DIA30003-IAPD-Assignment 2

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Swinburne University of Technology

Bachelor of Interior Archiectue (Honours)

Published: 30th April 2023

DIA30003 Interior Architecture Entrepreneurship and Professional Development

Assignment 2: Business report draft

Semester 1, 2023

Tutor: Kevin Shen

Convenor: Linus Tan

Contents

Introduction

Speculating the Future

Visioning our design Firm

Our Value propersition

Positioning our Practice

References

Fig .2

Saskia Ventouras joined the design world in 2019, designing skateboard brands and merchandise. Moving into the architecture world in 2020 she now fucuses on hospitality venues and residential architecture and design. With a soft heart for Mid-century design and influences such as Robyn Boyd and Oscar Niemeyer

With a background in hospitality through her father’s chef skills and working in many front and back of house establishments, Saskia has a deep understanding and appreciation for those working and attending restaurants. With a team of established experienced designers and architects Saskia and her team aim to preserve the hospitality experience and wellbeing of clientele. Achieving to generate comfortable engaging atmospheric environments through a distinguished aesthetics and exploring the new age of technology.

Fig .3

Food and Beverage.

The food and beverage world holds millions of people financially, working or owning a business, these establishments revolve around the customer experience. Weather that se a fast-food establishment and ensuring quickly made foods, or a upper east side restaurant ensuring the best

The cooking and dining experience of the future.

Fig .4

Fig .5

Speculating the Future

Post covid we now see establishments taking a more holistic approach, with health and wellbeing trending establishments providing a calming mindful feeling environment. Along with the physical hygiene, through materials and providing more and higher effective cleaning equipment.

VR is now being introduced to customers, having 360 degree visual representation of restaurants allow potential customers to ingest the ambience before committing. This also plays a huge part with social media.

Social media is holding the industry in a chokehold, establishments are no longer booming through word of mouth. Images posted on social media followed with reviews of the visual applicability, shares business. The visual aesthetics of venues are more important to customers.

Minimal food handling, as seen with 3D printers, the risk of cross contamination will become more important. We will be seeing machinery creating all kinds of meals, from fast food burgers to eleven course meals with the quantity and measurements to a crisp.

Dining in will become more apparent, with at home deliveries, people will become more sceptical on the outdoors. Afraid of germs and dangers, some may not seek out the dining experience.

Interior design will see changes seasonally, similar how fit out in retail stores are changed slightly depending on the seasons range. We will see cafes and restaurants changing lighting, colour combinations and fixtures, depending on the weather and time of year.

Fig .6

Looking at not only the experience at venues but focusing on the before and after experience as well, how one arrives or leaves. How will they get to their next destination and will that be the role of the establishment.

Biophilic design will become more apparent in commercials and residential design, we will further towards renovation of existing buildings rather than building from ground up

You will see less people working front and back of house, there will be more ‘robots’ and easier, quicker fast-food establishments.

Commercial spaces such as office spaces will have self-regenerating materials, this will revamp and repair buildings without contractors.

When designing and building spaces for clientele the price point will be more transparent and negotiable

When it comes to food and beverage the interaction of waiters and customers will become more impactful rather than quick and a onetime interaction. As seen through the pandemic, human interactions are very important and are leaning into a more friendly personal approach.

Visioning for 2043

Ventouras & People

Whoarewe?

With our ideologies and aims to create experimental immersive experiences, we trust that we stand out from other operators in the same industry. We achieve this through working with a team of architects, software engineers and our interior architecture designers to complete tasks for clients with the same vision and trust.

As mentioned in our Future predictabilities, some individuals may seek out more of a personalised experience when it comes to dining, dining for a purpose or an occasion. Yet some individuals may avoid dining out, and simply enjoy cooking alone or take away. We seek to create a happy medium, to create a space that is not high end dining, but still evoking the experience that fast food establishments cant create.

Fig .7,8,9

The Golden Circle

Why?

are we here. With the world evolving, jobs lost, and some created would be the simple answer. We are here to help the past and emerging generations to understand technology through its complications and benefits, as

How?

Through integrating technology into interior spaces and building relationships with clients, A tailored approach to feed individualistic designs to our clients, to create longevity relationships and quality results.

What?

our focus is incorporating technology into the customer driven food and beverage world. Seeking the result being a comfortable catered environment for the fitted society.

Fig .10

Value proposition

Services

• Highly personalised and catered designs to every client

• Multi-sensory design preview of the project

• Technology integrated designs such as smart tables and aromatic diffusers intertwined with the exterior environment influence.

Gain creators

• Intensive research into the environment, clients, food and beverage offerings, materials, and desired atmosphere

• Social media presence and media following

• Wasting no materials, this includes reuse of samples and materials used for the project. Thus, creating less of a carbon footprint

• Experience in the food and beverage world along with the design world

• Respectful clear communication though all aspects of the party, creating a meaningful relationship when necessary.

Pain relievers

• Establishing networking though all parties

• Productive time management and establishing healthy work and life balances with staff and clients.

