INTERVIEW SCRIPT „PROFESSIONALS“

TOPICS / QUESTIONS NOTES HYOPOTHESIS VALIDATED?

1 IntroductionPersonal introductionPurpose and scope of interview

n.a. n.a.

2 Interviewee CharacteristicsGender, Age, Job

n.a. n.a.

3 Attitude towards cooking?FrequencyLove vs. hateAlone vs. in communityGood vs. bad cookInterest in recipes, etc.

Reasons for that attitude?No timeNo wantNo skills

No skills to cook

No time to cook

No want to cook

4 Context of Eating?At home, at workplace, on the goTake time vs. in a rush (in front of the computer?)Bring own food, cook or buy food (restaurant, cafeteria, etc.)How often do you eat dinner at work? Shared with colleagues?

Satisfied with this situation?Why or why not?

No time to cook

5 Introduction of YNDVery brief, i.e. food ordering and delivery (!)

What is your opinion about that?Would you use it? Why or why not?

Website

5 Importance of convenience?Filters (location, type, price, delivery time,…)Search functionCustomer ratingsOnline payment

Convenience, usability

6 Importance of fast delivery? Fast delivery

7 Importance of variety?RestaurantsPrice and quality rangesType, e.g. breakfast vs. lunch

Variety

8 SummarySummarize and make sure you did not misunderstand the interviewee.

n.a.