USER INSIGHTS

ALICIA SIMAN & KATE SINDONI

DINNERTIME

IPD 552

COUPLE FAMILY

PEOPLE WHO EAT TOGETHER

ROOMATES MOTHER/DAUGHTER

INTRODUCTION

OUR INTERVIEWEES

OUR FOCUS

USERSLaura and Scott

SCOTT 30 YEARS OLD

Wharton MBA student Business Consultant Dog

Assists with dinner prepBefore laura, he use to order a sandwhichfrom the same restaurant every single day

No time, gets hungry quickly

doesn’t know what to make, doesnot want to risk a meal

cleaning the dishes, needs them to be perfect

worries about food expiration,so typically doesn’t save leftovers

Groceries are far to carry back from

limited counterspace

cleaning the dishes,

no table to dine in with people

using so many dishes when cooking

worries about keeping produce fresh

Leads dinner prepDoesn’t consider herself an Expert, but just has fun in The kitchen experimenting

Tries to steal food

LAURA30 YEARS OLD

EZRA7 HUMAN YEARS

“ MAJOR INSIGHT: want to use what they have e�ectively, not allowing food to be wasted

Has a busy schedule with school Works from home, works long hours

ROLE

PROFESSION

FRUSTRATIONS

ROLE

PROFESSION

FRUSTRATIONS

USERSThe DeVols

“

MAJOR INSIGHT: the work involved in cleaning uptakes away from the joy in cooking

SHANNON32 YEARS OLD

GEORGE35 YEARS OLD

CHRISTEN10 YEARS OLD

LINDSEY7 YEARS OLD

EZEKIAL4 YEARS OLD

ISIAH2 YEARS OLD

Homeschool Teacher

Direct Sales Consultant

Youth Pastor

Substitute Teacher

Leads And DoesDinner Prep

Distracts Children Sets Table

Helps Mom cook, especiallyshredding cheese

Likes to help Eats Sourcream

Breaking Dishware on Ceramic Floors

Rushed Meals due to Time Constraints

Kids Helping but Making Meal Prep More Di�cult

Fresh foods used up faster than grocery trips

When kids don’t putdishes in sink

MAJOR INSIGHT: reliable methods help them preparedinner in an acceptable amount of time

USERSTati & Susi

“

ROLE

PROFESSION

FRUSTRATIONS

SUSI 28 YEARS OLD

Urban Planner AdvertisingAccount Maneger

Leads dinner prep

Does not have time to make More than 30 minute meals

no dishwasher, but if she doesn’tClean immediately they get bugs

Tupperwears for her lunch are messy

She wishes she could wait to Always eat with susi but she gets Too hungry to ever cook.

She feels cooking is too timeConsuming, complicated,and does not trust thatWhat she will make will be good

Makes her trustedham & cheese sandwhichevery day

TATI27 YEARS OLD

MEGAN49 YEARS OLD

EMILY20 YEARS OLD

Administrative Assistant

Leads Meal Preparation

MAJOR INSIGHT: wants to save money on groceries, butstruggles to plan out how

USERSMegan & Emily

“

ROLE

PROFESSION

FRUSTRATIONS

Overspending on FoodLimited Freezer SpaceMoving/Storing AppliancesOven Cooking Unevenly

College Student/Waitress

Assistss Meal Preparation

Overspending on FoodLimited Freezer SpaceMoving/Storing AppliancesOven Cooking Unevenly

People With Time Constraints

People WhoEat Together

People withLimited Incomes

Within group had an Inexperienced Cook

People With Small Kitchens

People whoEat Fresh Foods

INTERPRETATIONWho We are Designing For

INTERPRETATIONWhat We are Designing

OUR HYPOTHESIS In order for a new product to be adopted, it cannot demand a dramatic change

in the way a user currently approaches two of the following:

Kitchen Tools

Food Storage Method

INSIGHTSThe Needs

People With Small Kitchens

need to restrict the amount of space their supplies take up, because their space is limited

Inexperienced Cooksneed reliable methods, because they don’t want to take risks in their meals

need to have direction, because confidence makes cooking less stressful

People Who Eat Fresh Foodneed to consume them in a timely manner, because they do not want to waste the food they bought

People With Limited Incomeneed to monitor grocery purchases, because they need to minimize cost

People With Time Constraintsneed to keep foods visible because it helps them to remember to use it

People With Time Constraintsneed to be intentional about timing, because of the multiple schedules involved

INSIGHTSOverarching Theme

People With Small Kitchens

need to restrict the amount of space their supplies take up, because their space is limited

Inexperienced Cooksneed reliable methods, because they don’t want to take risks in their meals

need to have direction, because confidence makes cooking less stressful

People Who Eat Fresh Foodneed to consume them in a timely manner, because they do not want to waste the food they bought

People With Limited Incomeneed to monitor grocery purchases, because they need to minimize cost

People With Time Constraintsneed to keep foods visible because it helps them to remember to use it

People With Time Constraintsneed to be intentional about timing, because of the multiple schedules involved

not just about the individual stresses that a�ect dinner time, but about the great RISKs involved in the overall process

RISK

INSIGHTSWhat Does Waste Come From?

WASTE OF

MONEY

TIME

FOOD

DECIDINGWHAT TO EAT

DOING SOMETHINGWRONG

FIGURINGSOMETHING OUT

POORPLANNING DISTRACTIONS

POORMETHODS

SPOILAGEPOOR

STORAGEPOORPREP

NOTFINISHING

FOODBECOMINGUNUSABLE

BREAKINGTHINGS

THROWINGGOOD STUFF

AWAY

MAKING SOMETHING

UNUSABLE BUYING

THINGS YOU ALREADY

HAVE

SPILLS CONTAMINATES

THINGS YOU DON’TNEED

THINGS YOU DON’TUSE

TOOLS

PESTS

IDEATIONAttempting to Manage the Risks

IDEATIONAttempting to Manage the Risks

Little Chef A cooking companion, thisbluetooth speaker sits on your kitchen counterand connects to your phone to respond to any moment of need during the cooking process

UltraClean

A cooking companion, thisbluetooth speaker sits on your kitchen counterand connects to your phone to respond to any moment of need during the cooking process.

LumiLids

A set of containers with lids that iluminate colors indicatingif your food is good to eat.

LIKES

THINGS TO

CONSIDER

POSSIBLY

INCLUDE

EXPERIMENTATIONGathering User Feedback

LUMILIDS takes away the ambiguity

saves time and money

clear for all stakeholders

could be used on existing packaging

microwavable, freezer, and dishwasher safe

plastic safety use

waterproofing electronic components

power source is safe for food

energy e�cient

price is on level with the current market

EVOLUTIONApplying the User Feedback

should be a stand alone product

our container needs to lock

it needs to be proven to be food safe

simplify indicator