Prototyping the vision, brand, and experience for a new kind of Food Hall
My role: Experience Design & Environments Design
My contributions & impact:
Led design and execution of live prototype space – including spatial floor plan, modular components, and visual brand integration
The Challenge
How might we ideate, explore, and refine key elements of a Michelin-branded Food Hall concept to inform strategic decisions how to proceed with a larger-scale roll out?
The Outcome
A 3-day live pop-up prototype in San Francisco that collected a hybrid set of qualtiative and quantitative input via surveys and in-person interviews with the Food Hall’s target audience. Learnings from this live prototype were synthsized into a finalized Food Hall experience blueprint, key design principles, the user journey and brand touchpoints.
How might we ideate, explore, and refine key elements of a Michelin-branded Food Hall concept to inform strategic decisions how to proceed with a larger-scale roll out?
The Outcome
A 3-day live pop-up prototype in San Francisco that collected a hybrid set of qualtiative and quantitative input via surveys and in-person interviews with the Food Hall’s target audience. Learnings from this live prototype were synthsized into a finalized Food Hall experience blueprint, key design principles, the user journey and brand touchpoints.
Research snapshot & excerpts from final deliverable