基于服务设计的新美食生态平台体验设计研究

Research on Experience Design of New Food Ecological Platform Based on Service Design

本文通过用户旅程图、服务蓝图等方法,分析线下用餐用户的就餐行为和心理需求和线上点单用户的点餐行为和心理需求,在新的消费生态下,文章将重塑消费者、厨师、餐厅之间的关系,提供一个三者交流的新场景。为厨师提供独立练习、展示厨艺,相互交流及分享多样化的平台;为线上消费者提供已处理好的食材与菜品教学内容,缩短备餐时间以帮助烹饪美味食物;为线下消费者搭建与厨师近距离交流、饮食文化体验的生态空间。

The article analyzes the dining behavior and psychological needs of offline dining users and the ordering behavior and psychological needs of online ordering users through user journey maps,service blueprints and other methods.Under the new consumption ecology,the article will reshape consumers,The relationship between the chef and the restaurant has been reshaped,providing a new scene for the three to communicate.Provide a platform for chefs to practice independently,demonstrate cooking skills,communicate with each other and share a variety of platforms;provide online consumers with the teaching content of processed ingredients and dishes,shorten meal preparation time to help cook delicious food;provide offline consumers with Build an ecological space for close communication with chefs and food culture experience.