An English version of StudioIno’s book is now available on Amazon. “14 Design Tools for Foodservice Innovation” is about how we used Design Thinking philosophy to solve problems and create innovative solutions for our clients.
StudioIno’s founding couple, Diris and Emmanuel, didn’t want the book to be read as a case portfolio, but rather as a “tool box” that other food service professionals can use to find inspiration and ideas for their own projects.
Built on more than 20 years of experience of StudioIno, this book shows real examples of projects carried out, which allows readers to learn how techniques and ideas may be effectively applied.
It provides a detailed analysis of the challenges and solutions faced by restaurant and food chain managers when designing their spaces, allowing a greater understanding of their needs.
– Architecture for food service
– Equipment design
– Challenges and solutions for the market
– Real-life cases of chains like Starbucks, Olive Garden, etc
WHAT’S IN THIS BOOK
Each chapter contains the description of a tool and a real-life case study, where such tool was applied, thus facilitating its understanding and comprehension.
Its content is split in architecture and equipment design for Food Service.
WHO IS THE BOOK FOR?
– Industrial Designers
– Restaurant managers
– Manufacturers of equipment for Bars and Restaurants
– Architecture and Design Students
THE REASON WHY WE WROTE THIS BOOK
After long years of experience in architecture and product projects for the Food Service, we realized that there was a huge lack of information in our area. Many students and even market professionals came to us to find solutions to the problems they were facing.
We believe that everyone should have access to this knowledge. That’s why we provided all our expertise and encapsulated it in this book. On these pages we deliver to you, thanks to the generous permission of our customers, you will find real-life and practical examples.
Create incredible spaces that delight your customers and increase your profits, which is critical to the success of any business. This is one of the purposes of this material.
ABOUT THE AUTHORS
DIRIS MARIA PETRIBÚ FARIA, FCSI
Architect and professional member of the FoodService Consultants Society International (FCSI). Diris holds a degree in Architecture and Urbanism from the Federal University of Pernambuco and is specialized in projects for collective food systems, having participated in more than a thousand projects for restaurants and professional kitchens. She is co-founder of StudioIno, Hub Foodservice collaborative kitchens and Hub Cloud Kitchen delivery kitchens.
EMMANUEL VIANA DE MELO, FCSI
Industrial Designer and professional member of the FoodService Consultants Society International (FCSI). Emmanuel is specialized in strategic design of products and services for Foodservice. He has been working in Foodservice since 1974 and has already developed hundreds of pieces of equipment for important national and international companies. He is co-founder of StudioIno, Hub Foodservice collaborative kitchens and Hub Cloud Kitchen delivery kitchens.