Bethany Lo Business Report Draft Assignment 2

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DESIGNER PROFILE

Bethany Lo

A Third Year Interior Architecture Bachelor student who is passionate about sustainable design. She believes architecture should be human-centred and transcendent to evolove over time according to the needs of society.

With multiple years of work experience in hospitality, Bethany understands and apprieciates the labour of runnning and working in a restaurant.

GIVEN CONTEXT

The Food & Beverage Experience of the Future

The food and beverage sector continually transforms and adjusts to shifting consumer tastes and trends. Similarly, the interior design of F&B establishments is poised for significant transformations in the years ahead. While sustainability, personalization, and technology integration have already gained prominence due to growing market demands, these trends are likely to evolve even further in the future. Expect interior architecture to push the boundaries of the physical, psychological, and technological realms to unprecedented levels.

This report will focus on how BL Studio, an interior architecture firm, will be approaching these future trends and turn them into business opportunities within the next two decades. BL Studio aims to bring F&B establishments to life through human-centred, innovative and sustainable design.

2033

The food and beverage industry is positioned to embrace technology to an unprecedented degree. This entails a continued reliance on contactless ordering systems, online booking, and highly efficient delivery services. Moreover, the industry will begin incorporating artificial intelligence into waste management processes, while designers explore novel technological solutions for sustainable design, construction, and consumables. Proposed designs will become more easily visualized for clients through rendering software and up-to-date modeling and documentation data.

Driven by sustainability concerns and the challenges of overpopulation, the F&B dining experience will become increasingly versatile and adaptable. F&B spaces will have the capability to transform into various configurations within the same establishment, catering to diverse needs. This adaptability will extend to accommodating seasonal events, serving both individual and group dining, and even facilitating two different businesses alternating occupancy during different times of the day or night within the same venue.

Buildings will increasingly prioritize sustainability, with many moving towards complete reliance on alternative energy and gas sources. Designers will harness the power of AI technology to aid in spatial planning and initial concept design. The majority of ordering processes will shift towards contactless methods, reducing the need for extensive restaurant and cafe staffing. Restaurants will leverage customer data and feedback to curate more personalized menus and adapt meal offerings. AI technology will play a crucial role in crafting menu items to meet individual preferences.

Additionally, emotion detecting interior spaces that respond to customer mood will emerge. Cutting-edge technologies such as brain signal, auto-visual, and body language sensors will be integrated into the physical infrastructure of the F&B industry to detect customer emotions. Interior elements will then respond to this data by adjusting colors, dimming lights, and generating personalized audio to enhance the overall customer experience.

We may witness an increased use of robots for both service and food preparation in restaurants. Design software will become more immersive, incorporating elements like smell, sound, and tactile sensations into design concepts. Interior architecture firms will have the capability to provide clients with virtual walkthroughs that engage all five senses. As technology advances, virtual reality will become more accessible and cost-effective, allowing for immersive and interactive interior architecture design walkthroughs that closely mimic actual reality. Interior architects will excel in incorporating two challenging senses, taste and touch, into their walkthroughs with remarkable lifelike accuracy, enabling clients to fully immerse themselves in their designs.

There will be a greater adoption of 3D printing and prefabricated construction methods. The introduction of metaverse dining experiences will revolutionize the industry. Additionally, buildings will have zero carbon emissions and be completely eco-friendly to promote sustainability.

The implementation of lab-grown foods, which require no traditional farming methods and can grow rapidly in smaller spaces, is on the rise. Self-driving cars and drones have become the primary choices for delivery services. Holographic restaurants have the ability to materialize in different locations, operating much like food trucks.

Thanks to technology, interior architects have redefined the boundaries between the physical and virtual worlds, creating flexible and adaptable structures that can manifest themselves in any location. Restaurant owners now travel the world with their holographic outlets, capable of being set up within minutes. A popular business model blending elements of food trucks and traditional restaurants has emerged, leading to increased demand for interior architects to provide such services.

Interestingly, amidst all this technological advancement, there is a potential trend towards simpler service models, where human interaction becomes the main attraction, drawing people in search of community and connection.

How

Our priority is the valuing our clients. We strive to integrate the newest technology and always further and own knowledge through continuous research about the F&B industry and our clients to ensure we are meeting market and client needs.

Why

To create a better quality of life and use sustainable design to ameliorate the world.

