The discussion at FatDUX this morning focused on Nescafé. And which spoons each of us used to make coffee (note to self: we have a perfectly good, very expensive coffee maker. Why are folks drinking this instant crap?)

It seems that coffee measures are not standardized. They’re not even close. In various drawers, I found no fewer than six different measuring “instruments”. And their capacities ranged from less than 1 gram to over 10 grams. No wonder our morning coffee ranges from dishwater to mud.

Here’s what we have:

From left to right, we have a very expensive coffee spoon from Georg Jensen designed by Arne Jacobsen, followed by a more traditional silver teaspoon. Next, we have a miniature scoop. The wire-handled measuring spoon is an Ole Palsby design from his Eva Trio series of kitchen utensils. Finally, there is a black plastic scoop that came with a bag of coffee, and a smaller, white plastic scoop that came with some tea.

Let’s see what they can hold (the first number is heaping, the second is level), measured with real, ground coffee, not the instant crap.

Jacobsen      <1 gram (<1 gram)
Traditional      3 grams (1 gram)
Scoop            4 grams (3 grams)
Palsby            9 grams (8 grams)
Black plastic  10 grams (7 grams)
White plastic   4 grams (< 1 gram)

The directions on our instant coffee suggest “one heaping spoonful per cup”.

Hmm. How many different cup sizes do we have…?

How this relates to interaction design
In the field of interaction design, we know that standardization often improves usability, although it can stifle creativity and innovation in the hands of pedantic rule-followers. Could it be that we should be chosing our standards with greater care? That there are some generic patterns that benefit from standardization and “best practice” whereas there are others areas that should be avoided if they impinge on artistic value?

Take for example, the Ole Palsby measuring spoon above. It holds more coffee than almost all the other devices. In terms of volume, it doesn’t equate to any of my standardized cooking measuring spoons (teaspoon, tablespoon etc.). So where did this design originate? Did Palsby pull the size out of thin air? In truth, he could have chosen a more reasonable size without compromising his design. I wish he had – my wife insists on using one scoop per cup, plus “one for the pot”.  When made with this scoop, her coffee can be used to patch bicycle tires.

On the other hand, Arne Jacobsen’s spoon was designed for stirring, not measuring. To change this design would also mean changing its basic function, which would be wrong from an artistic point of view (and a usability POV as well).

So, what do YOU think should be standardized? And why? Does anyone have standardized rules for standardization? If so, I hope you’ll share them here.

OK. Here’s the deal. You’re shipwrecked on some desert island. Lots of coconuts, fish, and other food – plus a magic spring that spouts water, beer, wine, cocktails, and Coca-Cola. There is also a power outlet for your iPad.

Alas, your iPad has very limited memory and there is no wireless. So which 10 movies would you want to view over and over again until you’re rescued? Here’s my list:

Footlight Parade (1933)

Casablanca (1942)

The Big Sleep (1946)

Singin’ in the Rain (1952)

Some Like it Hot (1959)

Lawrence of Arabia (1962)

The Good, the Bad, and the Ugly (1966)

The Godfather (1972)

The Right Stuff (1983)

Good Night, and Good Luck ( 2005)

Believe me, I have a zillion movies I’d like on this list. But honestly, if you really had to narrow it to 10, what would they be?

We’re gearing up for our annual FatDUX barbeque. Naturally, hot dogs will be on the menu along with lots of other goodies. The problem is, Danish hot-dog buns don’t let you load up with chili, cheese, relish, onions, sauerkraut, and all the other stuff you get on your dog at Nathan’s Famous on Coney Island and other hot-dog stands of reknown.

So, as the good user-experience designers we are, we decided to do some user research.

Upon investigation, it turns out that Wikipedia actually has an article about hot-dog buns. Let us share some of the more interesting facts:

“A hot dog bun is a type of soft bun shaped specifically to contain a hot dog. There are two basic types: top-loading, which is popular in New England, and side-loading, preferred in the South and Midwest United States.

The advantages to a top loader are that it holds the hot dog securely and fits nicely into little three-sided paper boxes. Top loaders are generally baked side by side and torn apart as needed, leaving a flat side surface for grilling.

Side loaders tend to be doughier, so are more likely to successfully sop up all the juices from chili or sauerkraut without falling apart.”

