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PROBLEM
HOW MIGHT WE OPTIMISE COMMERCIAL KITCHEN INFRASTRUCTURE SYSTEM TO PROVIDE AN OPTIMAL HUMAN CENTERED EXPERIENCE TO CUSTOMERS?
PROJECT
ID.20210603.HAVICOMKITC
EPAM CONTINUUM
BOSTON, USA
DISCIPLINES
USER EXPERIENCE, USER INTERFACE, SYSTEM DESIGN, INDUSTRIAL DESIGN, MOTION DESIGN, DESIGN FOR MANUFACTURING, DESIGN STRATEGY, USER RESEARCH
TOOLS
QUALITATIVE + QUANTITATIVE ANALYSIS
SURFACE MODELLING - RHINOCEROS 3D, SOLID WORKS
RENDERING - KEYSHOT, BLENDER
ANIMATION - KEYSHOT, BLENDER
DESIGN FOR MANUFACTURING - RHINOCEROS 3D
SPACES
HAVI
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