Accessory Design for a Restaurant with 'Interactive' Theme

6,620 views

Published on

I did this project as an Academic Exercise at Industrial Design Center, IIT Bombay.
This is a presentation of the Semester Project dealing with the design of Interactive Accessories for a hypothetical chain of Indian Restaurants and supports Indian cuisine.

Published in: Design, Technology, Business

Accessory Design for a Restaurant with 'Interactive' Theme

  1. 1. Accessory Design for a Theme Based Restaurant The Design Process and Final Outcomes Presented by: Vaibhav Bakhshi 08613005 Batch of 2010 Industrial Design Guided by: Prof. Purba Joshi 27th November 2009
  2. 2. Introduction
  3. 3. Introduction Theme –Noun 1- a subject of discourse, discussion, meditation, or composition; topic: The need for world peace was the theme of the meeting. 2- a unifying or dominant idea, motif, etc., as in a work of art. 3- a short, informal essay, esp. a school composition. 4- Music. a. a principal melodic subject in a musical composition. b. a short melodic subject from which variations are developed. 5- Grammar. the element common to all or most of the forms of an inflectional paradigm, often consisting of a root with certain formative elements or modifications. –Adjective 1- having a unifying theme: a theme restaurant decorated like a spaceship. Thus, –Verb (used with object) Theme is the dominant unifying idea of any 1- to provide with a theme. composition from which all the other elements 2- to give a particular setting or ambience to (a venue or activity) are derived. Reference : http://dictionary.reference.com/browse/theme [15th August 2009] http://www.askoxford.com/concise_oed/theme?view=uk [15th August 2009]
  4. 4. Introduction Theme Accessory - Noun 1- a Thing that can be added to something else to make it more useful, versatile, or attractive : a range of bathroom accessories 2- a small article or item of clothing carried or worn to complement a garment or an outfit : among the hottest items are hair accessories such as rhinestone-studded barrettes Thus, - Adjective Accessories are the added elements to any 1- chiefly technnical- contributing to or aiding an activity or process in a system or setup, which make it more effective, minor way; subsidiary or supplementary : functionally the maxillae are useful and interesting, by complementing its a pair of accessory jaws qualities. Reference : http://dictionary.reference.com/browse/accessory [15th August 2009] http://www.askoxford.com/concise_oed/accessory?view=uk [15th August 2009]
  5. 5. Introduction Theme Accessory Restaurant –Noun Thus, 1- an establishment where meals are served to customers. A restaurant is a place that prepares and serves 2- a place where people pay to sit and eat meals that are cooked on the food and drink to the customers. Meals are premises. generally cooked, served and eaten on premises. Reference : http://dictionary.reference.com/browse/restaurant [15th August 2009] http://en.wikipedia.org/wiki/Restaurant [15th August 2009]
  6. 6. Introduction Theme Accessory Restaurant Theme Restaurant Thus, Theme restaurants are those in which the ‘concept’ of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall ‘feel’ of the restaurant. The food usually takes a backseat to the –Noun presentation of the theme, and these restaurants 1- any eating establishment designed around a concept, esp. sport, attract customers solely on the premise of the time or era, music style, etc. theme itself. Reference : http://en.wikipedia.org/wiki/Theme_restaurant [15th August 2009] http://dictionary.reference.com/browse/theme+restaurant?qsrc=2446 [15th August 2009]
  7. 7. Introduction Why Design the Accessories for a Theme Restaurant?