Now here in Denmark, I’ve never seen anything except side-loaders (Gosh, who knew there was a technical term for this). That is until yesterday when I discovered the “Grab Dog” form-fitting hot-dog holder from the Danish bakery, Paaskebrød. An innovative solution? Absolutely. But a good solution?

We’ll let the photos speak for themselves:

Typical Danish hot dog bun cracks at the hinge when opened.

Grab dog attempts to solve the broken hinge problem

The Grab Dog bun. Not easy to toast and fairly dry to begin with.

Grab Dog works OK with standard hot dogs (er, where did these standards come from?)

But larger hot dogs cause bun to crack.

User testing at FatDUX. Our Business Development Director, Stine Ringvig, was not pleased with the dried out Grab Dog that quickly fell apart during her lunch.

On-site ethnographic research at our local ecological hot-dog stand.

Dennis shows us how Danish hot dogs are traditionally served.

Danish hot dogs come with the bun on the side, not as a single culinary unit.

Ecological bun from Korvbröds Bagarn in Sweden is delicious and doesn't crack!

It’s a warm summer’s night here in (Ancient Greece) Croatia. Some of you, who are fans of The Big Bang Theory show, might find this starting sentence familiar. For the rest, please excuse this off-topic, but it serves good to describe the actual feeling in the really warm Croatia.

Anyhow, I wanted to share some news with you. I sincerely love those opportunities when we get some time and chance to share what are we working on and how do we see the world around us via this blog.

On July 9th there will be exactly 9 months since our official incorporation. Before joining FatDUX, I’ve worked at Microsoft Development Center in Copenhagen, Denmark. My team there was really proud on the fact that they have consistent and strong track of record delivering the solutions, products and services to customers. We used to celebrate product releases with “We deliver” parties. And that culture of constant ability to deliver was something that has influenced and shaped me, and now the team I’m leading here in Zagreb.

So, nine months behind us – we have delivered, too. Pun intended.

It’s hard to list all the projects and clients we’ve worked with and to list specifics of those projects – some are still under NDA, but I can say that we’ve been working on all UX fronts – from mobile, desktop and web solutions, digital signage, copywriting, SEO and analytics to consulting and education. We’ve bitch slapped the crisis and opened some new opportunities and markets outside the Croatia and Europe.

Staying lean and effective is one of my personal goals. Delivering exceptional value to our customers is our DNA. Delivering constantly is our mission.

If I have to pick a single project we’ve worked on, it’s definitely our Wall of Tweets twitter wall. It’s a best available customized twitter wall solution. Hands down. Used and accessed by thousands of users every month, used by clients big and small, it’s something we did for fun, as a pet project. We kept it simple. Powerful. Engaging. And we still keep innovating and delivering on those values.

So, as we are approaching our first birthday (by the way, our mothership, The FatDUX Group has celebrated 4 successfully years last week, hear, hear!), I’m confident and inspired more than ever that we will keep delivering. After all, with this team, it’s just a game. One we are so passionate about.

It’s what customers expect from us. It’s what we must give to the world. It’s what we LOVE.

I counted the number of dishwashers I have personally purchased over the past 25 years.

Five.

Two of them have been great. Three of them have been lousy. The last one I bought (about two months ago) is the worst of the lot. You’d think I’d learn to choose a good one, but this just hasn’t happened.

What I want from a dishwasher
I figure a good dishwasher should do four things:

- hold a lot of dishes

- wash dishes

- dry dishes

- not break dishes

As someone in the user-experience industry, I don’t think this is an unreasonable set of basic requirements.

“Easy to use” is also a good quality. I’ll get back to that.

Usability testing in real life
My mom had an old GE dishwasher which served her faithfully for over 30 years. When it broke a couple of years ago, I bought a new GE for her. But she insisted the dishes didn’t get clean. So I investigated the next time I returned for a visit. It seems you have to slam the door shut much harder than a 90-year-old is able. Honestly, I practically had to kick it shut myself. In other words, the machine never actually washed the dishes because my mother lacks the strength to shut the damned door.

Lesson One: Make sure you can actually start the machine.