What

We aim to offer unique and personalised experiences that bring joy and illustrate sustainable design. The practice aims to give back to local communities to benefit local economies and people.

Our sustainable solutions revolve around creating a better quality of life and transforming the design industry to be more environmentally responsible.

OUR VALUES

Improve Quality of Life

Through sustainable design practices we aim to improve quality of life. We strive to use local labour and resources to benefit local communities. We also want to instill construction knowledge in local communities to boost employment and share to future generations.

Our aim to to seek fresh and innovative concepts for every project. We prioritise pushing the limits of research and technology which allows us to face new challenges.

OUR PURPOSE

Minimise Negative Environmental Impacts

We aim to minimise the negative impacts of the design industry on the environment. We strive to be sustainable by being environmentally conscious throughout the construction and design process, passive design, and adaptability.

We look for authenticity in each project, working closely with our clients with the aim to create a unique experience for our clients and the end users. Our attention to detail ensures that all client needs are met.

Create Human Connections

We prioritise an open and communicative relationship with our clients. We value creating spaces that foster human connection and encourage community.

VISION STATEMENT

“Architecture is a tool to improve lives”

OUR VISION

BL Studio is committed to delivering sustainable, innovative, transformative interiors of the F&B industry.

We pride ourselves on creating interiors for our clients that are unique and evoke human connection.

Gain Creators

Establishemnt and/or continuation of brand

Delivery of project on time and in budget

Products & Services

Design & Spacial Planning

Marketing/ Branding services

Guaranteed 30% of skils, materials and construction techniques are local

Designs that are customer focused to augment dining experience

Environmental Report

Feasability Studies

Concept Design

Reduced costs of contruction methods, design and research into zero carbon construction

Incorporation of technology to increase interior functionality

Client-designer platform that keeps clients updated in real time

Ensure clients final project is sustainable and envrionmentally responsible

Updates on latest trends

Project management skills

Design software skills

Open and honest communication and expectations - daily updates throughout design process

Access to industry professionals

Preliminary time spent on client to understand vision

Pain Releivers

Value Proposition

Gains

Design that set them apart from other competitors

Brand alignment

Experienced design team

Sustainable design

Help improve local economies

Design solutions that aid in the growth of the business

Limited design skills

Access to industry and supplier connections

Design a space that is associated to the brand

Communicating their idea and vision to design team

Create a completely sustainable unique experience for users

Detailed designs at a lower cost

Lack of project management and marketing skills

Generic designs

Client Jobs

Integrate new technologies and trends

Busy schedule and can’t be as involved in process as client would like

Pains

Client Segment

POSITIONING PRACTICE Control

Honesty, transparency & client realtionship

The design process

Our boundaries and values

Exposure and industry networking

Attention to detail & quality of work

Original & innovative design ideas Services offered

Client budget, expectation and deadlines

Competitors

Supply shortages

Influence Concern

Innovation & development Team memeber & stakeholders

Technology that takes time to develop and integrate

Market, social, political & economic changes

Outsourcing skills & services Suppliers

General population views on emerging ideas, trends & technology

Start-up and running costs

» Proficient knowledge in multiple CAD softwares

» Organised and hardworking

» Good listener

» Work well individually and also in a team

» Very organised

» Young and eager to know more

» Need to verbally express my ideas more

» Minimal industry experience

» Need guidance to know if I’m on the right track

» Stick to my own aesthetic preferences

20 YEARS FROM NOW

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OSWOT ANALYSIS

» Gain industry experience

» Prative being in a collaborative industry

» Build industry connections

» Improve society and quality of life as a designer

» Use design to minimise negative environmental impacts

» Customers will work with someone with more industry experience

» Customers may not trust a younger designer

T» If I have one aesthetic, customers will be limited to those who share the same aesthetic preferences

» Other new and young designers entering the industry

STEEPLE ANALYSIS

» Consumer attitudes to more digital and less personal services.

» Higher standardsof living means more people will look for unique F&B experience

» Ease and acessibility of delivery services and shift to less in person dining.

» Urban sprawl - tool to build culture out of CBD.

» Comsumer data driven menus closely matched to customer wants, therefore leaves people less surprised/excited. Courpled with everything beong posted on social media.

» The growing awareness of diversity, especially concerning race and culture, within society has fostered a greater openness among consumers in the food and beverage industry to explore a wider range of cuisines. Business owners are increasingly inclined to venture into diverse culinary offerings.

