A Recipe for Success

Photo by Jesson Mata on Unsplash

We will improve the experience of sharing/selling unused ingredients for restaurants and local businesses.

The user struggles today because they don’t have a clear way to share/sell ingredients and are forced to toss them, creating food waste.

This problem arises because there isn’t a central platform for local food businesses to share information about unused ingredients, especially fresh produce ingredients that expire quickly.

There are plenty of companies doing something similar, but at a much larger scale than our small business partners could have participated in

Step 1: Prepping

  • Businesses already take necessary internal measures to ensure they are using and serving the best quality food for their customers. Anything that is already cooked or had a short shelf life often times cannot be reused or repurposed, ends up as waste due to liability concerns with giving it away.
  • Business owners have easy-to-use systems that allow their employees to manage the inventory process. However, management cannot delegate the convoluted ordering process, because there is no standard communication method for placing orders with different distributors/vendors.
  • While food waste is expected in the industry, restaurants would benefit from a way to predict demand. There is a lack of information on what tools and resources restaurant owners can turn to for this need. Access to market trends and reviews of trusted business partners/distributors can ultimately help restaurants optimize their operations. These tools can also help revisit order guidelines, allowing owners to adjust quantities to changing supply and demand.
There’s a lot going on here. You’re going to need those 11 bottles of Merlot. Click here to try the Mid-Fi Prototype out!

Step 2: Cooking

Step 3: Plating and Serving

In this house, we don’t have a personalized business consulting service 😤

Step 4: Cleaning Up

  • Change any modal windows that are time-based to ones that can be dismissed by the user, especially if they cover something the user will understand with frequent use (i.e. something explaining why orders are pre-filled based on inventory)
  • Change any gestures that seem unintuitive (i.e. swipe to delete) to something more user-friendly
  • Consider other integrations that feed off of existing permissions. If a user signs up with Google and gives access to their Drive files, they might be interested in sharing their calendar to get more detailed insights (i.e. your order is arriving on Friday at 8 am local time!)
  • Consider other viewports, especially tablets. Restaurants and other foodservice businesses have these tools in their belt already and would likely feel comfortable transitioning to this app as a result.

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UX and Service Designer. Lover of languages spoken and programmed. Proud dog dad. 🐕🐕 Check out my portfolio @ www.gabemolina.com

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Gabe Molina

Gabe Molina

UX and Service Designer. Lover of languages spoken and programmed. Proud dog dad. 🐕🐕 Check out my portfolio @ www.gabemolina.com

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