The decline of civilization
In 1985, I bought my very first dishwasher for myself. A Bauknecht. Good German machine. Very quiet (39dB). And it was a dream to operate. It did everything you’d want a dishwasher to do. The first time I used it, I was convinced that every dish in the world deserved a ride in this wonderful contraption.

Ten years later, it died. Don’t know why. Just did.

I bought a new Bauknecht. Twice as expensive. There were several icons on the panel I never did figure out. Although touted as having the lowest noise level on the market, it was a lot noisier than the unit it replaced. In-depth interviews with my dishes indicated that they were satisfied with the quality of the washing, but not ecstatic.

Lesson Two: Don’t believe the brochure.

New house, new dishwasher
A year later, my wife and I sold our flat and moved to a house where we immediately started remodelling the kitchen. And we bought a Danish-made dishwasher from Vølund – completely hidden front panel, very elegant.

The Vølund was brilliant. The best machine yet. Easy to load, intuitive affordances (e.g. I could figure out where to put stuff inside the beast), great results. In fact, the only minus was that any Martini glass placed in the front-left corner of the upper rack would ALWAYS crack.

Two months ago, our Vølund died after 14 years of faithful service. Again, no particular reason, the dear thing just stopped working. Weeks passed before I could bring myself to let someone take it to the dump.

The trip to the store was a…trip
My wife and I liked the invisibility of our old Vølund (fully hidden front panel). So down we went to the local appliance store to find a replacement. Sadly, Vølund doesn’t make dishwashers anymore.

Why does a dishwasher WITHOUT a cabinet cost more than one WITH a cabinet? By a factor of about 25%? Price moves up to around EUR 600 for the cheapest “integrated” model.

“Ohh. You don’t want to buy that one. It has a nasty cheap plastic pan at the bottom. You really want a full-stainless washing chamber,” said the helpful salesman. Add another EUR 200 (and a new expression to my growing “I know all the cool technical stuff” vocabulary).

Lesson Three: stainless is better than plastic (I guess…)

LG – “Life’s Good” – for someone else
We briefly considered Miele, but I had worked in an ad agency that went through Miele dishwashers at the rate of one every three years (as we were doing their advertising, we felt obligated to use their products). So, in search of genuine quality, my wife and I decided on an LG from Korea. It cost on the wrong side of EUR 1000 but, hey, it was top of the line. Only problem, it doesn’t really do any of the stuff a dishwasher should do.

“Low noise level” says the brochure. But this is noiser than that 1985 Bauknecht.

“Saves energy.” Only if you don’t use it. The “eco” program doesn’t get the dishes clean. The “auto” program takes hours and hours to complete unless you want to dry stuff by hand.

Lesson Four: see Lesson Two.

Affordances…meh
The insides are arranged so that it holds lots of dishes, but I wish LG would send me a photo showing me how they intended the various 21st-century racks and shelves and baskets to be used. I can’t figure it out. In practice, it holds about 20% fewer items than my dear old Vølund. I’m seriously wondering if Korean dishes have a very different shape than Danish dishes.

Glasses break. All kinds of glasses. In many different locations within the machine. That’s why Martini glasses get washed by hand these days. Always. Think about it: I just spent EUR 1000 on a device that is now making me wash glasses by hand!

When this contraption runs, it smells like there’s some plastic burning. I’m afraid to run it at night or when we’re leaving the house. The smell makes me nervous, even though the installer says this is “normal”. Does that mean all my other dishwashers have been “abnormal”? Just asking…

Back in 1985, I just went out and bought my Bauknecht. And it was great. Today, there are too many choices, too many controls, too many decisions to make.

All I want is clean dishes. Is that really too much to ask?

Hello World! This is the phrase usually used by programmers to show some basic coding concept and prepare a demo project or introduce some code snippet in particular code language. But for me, being able to say „Hello World!“ from Zagreb after more than 6 successful months is tremendous experience – one that is both making me proud and humble at the same time.

So, here we are, more than 6 months after our official incorporation. Thriving. Taking the phrase „crisis is an opportunity“ seriously and making it a part of our own DNA. Bitch-slapping the economic downturn… Oh, and having fun along the way. Just like we all should do.

