Design for Change #4
Ch. 8 & 10
Expecting the unexpected is what helps with design, because you can have an original idea but could end up with something completely different. The story about P&G with the soap was interesting because they were expecting to make normal soap but came out with something else entirely. Products can also seem like it will be a game changer but then end up being something that won’t sell. This can be a downside because you spend so much time trying to create something that should be ‘life changing’ but it doesn’t end up that way. We need to take into account that certain products will be more popular at one point in time then they will be at another point. We need to pay attention to the change on interest that people go through over weeks, months, and years. I also found the Kleenex story interesting because I always assumed that they were made to be tissues. Researching the topic that you are trying to fix is all part of the brainstorming. Read up on the topic, people watch, talk to people, try out the issue to get as much information as you can to make your product better.
They say that when you are going through the creating process that you should think in verbs not in nouns. Think of it as an action not an object, this will help make it about the experience. They talk about the issues yo face when going to the airport, I feel the same way about going to the hospital. The parking lot is always busy and you have to make sure you are on the right side of the building. Once you get inside you feel like you have to look at a layout to figure out where you are going. Then you have to wait for the nurse to take you back and get all of your information to then talk to the doctor. Not that you can redesign the layout of a hospital.
I also liked how they talked about the fish store at Pikes Place Market. The exciting atmosphere makes it a better buying experience. If you’ve been to a hibachi restaurant, people love going because of the fun atmosphere they have. It is very interactive with the chef in front of you.
