Page 1

AVIGAYIL RECHES INDUSTRIAL DESIGN PORTFOLIO FALL 2018


Before I was an industrial designer I...

Graduated with a Biology Degree

Handmade and sold many shark sushi plates

Considered a career in prosthetics

Had a blast in my first Industrial Design class


Table of Contents

1 2 3

FREIGHT FARMS BREW HUB


FREIGHT FARMS Wayfinding, Packaging Design, UX, Branding SUMMER 2018 INTERNSHIP


ABOUT GROWN Grown is a new business model for Freight Farms where an employer or college can rent a farm with a farmer located on their campus. In return, employees or students get a weekly farm share grown on premises.


THE PACKAGING FOR GROWN FARM SHARES SHOULD EMPHASIZE THE PREMIUM QUALITY OF THE PRODUCE, BE EASILY STORED IN THE FARM, AND BE COMPATIBLE WITH FARMER WORK-FLOW.


Combining Available and Custom Packaging


The Bento Box

Shallow Container for Herbs

Medium Container for Mixed Greens

Large Container for Lettuce Heads, Chard, and Kale


The Gable Box Custom Insert for Lettuce, Kale, Chard, and Pak Choy

Bento Boxes for Mixed Greens and Herbs


Branding for Different Produce Combinations


WAYFINDING Currently, information about how to run the farm is all located online in a blog format. This makes it difficult for customers to find the information they need so they call into customer support instead.


HOW CAN I HELP CUSTOMERS LOCATE THE FARM INFORMATION THEY NEED? CAN I MAKE IT MORE CONVENIENT THAN CALLING INTO CUSTOMER SUPPORT.


BREW The hot or cold coffee brewer INDUSTRIAL DESIGN 1 - FALL 2017 - 6 WEEKS SOLO PROJECT


OBJECTIVE Re-think the in room coffee experience for hotel guests. As consumers become more knowledgeable about coffee, how can hotels keep up?


HOW CAN HOTELS PROVIDE AN IN-ROOM COFFEE EXPERIENCE FOR A NEW GENERATION OF COFFEE DRINKERS, CONSUMERS THAT KNOW AND CARE MORE ABOUT TASTE AND QUALITY?


CONVENIENCE OR TASTE? After talking to industry experts and doing research into the existing varieties of hotel and travel coffee makers, I found the opportunity to create a product that could replicate the convenience of pod brewers while maintaining the superior taste of freshly ground and brewed beans.


Why Doesn’t Pod Coffee Taste Good? The foil lid keeps oxygen out to maintain freshness, but also prevents CO2 from escaping Coffee starts losing flavor and aroma as soon as it’s roasted and exposed to oxygen. Because the coffee is packaged in an air tight container, ground coffee needs to sit for up to 15 days to finish releasing CO2 or the packages would bubble and explode. Water temperatures in a Keurig and other machines don’t reach high enough temperatures to fully extract the coffee. The time water spends inside the brew chamber is not enough to fully brew the coffee


User Needs Ditch the Pre-Ground Coffee

While pre-ground coffee is convenient for guests and staff, it doesn’t stay fresh for long enough. Users end up drinking oxidized coffee that has lost its flavor.

Flavor Options and Iced Coffee

Flavor options of pod brewers were a big plus, even if the quality wasn’t especially good. People liked the idea of being able to make cold coffee during hot weather.

Quick and Easy

Many turn to in room coffee when it’s too early or they don’t have time to stop in a coffee shop. So it’s important that the process be easy and quick.

Cleanliness is King

One bad experience where the water tank had been previously filled with milk was enough to discourage Ben from ever using a hotel coffee maker again. Users need to be able to see that coffee maker is clean.

Easy Staff Maintenance

If the coffee maker is going to stay clean, it needs to be easy to clean.


Use Cold Brew Concentrate Instead of Pre-Ground

Looks Clean

Offer a Variety of Flavors

As Quick and Easy as Pod Brewers

Easy and Quick to Clean


RE-FRAME Pre-made cold brew provides the opportunity for convenience and good taste. My new goal was to design a system for hotels that capitalized on that opportunity.


DESIGN A POD SYSTEM FOR HOTELS THAT USES LIQUID COLD BREW COFFEE CONCENTRATE INSTEAD OF PRE-GROUND COFFEE.


TARGET MARKET Virgin Hotels are an upcoming chain of boutique hotels created by Sir Richard Branson of Virgin Airlines fame. Virgin Hotels are all about attention to details, design, and going the extra mile for customers. Boutique hotels appeal to younger clients who are looking for local charm and authenticity in their travel experience.


