INSPIRATION
Jumble Room is an innovative food delivery station where people can order the dish from any kind of restaurant existing in the city. The main idea is to leave the freedom the customers to choose from any kind of cuisine by connecting local distributors into one space. It does not contain any kitchen or waiters and can be adaptable to any kind of environment where companies will connect with each other to provide the communal areas and experiences to bring diversity together.
Project Name: Eating Experience
Firm Name: Capsula Design Studio
Status: Built
HOW DOES IT WORK?
First, the experience starts by using digital menu-screen, which is implemented on top of the table where client can select a dish from any kind of restaurants in the city. While waiting they can check the preparation time of the meal and track the location of the order by using not only interactive table, but also connecting through the app. Second, the meal will be delivered directly to the client. In the end the customer can pay online or by cash by using machines in the restaurant. To be more efficient, customers can even pre-order a dish before and take a hot meal left in the vending machines.The system works like the “Ubereat”, but the delivery destination is the “Jumble Room”.
INTERIOR
The “Jumble Room” is built to provide 3600 experiences and can be adapted to different locations to connect local distributors. The design inside provides immersive brands experience – mixing and matching different elements and styles is magnified within the interiors as physical and emotional sensations. Rethinking idea of being in the public space and put together eclectic elements distracts from monotony and brings the perception to the fantasy. The space becomes a unique experience and an atypical combination of reactions, dishes, senses and interior details where customers can get full 360-degree experience.
RESEARCH ABSTRACT
According to the NRA, 74% of millennial report a preference for delivery service. 70% of customers will be ordering the food off of restaurant premises in 2020. This rising number is attributed to delivery options like online ordering, apps, and new food delivery start-ups popping up all over the place.
Diverse design goes mainstream and influences customers’ choice of places. Whether clients are ultra-luxury or bare bones budget, they are going to expect it to look good, and feel good. Vibrant patterns and a lot of mixed materials as fashion make its mark on interiors. The space becomes a unique experience and an atypical combination of reactions, dishes, senses and interior details where customers can get full 360-degree experience.
CONCLUSION
Going out of the mentality that “one cuisine fits all” leads to correspond appropriately to the preferences of customers from varying ethnic, social, and economic backgrounds. In this truly global economy, skills like flexibility and cultural awareness are critical to provide customer services that satisfy expectations of people from different backgrounds. It is a system which connects restaurants business into a network of food delivery stations. All the service is highly automated, it improves the business on local and global level which is a strong characteristic for sustainability improvement. By making order system more efficient, people do not have to wait their order and have more time to recharge, for example in a chaotic working environment. As well as rethinking concepts of commercial interiors corresponds to the idea of satisfying consumers’ desires and having a possibility to choose what fit for them. As well as Jumble Room has high economic sustainability characteristic – it connects and improves the business on local and global level.
Capsula Design Studio
Urte Berukstyte is an interior designer, strategic, creative thinker, co-founder of “Capsula” design studio based in Milan, Italy. Besides the designer’s activities she is working as a Design Thinking Lecturer at the Istituto Europeo di Design.
In 2017, Urte has won two design competitions “Amazon Design Award” where she and her team developed an innovative office design concept dedicated for the night shift workers. Second award “10 products for 100 designers” she got for creating the future concept of hospitality based on the interaction between the digital world, local restaurants and convivial comfort.
Collaborating with the international companies, she got significant experience and flexible approach of not only designing the spaces, but also redefining the user experience, the image of brands to create advances in both innovative and efficient business models and strategies. Besides the designer’s activities, she is involved in educational sector where she teaches design thinking subject which became a core element of effective strategy development and organizational change.
By combining her creativity, strategic and technical skills, she explores the relations between new technologies, convert brand strategy into customers experiences and produce an unique work for companies.