» However, the older generations, who often favor stability over change, may contribute to a slower pace in the digitalization of F&B environments.

» Improved education and heightened health consciousness have made consumers more mindful of their nutritional choices and dietary intake.

Social Environmental

» Need for a lower carbon footprint during operation and construction.

» Some legislation or issues with permits ie noise, can effect where pop ups can be and operating hours.

» Push for more ventillation and spcae for social distancing as a resut of Covid 19.

» Consumers show a preference for businesses that make claims of using environmentally friendly materials in their store construction and sourcing of ingredients.

» The demand for sustainable built environments has driven business owners to explore alternative solutions, aiming to achieve the same efficiency and functionality while reducing carbon footprints in their designs.

Political

» Unemployment isses may cause the government to put restriction on the digitalising process of the F&B industry to maintain adequate employment levels.

» Changing policies around buikding standards, material types and usage can effect how projects are sourced and timelines

» Increase in interest rates will leave people wanting more malue for money - opportunity for business

» Sustainability codes and regulation in order to be considered operating environmentally resonsibly

» Use of data - how can we use consumer data in a safe way to offer more personalised and unique experiences?

» With ever evoloving technology, how can we future proof design to keep up with QR codes, AI, VR etc.

» The continuous advancement in display technology simplifies the process of digitizing and making F&B establishments more flexible.

» Advancements in technology focused on understanding people’s real-time emotions, needs, and thoughts can facilitate the development of adaptive designs.

» The utilization of powerful software and modeling engines reduces the duration of the design process.

» Rising rental costs make business owners to look for alternative solutions such as ssmaller venue or alterning with another busniess in the same venue

» Rising inflation rates which leads to higher minimum wage is likely to result in digitalised busniesses where less employees are required

» Cost of living effects sonsumer budgets

» Current economic climete - consumer looking to escape reality

» Post Covid 19 restaurants are struggling to find staff - being short staffed means the cost of labour will rise

» Cost of living determines how much consumers want to spend

Legal

» When undergoing the digitalization process and possibly transitioning the business onto a cloud-based or IoT platform, it is crucial to establish robust security measures to safeguard the private and legal information of users.

» Implementing complex technological installations in a built environment necessitates adherence to legal procedures to ensure the safety and compliance of such equipment, which may extend both the design and business initiation phases.

» Diversity and minority laws have a significant influence on any F&B business, obligating employers to uphold equality and transparency both before and after the hiring process.

Technological Economic Ethical

» In the digital age, individuals are placing a greater emphasis on personal privacy.

» In the F&B industry, particularly as it embraces diverse cuisines and traditions within a single area, it is imperative to consider and address issues related to cultural appropriation.

» The collection and storage of sensitive data, such as sound data, raise questions about how we can ensure its protection.

» With a decreasing number of people consuming meat, it becomes essential to assess how this shift might impact kitchen setup and storage requirements.

References

Alto Cibum. (2023, June 13). Seven technology trends that are changing the face of food and beverage experiences. Www.linkedin.com. https://www.linkedin.com/pulse/seven-technology-trends-changing-face-food-beverage-experiences#:~:text=Robotics%20and%20 automation%20are%20transforming

Breheny, E. (2022, November 10). The good food guide 2023: The 14 biggest dining trends in victoria this year. The Sydney Morning Herald. https://www.smh.com.au/goodfood/ eating-out/the-11-biggest-dining-trends-spotted-by-this-years-good-food-guide-reviewers20221109-h27qfw.html

Howarth, J. (2023, December 7). 5 Important Food Trends (2023 & 2024). Exploding Topics. https://explodingtopics.com/blog/latest-food-trends

LaMarco, N. (2018). Types of economic factors that can affect the fast food industry. Chron. com. https://smallbusiness.chron.com/types-economic-factors-can-affect-fast-food-industry-36923.html

Lee, J. (2020). Green Textile with White Light. In Unsplash. https://unsplash.com/photos/ CYqr3bsk_tg

Swaroop, Dr. Kotigari. R., & Giddaiah, Dr. R. (2020). Societal changes and its impact on food habits. International Journal of Scientific & Technology Research, 9(2).

Sweeney, B. (n.d.). AI in restaurants: 9 ways artificial intelligence is shaping the food industry. Get.popmenu.com. https://get.popmenu.com/post/ai-in-restaurants