BRANDING Smeg has a line of retro inspired appliances that goes well with Virgin Hotel’s funky mid-century vibe. Each Virgin Hotels room already has a Smeg brand red mini fridge, so Smeg was a natural choice of brand for this project.


FORM IDEATION

Controls shouldn’t be on the side, will be using it head on.

After doing a lot of sketching that followed the traditional shape of pod brewers, I realized that to convey the uniqueness of the product and stay within Smeg branding that I should try a less broken up shape. Retro feel but not quite Smeg


Curved water tank looks more visually interesting and makes it easier to hold

Still too boxy for the Smeg brand


Styrene-acrylonitrile resin

Powder Coated Stainless

Clear removable water tank for visible cleanliness and multiple servings of coffee

Polished Chrome

Drip Tray


CONSTRUCTION Liquid Cold Brew Concentrate Different Origins and Roasts

Liquid flavors Combine with any coffee

I consulted with an engineer on ways to cool the water mixing with the concentrate. I didn’t want to put in a separate cooling tank since that would add bulk and the machine would either have to be constantly running or be turned on far in advance. Peltier Coolers use electrical current running through two types of metal to cool one side and heat the other. With a heat sink attached, the cold side will get cold enough to instantly chill water running through it a matter of minutes.


USER JOURNEY The Smeg Hot and Cold Brewer allows users to quickly and easily make a delicious cup of hot or cold coffee. Users can also mix and match different coffee origins and roasts with flavored syrups of their choice.


How to make hot or cold coffee

Wake up

Set to Cold

Wake up

Set to Hot

Pre-cools While You Get Ready

Press Brew

Press Brew

Wait 5 minutes

Instant Chilled Coffee

Hot Coffee Is Served


HUB Redesigning the Kitchen for Communal Cooking INDUSTRIAL DESIGN 2 - SPRING 2018 SOLO PROJECT


OBJECTIVE There are more people living in multigenerational households than ever before. How can cooking, eating, and grocery shopping be designed to accommodate this revived housing trend.


HOW CAN TASKS SURROUNDING COOKING AND EATING BE SIMPLIFIED FOR MULTIGENERATIONAL HOUSEHOLDS?


Common Areas of Conflict

Cleaning Dishes

Generational Differences

Sharing A Kitchen

Buying Groceries


User Feedback Storyboards Nobody told me that they were going shopping

Grandparents would buy stuff that was on sale even if we already had it.

We ended up with too much food because of generational conflicts

Having separate fridges was a lifesaver

Uncoordinated Grocery Shopping My mom would critique the way I cooked things all the time

My parents would ignore our instructions for what to make for dinner.

Struggling to Cook at the Same Time

My mom would serve the kids dinner at 5 even though we weren’t home yet.


“Mark the most congested parts of your kitchen with pink stickers. Mark the most functional with green�

3 Sided Counter-top Access

Extra Work Space

Multiple Ovens and Warmer Helpful

Corner Storage Areas Become Congested

The Fridge is a High Traffic Area


The Perils of Cooking Together Fridge Traffic

Cramped Stovetops

Waiting for the Sink


Traditional kitchen layouts are designed for one person to use at a time. Stoves, fridges, and sinks are only accessible to one person at a time.


HOW CAN I PREVENT CONGESTION IN THE MOST USED PARTS OF THE KITCHEN? HOW CAN I MAKE THE SINK, FRIDGE, AND STOVETOP ACCESSIBLE TO MORE THAN ONE PERSON AT A TIME?


One Kitchen Triangle Isn’t Enough

= 1 person’s area of movement


A Kitchen Hub for Shared Spaces Concept was popular among users but circle design isn’t practical

Island is more practical but can still be a central hub for users


Layout and Work Zones


Solving for Fridge Traffic Jams Two way travel slides

Solution of the future, voice controlled pop up fridge

Two door fridge

Compressor and condensation coils


Plating / hot pan resting area

Marbled ceramic counter tops are more durable and heat resistant than marble

Drop in induction burner

Double sided fridge so ingredients can be accessed on both sides of the island Cupboards for storing plates, cups, and utensils Floating shelves for pots and pans that can be easily reached


Kitchen Layout Options With the Hub Island

OVEN

DISHWASHER

DISHWASHER

OVEN

DISHWASHER

OVEN

OVEN OVEN

DISHWASHER DISHWASHER

DISHWASHER

OVEN


Thank You!

Fall 2018 Portfolio  
Fall 2018 Portfolio  
Advertisement