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Rob Tannen, PhD, Director of Research Mathieu Turpault, Director of Design www.bresslergroup.com www.bresslergreen.com near future kitchen 3.05.2011.

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Presentation on theme: "Rob Tannen, PhD, Director of Research Mathieu Turpault, Director of Design www.bresslergroup.com www.bresslergreen.com near future kitchen 3.05.2011."— Presentation transcript:

1 Rob Tannen, PhD, Director of Research Mathieu Turpault, Director of Design www.bresslergroup.com www.bresslergreen.com near future kitchen 3.05.2011

2 1.Bresslergroup overview 2.Hardwares overview 3.Research process a.Understand market trends b.Consumer wants and needs 4.Brainstorm 5.concept design scenario 1.Bresslergroup overview 2.Hardwares overview 3.Research process a.Understand market trends b.Consumer wants and needs 4.Brainstorm 5.concept design scenario agenda

3 40 years of research driver product development experience expertise in industrial and interface design, engineering and product development consumer, commercial, sustainable design and medical markets international and multi-cultural staff over 100 international design awards 40 years of research driver product development experience expertise in industrial and interface design, engineering and product development consumer, commercial, sustainable design and medical markets international and multi-cultural staff over 100 international design awards

4

5 product development process 1.market and product research a. Understand trends and competition 2.observational consumer research 3.culminate and articulate data 4.idea brainstorming 5.concept generation 6.consumer/client feedback 7.concept refinement 8.design development 9.engineering 10.prototyping product development process 1.market and product research a. Understand trends and competition 2.observational consumer research 3.culminate and articulate data 4.idea brainstorming 5.concept generation 6.consumer/client feedback 7.concept refinement 8.design development 9.engineering 10.prototyping

6 if the kitchen is the heart and soul of the house, then creativity, movement, and interactions with products and people is what keeps it alive. how will behavioral trends and emerging technologies enhance the kitchen environment? http://www.flickr.com/photos/exlibris/

7 we are seeing 4 major trends in the kitchen environment CONNECTED (information age) modularity eco MINIMA L seen in both kitchen systems and kitchen appliances seen in both kitchen systems and kitchen appliances

8 MINIMA L visual simplicity + space efficient

9 a a MODUL ARITY customizable + upgradable

10 eco alternative energy + responsible materials + waste management

11 CONNECTED (information age) connect to a larger network + access information quickly

12 the kitchen is a multi- purpose hands on space overtime the traditional kitchen has evolved to become a space that is used for more than just cooking : it is a space for both personal and group activities

13 group activities food activities personal activities

14 group activities food activities personal activities dining parties get Togethers eat work play create cook clean store

15 when we surveyed kitchen users, we discovered they all cook, eat, clean and store differently. everyone is unique !

16 2 scenarios emerged from our research suburban family apartment dwellers

17 urban – less space – existing equipment – rent apartment - roommates apartment dwellers

18 apartment dwellers i always forget what i have in my fridge I spend to much time loading and unloading dishes i have limited kitchen space high storage is hard to reach cleaning up takes to long

19 suburban – larger equipped kitchen– kids – own house – busy lifestyle suburban family

20 suburban family my cabinets are a mess, and they never seem to stay organized i have no time to cook, clean and pack lunches i cant keep track of recipes i use to much water I dont remember what I have in my house

21 follow a traditional linear workflow in the kitchen engage in information/as set sharing urbanites and suburbanites still experience similar patterns

22 technology is moving kitchen users into a CONNECTED WORLD, based on SHARING objects and INFORMATION responsibility Programs like zipcar allow consumers share physical objects for economic and environmental reasons Programs like harvest mark allows consumers to trace where their food is coming from Programs like urban garden share allow consumers to reconnect with nature and share locally grown produce sociology sharing recipes through social networks like twitter, myspace, and facebook allow consumers to virtually communicate and share information instantly Programs like neighborhood fruit and eat wild allows consumers to reconnect with their local neighborhood sharing

23 workflow traditiona l workflow shop unpack store prepare cook clean store left overs trash compost recycle enjoyable chore eat

24 workflow desired experien ce enjoyable chore cook and eat store clean shop prepare

