Can innovation enhance the culinary experience? : turning an idea into an MVP step by step.
Ziółkowski, Jarosław (2024)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024121335714
https://urn.fi/URN:NBN:fi:amk-2024121335714
Tiivistelmä
Objective and Justification:
This study explores the restaurant industry's challenges, particularly around issues like poor communication, long wait times and slow service. The thesis highlights how technology can help solve these problems using creative solutions. By determining gaps in the existing strategy and the need for more awareness about effective communication strategies in restaurants, the study aims to address these shortcomings with an MVP idea which I called Gastronoom. The goal is to study how technology can change the dining experience and improve operational efficiency, all while developing a Minimum Viable Product (MVP) of the solution.
Methods and Materials:
A comprehensive research methodology was adopted to investigate the research questions posed. Qualitative research involved in-depth interviews with restaurateurs and waiters to gather insights into the industry's challenges and potential innovation opportunities. During my research process, I relied on quantitative methods by creating and sharing a survey aimed at restaurant customers. This approach helped me gather information about their preferences, experiences, and expectations regarding the features and functionality of the proposed MVP. I used a Service Design framework to blend both qualitative and quantitative insights, which informed my strategy for developing the MVP of Gastronoom App (This is what I decided to call the App). Additionally, I looked into case studies of successful innovative solutions in the restaurant industry to uncover valuable insights and best practices that were essential for the Gastronoom MVP's success.
Main Results and Conclusions:
The research aimed to identify critical challenges in standard restaurant communication and the meaning of innovative solutions leveraging technology. Strategic insights were extracted from the analysis of case studies, providing valuable guidelines for the design and implementation of the MVP. Qualitative and quantitative research integration demonstrated essential opportunities for enhancing restaurant communication and efficiency. The study concludes that innovation speeds up the process and can potentially revolutionize the restaurant industry, setting new benchmarks for "good service". The transformative impacts of technologies on the restaurant industry are discussed, emphasizing its potential to facilitate communication, reduce wait times, and improve the overall dining experience. Future research suggestions are proposed, focusing on continually refining and enhancing these new technologies.
This study explores the restaurant industry's challenges, particularly around issues like poor communication, long wait times and slow service. The thesis highlights how technology can help solve these problems using creative solutions. By determining gaps in the existing strategy and the need for more awareness about effective communication strategies in restaurants, the study aims to address these shortcomings with an MVP idea which I called Gastronoom. The goal is to study how technology can change the dining experience and improve operational efficiency, all while developing a Minimum Viable Product (MVP) of the solution.
Methods and Materials:
A comprehensive research methodology was adopted to investigate the research questions posed. Qualitative research involved in-depth interviews with restaurateurs and waiters to gather insights into the industry's challenges and potential innovation opportunities. During my research process, I relied on quantitative methods by creating and sharing a survey aimed at restaurant customers. This approach helped me gather information about their preferences, experiences, and expectations regarding the features and functionality of the proposed MVP. I used a Service Design framework to blend both qualitative and quantitative insights, which informed my strategy for developing the MVP of Gastronoom App (This is what I decided to call the App). Additionally, I looked into case studies of successful innovative solutions in the restaurant industry to uncover valuable insights and best practices that were essential for the Gastronoom MVP's success.
Main Results and Conclusions:
The research aimed to identify critical challenges in standard restaurant communication and the meaning of innovative solutions leveraging technology. Strategic insights were extracted from the analysis of case studies, providing valuable guidelines for the design and implementation of the MVP. Qualitative and quantitative research integration demonstrated essential opportunities for enhancing restaurant communication and efficiency. The study concludes that innovation speeds up the process and can potentially revolutionize the restaurant industry, setting new benchmarks for "good service". The transformative impacts of technologies on the restaurant industry are discussed, emphasizing its potential to facilitate communication, reduce wait times, and improve the overall dining experience. Future research suggestions are proposed, focusing on continually refining and enhancing these new technologies.