Previous Winner - E-Steward

Editor Frank Scott (FS) from DesignPRWire has interviewed designer Abhishek Chitranshi (AC) for A' Design Awards and Competition. Read the interview at http://www.adesignaward.com/design-interview.php?ID=23995. 

How long did it take AC to design this particular concept?

• AC: Its taken 10 weeks from inception to shape this concept.

What are AC's future plans for this award winning design?

• AC: I am looking forward if any company offers to develop this product and launch it in the market.

Who is the target customer for this design

• The IT companies who interest to make products for the hospitality services like restaurants, food kiosks and hotels or any IT (Software/Hardware) company who interests to look into the new product possibilities.

What kind of research did AC conduct for making this design?

• AC: I made time-activity matrix and analyzed psychological & behavioral patterns.

What did AC learn?

• AC: I realized that user experience is not only about to design the good product keeping ergonomic, interaction design and the usability issues but also the psychological, financial and behavioral needs of the end-users.

Critical analysis based on the Design, Engineering and Presentation criteria of A' Design Award and Competition.

Main principle, idea and inspiration behind the design

• To introduce the design which fulfills the basic need when we go out for good dining experience. The inspiration was his self experience and observation whenever he goes to restaurants and hotels.

"I am always fascinated with the high-tech interactive devices which enhance the social and entertainment experiences. Which are slowly but merging the difference of man-made and god-made. They are taking place fast around and fulfills the small to big needs of our daily life. When I say it I found that not much is happening in the restaurants/hotels dining/hospitality services in terms of solving the basic needs." said AC.

[criteria checked] emotional values, social context, targeted segment relevance, ergonomics, marketability, sustainability, impact on nature.

The uniqueness of this design 

• It is a single system with 3 units those communicate each other and take care the every aspect of the restaurant customer interactions between cook, chef, waiter, accountant and the customer. A complete package. 

[criteria checked] innovation, engineering, overall complexity, functions, ergonomics, usability, details.

Design tools 

• Rhinoceros 3d Modelling and Adobe Photoshop 

[criteria checked] form & shape, texture, graphical communication, material.

Unique aspect of the design

• Dining, social, entertainment and the information need at one platform. Like - know food details, decide your own recipe, know historical information of dishes, interact with cook, chef and waiter, know the serving time, enjoy the games, city news/movies, interact with other like-minded customer while you food is being served and swipe for payment yourself. All these activities has seamless performance. This design uniqueness also include that it is the complete combination of Interface and Industrial design. There were many challenges for Industrial design aspects as well. Like how much should be the size of the units which sits nicely in the limited table space, easily used by cook, easily held by waiter. How to operate easily in the situations like multiple users, with kid, while eating, turning the screen to other, hold the unit in hand etc.

[criteria checked] emotional values, social context, targeted segment relevance, engineering, ease of use, overall simplicity and complexity, function, ergonomics, usability, details, engineering, marketability, safety, sustainability, impact on nature.

Images
[criteria checked] visualization of use, clearness representation and relevant details are addressed.