25 sharing (interconnectivity) Reduced workflow optimized space we brainstormed each aspect of the kitchen always considering trends and user needs we brainstormed each aspect of the kitchen always considering trends and user needs

26

27 Concept design scenario KELLYJEN

28 kelly decides to go to the grocery store to shop for food

29 in the store kelly takes out her smartphone to use her MySpice app Fridge view: allows you to look into your fridge My pantry: your personal food database Share: food community database Recipes: uses your /the communities database to create recipe suggestions MySpice is an application that allows users to log, check, and share her food with a network of people

30 while shopping, kelly checks her home refrigerators contents Fridge view utilizes a camera built into your fridge camera

31 she finishes shopping and the store sends her an electronic receipt

32 MySpice receives the receipt and tracks kellys groceries Step 1: kelly receives her receipt from trader jacks Step 2: kelly selects items she wants to share Step 3: kelly can review the contents of her groceries and keep track of expiration dates

33 back in her apartment, kelly puts groceries away in her cabinets Step stool Kitchen island with quick wash refrigerato r The step stool uses empty space under her cabinets,and can easily be activated for use

34 she also puts groceries away in her refrigerator Slide out planter tray Light and water are provided by the fridge The planter tray allows kelly to bring a small garden indoors. she can grow herbs and flowers using the power already built into her refrigerat or This works well for her small urban environmen t

35 She uses MySpice to find a recipe for dinner Step 1: kelly searches both recipes with her pantry (my recipes) and the networks pantry (shared recipes) Step 2: kelly selects a shared recipe Step 3: kellys sister jen has 2 ingredients in her pantry to complete this recipe

36 Using MySpice she contacts her sister jen

37 jen invites kelly to have dinner with her family

38 kelly and jen enter jens kitchen Inductive counter top Multi- functional kitchen island Underground pantry refrigerato r dishwasher microwave Sectioned cabinet

39 jen removes her ingredients from her modular refrigerator Add as many units as needed Set temperature The modular refrigerator is easily accessible with its lowering automated shelf. Jen can program the temperature of each unit and add units as needed.

40 jens husband dave cooks the meal using the kitchen island precise measurements mind if I help? Faucet slides on track to be easily accessed along the island

41 dave cuts and cooks directly on the inductive countertop Step 1: Dave preps meal by cutting vegetabl es. Step 2: Dave moves vegetables to the side to clear counter space Step 3: Dave places skillet on counter top Step 4: Dave selects temperature by touching countertop The action of placing the skillet on the countertop lights up the controls. The inductive countertop allows dave to cut and cook on the same compact surface area

42 inductive kitchen appliances live seamlessly with the coutertop Hand held blender charges when it sits on countertop Food processor blender bowl attachment

43 jen sets the table using the clean dishes from her cabinet/washer

44 dirty dishes are placed back into the washer/cabinet for cleaning When desired, Kelly can active thewash mode in her cabinets and it will wash the dishes Dish soap dispenser The washer/cabi net simplifies the dish washing experience. Jen can store and wash the dishes in one contained space, without the hassle of loading and unloading a dishwasher.

45 lunches from leftovers are placed in sectioned cabinet Program individual shelves to individual members of your family Next Day The sectioned cabinet allows jen to customize her storage so she can locate what she wants without searching for a long period of time

46 kelly drives back to her apartment later that evening

47 at her apartment, kelly cleans her tupperware in her quick wash Step 1: place dirty dish in quick wash Step 2: washe s and dries Step 3: remov e clean dish Insert dish into quick wash The quick wash allows kelly to wash one dish in a short period of time.

48 Kellys sink disposes of left over food in the compost bin Garbage disposal Compost bin, rotates and heats compost The compost bin leverages kellys existing garbage disposal to grind up organic material Kelly can dump all her organic material in her garbage disposal

49 sharing (interconnectivity) Reduced workflow optimized space we would continue to develop a kitchen system for both the apartment dweller and the suburban family

50 Rob Tannen, PhD, Director of Research Mathieu Turpault, Director of Design www.bresslergroup.com www.bresslergreen.com THANK YOU.


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