Assignment 04: Quant Self as a Service

Insights from my personal data tracking

I built a food service based on my self-tracking of what I eat during a day, and how much time I spend on the whole process of eating, including the time I go grocery shopping, on the way to the restaurant, waiting for food, etc.

From my self-tracking, I found out six pain points as following.

I did some research on current popular food services in the US and made this chart. The two parameters for the x-axis are Meal Kit (uncooked food) and Ready-to-eat Meal (cooked food). The two parameters for the y-axis are Meal Plan and One-time order. Two different types of circle represent whether the service provides delivery or the customers have to pick up the meal by themselves.

As can be seen from the chart, the second quadrant and the forth quadrant contain most of the current food services, the Red Ocean. The first quadrant and the third quadrant contain fewer food services or almost none, the Blue Ocean. I would like to design a food service in the first quadrant, which provides different meal plans of ready-to-eat meals as the major service (with fewer uncooked meal kit choices), in order to solve the last four pain points.


User Journey Map

Click the image.

The user journey map above shows the current process of how to make an order and pick up food in a restaurant. From the map, we can see that people usually need to spend time on thinking about or researching for what to eat, where to eat, how to get there, and they also have to spend time on waiting for food and checking out at the restaurant. The design opportunities are as follows.

  • Offering a healthy and balanced meal plan for customers. (So customers don't need to have a hard time making decisions.)

  • Make the food picking-up place near the school or home. Offering meals from distant restaurants. (So customers don't need to go far.)

  • Preparing meals before customers arrive. (So customers don't need to wait for food after they arrive.)

  • Collecting and showing meal information, and other data (customer reviews, meal images).

  • A quicker way to order and pay.

  • A more economical business model to reduce the price of each meal.

Service Blueprint

Click the image.

The service blueprint above shows how the food service I designed works.

Stakeholder Map

For customers:

  • Save time. Less time on considering what to eat. No more waiting time on food and pay.

  • Save money. The delivery company is responsible for all the deliveries, which works like UPS. One delivery can serve many orders, which can cut the cost.

  • Have a different and balanced diet every time.

For restaurants:

  • Get more orders from distant customers.

  • Know more clearly about the customers' preferences, as well as how much does each food consume weekly.

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