The Chow Challenge
empathy workFor this design challenge, we visit casual restaurants and took notes on them for our empathy work. We noted things like the physical characteristics of the area, the location, how busy it was, the apparent emotions of the customers, how many customers sat alone, the average ages of the customers, and many other things. We also took notes on the employees, as well as taking notes both inside and outside the restaurant. This allowed us to better understand all aspects of the situation and it also gave us lots of information to consider when beginning to think about how to improve the casual dining experience.
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Brainstorming
Process AND ResultsOur brainstorming for the Chow Challenge yielded a good number more results than our brainstorming for the Make d.tech Challenge did. The reason for this is most likely the fact that we spent more time and effort on our empathy work, not to mention the fact that we also had more practice ideating at this point.
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prototyping
Prototype #1Our first prototype was very successful, despite the fact that it was only a small scale model. We decided on creating hexagonal tables, for a few reasons: they tesselate (and therefore can be fit together in any arrangement), don't waste space, and fit well in any room. We constructed our prototype out of a shoebox, styrofoam, pipe cleaners, and masking tape.
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prototype #2Our second prototype was life-size, although not very functional. It was constructed out of cardboard, duct tape, and masking tape. The biggest problem with it was that we couldn't get it to stand up on it's own and still have the legs able to fold underneath it like they were supposed to. All in all though, it did help us to see what it would be like if we were to really build it.
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