|Categories||Interior Design > Commercial buildings|
Category: Design of gastronomic experiences and Interior Architecture
Design: Luis Othon Villegas Solis
Winner: IDA Design Awards Bronze 2020
We developed a project of consulting in neuroarchitecture and design experiences for HEB. The design is based on a study of users and food. Our goal was to improve the user experience at the time of eating in the food court, but at the same time making efficient spaces for movement and navigation of people. We design a narrative of experiences based on references to street markets and according to the use of the space and the displays of products, as well as for each gastronomic concept defined by atmospheres full of sensory stimuli such as lighting, aromas, textures, temperature, etc.