UQ KIOSK
ENHANCING THE FOOD ORDERING PROCESS
Transforming On-Campus Dining: Design Insights for an Elevated Food Court Experience at the University of Queensland.
INDIVIDUAL PROJECT
THE PROBLEM STATEMENT
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Overcrowded UQ campus food court is a pressing issue for students.
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Long queues for ordering food lead to extended waiting times.
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Limited break times exacerbate the challenge, leaving students with rushed lunch experiences.
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Prolonged waiting impacts students' well-being and satisfaction.
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The issue raises concerns about the overall efficiency of the campus dining experience
IDEATION
In ideation, I employed both the Collisions and Daliors methods. With Collisions, I randomly selected two elements, such as a chair and a book, and synthesized features from each to generate innovative ideas. For instance, combining the features of a chair and a book resulted in the concept of a folding chair, suitable for both restaurants and students.
In the Daliors method, I crafted a sample sentence, "An electronic bench inside the food court. When students tend to sit, the electronic bench comes up by pressing a button on the bench, allowing students to sit comfortably without disturbing others while enjoying their food. This method facilitated the generation of practical and feasible ideas within a short timeframe. While Daliors leans towards real-world applicability, it may have limitations in creating more unconventional concepts compared to the Collision method.​
DESIGN IDEAS
Based on extensive research, interviews, and observations, I identified several challenges faced by students and developed innovative solutions to address these issues. One of the key design ideas is a multifaceted kiosk featuring six sides, allowing simultaneous food ordering for up to six individuals. Each side serves as an independent ordering station where students can access their profile information and enjoy the benefit of receiving free food after four orders. The kiosk incorporates a QR code payment system on its screen for efficient transactions. Additionally, a refrigerated section at the bottom offers a variety of drinks. This concept aims to streamline the ordering process, reducing wait times, saving students' time and money, and providing immediate access to beverages. The inspiration for this idea stemmed from my design research portfolio and the Collision method, combining elements of an umbrella and a digital menu..​
Introducing the second concept:
An innovative electronic or folding chair designed to optimize space utilization in the food court. This chair not only enhances the seating arrangement by providing flexibility and mobility but also adheres to social distancing norms. The chair is equipped with a user-friendly mechanism: when a person desires to sit, a simple press of a button on the back of the chair activates its automatic unfolding. For those seeking to sit opposite the first chair, pressing a circle button on the attached desk effortlessly releases a second chair. The initial inspiration for this concept originated from the Collision method, specifically combining features of a book and a bench. This evolved from a previous design of a bench with a button-activated separation, ultimately resulting in a more functional solution for both students and the food court environment.
DESIGN CRITERIA
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Implement strategies to minimize long queues and congestion within the food court environment.
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Enhance efficiency to expedite service and reduce waiting times for students.
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Create an engaging and enjoyable experience for students while using the kiosk.
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Incentivize kiosk usage by offering free food rewards to students.
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Foster interactive and entertaining methods for students to order food through the kiosk.
Observation at Lunchtime:
As lunchtime rolls around, the UQ campus comes alive with hungry students flocking to the food court. However, the scene is marred by long queues snaking around popular eateries, leaving those seeking a quick snack feeling unfairly sidelined. The demand is particularly high at Knko Restaurant, where sushi enthusiasts congregate in large numbers. Amidst the chaos, tempers flare, with even staff members at Kenko Restaurant succumbing to frustration, audibly calling out for the next customer.
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Student Perspective on Dining Conditions:
In interviews, UQ students shed light on their dissatisfaction with the sweltering and overcrowded food court, especially during the peak hours of 1 pm to 3 pm. The oppressive heat and bustling crowds deter many from dining indoors, prompting them to seek respite outside. The lengthy queues exacerbate the discomfort, leading students to seek alternatives to avoid the cramped conditions and long wait times.