My Framer Site

UX Research

Information Visualization

System Design

System Mapping

System Thinking

Guided by : Jonak Das | CS Susanth

Nilesh Misal | Dr Vijay Singh Katiyar

10 weeks

Semester 4

The Simmer & Share Society

Part 2

Primary Research Areas

To gain a deeper understanding of the food delivery ecosystem, we visited Swiggy and Zomato's Koramangala facilities, including their onboarding centers and head office, as well as instamart. Through productive interactions with the logistics team, delivery partner onboarding team, restaurant and cloud kitchen partnerships, and the delivery partner support team, we were able to map the entire system and identify key pain points for each group involved.

Online Food service providers

Primary Research Areas

To understand user experiences across demographics, we conducted interviews via phone calls and Google Forms. This research targeted users in both Tier 1 and Tier 2 cities and included participants from various age groups, backgrounds, and occupations. The goal was to gain insights into user needs and how online food delivery services benefit or hinder their experience.

Consumers

70% Would you be interested in a platform that offers cooking workshops or online tutorials led by experienced home cooks

Hygienic, home cooked, regional foods are the key words used by most of the users

84% of people think it is important to connect with other individuals who share passion for food

Home meal kit, appointed chef, simple to make recipes, fresh ingredients availability are a few suggestions from users

All the people interviewed use swiggy, zomato, eatsure and other such food service to order food.

90% were interested to learn new cooking skills and 60% were into joining a community to share recipes, cooking tips, & food experiences.

75% of the people interviewed miss their home cooked meal everyday and also their regional food

89% of the people Would you like to prepare home cooked food with fresh bundle of ingredients for a meal of their choice, following a recipe

Certain people consider home chefs as a good option. There can also be a service to provide verified home chefs.

89% of the people think it is important to have home cooked meal

Education, Career Advancement, Job Opportunity are the primary reasons to have moved to tier 1 or tier 2 cities

70% of the people interviewed find it difficult to find healthy and delicious food options in their current city

Home makers

Working folks

Elderly people

Students

Newly wed

Research method: Interviews conducted via phone calls and online forms.

Target audience: Users in Tier 1 and Tier 2 cities with diverse demographics (age, background, occupation).

Food Trends and culture - Map

Painpoints

Budget friendly services

Missing home cooked food

Cost

Easy to access

Regional Food

Operational Efficiency

Lack of interaction of like minded food enthusiasts

Lack of Business Support

Lack of physical presence

Increased rate of consuming packed food

Limited Cooking Skills

Authenticity of regional food

Time Constraints

Unhealthy Takeout Options

Lack of Business Support

Limited Social Interaction

Space constrains to start business

Budget constrains

Many more............

Design Parameters

Reachable to

the consumers

Authentic food providers and prevent Loss of culinary authenticity

Home cooked meals

Home style hygienic food options

Connect with like minded people

Socialise

Scope for

business

Becoming an entrepreneur with low investment

smooth customer experience & a well-functioning business

Design Brief

To develop a food service to urbanites living in tier 1 and tier 2 cities who have relocated for education, career advancement, or job opportunities. This service prioritizes authentic home-cooked multi regional cuisines, promoting healthy eating habits, hygiene, and safety for consumers. Additionally, it serves as a platform for food enthusiasts to learn cooking skills by building a community, and facilitates for hosting their own events, parties, and gatherings and thereby fulfilling culinary gap amidst their bustling schedules.

What

Food service

Home cooked food

Regional cuisines

Promoting healthy eating habit, hygeine and safety

Whom

Urbanites living in tier 1 and tier 2 cities

Eg : Students, Working professionals, Newly wed

Consumers who do not have time to buy fresh ingredients and prepare a meal from scratch

It is a physical space where people gather together for trying different regional cuisine, learn to cook their favourite food from chefs/cooks. It is a platform where cooking enthusiasts sell as well as teach the customers to cook thus providing added monetization

Why

Lack of home-cooked regional cuisines

Focusing on healthy eating habits, hygiene, & safety

Food enthusiasts to learn cooking skills

Building a community

How might we?

