The main objective of this 10-week project between McDonald’s and students in the Design Management graduate program at the Savannah College of Art and Design (SCAD) was to explore the kitchen environment in McDonald’s restaurants. This exploration shed light on crew members’ perspectives and attitudes on human machine interfaces and current machine controls, both touchscreen and traditional. The project aimed to uncover possible implications for future iterations of kitchen equipment. (This is a full process book, please refer to the Table of Contents.)
