Final Design Project Smart Menu Management and Customization for a Personalized Dining Experience in Institutions
Project 7th Semester 21 Weeks
Student
Angshuman Das UG 7
Rise of Online Food Delivery in India
India has witnessed explosive growth in its food delivery industry over the last decade. From a niche industry limited to certain metro cities, online food delivery has now spread across the entire country, penetrating Tier 2 and 3 cities.
As per a recent report by Google and Boston Consulting Group (BCG), the Indian food delivery industry has grown from $4 billion in 2019 to over $8 billion in 2023. One of the key factors fueling this rapid growth is the rising number of working professionals in urban areas who have less time for cooking but have disposable income for ordering food frequently.
Source Business Outreach. (2024, March 5). The Rise of Food Delivery Franchises in India: Trends and Opportunities. “https://www.businessoutreach.in/the-rise-of-food-delivery-franchises-in-india/”
Reason for growth in the food deliveries
As per recent industry reports by leading research firms, some key facts regarding the stellar growth of food deliveries in India:
Disconnection Between Meal Planning and Meal Consumption
25 million people are now using food delivery apps every day. This exponential growth has been driven by increasing smartphone penetration, working professionals with high disposable incomes, and nuclear families in urban regions.
The data shows In 2024, the penetration rate of smartphone in India reached around seven percent and was estimated to reach 8.3 percent in 2029.
Smartphone penetration rate in India from 2017 to 2024, with estimates until 2029
Source https://wwaw.statista.com/statistics/1229799/india-smartphone-penetration-rate/
Fro Metros to S aller Cities
Tier 1 metro cities like Bangalore and Delhi-NCR contribute the highest GMV (Gross Merchandise Value, which is a metric that measures the total value of goods or services sold by a company over a period of time) currently.
Tier 2 & 3 cities are driving growth with 45% orders. Metros are nearing saturation. Food tech companies are realizing the untapped potential in India’s nonmetro cities and targeting them for expansion by offering vernacular interfaces, customized pricing, and hyperlocal menus.
Source https://economictimes.indiatimes.com/small-biz/startups/newsbuzz/food-delivery-companies-looking-to-expand-beyond-metros-job-opportunities-to-multiply/articleshow/70916529.cms?from=mdr
This research paper, titled "Impact of Covid-19 on Food Delivery Industry in India" by A. M. Thepade and S. S. Patil, according to the paper, the online food delivery industry witnessed significant growth in India due to COVID-19.
Lockdowns and social distancing restrictions led to a surge in demand for online food delivery services, as people opted for safer ways to get their meals.
With dine-in restaurants shutting down, online food delivery platforms emerged as the easiest way for people to order daily meals and discover new restaurants from the comfort of their homes
Source https://www.technoarete.org/common_abstract/pdf/IJERCSE/v10/i7/Ext_80327.pdf
Pande ic Boosts Online Food Deli ery
The Gap Between Cooking and Convenience
Food Delivery
Conven ence
Spee
Effortless
Food delivery is easy, but it removes control over nutrition, ingredients, and costs. Self-cooking offers control but feels time-consuming and complex.
People crave the best of both orlds.
Self-Cooking
Health e Cost-Effect v Port on Control
Project Brief
Initial Brief
This project aims to bridge the gap between the convenience of food delivery services and the empowerment of selfcooking. By designing a system, The project intend to reimagine the home-cooking experience as something that is equally accessible, flexible, and enjoyable as ordering from an app. The platform will simplify the process of meal discovery, planning, and execution, making cooking a viable option even for those with the busiest schedules
1.
"What if cooking dinner could feel as easy as scrolling through an app to order takeout—but leave you with the satisfaction of " making something yourself?
Empowering Time-Strapped Individuals
2. Fostering Healthier Habits econnecting People with Food
This images have been generated sing AI
Intial Ideations
Designing a search engine which reduces the decision making process in what to cook. The search engine works as proximity based search which works according to the radius the user has set for eg if a user set to search within the radius of 500m the search engine generates recipes according to ingredients available from grocery shop and vegetable vendor near this radius.
A gamified cooking experience using NFC-enabled recipe cards and situational challenges encourages users to experiment with new cooking techniques, improve their skills, and have fun while learning.