But there are many challenges here. Both personal and business related. Today, I want to celebrate the idea of Team. It doesn’t matter what Team we are talking about – what matters is the fact that Team is crucial. It’s late Friday evening here at Zagreb while I’m writing this post. I’ve just sent huge e-mail to Antun and Darko, our core team members here in Croatia. It was one of the most serious e-mails I’ve sent away in a long time. I need help. And I’m looking for that help from my Team.

For all our lives we are being encouraged to be strong. Often, we are being told that asking for help is a sign of weakness. Well, I’m able to see, live and celebrate the fact that saying something like that is wrong.

When faced with challenges – it’s more than OK to ask for help. Actually, it is necessary. Being able to say: “I have a problem and I need your help!” is not easy. But it is something that needs to be done.

I’m blessed with the fact that I’m managing terrific people here in our Zagreb office. More than that, I’m happy to be able to ask for and receive help.

This last week, we’ve attended Microsoft’s WinDays conference held in Rovinj, beautiful town located in Istria, largest Croatian peninsula. I’ve delivered presentation about how to prepare your apps for Windows 7 and new UX concepts and, as a Team, we’ve also delivered our very popular Wall of Tweets solution along with the interactive displays concepts and service design implementations. It was a blast.

But also it was an eye-opener in terms of what more we can do. Living the Team, building the Team and asking the Team for help and support is what is needed. Business part of the conference was focused around the topics of innovation and society based on knowledge. Our Prime minister, Jadranka Kosor (she was the one opening the conference) has presented her package of reforms and measures that are supposed to make Croatian economy better and more innovative. They are tough, much needed and will encounter serious resistance in some parts of Croatian society.  Personally, I wholeheartedly do support those measures, only I’m afraid that they are more like the list of good wishes and intentions. We miss inner readiness and will to make them real.

We miss Team. We, as a society and as individuals are only looking for our own matters. We do lack ability to see wider picture. And most importantly, we miss the ability to be and stay humble. Not by killing the proudness and individualism in us – but by nurturing the ability to be humble and allow us to develop better relations with other people, friends, our clients and even our competitors.

My personal business goal for FatDUX Zagreb by the end of 2010 is not to grow our revenue and client base (that is going good, thanks for asking!) but it is to be more effective, time efficient and humble. Humble to ourselves, to our friends, to everyone… It’s not something that can be reported in Excel spreadsheets but it as of the utmost importance for the business.

And yes – I need help and that is why I asked for it. I asked my Team.

Humble 101? Lesson 1? You tell me…

Sign of good things to come...

About a month ago, I visited the much touted Terminal 5 at London’s Heathrow Airport for the first time. The airy, vaulted space is the nicest of Heathrow’s offerings, but that isn’t really a recommendation – Terminals 1-4 set the bar pretty low as these things go. But I did have an opportunity to eat at celebrity chef Gordon Ramsey’s “Plane Food”.

Let me put it this way, the experience was so good, I just might start flying British Airways again. For those of you who have seen my service-design presentation, you’ll know that this is high praise indeed.

An airport restaurant by design
The first thing you notice is the friendly, attentive staff. There are a lot of them in crisp black uniforms. These are not kids who took a low-paying job that bores them to tears; the “Plane Food” crew is professional, polite, and efficient. And they actually know something about food.

Next, there’s the menu. Real food at affordable prices. And a full bar.

The table is set with good china, decent glasses, and steel cutlery (in a security approved design).

And finally, there’s the layout. For once, a designer has understood that people in airports drag around rolling luggage. Plane Food features ample space between the tables so you can concentrate on your meal and not on keeping your bags from being kicked.

The entry leads visitors away from the hustle of the terminal and into a more relaxing environment.

Great food, superb service
My entire extended family was on its way to Miami from Copenhagen. While the women opted for noodles at Wagamama, my son-in-law, Lars, and I were curious to see what Gordon Ramsey had to offer. After all, most of the world has seen the foul-mouthed chef on one of his various culinary reality shows. Well, Chef Ramsey clearly knows how to create a successful restaurant – even in an airport terminal.

The menu was large and varied – something for every taste, yet wonderfully uncomplicated. Lars (who happens to be a professional chef) opted for pasta, I had a mushroom and truffle risotto. Both dishes were exquisite; the pasta homemade and perfectly al dente; the risotto velvety and with real truffles, not just a few drops of oil.

