Philipp Emmert dealt with “Smart Economy Service Experience” at the Phoenix Design Academy. For his Bachelor’s thesis at the Muthesius Kunsthochschule [Muthesius University of Fine Arts and Design] in Kiel, Germany, he took this as the starting point to deduce and design a concept for an holistic, innovative and future-oriented “Food Service Experience” for air travel.
As background for his work, he takes a new look at travelling by airplane. Today, a journey takes place via many different stations from a starting location to a destination location. However, the stations are often independent of one another, offering no coherent connection. This makes travelling a stressful procedure. The airplane offers the opportunity to get from point A to point B fast and conveniently. However, the service user experience is not at all central. But due to the keen competition among airlines, it is an absolute necessity to differentiate yourself by your service offer, and to thus arrive at a better level of competitiveness. Society, and passengers with it, have undergone striking changes, which calls for making the passenger the absolute focus of service. The “Food Service Experience” in particular can play an important role in this. For an airline, it serves as a step towards moving away from being a mere air carrier towards shaping itself as a brand lifestyle provider. Philipp Emmert’s concept comprises a new thought and design approach to onboard services. This includes new and innovative packaging, a bottle as a travel companion, and two intelligent service units. All these components together constitute a new “Food Service” system, making it possible to simplify service processes, to make life easier for the flight attendants, and to offer passengers a personal, individual, holistic user experience.