Perc presentation final
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The document outlines the goals and insights from prototypes of a pop-up coffee experience for PERC customers. It aims to educate the public about coffee origins and brewing processes. Prototypes tested different visual aids, storage solutions, and handouts. Key insights included needing clear signage, efficient employee setup, and engaging customers through smell and taste of coffee samples. The final design concepts focused on portability, clear workflows, and sensory elements like a map and sample jar to immerse customers in the coffee experience.
Perc presentation final
- 3. PROJECT BRIEF OVERVIEW: To educate PERC’s customers on the intricacies of coffee through their pop-up, pour-over experience
- 4. MISSION/VISION/GOALS GOALS: To stimulate a better coffee experience To create a more engaging pop-up experience To educate the public about coffee: its origin, processing, and brewing process To promote the “European” coffee culture MISSION: To provide Perc with tools and deliverables to improve the coffee pour-over experience VISION: To promote and educate the public about the culture of slow coffee To attract potential customers and increase brand loyalty
- 6. RESEARCH
- 8. IN-CLASS PROTOTYPE INSIGHTS We found things got too hectic when we tired to simulate purchasing. We were more engaged while we were interacting with the coffee. Visual aids should help customers catch up if they come into the experience late. We didn’t follow any guides of where to stand. We liked having a takeaway affixed to the cup. The barista should wait to hand cups out until the coffee is ready.
- 10. FIRST PROTOTYPE
- 11. FIRST PROTOTYPE INSIGHTS Visual aid should be easily and quickly understandable Visual aid should be conveniently placed Barista needs more efficient counter space and storage Takeaway should be more attactive and useful
- 12. SECOND PROTOTYPE
- 13. SECOND PROTOTYPE
- 14. SECOND PROTOTYPE INSIGHTS A checklist should be within the design to ensure the PERC employee remembers everything Keeping the water boiled at all times sped up the process The front of the booth has too much real estate and feel empty Customers were confused as to whether the experience was about the pour- over process or PERC’s story The employee has to manage their time
- 16. PORTABLE KITMAXIMIZING EFFICIENCY | FORM MEETS FUNCTION CHALKBOARD GRAPHICS: The graphics should be versatile and easily changed “CLEVER STORAGE”: Items should have a designated spot that stays the same through storage, transport, and service delivery. The items listed on the provided checklist should fit within the design. PORTABILITY: The design should be as portable as possible. When not in use, the design should take up as little space as possible. When in use, the design should create an inviting, significant space ACCESSIBILITY: When in use, the design should offer a maximum amount of space for the PERC employee to perform their tasks. Handouts and other takeaways should be easily seen and taken.
- 17. ITEM CHECKLIST INSIGHT: There should be a refinement of time-management from start to finish. INSIGHT: Client asked for this because they are constantly missing items needed to give the full experience. PERC employees sometimes forget items they need to perform the experience. EMPLOYEE ACTION | MAINTAINING COMPOSURE | CUSTOMER PERCEPTION
- 18. CHALKBOARD MAP FACT: People pay attention only to salient cues (usually just color and size) and attention is selective. INSIGHT: PERC would like to emphasize the coffee’s origin within the experience. INSIGHT: It was hard for customers to see the signage when it was near the bottom of the booth. INSIGHT: The map should be a very conspicuous graphic element to the experience. The map should also act as a tool to attract customers to the experience. VISUAL BACKDROP | EXPERIENCE IMMERSION
- 19. SAMPLE JAR FACT: Smells evoke emotions and memories. INSIGHT: Customers felt their experience started when they smelled the coffee samples. FEEDBACK: People thought the experience officially started with this interaction. SENSORY AWARENESS | OLFACTORY BRANDING Customers were most engaged in the experience while they were smelling the coffee.
- 20. CUP SLEEVE FACT: Sustained attention lasts about 10 minutes, and people process information better in bite-sized chunks. One mistake that designers make is giving too much information all at once. INSIGHT: : Customers were not inclined to take handout if they were not handed to them. SHARING THE PROCESS | NOVEL EDUCATION Customers paid more attention to information delivered on the cup sleeves than on the handout.
- 21. HANDOUT FACT: 70% of buying experiences are based on how the customer feels they are being treated. INSIGHT: Customers were not inclined to take handout if they were not handed to them. INSIGHT: The handouts must offer the right information to entice customers to take them. CUSTOMER SATISFACTION The handouts should offer the option to buy coffee without selling.
- 22. THANK YOU