Design Thinking Analysis and Business Idea Report for Quick Bites

This report presents a design thinking analysis for a fast food restaurant concept called Quick Bites. The assignment begins by empathizing with the target audience of fast food consumers and identifies the problem of intense competition and the need for innovation in the industry. The report defines the customer needs and requirements, focusing on quality and health concerns, and proposes a vision for Quick Bites to consistently meet customer expectations. The ideation phase explores innovative concepts such as a 90s-themed restaurant with modern technology, a food delivery truck, and a horror-themed dining experience. The prototype phase focuses on the 90s theme, suggesting decor, live music, and food presentation to create an engaging environment. The site analysis tool evaluates space considerations, including environment, location, architecture, aesthetic, distance, and harmony to optimize the customer experience. The report concludes with a bibliography of relevant sources used in the design thinking process.

Running head: MANAGEMENT
Management
Name of the student
Name of the university
Author Note

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MANAGEMENT
Table of Contents
1. Business idea..........................................................................................................................2
2. Site Analysis Tool..................................................................................................................3
Bibliography...............................................................................................................................4

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MANAGEMENT
1. Business ideaEmpathize: Quick Bites is a fast food restaurant set up with the aim to provide good
quality food to its customers. The user is the people that like to consume fast food, which is
the only priority for the people. The problem with fast food industry is that it has excessive
competition in the business due to the demand and change of food habits of the people. The
problem can be considered for space since building a fast food chain in a less competing
space need to be identified.
Define: The needs and requirements of the customers are to consume good quality
fast food. However, the issue lies with an increased number of competitors in the market and
the possibility of ill health of the people due to excessive consumption of fast food. Within
the industry, it is necessary that innovation in terms of delivering good quality food be
adopted. The vision is to ensure that the target audience appreciates the performance and the
service expectation from Quick Bites at a consistent basis.
Ideate: 1. Build a themed fast food centre of the 90s with blend of latest technologies
2. Organise a food delivery truck that provides every customer with the food
that is cooked in the truck without waiting for orders
3. Develop a horror themed restaurant in which waiters will be dressed as
different ghosts while serving the people
Prototype: The idea related to the 90s theme can be selected in which pictures of
historical events on the early and late 90s shall be depicted in the walls and along with it,
Quick Bites can provide entertainment via live music. The food served can be served in the
90s style taking the food designs that were made so that people can be intrigued. Along with

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MANAGEMENT
these the floors and marvels need to be polished and shining so that people can walk about
and consume their food in a clean environment.
2. Site Analysis Tool
Space Environment Location Architecture Aesthetic Distance Harmony
The natural
landscape
need to be
friendly and
need to
spacious for
movement of
the people
Quick
Bites need
to be
located in
an area
that can be
easily
assessable
to people
like centre
of the city
or business
areas
The
architecture
will follow
traditional
cafe style
theme with a
atmosphere
that
represents a
mix of the
90s and the
current stage
Small
visual
elements
need to be
taken into
account
that
represents
themes
from the
90s and
pictures of
the food
sold in an
animated
way
The
external
and
internal
sizes of the
building
will be
spacious so
that proper
movement
of the
workers
and the
customers
can take
place
The
space
provided
for the
business
need to
be
utilised
properly
so that
and
various
food
items
can be
neatly
stacked
up

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MANAGEMENT
Bibliography
Brown, T., 2015. When Everyone Is Doing Design Thinking, Is It Still a Competitive
Advantage. Harvard Business Review Digital Articles, 27.
Geissdoerfer, M., Bocken, N.M. and Hultink, E.J., 2016. Design thinking to enhance the
sustainable business modelling process–A workshop based on a value mapping
process. Journal of Cleaner Production, 135, pp.1218-1232.
Kolko, J., 2015. Design thinking comes of age.
Oxman, R., 2017. Thinking difference: Theories and models of parametric design
thinking. Design Studies, 52, pp.4-39.