Concept 1

Concept 2

Concept 3

Community Kitchen

Cook service at home

Meal Kit - DIY cooking

Pros

Cons

Such a setup might not be feasible for weekdays as we are targeting college students and working professionals

Bringing people together in a physical environment is a bit challenging

Food will be prepared in the most authentic way as possible in front of your eyes

Get a taste of authentic regional food

Helps in community building

Since the food preparation happens right before your eyes there is no doubt about cleanliness and hygiene

Customers would know when and how the food is prepared

Redefines the dining experience at home. Customers can now book not only chefs but also passionate cooks and home makers who are willing to cook and serve food at customers place.

Customers can order a meal kit consisting of fresh ingredients for making a meal at home. These are specifically for audience who love to cook yet dont have enough time to procure the ingredients for cooking.

The kit will come with a DIY cooking recipe of the regional food that they chose from the various cuisine in the application.

Pros

Cons

Hiring a chef or cook to prepare single meal at home can be expensive

Ensuring consistent quality across different cooks and chefs may be challenging.

Coordinating schedules, arranging for ingredients, and managing delivery logistics could result in delays or logistical issues that affect the overall customer experience

Safety risks

Providing a personalized and intimate dining experience

Booking chefs or cooks for small or large orders, versatility caters to different preferences and occasions.

Customers can enjoy restaurant-quality meals in the comfort of their own homes

Since the food is prepared at home with the ingredients booked / with the ingredients at home, the customers know its hygienic and clean

Pros

Cons

Requires a larger logistics team

Customer should remember to order it or get a subscription

Could be a problem while making a complex recipe

A basic kitchen setup is required for cook

Useful for customers who do not find time to pick their ingredients/grocery but would like to quickly get delivered with well balanced healthy meal which can be cooked at home.

Get supplied with fresh ingredients required for the meal everyday.

No requirement to stock the ingredients and chances of the vegetables getting rotten is more and hence adding to the food waste.

customer gets right amount of ingredients to cook the meal and hence it is a well balanced, healthy and clean diet

Moving forward with concept 1 as it fulfills and addresses more pain points and parameters mentioned by interviewees

Concept Elaboration -

Community Kitchen

It is a physical space where people gather together for

Trying different Indian cuisines that keeps changing routinely.

Satisfying their cravings for regional food

Learn to cook their favourite food from chefs/cooks

Cook together with friends and family with a customisable ingredients kit.

It is a platform where cooking enthusiasts sell as well as teach the customers to cook, thus providing added monetization.

The space can also provide platform for people running small scale food business and vendors to sell their products.

Case study

What happens here?

To understand what a community space requires and to understand its general functioning a similar community space was visited to understand the needs, requirements and pain points.

LOCATION : Bangalore Creative Circus, Yeshwanthpur

AREA : 20,000sqft

Preserving and promoting art

Museum

The Circus Canteen

Co-working Space

Sustainable urban farming (permaculture, aquaponics, hydroponics, mushroom cultivation)

Makerspace

Sound Room

Events

Art Gallery

Formerly used as a steel factory, a labour housing facility, and a tiles stockyard, the warehouse has been transformed into a living lab.
The space also functions as an experience centre, a community arts hub, and an events and workshops space.
The experience centre consists of a farm to table restaurant called The Circus Canteen, a museum, a garden store, and demonstrations of solutions ranging from urban farming (permaculture, aquaponics, hydroponics, mushroom cultivation), ecological building (recycled materials, mud building, passive lighting and cooling), waste management (segregation, compost, biogas), rain water harvesting, upcycled art and decor, etc.
The community arts hub consisting of a makerspace, a sound room, an art gallery, and an artist residency, is a space for all kinds of artists to create, collaborate, and showcase. Additionally, BCC is a space for community building through events, cultural performances, workshops, volunteering opportunities, and coworking.

Collaborators

Parking space

Entrance

Office

Co working space

Discussion space

Restaurant / Kitchen

Dining

Stage for events

Garden

Museum

Art Gallery

Workshop display area

Central space

FEATURES

Maximum use of salvaged and recycled material for building and interiors
Passive solar design to maximise natural lighting
Passive cooling design using cross ventilation, indoor plants, whirlybirds, and reflective roof paint
Complete roof top rainwater harvesting system with a holding capacity of 1L ltrs
Groundwater recharge with excess rain water
Composting of all wet waste, and segregation of all dry waste
Eco-friendly soaps, and cleaners for floors, toilets, dishes, etc
Wheelchair friendly access and toilets

ZONE MAP

The space