  8. 8. Introduction What could be designed? Decorative Accessories Flower Vase Candle Stand Wall Graphics Table Covers Table Skirts Door Knobs
  9. 9. Introduction What could be designed? Decorative Accessories Napkin/ Tissue Holder Tableware Napkins Salt & Pepper Mill Sugar Cube Pot Sugar Tongs Pickle Jar Sauce & Vinegar Jars Table Mats Coasters Ash-tray & Match holder Menu Card Bill Cover Mouth Freshener Tray
  10. 10. Introduction What could be designed? Decorative Accessories Overhead Lighting Tableware Signage Holders Write-on Signs Utility Accessories Outdoor Signs Symbol Signs Sidewalk Signs Message Signs Dust Bins Umbrella Holder Door Mats
  11. 11. Introduction What could be designed? Decorative Accessories Plates Quarter Plate Tableware Full Plate Utility Accessories Divided Plates Eating Accessories Bowls Soup Dessert Gravy/ Daal Finger Bowl Cutlery Spoon Tea Table Soup Dessert Shake Service Fork Knife Glass Water Juice Mocktail Cups Warm Beverage Cold Beverage
  12. 12. Introduction What could be designed? Decorative Accessories Serving Dishes Trays Tableware Kadhai Utility Accessories Pan Eating Accessories Sizzler Trays Service Accessories Pitchers Water Other Drinks Egg cups Bread-Baskets Butter Pots Sauce Boats Ice-cube Holder Ice Tongs Other Disposable Dishes Bar Accessories
  13. 13. User Interviews & Feedbacks
  14. 14. User Interviews & Feedbacks Identification of User Group for the Project The user-group includes people randomly interviewed from amongst those who were... ... Waiting for their turn outside a restaurant ... Fond of eating out in various restaurants and had a good idea of the variety of restaurants ... Not so exposed to high end Theme restaurants, but still found them interesting to talk about ... Students of design from various disciplines Sample Size for Interviews : 15 No. of Designers Interviewed : 5 No. of Non-Designers Interviewed : 10
  15. 15. User Interviews & Feedbacks The Questions asked • Why did you chose this place to spend your evening ? • What is your criterion for chosing a place to have food ? • Have you visited any Theme restaurant earlier ? What’s your opinion about them ? • In your opinion, how important is it for a restaurant to have a Theme i.e. how will it matter if your favourite Restaurant has a theme or not ? • How important is it to incorporate Tableware and accessories as integral part of the theme? Will it sufficiently enrich your dining experience ? • Are the accessories, other than those which are part of the ambience, actually noticed by you specially when they are uniquely designed ? • Do you remember any instance when something as small as a Door-knob or a Toilet-Signage at a restaurant surprised you ? Did you feel good or bad about it? • Suggest a few totally Unique and unheard-of themes for a Restaurant that you would like to open
  16. 16. User Interviews & Feedbacks The Inferences & Insights Major concerns in order of preference Food Company Experience Cost Convenience Anything done differently gets noticed for sure Theme restaurants are supposed to provide a change from the usual dining experience, hence they should be entirely different from the other restaurants Theme Restaurants are visited only occasionally, as people get used to the theme after a certain time. They should thus find out a system to evolve regularly and maintain a variety, to keep the interest of people in it for a longer time People are interested to see accessories as part of the theme Accessories can not be treated independent of the ambience in any case
  17. 17. The Theme Selection
  18. 18. The Theme Selection The Suggested Themes from the users
  19. 19. The Theme Selection The Restated Themes
  20. 20. The Theme Selection Self- Evaluation of Themes Criteria of Evaluation S.No. Theme Independence Acceptability to Feel Good Factor Marketability all age groups from Formal associated of Theme Total metaphors 1 Nature 9 5 9 8 31 2 Interactive 7 6 8 9 30 3 Performing Arts 8 7 8 7 30 4 Senses 8 8 8 6 30 5 Lifestyle 6 8 7 8 29 6 Future 6 9 7 8 30 7 Fighters 5 5 5 6 21 8 Tradition 8 4 8 7 27 9 Social Segment 3 7 5 5 20 10 Recycle 7 7 6 5 25 Scale { 1 Poor 2 3 Satisfactory 4 5 Good 6 7 Better 8 9 10 Best
