In our final concept workshop in the series of concept development the main focus for the participants was to get to know their costumers and imagine the consumers of the future. When operating as a small-scale business the knowledge of one’s costumers is important. By...
School of Culinary Arts, Umeå University. In the third workshop for concept development the participants discussed and learned more about how the surroundings affects consumers experience of the product and brand. One important part of the workshop was the ideas of development of context. All food...
Umeå University. As an artisan you are constantly thinking new, but how can that creativity be canalised into your business? To continue and further develop the knowledge from the first workshop about analysing concept the goals for the second workshop was to look into new ways...