And our servers were as good as any I’ve met at other restaurants.

The picnic box
For those of us who loathe airline food, Gordon Ramsey has reinvented the picnic lunch. For GBP 11.95, you get a full three-course cold meal in a nifty insulated canvas lunchbox. Just to put this into perspective, Scandinavian Airlines charges just about the same for a tired old cheese sandwich and a canned Bloody Mary on board their flights.

The picnic menu offers a choice of four starters, four main courses, and four desserts. There are options for both vegetarians and meat-eaters (strict vegans are advised to stick to Wagamama).

When returning to Denmark a week later, the entire family bought picnics to take home. Here’s mine:

Tiger prawn salad with watercress and soy sesame dressing
Cumbrian honey-roast and parma ham with slow roast vine tomatoes
Chocolate and pecan brownie with crème Chantilly

Absolutely fabulous!

The picnic box contains everything you need for a great meal, from sauces to cutlery.

UX and the British Airways business plan
FatDUX Creative Director Søren Muus and I are off to the IA Summit conference in Phoenix, AZ in a few weeks time. We actually booked on British Airways just so we could visit Plane Food. Hmm…maybe Gordon Ramsey should take over beleaguered BA CEO Willie Walsh’s job for a while. Who knows what might happen?

Full menus, prices, cocktail lists, and more photos can be found at Plane Food’s website.

I just returned from Interaction 10, the always-exciting conference organized by the Interaction Design Association (IxDA).  This year’s event was held in Savannah, Georgia. I know there was a lot of live tweeting, Johnny Holland was there, and the conference site will soon feature loads of videos. Folks have been busy on Flickr, too. So, since the event reporting has been pretty well covered by others, I thought it would be interesting to look at the physical paper trail this conference generated for me.

Interaction with dead trees
I had a client years ago that refused to allow paper into the office. Everything was electronic. Needless to say, this got them a lot of PR, but made them fairly ineffective. Let’s face it, paper is really, really useful. (I’m partial to beermats…for taking notes).

But honestly, is all this paper really necessary? How can we make the world a little more sustainable? Just look at what I dragged home from Savannah:

2 train tickets for the Copenhagen subway
1 printout of a so-called “e-ticket”
4 boarding passes from Delta
2 luggage receipts
5 security stickers of various kinds on passport and luggage
1 receipt for currency exchange at Danske Bank
3 taxi receipts (1 Danish, two US)
1 paper conference badge
4 schedules and maps from inside the badge
1 map of Savannah
17 sundry receipts for meals, drinks, and other conference-related expenses
1 reservation sheet from the Hyatt
1 welcome letter from the Hyatt
1 check-out description from the Hyatt
1 bill from the Hyatt
3 Delta paper napkins (with sketches)
12 pieces of promotional literature from the conference sponsors
14 pieces of United States paper currency
43 business cards

"Empty your pockets in the plastic tray provided"

New Year’s is a time of reflection. In my case, I pondered the many and varied ways we can promote the cause of information architecture. And I think I’ve discovered a completely untapped opportunity: professional wrestling.

Amazingly, there is not a single professional wrestler with an IA background! I’ve considered making this career move myself, but my wife thinks I look dumb in a Speedo (then again, who doesn’t?). So since my plans seem to have been vetoed, let me share my thoughts with you – perhaps someone else will enter the arena to make this bold, long-overdue move.

The name’s the game
First, professional wrestlers have a catchy name. I’ve considered the following:

Leo the Librarian (famous for the “Shssh of Death”)

Doctor Depends (never looks you straight in the eye)

The Terrible Thesaurus (a magical, yet misunderstood creature)

Getting a move on
Next, all wrestlers have “signature moves,” so I think I should have a couple, too. For example, Hard-Boiled Haggerty is famous for his “Shillelagh Swing.” And Cowboy Bob Ellis has “The Bulldog Headlock.” Well, here are some ideas I’ve been tossing around.

The Polar Bearhug
Perfect for tackling large-scale opponents

The Wurman Whirl
Create anxiety through the deadly use of information overload

The Dewey Decimator
796.8 ways to send your foe back to the stacks

The Barbed Wireframe
Box in your target no matter where he happens to be.

The Berrypicking Brainbuster
A shrewd combination of the very best moves available at any given time.

