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Kiosk Target Market

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Introduction
What is the attraction to kiosks? Kiosk design is becoming a very popular trend, from food carts to food kiosks. Some people enjoy trying new things and new technology. In addition, purchasing an entirely equipped kiosk can cost from around $22,000 to $26,000 according to Shea Sturdicant. “She states that when choosing a kiosk, be sure to select one that is eye-catching and allows for an attractive display of your products” (Sturdicant, 1995). Starting off with a kiosk is a smart way to start your business. It is not only affordable but also a great way to test if your product and location are successful. Including an electronic kiosk, gives the customer control of what they are ordering and make the experience quick and simple. …show more content…

The setting is of fast service. The target population is anyone from teens to adults. The target audience is the view of a perspective kiosk owner and the customers. This topic relates to my studio project because we first had to analysis food kiosk, then transition to a gourmet food market and culinary school. We had to study the attraction to kiosk and what attracts people to choose to eat somewhere like this compared a sit down restaurant.
The research question is: What is the attraction to a food kiosk. In this study I analyzed the design and technology behind kiosks in a fast food service.
Key words: food service, food kiosk, kiosk design, food kiosk design, food truck design, food truck …show more content…

In this branch they placed four touch-screen devices displayed on the counters, customers coming into the store can see immediately that this place is special. “The touch screens display all items McDonald’s offers, allowing customers to place their orders and pay at the terminal in a system that the restaurant chain hopes ill deliver faster and more customized food” (Moulds, 2004). It was a success! Customers and employees were very accepting and satisfied with this new service. Customers were happy about not having to wait in any line and having the process quick and easy. Ken Koziol, vice president of worldwide restaurant innovation said, “We call this the continuous cooking process,” in addition to delivering a “fresher product than batch cooking.” McDonald’s executives said that workers will spend more time interacting with customers and deliver food directly to the customer (Moulds,

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