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Rendezfood – Einsatz von sozialen, ortsbasierten und spielerischen Ansätzen für regionale Werbekonzepte im Verlagswesen

Rendezfood Logo
Laufzeit: 2019-2022

 

Förderung: EFRE-Förderung des Landes Nordrhein-Westfalen im Rahmen von CreateMedia.NRW

Ansprechpartner: Dr. Thomas LudwigPhilip WeberKevin Krings

Onlinemedien stellen Tageszeitungen vor die Herausforderung im Zuge sinkender Auflagenzahlen ihr Geschäftsmodell zu überdenken. Gleichzeitig bieten neue Medien auch neue Möglichkeiten die Reichweite von Verlagen und Herausgebern zu erhöhen. Gerade für das zentrale Werbungs- und Anzeigengeschäft ist dies von enormer Bedeutung und erfordert die Transformation vom monomedialen Informationsdienst zum multimedialen, digitalen Leistungsanbieter. Mit „Rendezfood“ soll eben diese Transformation ermöglicht werden. Für den exemplarischen Bereich der Gastronomen (bzw. des Einzelhandels) wird eine Plattform entwickelt, die neue Konzepte für Marketingmaßnahmen ermöglicht. Dabei soll durch sogenannte „Game Mechanics“, also dem Einsatz von spielerischen Konzepten in nicht-spielerischen Kontexten, die Bindung des Kunden intensiviert werden. Hierzu werden vor allem ortsbasierte Dienste entwickelt, die eine bessere, situative Anpassung und Informationsbereitstellung erlauben. Die Schnittstelle zum Kunden beruht auf innovativen Interaktionskonzepten wie Dating-basierten Chatbots. Die Personifizierung der beworbenen Produkte erhalten dadurch spezifische Charaktereigenschaften (bspw. ein „launischer Burger“), wodurch der Kunde auf wesentlich emotionalere Art und Weise angesprochen werden kann. Die Realisierung der Plattform als White-Label Lösung erlaubt dabei kleineren, regionalen Tageszeitungen den Einstieg in den digitalen Transformationsprozess des Anzeigen- und Werbemarktes. Weitere Informationen unter http://rendezfood.de

 

Publikationen

2021


  • FoodChattAR: Exploring the Design Space of Edible Virtual Agents for Human-Food Interaction
    Weber Philip, Krings Kevin, Nießner Julia, Brodesser Sabrina, Ludwig Thomas
    DIS ’21: 2021 Virtual Event. .
    [BibTeX]
    @inproceedings{weber_foodchattar_2021,
    address = {Virtual Event},
    title = {{FoodChattAR}: {Exploring} the {Design} {Space} of {Edible} {Virtual} {Agents} for {Human}-{Food} {Interaction}},
    booktitle = {{DIS} '21},
    publisher = {ACM},
    author = {Weber, Philip and Krings, Kevin and Nießner, Julia and Brodesser, Sabrina and Ludwig, Thomas},
    month = jun,
    year = {2021},
    keywords = {rendezfood},
    }

  • “It’s a kind of art!”: Understanding Food Influencers as Influential Content Creators
    Weber Philip, Ludwig Thomas, Brodessen Sabrina, Grönewald Laura
    CHI ’21: The ACM CHI Conference on Human Factors in Computing Systems: 2021 Yokohama, Japan. .
    [BibTeX]
    @inproceedings{weber_its_2021,
    address = {Yokohama, Japan},
    title = {"{It}'s a kind of art!": {Understanding} {Food} {Influencers} as {Influential} {Content} {Creators}},
    booktitle = {{CHI} '21: {The} {ACM} {CHI} {Conference} on {Human} {Factors} in {Computing} {Systems}},
    publisher = {ACM, New York, NY, USA},
    author = {Weber, Philip and Ludwig, Thomas and Brodessen, Sabrina and Grönewald, Laura},
    month = may,
    year = {2021},
    keywords = {a-paper, rendezfood},
    pages = {18},
    }

