I can be Red, I can be Green, I can be Blue... also available in CMYK and Pantone.

What if I told you that a Chef/restaurateur is actually a legendary-tier UX Designer? It's really not that crazy if you think about what all the "good" restaurants have in common.

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All excellent food establishments absolutely ace the basics – providing a good service, paying good attention to detail, and making sure you have a memorable experience.

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However, this begins before the food even lands in front of you. You might not have noticed, but you've been tapping your foot to the carefully selected music; your eyes have been studying the tasteful decor; and your mouth has been watering for 3 days ever since you saw this week's special on their Instagram.​​

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But a year will go by and you likely won't remember the tunes, the fancy paintings or the delicious meal you ate. You know what I'm sure you will remember, though? You had a good time.

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Working with a very diverse pool of experience makers, I’ve learned this for certain: don't make the mistake of thinking "you always know what will be good for someone."

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Good experiences don't come from "assumptions"... they come from observing, listening, understanding and adapting to the constantly evolving human preferences.

 

Having personally worked as a Sous-Chef at a fine-dine gastro pub, I understand very well that you can't throw together a bunch of random, expensive ingredients and expect a masterpiece! In the same way, a great designer doesn’t just create based on what they think the user might like. [Market research]

 

It's simple: great experiences come from authentic, thoughtful details that build trust in your product, and reinforce a connection with your brand that goes beyond a "transactional" approach.

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Make it memorable.