Challenge

I have always wondered as an architecture student and an observer child ; what is the hole  between a living architecture and the people who interact with , what is the tools to bring

comfortable atmospheres to very different people sharing a space , and through my

searches and my own experiences I found the answer I always seeked , the answer is to be

human before you design , to understand your client and get through his\her mind ,

understand what is the needs , what makes us feel comfortable to be ourselves and to

interact with the space as one , I would like to share my story and how the learning launch

tool was perfect for me to bridging that hole, and the challenge is to know why people

statistically prefer to eat at home rather than their local restaurant ? and I let the people

Despite their differences" to be my teacher   ." .

Selection

I needed to write in this tool because my visions needed a test, because people are

unpredictable, and I can't rely on conclusions ,  I needed to know what gather them and

why,  expectations are not enough , and statistics which relate to people conditions aren’t  that  accurate , Learning launch tool was the best method to make a strong foundation to

my theory which become a successful service project      .

Application

I asked my friends to come over my place for dinner, so we sat and talked about

"restaurants" , I pointed my questions to know why restaurant are always a second choice to

make, what is the difference between eating in our houses and eating in a local restaurant,

and the answers were mind blowing! I analyze it and collected in these some points :

-   I don’t feel comfortable if I eat in people sights  .

-   I feel disconnected between me and whoever prepared my food

-    I feel disconnected when I receive food I didn’t see where and how it prepared

-   I'm not fully trust the quality

-   Restaurant food doesn’t look like or taste like my family food

-   I feel shy to ask for some special recipes for my meal and I get afraid that it would

cost me extra .

So we came up with the idea of " self-prepared restaurant" and I put up with my professor in  college a ground floor plan where people enter to find the large kitchen first where they can

find all materials to prepare their special meals with the help of assistants or give

instructions to chefs who are ready to prepare your meal whatever it is , then they enter the

main hall where they can find the perfect table which is surrounded with a wooden

decorated veil in the shape of the letter L with a smart positions to guaranteed their privacy ,  customers can call before a day to let the chefs prepare some kinds of food which need Pre-

processing or materials need to bring from outside , and guess what ? customers can bring

Ingredients from their homes so the bill is not worth mentioning  !

Insights

During the journey of answering the four questions which lead to a productive design

thinking , what is ? which led me to realizing the gap between a customer and a restaurant,

what if ? led me to make an interactive experiment to test my theories , what wows ? led me

to conceptualize and reduce the  Hypotheses to one Integrated system , what works? Led

me to a better understanding of the relationship between all sides in this process .

Approach

Having happy investors and happy customers doesn’t mean that you don’t have to develop

your idea , expanding your success means expanding your vision , never get tired of

experimenting , maybe the last test will give you the perfect solution to your problems , in

the next time I'm working on Increasing the circle of beneficiaries to include children and

their difficult tastes, as well as the elderly and those who are in a hurry and ask to take their

own food to their work .

