Through the perspective of a design student

-Raghavi  Agarwal

We identified various stakeholders and understood their interactions with the environment. The findings and analysis of the same were then used to conceptualize approaches that address the opportunity areas and issues of concern that have emerged through our work. We worked on various opportunity areas such as lack of cleanliness, lack of storage, restriction on drinks, lack of seating arrangement, unawareness of dishes.So we finally concluded that we shall select the "unawareness of dishes" as our critical design parameter.

Chinese

Thai

These are the two cuisines which noodle court particularly specializes in. These could no doubt be their major USP(unique selling point) .
So now ,it was our task as a team to create awareness about some of the most sizzling dishes at noodle court!