Redesigning Our Dining System
Redesigning Our Dining System from Adria Spivack
Redesigning Our Dining System

For this project, I worked with Emily Hacker and Samantha Freedman. We were tasked with researching and redesigning a current system. Because of our reliance on it, we chose to redesign the on campus dining service. We originally interpreted the problem to be the layout of the dining area. In order to investigate this, we surveyed the users and employees. In addition, we shadowed the users and tracked how they moved around the space to purchase their food. However, the results of the surveys revealed that people weren't bothered by the layout of the dining area. Instead, people were bothered by the inconvenient hours and lack of healthy options. Our solution to this issue was to redistribute the placing of food options, change their hours to reflect the study habits of students, and altered the menus of the dining service to serve healthier food.

The poster describing our final solution.
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Part of our solution.
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Part of our final solution.
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Part of our research process was shadowing where the users went and mapping out their process on this map.
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We identified the different kind of users of CMU's dining system and then outlined their process of buying food.
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Redesigning Our Dining System

For this project, I worked with Emily Hacker and Samantha Freedman. We were tasked with researching and redesigning a current system. Because of our reliance on it, we chose to redesign the on campus dining service. We originally interpreted the problem to be the layout of the dining area. In order to investigate this, we surveyed the users and employees. In addition, we shadowed the users and tracked how they moved around the space to purchase their food. However, the results of the surveys revealed that people weren't bothered by the layout of the dining area. Instead, people were bothered by the inconvenient hours and lack of healthy options. Our solution to this issue was to redistribute the placing of food options, change their hours to reflect the study habits of students, and altered the menus of the dining service to serve healthier food.

Adria Spivack
Pittsburgh, PA