Product-Service System
In an attempt to understand PSS, food as system was looked into. Various entities were mapped.
Primary research to understand the working of community kitchens. Systems were mapped. Tools such as Fly-on-the-Wall, 5 WHY's, Photo Journaling, Empathy Mapping, Expectation Mapping etc were applied.
While mapping persona, leverage points were identified.
Defining the problem
NOSTALGIA: Since people are living away from their native cities, they are nostalgic for their home state, the culture, the people and the food.
NO TIME TO PURSUE HOBBIES: Most of the people living in metro cities don’t spend quality time pursuing their hobbies because they are either busy working at their workplace or on household chores.
CONSUME FAST FOOD: A large fraction of their allowance goes on ordering food/ eating street food because they don't find time to cook their own food.
GOING BACK TO COMMUNITY COOKING:
Since time immemorial, India has had the concept of community based cooking. In villages, women from all the families came together to cook food for the whole family. It used to cater to more than 50 people. These community kitchens worked quite efficiently as people pooled in whatever resources they had. With urbanisation the concept of such community based cooking started to diminish, as nuclear families gained popularity as compared to joint families in villages. People living alone in metro cities miss the food of their native states. More often than not, people don’t find time to cook and end up eating/ ordering food from restaurants. This not only effects their health, but is also a big blow on resources.
To help narrow this gap, a service that promotes such a community based kitchen can be a way to go.
To help narrow this gap, a service that promotes such a community based kitchen can be a way to go.
A group of four families belonging to the same native city/ state can meet and cook food for the four families. An app based meet up, like minded people can come together and interact over food. This can be done on a weekly basis, as one family is incharge of cooking (menu pre-decided by the four families) for a week after which another family cooks for the four families and so on. the cycle repeats itself after every month. This saves time spent on cooking food daily and provides wholesome food to all. Families can employ help for the cooking. The provision for tiffin service can also be employed.
SYSTEM MAP
BUSINESS CANVAS MODEL
SWOT ANALYSIS
Find documentation here.
