Twenty-fourth International Conference on Knowledge, Culture, and Change in Organizations

Abstract

In recent years, in the municipality of Palmira (Valle del Cauca - Colombia) there has been an increase in establishments dedicated to the sale of coffee and desserts characterised by the reduced space allocated to this activity, which affects the experience of consumers of these products, if we also consider the furniture and the lack of conceptualisation of the space itself designed for the consumption experience. With the trend towards the creation of spaces that offer an integral consumption experience, it is relevant to approach this project from food space design as a strategy to apply emotional design and achieve a meaningful experience for consumers of these products, managing the issues of distribution, flow of people and other relevant variables. The purpose of this research is the formulation of a protocol for the design and conceptual and spatial development of cake and coffee shops located in small spaces, in order to create an experience that promotes the social reason of the establishments and encourages the purchase and consumption of the products, thus encouraging small businesses that will contribute to the local economy and decent work. The results of this research comprise the identification of the parameters and variables involved in a satisfactory immersive consumer experience in reduced spaces. It is accompanied by a proposed guide for the optimisation and distribution of space, supporting the productive and commercial processes of the establishment. The final objective proposes replicability in the food sales sector that meets the spatial and consumption conditions described.