Starting Our Validation: Study at Flavoria and Aino (29.9-10.10)

Dining Flow

Along our journey, we have developed three frameworks and identified three Proofs of Concept (PoCs).

  • PoC 1: Forecasting number of diners. 
  • PoC 2: Visualization Screen for Kitchen Staff
  • PoC 3: Customer Feedback through Info-screens

These three PoCs, came as a result of previous studies, reflection and work (see this post where we first talk about the three PoCs). We are grateful to the restaurant chain Antell for kindly accepting our invitation to use one of their restaurants, Aino, as a location to validate our efforts.

Our team has dedicated significant time and effort to design, conceptualize, develop, and deploy the three PoCs, based on all what we have learned, at both locations Flavoria and Aino (an Antell restaurant).

The study is now running from September 29 to October 10.

During this period, we invite all diners at these two locations to share your feedback on our info-screens.

  • Participation is completely voluntary.
  • No personal information will be collected.
  • Your dining experience will continue as usual.

If you have any questions regarding the study, please contact us at diningflow@utu.fi

Screen at Flavoria for the validation study (PoC3)