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The activity of planning and organising a business’s resources (people, props, and processes) in order to directly improve the employee’s experience, and indirectly, the customer’s experience.
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A restaurant depends on many roles: waiting staff, kitchen porters, and chefs all working together.
Service design is about how everything behind the scenes runs smoothly to deliver the dining experience that’s been promised. This includes sourcing ingredients, training new chefs, and ensuring clear communication between staff, especially when dealing with things like food allergies.
Even the parts of the restaurant we never see play an important role in making sure the right meal reaches their table.
It’s crazy to think of the amount of people it takes to make sure a service operates correctly and efficiently, sometimes we forgot to appreciate the hard work and commitment by these people.
This component includes anyone who creates or uses the service, as well as individuals who may be indirectly affected by the service.
This component refers to the physical or digital artifacts (including products) that are needed to perform the service successfully.