Initial Whiteboarding session

taking turns and pointing out problems we faced while being at a restaurant.

Mind mapping session

combine issues into 4 primary area of focus.

After a basic listing of all the issues that came up from our research discussions and speaking to employees in a bar/restaurant, the listed problems were categorized based on Experience, Safety, Layout and Waste Disposal.

Field Research

through Ethnographic Observation around the bar counter.

During my ethnographic study at Stables, a popular hub at the University of Limerick, I immersed myself in the vibrant dynamics of the venue, meticulously observing and chronicling the intricate interactions and operational flow. This hands-on research allowed me to gain a profound understanding of the user experience, both from the perspectives of patrons and staff. My findings from this rich cultural tapestry have informed my team's UX design approach, ensuring that the solutions we collectively devise are deeply rooted in real-world user needs and behaviors, ultimately enhancing the customer journey within such bustling social environments.

Exploratory Interview

with bartender and waiting staff.

Our exploratory interviews at Stables offered crucial insights into the restobar experience. Engaging with seasoned professionals from the hospitality industry, we unearthed common operational challenges, such as order customization complexities and service efficiency during peak hours. Through candid discussions, we learned about the nuances of customer-bartender interactions and the need for improved communication systems. These conversations were vital in shaping our user-centric design interventions aimed at enhancing the overall customer service experience within the bustling atmosphere of a restobar.
‍
The interview made clear of the following:

1. Communicating orders back and forth is a persisting issue that needs design intervention.
2. Transparency in order communication between bartender and customer can help resolve anyconflicts, make the experience smoother and more enjoyable.
3. Efficiency in communicating the order can control the crowd at the server area so they can disperse and enjoy their recreational time where it’s meant to be enjoyed(either at the bar counters meant for customers or other tables or dance floor at the bar).
   

Brainstorming Ideas

to solve the above mentioned issues that stood out from the mind map, field research and interview.

Competitive Analysis

We meticulously examined various market players and their service offerings, identifying key areas where resto-bars like Stables could improve its operations. This analysis involved evaluating current technological trends such as AI-enabled surveillance for transaction analysis, interactive menus, and dynamic order processing systems. By understanding the strengths and weaknesses of these competitive offerings, we were able to craft a design strategy that not only addressed the unique challenges faced by Stables but also positioned it competitively within the market. Our approach ensured that the design solutions provided economic value while enhancing the customer experience and streamlining service operations.

User Pain Points

To get a picture of what a user feels and thinks before placing an order at a restaurant or bar counter, the group noted down a list of issues that usually comes up while someone is standing in a queue.

Exploratory Sketches of Design Ideas

We performed a trial and error process of few ideas that the team was keen on.

Prototyping

defining task flows, Lo-fi and High-fi prototypes