Original Cocktail Creation as an Improvisational Design Practice

An Experiment in Hosting a Food and Beverage Event Without a Menu

Abstract

A No-Menu Approach to a Food and Drink Event This paper examines an improvisational design practice in a no-menu food and drink event. Instead of fixed recipes, bartenders and chefs create custom cocktails and dishes based on each customer's vague requests and immediate impressions. Through this improvisational process, unexpected new values emerge, as well as deeper connections between service providers and customers. This study explores creativity and shared meaning arising from context-driven orders. We discuss how these experiences challenge conventional service models, illuminating the significance of spontaneous non-planned design.