Michigan Leg Swirl
Prevail by degrees (this move is known in the industry as an “MLS”)

The Morville Mindbender
Become completely unfindable in the ring!

The Dublin Corner
Trap your opponent in a maze of metadata

Full Nielsen
Use statistics to pummel your adversaries into submission.

Defining the Damned Thing
A horrifying manoeuvre from which there is no apparent escape.

Moving forward
I have to confess, throughout my years as a professional information architect, I’ve had a secret mentor. I’d like to share his identity with you now:

Happy New Year!
Eric

As a guy in charge for our Zagreb office I’m thrilled and happy to share some news with you. First of them is our little anniversary – today marks exactly 2 months since we have been incorporated and established our first office here in Zagreb, Croatia.

We are the youngest FatDUX office worldwide and as such we see ourselves as an important part of the overall corporate success. We will embrace this blog as well as our Twitter accounts more actively in the future so for this first, introductory post, I’d like to introduce you to our office, our team.

But most importantly, I’d like to celebrate the fact that despite this global economic downturn that is hitting southern Europe and the New Europe countries especially hard – we are thriving, adopting to our client’s needs and, oh well, we are being innovative as much as we can.

Often it is being said that necessity is the mother of innovation – apart from that being just too often cited – there is actually truth in that. Also, one can argue that this current downturn and climate certainly affects the ability of the companies to stay ahead and innovate in a negative way.  However, it is also serving as a catalyser for change, opportunity to rethink your mission, your business and your overall business values.

It is challenging – for sure

When I’ve left the Microsoft Development Center in Copenhagen where I used to work as part of a really great and international user experience team – I was filled with mixed emotions. Leaving the Microsoft where I used to work and collaborate with for years (counting my Microsoft Croatia experience) and starting the new business from the scratch was huge endeavor. Truth be told – in my personal contacts, over Twitter and even via Facebook bunch of people were saying that I should accept the offers and stay in Denmark with Microsoft or some other company but just few said that I should return back home and start a new business with my team.

And here we are today – two months after official incorporation, after months of prep work, market analysis, team gathering and consultations. I’m bold, proud and thrilled to say that we are here and we are here to stay!

Our team

Our core team in Croatia is rather small but we are utilizing the broad network of our local and international contacts. Antun Debak is our creative director and our youngest employee – may that not fool you – he is extremely talented guy with years of experience working for some big names as a freelancer, Darko Čengija (pronounced as cheng-ee-ya) serves as our external consultant – he is employed at the Poslovna učionica not by FatDUX (though we treat him like he is one of us) and I (Vibor Cipan) am serving as a CEO of the FatDUX Zagreb office.

Three of us have meet several years ago and worked together and collaborated with Microsoft Croatia and their partners on various projects – from design, product development, coding, project management, copywriting… After all these years – it was quite natural for us to start on something together.

After my first meeting with Eric and Søren in Copenhagen while I was living in Denmark, I knew, intuitively, that one day we will be part of our FatDUX family. Months of negotiations, discussions, talks – and we had our deal. Today we are proud part of the FatDUX global family contributing to our client’s bottom line and their success.

How the sayin’ goes: We work hard and play hard. I know it is braggin’ but heck, we went to Rammstein concert for our first team building few weeks ago. Life is fun at FatDUX Zagreb and we love it that way.

Keep in touch

As I’ve mentioned – we will keep in touch on a regular basis now – utilizing this blog, Twitter and all other services we can thinks of. Yes – I guess you can get a clear picture that I’m a pretty much a huge fan of social networking and interaction – significant part of our local business and corporate communication strategy is being shaped by direct contact with. And yes – we love to talk. English, Croatian, Czech and virtually any other language (with a little help from our friends) works for us…

That being said – here is how to keep in touch with us and contribute. We sincerely want to include you in this conversation.

Antun  (@adebak) is on the Twitter – you can follow him there. He is also on LinkedIn. Darko is on LinkedIn too (trying to convince him to join the Twitter) and you can reach me on Twitter (@viborc), LinkedIn and my personal blog – UXPassion.com.

Be sure to follow us there and we also have our official FatDUX Twitter account so – follow us and let’s talk.

Keep in touch!
Pozdrav iz Hrvatske!