The objective of this Design Brief is to provide the “inspiration,” and commence the “ideation” as part of Browne’s (2009) three phases for design thinking for the identified space known as Alex and Michelle’s Coffee Shop, Kooringal Mall, Wagga Wagga, NSW Australia.
With the understanding that it is best to continually make observations (Brown & Katz, 2011), this Design Brief was developed after two observations which took place on during the week commencing Monday 4 August. This immersion in the problem space allowed me to develop a deep understanding of the challenges associated with the space in alignment with the ‘Empathise Stage’ as per the Design Thinking Framework developed by Stanford Institute of Design.
Defining the Problem From the observations, the following problems were identified:
- over-crowding which can occur when take away customers are waiting for their coffees.
- cramped conditions for employees working behind the counter.
- the ‘disconnect’ between the indoor space and the outdoor space, further emphasized by extremes of weather.
Therefore, the problem I want to solve is framed as a question….. “How can Alex and Michelle’s Café be designed so that it is not crowded for patrons nor cramped for employees?”
Constraints “The introduction of constraints effectively pushed the solutions groups generated outside of the box” (Eden, Elliot et al. 2012). Therefore, with that in mind, I offer the following constraints:
- Extensions of the space are not possible due to common space restrictions
- Connecting the indoor and outdoor spaces is not permissible under the community space restrictions as per shopping centre
- cannot expand or extend the space due to restrictions of shopping precinct shared community space.
- entrance to the café gets crowded during the early morning rush.
- unclear budget
- what has already been tried to address
- the over-crowing for take away customers
- the cramped conditions for employees
- Conduct surveys of patrons to obtain feedback regarding their ‘experience’ of the café space.
- Conduct Interviews with employees of the café
- Interview the owner/manager of the shopping precinct to establish clarify the parameters for possible refurbishment options.
- Introduce the problem to experts not familiar with the problem space and engage them in conversations about possible solutions.
From these actions, there could be the use of the How Might We (HWE) approach (D.School, Stanford) adopted by the Alpha Schools Project (Eden, Elliot et al. 2012) to prompt the “ideate” phase some alternative thinking: How Might We?????
- create a more inviting space for people to wait for their coffee?
- more effectively connect the indoor and outdoor spaces of the café?
- reconfigure current or new furniture to create more space for customers and employees?
- create a café experience which is for “local community purpose” (Pilloton 2010)?
Brown, T, & Katz, B. (2011). Change by design . Journal of Product Innovation Management, 28(3), 381-383. doi:10.1111
D.school, Stanford University, How might we?… Method Card:http://dschool.stanford.edu/wp-content/uploads/2012/05/HMW-METHODCARD.pdf Accessed 13 August, 2014.
Eden, W., Elliot, A., et al. (2012). School Design with Design Thinking. San Jose, California.
Pilloton, E. (2010). Teaching Design for Change www.ted.com, Youtube. http://www.ted.com/talks/emily_pilloton_teaching_design_for_change
I have commented on the following blogs…..
Rochelle’s Blog at….. http://thinkspace.csu.edu.au/rmasaoka/2014/08/16/c-k-theory/#comment-21
Deb’s Blog at…… http://thinkspace.csu.edu.au/galloised/2014/08/15/175/#comment-27
Heather’s Blog at…. http://thinkspace.csu.edu.au/jesoods5/2014/08/14/design-brief-blog-task-3/#comment-21