  21. 21. The Theme Selection Self- Evaluation of Themes Themes S.No. Nature Interactive Performing Arts Senses Future Designers Shiba 1 5 3 2 4 Sudip 5 2 3 1 4 Vivekan 1 4 5 3 2 Shampa 2 3 5 4 1 Ganesh 3 4 2 1 5 Monica 5 1 3 4 2 Rakesh 1 3 4 2 5 Vanya 3 1 4 2 5 Vinish 3 1 4 2 5 Vallabh 1 5 3 2 4 Total 25 29 36 23 37 Non-Designers Abhay 5 2 4 1 3 Ankit 3 5 1 2 4 Agam 5 2 1 4 3 Deep 2 3 1 5 4 Agyeya 3 2 1 4 5 Harshil 4 1 3 2 5 Manoj 1 2 5 3 4 Shashank 2 1 4 5 3 Vinay 4 2 3 5 1 Ketan 5 1 4 3 2 Total 34 21 27 34 34 Thus, The finalised theme is GRAND TOTAL 59 50 63 57 71 “Interactive” Scale { 1 Most Preferred 2 Preferred 3 Neutral 4 Less Preferred 5 Least Preferred
  22. 22. General Guidelines for Design
  23. 23. General Guidelines for Design Guidelines for All Tableware & Service Accessories All Service Accessories must • have reduced Noise even during speedy operation • present no difficulty in alignmenthave Low Initial Cost • have Long Length of life • demand Least Maintenance during the lifetime • facilitate washing both mechanically or by hand • have bases free from recesses • not have sharp edges and corners • prevent as far as possible, denting and bending, scratching, chipping, breaking, crazing and staining • be Impervious [except traditional ware of wood etc.] • facilitate Stackability as much as possible • be Stable • be Lightweight preferably • must support interchangability of common parts Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  24. 24. General Guidelines for Design Guidelines for Choice of Materials All Materials must • not Taint food or drink • be highly Resistant to cipping, cracking, crazing, pitting, blotching and breakage • have a Smooth surface and must not scratch or corrode • be capable of passing continuously through washing machines • be capable of retaining the original colours of any decorations put on them • not absorb moisture • be capable of handles, knobs etc. firmly and hygienically attached • if coloured, continue the stain through body • be a good/ poor conductor of heat depending on usage • be light in weight • require a minimum of replating or polishing • retain their edge for a long time without sharpening if used for cutting purposes • be pleasing to the eye and pleasing to touch [especially eating and drinking vessels] Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  25. 25. General Guidelines for Design Guidelines for Service Accessories Jugs • Openings at tops must be big enough to allow for hand- cleaning • The lid-lift should be easy to grasp, easy to clean, but should not easily be knocked off or interfere with stacking • Hinged lids may be difficult to stack and clean; they can’t be easily replaced when damaged • Water Jugs with Pinched lips must pour water and retain floating ice • Sizes • Water Jugs 1. for 1 person 0.28 Lts 2. for 2 persons 0.57 Lts 3. for 3 persons 0.85 Lts 4. for 4 persons 1.13 Lts 5. for 5 persons 1.42 Lts Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  26. 26. General Guidelines for Design Guidelines for Service Accessories Water Glasses • Sizes are determined by the liquid capacity measured 6mm down from the rim • Glasses should be so designed to be stacked without chipping • The rims of glasses should be as thin as possible • Stackability of glasses, without additional risk of breakage is an advantage • Sizes • Water and Squash Glasses - approximately 0.23 - 0.34 Lts Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  27. 27. General Guidelines for Design Guidelines for Service Accessories Plates and Bowls • Plates with rounded edges have reduced chipping • Plates larger than 10 inches don’t fit into washing equipment • Plates, saucers and bowls should allow firm stacking • Bowls should be stackable and impervious • Sizes • Plates - 150 - 250mm Diameter Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  28. 28. General Guidelines for Design Guidelines for Service Accessories Knives, Forks and Spoons • All cutlery must avoid fixings and cavities • They should have a comfortable shape, well-balanced and well-angled, and with smooth ends • They should not hold any water/ dirt • The strength of each prong of the forks should be enough not to get bent in the dish-washer • The balance of knife must lie in the handle • Tea and coffee spoons must not be so long that they can’t be balanced on the saucer Reference : Report to the Council of Industrial Design on TABLEWARE [by its Advisory Committee on Hotels and Restaurants] {Published by Council of Industrial Design, London; February 1972}
