Sunday, July 25, 2010
Colorblind
Through a partnership with Communispace, in depth fieldwork was paired with online dialogues from 6,500 respondents.
The project resulted in a set of key themes, as well as a set of approaches to designing sustainable offerings with the consumer perspective in mind.
Melting Pot
according to a detailed set of requirements. Changes made support The Melting Pot’s business goals to increase the amount and the quality of site traffic. These increases drive more frequent restaurant patronage, and encourage customer loyalty, which in turn increase revenues. These changes were presented in the form of:
•A revised Information Architecture (IA) model detailing content organization that defines a navigation model
•Annotated wireframes of the Home, Locations, and the Menus pages
Broadway
Gen Y Banking
For this project I scoped the project in terms of time, budget, and goals as well as planned, recruited for, and conducted interviews. Finally, I analyzed and compiled recommendations.
I conducted interview with six employed teens who have bank accounts, two of which were in high school, two in college, and two full time employed. During these interviews I explore philosophies around money management, setting and managing financial goals, andinteracting with touch points of traditional banking.
Key take-aways included:
• Teens do not comparison shop banks and are unsure about the features they should look for in a bank. This makes parents the largest source of financial advice.
• Teens do not comparison shop banks and are unsure about the features they should look for in a bank. This makes parents the largest source of financial advice.
• Teens do not possess strong money management skills and are overwhelmed by the process of saving.
• Teens prefer going to their bank location
• Seeing money makes it real for teen
Saturday, July 24, 2010
Chipotle Mexican Grill
Chipotle Mexican Grill is a fast-food burrito restaurant. It was founded in 1993 by Steve Ells in Denver, CO and currently over 950 locations in 35 states. Each of these 950 locations has a unique layout while keep within the look and feel of Chipotle branding using stainless steel, rough concrete floors, exposed fixtures, and the signature color maroon. The mission of Chipotle is “Food with Integrity”, using naturally raised, grass fed meats and fresh, local produce.
As part of my research I visited the same location 15 times over 10 weeks for a total of 30 hours of observation. I observed employee-employee, employee-customer, and customer-customer interactions. I interviewed seven employees, or crew members, as well as a designer who worked on several Chipotle interiors. Finally, I reviewed company training materials and secondary research on service design, servicescapes, and queues.
As a result of my research, I found that the physical environment of Chipotle is not intuitive to novices. Also the method of ordering and expected script are confusing to new customers.
Key Solutions:
Navigation cues that guide customers to appropriate location
Menu that details step by step ordering process
Create a service flow chart that outlines interaction with customers