• Punctual contractors to avoid delays

• Listing what could potentially go wrong and how we work as a team to prevent the event occurring and creating plans in case of the event.

• Years of experience in the design field and surrounding fields

Fig

Client jobs

• Keeping up to date with project details

• Expand networks and employees

• Extend career goals and experience

• Keeping up to date with current trend in neighbouring businesses

• Focusing on unique styles and aesthetic interests

• Test out material samples and review budget details.

• Create an understanding on the technology suggestions.

Gains

• Exposure to media and reviewers

• Confidence in the meaning of the space and the experience for customers and their values

• Gastronomic approach to restaurant designs and appreciation for the design world

• Cohesive structure of materials, lighting, layout and ambience to match the food and beverages provided

• Little to no mistakes with the help of services experience along with save of money.

• Establishing an understanding on sustainability which bleeds into the idea of saving food wastage.

Pains

• Little to no time to incorporate with the design process.

• Little to no knowledge on the design process

• Minimize unnecessary tasks and mistakes.

• Lost in understanding technology along with creating a cohesive space.

• Unsure on budget and how to allocate roles

• Scared of competitors

Fig .15, 16, 17, 18

Control

• Creating timelines of deadlines and when to start areas of the project

• Meeting budget in all areas and aiming lower

• Cohesive aesthetic values, ensuring the food experience and physical experience flow together and complement each other.

• Communicating with all parties being us the designers, the clients, the contractors, accountants, council, and lawyers

• Understanding the technology though the capabilities, the function, and the result

• Understanding the clients’ goals, aspirations, preferences, limitations and concerns

• Understanding the environmental costs and the sustainability outcomes resulting with materials and the final design with the future concerns

Influence

• Employee and secondary parties learning and creating new relationships.

• Competitors and understanding what is and isn’t working for their area of field and designs.

• Social media and technology, no only trends but also emerging and what is sustainable popularity for customers

• Customer behaviour and reaction to new or existing designs, this is important to see what customers approve of and what creates negative attention.

• Learning from experience and what was positive and negative and taking that knowledge into all design strategies.

• Not only experience in Interior Architecture, but experience with Communicational design to create publications and visual hierarchy understanding.

• Positive and negative feedback from peers and critiques to help improve future designs.

Concern

• Change in health regulations in the world, as seen post covid and during peak of the pandemic.

• Technical difficulties associated with secondary partners.

• Availability in materials and or natural resources

• Demographic changing and or lock of interest in aimed audience.

• Global and or political economic crises

• Competitor service changes

Analysis S

Employees strive to produce work efficiently and with pride Tailoring the customer experience with the customers preferred communication methods, tastes, preferences and outlook on designs. Moulding our core values to clients

Quick turn around times when it comes to the drafts, models, drawings, building all the way to finishing touches

W O T

With a certain design aesthetic in mind for most project, it may not fit in with the style of some businesses. Potential high cost of supplies due to ethical values Focusing on establishments and singular businesses rather than chains

New technology opportunities for out business to use and for clients to test

New employees and connections

Learning new techniques and materials from surrounding environments and fellow designers

Technological advances in the world, threatening the cost of supply and demand

Fluctuation in supply costs and availability, ending in frustration reflecting from clients

Lack of confidentiality seen through secondary partners

Fig .20, 21, 22, 23, 24

Core Values

Its important that we have past generations working towards the future, to create sustainable designs and low environmental costs. Pushing the boundaries of technology and creating a long-lasting concept, rather than a trend.

We encourage diverse thinking and open mined opinions not only from our team but the client and their aimed audience. Working together as a whole team, including the customers and listening to their needs along with forecasting.

Sustainability Team Change

Through our designs we ensure customers will be changed by; their outlook on design and its capabilities, with technology and its impact on experiences. Leaving individuals curious on what the future holds, and what they will experience. Provoking a reaction of welcomeness and comfort, rather than a one-time experience. Fostering a longevity relationship with customers, rather than a theatrical one-time experience. Our interior designs are the future of dining.

Nidhi Arora, W. W. (2021, Nov 12). The value of getting personalization right—or wrong—is multiplying. Retrieved from McKinsey & Company : https://www.mckinsey.com/capabilities/growth-marketing-and-sales/our-insights/the-value-of-getting-personalization-right-or-wrong-is-multiplying UNK. (2019). How do I use the Customer Segments building block of the Business Model Canvas? Retrieved from Strategyzer. https://www.strategyzer.com/business-model-canvas/customer-segments

UNK. (2022). Swinburne. Retrieved from Swinburne University of Technology. https://www.swinburne.edu.au/?seid=ps|bra|google|gen|cta_apply|248&s_kwcid=AL!4425!10!83769309127929!83 769974692650&ef_id=1131278c04a219e3b0ef43c4827a647e:G:s

Weisskopf, D. J.-P. (2023). 2023 Top Hospitality Industry Trends. Retrieved from EHL insights. https://hospitalityinsights.ehl.edu/hospitality-industry-trends

References images

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