2020


  • “Always on the Table”: Revealing Smartphone Usages in everyday Eating Out Situations
    Weber Philip, Engelbutzeder Philip, Ludwig Thomas
    Proceedings of the 11th Nordic Conference on Human-Computer Interaction: Shaping Experiences, Shaping Society: 2020 New York, NY, USA. . doi:10.1145/3419249.3420150
    [BibTeX] [Abstract] [Download PDF]
    Research on food practices and technology use is becoming more common, albeit with a constant technological determinism with respect to the support of individual practices. Nevertheless, there are only a few empirical studies that outline the use of current technologies within eating contexts. We therefore conducted an empirical study on the practice of eating out and the use of mobile technologies before, during, and after eating. Our investigation consists of a qualitative interview study (n=29) complemented by a large observational study (n=458) within several restaurant settings. Our results indicate a strong reluctance to use technology while eating and highlights several design spaces focusing on before and after the actual eating. Within our paper, we uncover a strong relationship between smartphone use and the social settings in which the interaction takes place. We contribute to the emerging research field of Human-Food Interaction by outlining design spaces for supporting practices around food consumption when eating out.
    @inproceedings{weber_always_2020,
    address = {New York, NY, USA},
    series = {{NordiCHI} '20},
    title = {"{Always} on the {Table}": {Revealing} {Smartphone} {Usages} in everyday {Eating} {Out} {Situations}},
    isbn = {978-1-4503-7579-5},
    shorttitle = {\&\#x201c;{Always} on the {Table}\&\#x201d;},
    url = {https://doi.org/10.1145/3419249.3420150},
    doi = {10.1145/3419249.3420150},
    abstract = {Research on food practices and technology use is becoming more common, albeit with a constant technological determinism with respect to the support of individual practices. Nevertheless, there are only a few empirical studies that outline the use of current technologies within eating contexts. We therefore conducted an empirical study on the practice of eating out and the use of mobile technologies before, during, and after eating. Our investigation consists of a qualitative interview study (n=29) complemented by a large observational study (n=458) within several restaurant settings. Our results indicate a strong reluctance to use technology while eating and highlights several design spaces focusing on before and after the actual eating. Within our paper, we uncover a strong relationship between smartphone use and the social settings in which the interaction takes place. We contribute to the emerging research field of Human-Food Interaction by outlining design spaces for supporting practices around food consumption when eating out.},
    urldate = {2021-04-16},
    booktitle = {Proceedings of the 11th {Nordic} {Conference} on {Human}-{Computer} {Interaction}: {Shaping} {Experiences}, {Shaping} {Society}},
    publisher = {Association for Computing Machinery},
    author = {Weber, Philip and Engelbutzeder, Philip and Ludwig, Thomas},
    month = oct,
    year = {2020},
    keywords = {Eating Out, Empirical Study, Human-Food Interaction, Smartphone Usage, rendezfood},
    pages = {1--13},
    }

  • (Non-)Interacting with conversational agents: perceptions and motivations of using chatbots and voice assistants
    Weber Philip, Ludwig Thomas
    MuC ’20: Proceedings of the Conference on Mensch und Computer: 2020 Magdeburg. . doi:10.1145/3404983.3405513
    [BibTeX] [Download PDF]
    @inproceedings{weber_non-interacting_2020,
    address = {Magdeburg},
    title = {({Non}-){Interacting} with conversational agents: perceptions and motivations of using chatbots and voice assistants},
    url = {https://dl.acm.org/doi/10.1145/3404983.3405513},
    doi = {10.1145/3404983.3405513},
    booktitle = {{MuC} '20: {Proceedings} of the {Conference} on {Mensch} und {Computer}},
    author = {Weber, Philip and Ludwig, Thomas},
    month = sep,
    year = {2020},
    keywords = {rendezfood},
    }