, interaction aspect, service aspect at the same time. 1.1 Graphic, color, size of the buttons 1.2 what people want during interactive step 1.3 people want to know step they are in- add graphic to tell user
  • - Madeit more clean to experience Hologram cannot enhance experience In some cases, it will distort virtual food images.Smell is good but in this limit of time I cannot make a good combination with visual. Also in everyday life people practice with sight more than other sensations, so they said just virtual food images are enough to experience.Ingredient images are required too, so I add when you move finger over the ingredients’ text will show ingredient images.
  • 1 UtanHem(dot)net Provides a channel for you to throwaway frustration on housing issues and you-can also see other stories. All the housing stories will be sent to the City Planning Office in Malmo.2 Time line and co workers: 10 weeksThe project is a result of the collaboration with the artist:SarahGranér and the K3 students:Nuanphan Kaewpanukrangsi (Pae) and George Koletis, Medea at Malmö University and Media Workshop and Today’s welfare.3 My role:co-created, designedgraphic, makingwebsite, exhibition4 Objective and qualities/ Be a platformforpeople tothrowawayfrustration5 Process: Reserch /Livingvoiceworkshopswith Poster and Post cards/didfurniturecartoon to becharectors6 Results: WebsiteUtanhem.net /Postcardsgot (15 responding) and poster media, Facebook 40 peopleliked, and twitter ; Wegotalmost30 stories7 What I haveleant : Collaborative Media, makingrealwebsiteFoundthat face to face communicationisthebest on story telling on housingissues. ( Face-to-face is a key, so howwecan make peopleengage)
  • 1 creating a channel for young woman to express themselves in Rosengard- using coffee to create a social setting and stimulate conversationPaying with stories, instead of money2 Time line and co workers: 7 weeks with Camilla, Simeon, Bilge3 My role:co-created, learning by doing4 Objective and qualities: embodied5 Process: Sketch-gotusersinvolved by cards game- workshops and prototype testing, collaborativeWriting6 Results: coffeetriggerlow-fiprototype7 What I haveleant : Participatory design,gamification, writingcollaborativepaper
  • The concept was to make people break the ice by hugging during the Christmas 2011 event. When the people hug the sensor will make light and soundon! -Both of users were happy in the sense of surprised.We used a Lilly Pad (Arduino)to produce a JingleBell song sound, light and tricker by textile sensor when we hug. We designed the shawl in red and white color on Christmas occasion.Let enjoy hugging!2 Time line and co workers: 1 week project, co-created with Bilge3 My role: co-created4 Objective and qualities : breakingtheice by huging5 Process: product design process by concerningaboutwhatisan input and an output 6 Results: Hi-fidelityprototype7 What I haveleant : Physicalcomputing
  • 1 Project is about Dalgenwelfare webbase platform in the specific page’s called “Open Square” that people can discuss the issues surround the society. 2 Time line and co workers: 1 month, Tricia and Soren3 My role: co-Designed and made prototype and verbalpresented.4 Objective and qualities: Be Supported Get involved and make a different …in the society. 5 Process:prototype and userstesting6 Results: homepage and open square page7 What I haveleant : Usability, process how to design website.
  • 1 what's project is about Public transportation in Malmo, Sweden.2 Time line and co workers: 5 weeks, co-created by Nicholas Pinney, Camilla Ryd3 My role:to learn and practice in term ofinteraction design.4 Objective and qualities : There are a lot of information in Malmo C (Sj, Jojo,etc.), so the purpose of the project was to unified the information by making people know the route or track or bus number from clicking destination into the machine. Passengers will feel confident and be able to manage their time before taking public transportation.5 Process: usepersonas and use case scenario .6 Results: machinesystem to helppeoplecategorizetheroute., low-fi prototype.7 What I haveleant : Design tools: personas/ sketching/ case scenario/ low-fi prototype.
  • Transcript

    • 1. Favorite FlavorThe service platform to enhance and deliver experience before ordering.
    • 2. How to get your right dish in abroad?
    • 3. The FFE Service System• “ The Favorite Flavor Experience Service”
    • 4. The objectiveTo enhance people experience on the new dish Before getting the actual food. (Make your right dish) and help them to deliver it. (Make your dish right)
    • 5. Target AudientsWhile traveling I usually try to eat newthings, but I want to make sure that I can eat it !!!Several times I just tasted and leave it there. I don’t know what to order and to ask the waitress because I just arrived here.
    • 6. Menus in the World
    • 7. Dan Saffer, author of designing for interaction Second edition [180]“ Both the Process and people areso important to services, services don’t really come alive until people are using the service and walking through the process.”