  29. 29. Theme Restaurants in Mumbai – a CaseStudy
  30. 30. Theme Restaurants in Mumbai – a CaseStudy Urban Tadka Theme Punjabi Dhaba 3rd Floor R Mall Mulund Lal Bahadur Shastri Marg Near Maharana Pratap Chowk Depot Mumbai
  31. 31. Theme Restaurants in Mumbai – a CaseStudy Urban Tadka The Table Vessels The Eating Accessories The Candle Wick The Dessert The Napkin Holder The Finger Bowl The Tumbler & Pitcher The Bill The Tableware The Ambience
  32. 32. Theme Restaurants in Mumbai – a CaseStudy Pratap’s Wild Dining Restaurant Theme Forest Life 3rd Floor Om Heera Panna Mall Oshiwara Andheri (West) Mumbai
  33. 33. Theme Restaurants in Mumbai – a CaseStudy Pratap’s Wild Dining Restaurant The Menu Card The Tableware The Reception Desk The Service Accessories The Non-functional The Service Accessories The Service Accessories The Large Service Pots Hanging Pots The Ambience The Signage for Toilets
  34. 34. Theme Restaurants in Mumbai – a CaseStudy Sheesha Theme Arabian 2nd Floor Huma Mall Lal Bahadur Shastri Marg Kanjurmarg (West) Mumbai
  35. 35. Theme Restaurants in Mumbai – a CaseStudy Sheesha The Tableware The Service Accessories The Eating Accessories The Chandeliers The Hookkaah
  36. 36. Theme Restaurants in Mumbai – a CaseStudy General Inferences Serving dishes are but partially customised forms of those available in the market Interiors and ambience are the major focus area The Theme defines its own audience The Theme must cover every aspect of the place A customised accessory is not a primary requirement but it makes a difference All accessories may not be based on the theme
  37. 37. Theme Restaurants Worldwide – a CaseStudy
  38. 38. Theme Restaurants Worldwide – a CaseStudy Hospitalis Theme Hospital Riga, Latvia Reference : http://www.soothbrush.com/weird-hospital-themed-restaurant-in-latvia/ [15th August 2009] http://www.funzug.com/index.php/unusual-things/weird-hospital-themed-restaurant-in-latvia.html [15th August 2009]
  39. 39. Theme Restaurants Worldwide – a CaseStudy Hospitalis The Plates & Cutlery The Service Accessories The Ambience The Furniture The Dining Experience The Bar Accessories The Sauce Dispenser The Toilet The Reception Table The Card Holder Reference : http://www.soothbrush.com/weird-hospital-themed-restaurant-in-latvia/ [15th August 2009] http://www.funzug.com/index.php/unusual-things/weird-hospital-themed-restaurant-in-latvia.html [15th August 2009]
  40. 40. Theme Restaurants Worldwide – a CaseStudy Toilet Bowl Theme Toilet Toilet Bowl Taipei Metro, Hsinpu Station- Exit 1 Taipei Taiwan Reference : http://spluch.blogspot.com/2007/11/toilet-themed-restaurant.html [15th August 2009] http://www.coolhunting.com/archives/2005/05/toilet_bowl_res.php [15th August 2009]
  41. 41. Theme Restaurants Worldwide – a CaseStudy Toilet Bowl The Ambience The Tableware The Eating Dishes The Furniture The Dining Experience The Ambience The Furniture The Service Tray The Dessert Bowl The Dessert Bowls Reference : http://spluch.blogspot.com/2007/11/toilet-themed-restaurant.html [15th August 2009] http://www.coolhunting.com/archives/2005/05/toilet_bowl_res.php [15th August 2009]
  42. 42. Theme Restaurants Worldwide – a CaseStudy Duvet Theme Bedroom Dining New York City United States of America Reference : http://www.duvetny.com/ [30th August 2009] http://www.duvetteennight.com/gallery.html [30th August 2009]
  43. 43. Theme Restaurants Worldwide – a CaseStudy Duvet Reference : http://www.duvetny.com/ [30th August 2009] http://www.duvetteennight.com/gallery.html [30th August 2009]
