Enjoy Happy Food Konsepsyon Sèvis pa Ting-Han Chen

Dizayn Enjoy Happy Food Konsepsyon Sèvis pa Ting-Han Chen se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2022 A' Design Award Ajan nan Kategori Konpetisyon Sèvis.

AjanSèvis· 2022

Enjoy Happy Food Konsepsyon Sèvis

pa Ting-Han Chen

Kliyan: Play Design Lab

Gayan A' Design Award Ajan nan Kategori Sèvis

1,205,029

Gayan Pri Verifye

Verifye Estati Pri pou #131529

Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Enjoy Happy Food Konsepsyon Sèvis

Pwojè konsepsyon sa a montre ki jan yo transfòme yon machann pwason tradisyonèl nan yon mak modèn e-commerce sosyal kòm yon repons a epidemi an, epi pou konble diferans ki genyen ant makèt tradisyonèl sou mache pwason ak fòm makèt sou entènèt. Mak la anrasinen nan pwofesyonalis lapèch 40 ane vandè a, fason mache tradisyonèl yo nan entèraksyon sosyal kliyan, epi li pran lòd personnalisation nan men kliyan atravè Line (yon aplikasyon sosyal ki pi itilize nan Taiwan) pou delivre pi fre, chak jou. kenbe pwason lanmè ak resèt pou kwit manje rekòmande.

Rekonesans lan

Konsènan A' Design Award Ajan

Enjoy Happy Food Konsepsyon Sèvis se yon ganyan A' Design Award Ajan, yon rekonesans ki gen yon prestij enmans yo bay design nivo siperyè, bèl anpil e enpresyonan. Ganyan Ajan yo se travay ki trè briyan e ki trè kreyatif ki montre ekspètiz, talan ak finès designer yo. Yo atann Enjoy Happy Food Konsepsyon Sèvis pou se yon bèl travay modèl, remakab nan pwofesyonalis e ki gen gwo inovasyon. Design sa a ki ganyen A' Design Award Ajan se yon envansyon trè remakab, admire ki pote benefis e ki pouse limit atizay, syans, design ak teknoloji. Enjoy Happy Food Konsepsyon Sèvis se yon kreyasyon anpil moun jalou ki reveye dezi, ki pote santiman pozitif e ki limen sipriz ak mèvèy.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: In this project, a traditional fish vendor is transformed into a modern social e-commerce brand–Enjoy Happy Food, as a demonstration in response to the above-mentioned issues. The brand roots in the vendor’s 40-year traditional fisheries professionalism, traditional market’s way of high customer engagement, and takes customization orders from customers via LINE (a most used social app with coverage over 95 percent of Taiwan's population) to deliver daily caught fresh sea fish with recommended cooking recipes.
Dimansyon & Anbalaj: Service workflow redesign; Brand visual identity: logo, business card, apron, van, posters, brochure, web app, gift box, etc.; Vacuum Package Design (total 6 types: from 265 mm x 170 mm to 442 mm x 320 mm), Aluminum Foll Pocket, 310 mm x 345 mm, Isothermic Bag #1, 290 mm x 290 mm x 220 mm, Isothermic Bag #2, 300 mm x 300 mm, Cardboard Box, 345 mm x 285 mm x 225 mm, Sticker System (incl. Quality Assurance Series, Greeting Series, and Product Labeling Series). Website Design and digital marketing design, and LINE ChatBot UI/UX design.
Etikèt: fish vendor, fish market, fisheries, service design, rebranding, brand design, brand identity, service redesign
Teknoloji Pwodiksyon: field experiences, interviews, requirement analysis, co-ideation workshop, experience journey mapping
Defi Dizayn: To change people’s behaviors takes time. Thus, the design is kept as simple as possible. Based on the revision of the service workflow for relevant stakeholders within the vendor’s supply chain, new tools (e.g., the sticker system for instant packaging) are introduced. This project also makes use of the social app (i.e. LINE) that had already created a social shopping culture in Taiwanese everyday living, to turn traditional fish vendor’s customers to online shoppers, and attract new online customers who didn’t shop at the traditional fish market to connect with the traditional fish vendor.
Rechèch: Unlike most chain or online markets that sell stocked frozen fish, many Taiwanese people favor traditional fish market for their freshest daily caught fish, professional knowledge in fish, and the close interaction between vendors and customers. After the outbreak of COVID-19, people stop visiting traditional fish market and more and more people shop online for fresh food. Under such circumstances, how can traditional fish vendors still bring freshest, daily caught fish to existing customers, and transform into a social e-commerce brand and reach new customers?
Enspirasyon: Though Taiwan is an island surrounded by sea, many Taiwanese people lack understanding and knowledge about the edible sea fish living around them. Fish knowledge remains among fish vendors. As food traceability and safety are getting more awareness among Taiwanese people, how to bridge traditional fish vendor's professionalism with modern Taiwanese lifestyle based on the shared appeal for fresh and healthy food? As the epidemic has severely affected traditional fish market, is it possible to turn such a crisis into an opportunity for digital transformation for traditional fish vendors?
Dire Pwojè: The project started on Jan 2021 in Tamshui township, New Taipei City, and is keeping on revising service designs according to feedback from customers’ experiences.
Fliks Operasyon: The brand owner goes to the fishing port in person before the crack of dawn to handpick the freshest fish. Then, the fish are processed according to customers’ upfront needs and delivered to customers’ homes at designated times to ensure that customers can enjoy the freshest, freshly caught sea fish. The owner maintains high customer engagement on social platform (i.e., LINE) by sharing fishery news, fish knowledge, cooking recipes, and environmental protection issues with customers.
Manm Ekip: Design: Ting-Han Chen