    • 8. Workshops Preparing• The Thai smile cuisine workshops were co- created by 7 people (first workshop had 3 people and second workshops had 4 people )• 1. I sought participants who have never been to Thailand before to get the sense of foreign country and local food.• 2. I set up a Thai restaurant environment, Thai food, Menus, Questions, Tasks and invitation for customers. (To set people mind imagine the real thing happening.)• 3. Using video to document
    • 9. Workshops ExpectationsWorkshops were like sketches and low –fiprototypes themselves to me.• 1 What will happen when people order food that they have ever experienced before by role-play performance workshops?• 2 To get design criteria, method, different possibilities.• 3 To get holistic service system.
    • 10. The TwoWorkshops
    • 11. The TwoWorkshops
    • 12. What I got from the WorkshopsGrouping results from the workshops• 1 Definition Holistic Restaurant system - The customer Journey• 2 Content for the design details - Top three of people’s concern contents: (Meat/local food conditions (spicy)/allergens - Language concern: - Top five of things that people want to know the dish:• 3 Sight and Smell sensations are considered to make experience before ordering
    • 13. Criteria• 1 How Space and time in the restaurant be used? in which way?• 2 Using body sensation experience to order (Touch, Smell, Sight, Sound, Test, Explore)because people want to see or feel experiencebefore getting the actual food• 3 Food has flavor, so the concept should fill lack of communication with feeling• 4 Travellers still want to communicate with local waitress which is a part of traveling experience.
    • 14. The Customer JourneyPre-Service Period Service Period Post-Service Period Customer Relationship ManagementAdvertisement/ Public Relations get t ing f ind a D ecide t he Asking f or a Sit t ing and wait ing f or E ing / at comment ing hungr y local local seat O ing rder t he dish t alking / shar ing /Social Media pay Leave rest aurant rest aurant and Wait ing recording t he t he local Social MediaWord of moundPart Experiences Word of mound 1 Menu (Tool for communication) * Using own 1 Menu (Tool for communication) 2 Welcome Waitress Customer Device 2 Welcome Waitress for these activities 3 Environment 3 Environment - Cultural Decoration - Decoration - Temperature and color - Temperature and color - Music - Music Expectation Mode Experience Mode Satisfaction / Dissatisfaction Mode
    • 15. The Customer Journey
    • 16. Use Qualities• Knowledgeable • Sensory • Confident • Enjoyable
    • 17. The “Feel it before Ordering” Concept & key design decisions• Categorize your dish from your conditions/concerns• Experience by Sight and Smell ( Interaction aspect) get knowledge about the local dish by - food story - eating culture - comment from others• Ordering it in local language
    • 18. Co-created Sketching
    • 19. Sketch
    • 20. Concept Development• Previous experiences are very influenced new experience.• Sight and smell can reflect the taste.- How technology can combine them into services or menus?- What are they any benefit for users or restaurants’ business to develop and invest?( I found that restaurant smell is enough for users to experience in general, soit’s not necessary for develop smell in this stage. )
    • 21. Videos Scenario• http://www.youtube.com/watch?v=k3LaqVROycc
    • 22. The Final Prototype
    • 23. Users TestingAdvantages from using experience prototype1 Got the results from users- interface aspect, interactive aspect, service aspect at theSame time while users experiencing it.Disadvantages2 took time to change the prototype
    • 24. Redesign From Users Testing’s Results
    • 25. Target Audients I am confident to order new dish , it’s eatable. I don’t pay forsomething I cannot eat it anymore. Now I know what dish I can experience it.
    • 26. Possibilities and challenges• Collaborative with some local restaurants to see the possibilities in the real world.• Connect to the existing service system like Trip advisor or Talking menu, etc.• Some aspects in the project are interesting in order to investigate more : - Smell aspect, how sight and smell can be combined in order toexpress emotion through technology devices. (Smelltech) - Cultural aspect, how cultural story get the device be meaningful - Marketing aspect, etc.
    • 27. Questions?
    • 28. My Previous ProjectsNuanphan Kaewpanukrangsi 1stYear IDM @ K3
    • 29. Utanhem.net Projecthttp://www.pae-nuanphan.info/utanhem-net/
    • 30. Speak Your Mind• http://www.pae-nuanphan.info/speak-your-mind/
    • 31. Hug Me• One of 1 week’s Arduino Projects.• My role : Co-Created by Bilge and me – : Being a collaborative designer of the concept Hug Me – : Collaborative implement things• Objective & use qualities : created an interactive concept with sound and LEDs./ Enjoyable• Process : Co-create sketch/implement/videos and presentation• What’ve I leant : 1 Physical Computing. (Arduino) : 2 place specific computing/participatory design : 3 how to make a project in one week.
    • 32. Open square A web base platform for people in the society.“Be Supported Get involved and make a different …in the society. “ http://www.pae-nuanphan.info/open-square-2/
    • 33. Never Get LostOrganize information for confident traveling http://www.pae-nuanphan.info/never-get-lost/
    • 34. Thanks YouNuanphan Kaewpanukrangsi www.pae-nuanphan.info

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