mobile app| food ordering app
BiteDance
The Best Food Ordering App During Covid
Deliverable
Hi-Fi Prototype
Information Architecture
Design System
my part
Interview
Contextual Inquiry
Survey
UI/ UX Design
Team
2 User Researchers
Duration
3 Months
Background
As reported by The Seattle Times in 2020, more than 600 restaurants in Seattle have permanently closed since the pandemic began. However, consumers remain enthusiastic about ordering tasty and safe food from local eateries.
Problem
During COVID, consumers raised concerns about food safety, quality, and unreliable deliveries on existing food ordering platforms. These challenges significantly affected local restaurants, leading to a decline in customer numbers and disruptions in food supply chains.
This three-month project encompassed the complete design process, from research to prototyping.
Research methods
Interviewed 6 consumers and 2 restaurant owners
120 Consumer surveys
Contextual inquiry with 1 consumer
Consumer journey map
Using my roommate's persona, I created a consumer journey map to show her food ordering experience with DoorDash from start to finish. It highlighted her needs, pain points, emotions at different stages.
Primary personas
A busy engineer enjoys exploring and tasting new cuisines
Needs
Place daily food orders ahead of time in a single go.
Ensure food quality and safety standards are met.
pain points
Difficulty finding parking during pickup.
Longing for the dine-in experience.
A housewife feels exhausted from the daily routine of cooking
Needs
Provide meals that please every family member at an affordable price.
Show support for her favorite local restaurants.
pain points
Many restaurants do not provide delivery services due to distance limitations.
Takeout meals often lack the freshness of dining in at the restaurant.
Secondary persona
A restaurant owner is determined to rescue her struggling business
Needs
Draw in more customers.
Generate profits to sustain her business.
pain points
Significant reduction in customers.
Insufficient cash flow.
Challenges in managing inventory.
Target Problems
Unable to pre-order multiple meals from various restaurants simultaneously
Cannot submit additional requests to restaurants
Concerns about parking & Covid safety during pickup
Struggle to properly reheat and prepare takeout meals
Restaurants face challenges with cash flow and managing inventory effectively
Sketches
Decisions and rationale
usability tests
I created a high-fidelity prototype with five key features to solve major issues, backed by a design system that emphasizes sustainability with green branding and fosters team collaboration.
Hi-Fi Prototype
Design System
Since it is a school project, we devised potential success metrics for evaluation.
What could I have done differently?
Transform it into a service design project
Incorporate both restaurant and delivery aspects into the service blueprint to ensure smooth operations and enhance the overall experience for everyone involved.
Additional usability tests
Conduct additional usability studies across all channels and touchpoints, involving diverse stakeholders outlined in the service blueprint.