What I learned at the New York experimentĪlthough Roki is a Japanese izakaya, some customers casually order cocktails while others enjoy food without ordering any alcohol. Two prototypes are placed on the counter at the center of the restaurant. We somehow managed to finish on time despite the extremely tight schedule, allowing me to appreciate the fact that we were able to conduct this experiment in New York. During the three-day experiment, the display contents dramatically evolved. We fine-tuned the display contents by communicating with our colleagues in Japan who were working late into the night due to the time difference. Some staff from Panasonic sites in North America also adjusted their schedules and volunteered to help us once we arrived. Each and every member of the team worked down to the wire for this project while fulfilling the requirements of their own jobs. Right up to the shipment date, we were making adjustments to the touch panel and doing our best to have display contents ready before the product reached its destination. We call this a "push-through experiment" because of the tightrope schedule that tends to occur in prototype development. Written by Leader of "Sake Cooler" Yasuhiro YukiĮxperiment at Restaurant "Roki" in New YorkĬhef Hagihara of Japanese izakaya Roki in New York worked with us for three days in December to push through the experiment as explained in the first part of this post.Įxperiment began based on the hypothesis that information about sake recommended by the restaurant owner would catch the eyes of customers when they are seated. Sake Cooler - Experiment at Restaurant in New York (Vol.2)
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