Example Reflection- Learning Launch

Challenge: The challenge I faced was that I worked in the startup to create a new food related  innovation in order to better the eating habit of low income customers. We had already completed the  initial phase of the design thinking processes of the asking the customers about their needs and  observing their unspoken needs. So now we need to test the assumptions about our product

Selection: We selected the Learning Launch design tool in order to test our assumptions about our  product. Learning Launch is a design thinking tool where we make cheap, fast prototype to test our  hypothesis about the product to see if it will work in the market or not. We had decided to create a type  of charity kitchen where we would collect the unserved that didn’t get served to customers in  restaurants and we would collect, repack and sell it at a low price for the financially challenged.

Application: We decided to rent a small shop in our area and collaborated with a few small restaurants  who were willing to let us take their unused ingredients and meal. For the raw ingredients we cooked  them in dished and packed them while the unserved meals were also up for sale. The first few days  where slow in customer response but by the end of the week we had a enough of a customer base to  test our product. The response of the customers was good they were grateful that they could eat meals  made by high end restaurants at low prices since they before they couldn’t afford to eat there. We also  realized certain concerns of our customers in regards to our meals.

Insights: Some of the customers wanted a better and greener meal, as they were health conscious about  their meals, others had concerns regarding quality of meals we provided them while some wanted the  options to have drinks with their meals. Realizing these concerns, we decided to change some things.

Approach: So in order to effectively utilize the insights we had gained from our Learning Launch we  started adding more salads and fruits as side dishes in our meals. We also provided fruit based drinks for  customers that wanted something to drink. As for the insuring the quality of the food we provided we  started a certification program where we only took meals and ingredients from retreatants that passed  a certain hygiene threshold. After that we took these lesson to heart and remembered to use them in  any upcoming project


Example Reflection- Learning Launch Challenge : The challenge I faced was that I worked in the startup to create a new food related innovation in order to better the eating habit of low income customers . We had already completed the initial phase of the design thinking processes of the asking the customers about their needs and observing their unspoken needs . So now we need to test the assumptions about our product Selection : We selected the Learning Launch design tool in order to test our assumptions about our product . Learning Launch is a design thinking tool where we make cheap , fast prototype to test our hypothesis about the product to see if it will work in the market or not . We had decided to create a type of charity kitchen where we would collect the unserved that did n’t get served to customers in restaurants and we would collect , repack and sell it at a low price for the financially challenged . Application : We decided to rent a small shop in our area and collaborated with a few small restaurants who were willing to let us take their unused ingredients and meal . For the raw ingredients we cooked them in dished and packed them while the unserved meals were also up for sale . The first few days where slow in customer response but by the end of the week we had a enough of a customer base to test our product . The response of the customers was good they were grateful that they could eat meals made by high end restaurants at low prices since they before they could n’t afford to eat there . We also realized certain concerns of our customers in regards to our meals . Insights : Some of the customers wanted a better and greener meal , as they were health conscious about their meals , others had concerns regarding quality of meals we provided them while some wanted the options to have drinks with their meals . Realizing these concerns , we decided to change some things . Approach : So in order to effectively utilize the insights we had gained from our Learning Launch we started adding more salads and fruits as side dishes in our meals . We also provided fruit based drinks for customers that wanted something to drink . As for the insuring the quality of the food we provided we started a certification program where we only took meals and ingredients from retreatants that passed a certain hygiene threshold . After that we took these lesson to heart and remembered to use them in any upcoming project