Objective:
Find a problem space on Thomas Jefferson East Falls campus and use the Double Diamond Design method to research and design a solution.
Deliverables:
Research, Prototype
Discover:
Upon visiting the Kanbar cafeterias, my teammates and I agreed that the lack of information regarding what type of food was available was concerning, especially for those who have restricted diets. In order to test our hypothesis, we conducted three different types of research methods.
Key insights from 10 undergraduate student in-person interviews:
Key insights from 15 online surveys from undergraduate and graduate students:
8 out of 15 people don’t follow diets
10 out of 15 people said they consider nutritional value when deciding what to eat
12 out of 15 people said they would benefit from having a nutritional guide
Notes from our observations:
People walked back and forth between the food counters
People had to re-ask the cook the same questions
People were pointing at the food, instead of calling it by the proper name
People kept asking the prices of the food to the cook and the cook was unable to help
Define:
To further empathize with our users, we created three different personas:
7 out of the 8 students don’t use the app
4 out of the 7 don’t know about the app
3 out of the 7 know about the app, but don’t use it
Develop:
There is an existing app that campuses use called, Food U, which provides a daily menu, as well as nutritional and dietary information. However the app is user friendly and makes it hard for students to find what they are looking for. So during our initial interviews we asked, 8 out of the 10 undergraduate students, if they use the Food U app.
With this insight, I started to design a kiosk, because the all the information that users will be looking for will be right when they arrive to the cafeteria. So they don’t have to download an app.
Parallel Analysis:
Airport Check-In Kiosks and Grocery Store Check-Out Kiosks:
Both of these kiosks are used to help customers check in or check out in addition to still having customer service associates. The kiosks have simple user flows to help guide users through the process, making the process faster.
Competitive Analysis:
Panera Bread and Honeygrow Kiosks:
Honeygrow uses the kiosk as the sole way to order food. While Panera uses the kiosk as a backup to customer service associates. Both kiosks have menus with images, options to customize, or build orders from scratch. Honeygrow uses letters to define which items are vegan, gluten free. Panera allow users to add special instructions, or just to customize the order to fit their needs.
Deliver:
Check out the Kanbar Kiosk
Product Objectives:
Easy navigation due to simple work flow
Diet and allergy icons will allow users to differentiate between what they can and can’t eat
There will be an option to filter out specific diets and allergies
A special instructions form users can fill out so they can nonverbally communicate with the cooks
Nutritional information will be provided per menu item and ingredient
Hypothesis:
The kiosk will provide users with the dietary and nutritional information they will need to thoroughly understand what they are ordering. Therefore removing confusion and ensuring confidence throughout the process.
Moving Forward:
More features: "Add on suggestions" "Wait times" "Phone # sign in" "Text when food is ready"
More user testing
Placing the kiosks upstairs and downstairs in the Kanbar building
Eventually adding placing kiosks within academic buildings, dorms
Feedback:
"I have a peanut allergy and have to ask the cook every time, so this would be really helpful" - CJ, undergraduate
"This would speed up the process, because it's always so busy. " - Kayla, undergraduate
"You never know what ingredients are used, so this would be useful" - Noah, undergraduate