  44. 44. Theme Restaurants Worldwide – a CaseStudy General Inferences The integration of all elements into the theme, makes the restaurant really strong and hightens the degree of dining experience for all visitors The ambience drives the accessories, though both have equal importance in defining the Theme The theme must provide an unusual experience to the visitors to win their long lasting interest in it Metaphorical influences may also strengthen the character of any particular theme as people relate to it quite easily Quality of food has its own importance, but it’s the uncommon experience that brings people back to this restaurant
  45. 45. The Scope of Design
  46. 46. The Scope of Design The Final Theme ‘Interactive’ This theme intends to provide accessories that allow interaction with the user in various domains and at various levels. The variety of possibilities of interactive forms and objects is advantageous in achieving a change in the accessories at regular intervals Assumptions The design caters to a large chain of restaurants The restaurant has surrounding ambience as per the theme The other accessories are also designed in accordance with the theme
  47. 47. The Scope of Design The Problem Statement To design the most common eating accessories for a chain of Restaurants in India, based on the theme ‘Interactive’
  48. 48. The Scope of Design The Final Design Brief • Design the most commonly used eating accessories in India for a chain of Restaurants based on the theme ‘Interactive’ • The accessories must have a defined space for branding • The accessories may allow stackability, wherever possible for smaller packaging & ease of transportation across the entire chain • The accessories must meet the requirements and guidelines as prescribed by the Council of Industrial Designers in its report on Tableware
  49. 49. The Scope of Design The List of Accessories to be designed The most commonly used eating accessories in Indian restaurants Plates Full Plate Bowls Gravy/ Daal Cutlery Spoon Glass Water Pitchers Water Salt & Pepper Dispensers
  50. 50. The Design Process
  51. 51. The Design Process The Mind Map
  52. 52. The Design Process The Mind Map -as it is used
  53. 53. The Design Process The Blue Sky Ideation
  54. 54. The Design Process The Plates & Bowls
  55. 55. The Design Process The Plates & the Bowls - explorations
  56. 56. The Design Process The Plates & the Bowls - the final proposal
  57. 57. The Design Process The Plates & Bowls - final Drawings & details
  58. 58. The Design Process The Plates & Bowls - final Drawings & details       Perspective Plan  Perspective View View      Right Elevation Front Elevation Left Elevation                Bottom View 
  59. 59. The Design Process The Plates & Bowls - Materials used 3M Super 77 Fabric Nanotex Stain Resistant Fabric Adhesive
  60. 60. The Design Process The Cutlery
  61. 61. The Design Process The Cutlery - explorations
  62. 62. The Design Process The Cutlery - the final proposal
  63. 63. The Design Process The Cutlery - final Drawings & details
  64. 64. The Design Process The Cutlery - final Drawings & details
  65. 65. The Design Process The Glass of Water
  66. 66. The Design Process The Glass of Water - explorations
  67. 67. The Design Process The Glass of Water - the final proposal
  68. 68. The Design Process The Glass of Water - the final Drawings & Details   Plan       Perspective Perspective  View View Front Elevation    Bottom View
  69. 69. The Design Process The Salt & Pepper Dispenser
  70. 70. The Design Process The Salt & Pepper Dispenser - explorations
  71. 71. The Design Process The Salt & Pepper Dispenser - the final proposal
  72. 72. The Design Process The Salt & Pepper Dispenser - the final Drawings & Details  Plan    Perspective  View      Front Elevation    Perspective View Bottom View
  73. 73. The Design Process The Water Pitcher
  74. 74. The Design Process The Water Pitcher - explorations
  75. 75. The Design Process The Water Pitcher - the final proposal
  76. 76. The Design Process The Water Pitcher - final Drawings & details
  77. 77. The Design Process The Water Pitcher - final Drawings & details SECTION C-C C C 150 230 150 50 Plan 55 E B 15 15 15 15 15 180 30 92.50 15 15 15 SECTION E-E 15 SECTION B-B E B Side Elevation Front Elevation
  78. 78. Final Product Positioning Scenario
  79. 79. Thank You !!!

×