Plant-based cheese platter
Incorporating multi-sensory elements to enhance human-food interaction that contributes to the dining experience
I led a design project for De Nieuwe Winkel a Michelin-starred restaurant, with the goal of creating a more sustainable, innovative and memorable dining experience. The challenge was to help them introduce a new product which has currently a bad reputation, by indicating touch points into a user-centered service that enhanced both guest satisfaction and operational flow.
Role/ Service & Product Designer
Duration/ 7 Months
01 . Explore
I conducted field research, stakeholder interviews, and service blueprinting
to identify opportunities within the guest journey and kitchen workflow, uncovering
how sustainability could be embedded in meaningful ways.
02 . Define
Based on the research insights, I synthesized findings into user needs, key pain points, and design criteria. Together with the chefs and restaurant staff, I mapped the service ecosystem and defined the experience goals, ensuring alignment between business objectives, operational realities, and user expectations.
03 . Ideate
Through iterative concept development, journey mapping, and experience
prototyping, I explored how design interventions could elevate storytelling,
sustainability, and user engagement throughout the dining experience.
04 . Reflecting
Prototypes were continuously tested with guests and staff to gather feedback on usability, emotional
impact, and feasibility, allowing me to refine and validate design decisions.
5 . Redesign
I translated the validated concepts into high-fidelity prototypes using 3D modeling, 3D printing, and crafting, focusing on both aesthetic quality and functional interaction design.
06 . Evaluation
Usability and experience testing with real users provided valuable
insights into how the redesigned service improved engagement, flow,
and perceived sustainability impact.
Outcomes user experiment with the four different prototypes.
4 different prototypes
Dish analysis