The idea is a system which helps make it easy to create menus for those institutions who are cooking in large batches. Each meal gets a nutrition score based on how balanced it is in terms of carbs, proteins, and fats. Users can check this score at a kiosk, making it easier to understand the health benefits of each dish.
There's a digital kiosk interface for consumers to access realtime menus in the places where they eat such as cafeterias or hostel mess. Each dish on the menu is linked to its nutritional profile, so they can see calories, macronutrient breakdown (carbs, proteins, fats), and other details like allergens, vitamins, and minerals.
Vision
Simplify menu management, Empower informed choices
Why It’s Important
It tackles inefficiencies in cafeteria operations by streamlining menu planning, portion management, and food preparation, reducing wastage and operational costs. The system also enhances consumer satisfaction by offering personalization options through a modular meal-building interface, enabling individuals to customize their meals according to preferences and dietary restrictions.
User Benefits
Simplified menu planning and portion management Clear nutritional information and meal customization
Improved cafeteria operations and user satisfaction
Identifying leverage Points
Limited Meal Customization and Personalization
Traditional meal systems often have limited flexibility for customization, which means users can't easily adjust meals based on their dietary needs or preferences. This is particularly problematic for individuals with dietary restrictions or specific health goals.
The system could provide more personalized meal options based on user preferences (e.g., low-carb, high-protein, vegan). Opportunity for change :
Source 1. https://pmc.ncbi.nlm.nih.gov/articles/PMC8707693/table/nutrients-13-04427-t001/ 2. https://www.thehindu.com/sci-tech/health/741-of-indians-unable-to-afford-a-healthy-diet-fao-report/article67631605.ece
Disconnection Between Meal Planning and Meal Consumption
In many institutional settings, there is a disconnect between meal planning (often done by chefs) and the actual consumption experience of the end users. This often leads to a lack of engagement with the meals, resulting in food waste or dissatisfaction.
Opportunity for change :
By providing a feature where consumers can recommend meal options for future menus, Allowing users to suggest dishes based on their preferences and nutritional goals can create a more collaborative meal planning process.
Static Menu Options
Menus in institutions are often static and change infrequently, which can lead to boredom and dissatisfaction among consumers, reducing their overall dining experience.
Opportunity for change
:
By incorporating rotating meal suggestions, customizable portions, and alternative ingredient swaps, the system can keep the meal options dynamic, fostering variety and encouraging users to try healthier dishes regularly.
Research Demographics
Students (Age Group - 18 to 21)
- University students
- Graduate students
- Young professionals in training
Young Professionals (Age Group - 21 to 30)
- Entry-level professionals
- Career starters
- Newly independent individuals
Lack of Integration with Health Goals
Many consumers today are more health-conscious but struggle to track their diet goals, especially in institutional settings where the focus is more on efficiency than personalized nutrition.
Incorporating health goal tracking directly into the kiosk interface could allow users to set and monitor personal health objectives. Opportunity for change :
Established Professionals (Age Group - 30 & Above
- Experienced professionals
- Career advancers
- Possibly married or in long-term relationships
User Personas
Kriti is a 42-year-old head chef working at a university cafeteria that serves over 500 students daily. Kriti is skilled in cooking but often feels overwhelmed by the logistical challenges of large-scale operations
Objectives:
Create balanced, nutritious menus
Use tools to simplify recipe scaling and portion management
Maintain consistency in taste & presentation across batches.
Problems:
Spends hours manually planning menus
Finds it challenging to ensure nutritional accuracy for each dish.
Aryaman is a 22-year-old Product designer who works in a corporate office and frequently eats at the cafeteria. She is health-conscious and follows a mostly vegetarian diet, tracking her calorie intake and protein consumption to meet her fitness goals
Objectives:
Access clear nutritional information for cafeteria meals
Customize meals to align with her dietary preferences and goals
Avoid allergens and ensure her meals are balanced.
Problems:
Limited transparency about the nutritional content of meals
Few options for personalizing dishes to suit his needs.
Aryaman Bhargava
Kriti Arora
User Journey
Choose closest option
Manually looks up recipes
Lists in thier dislikes
Selects Fitness and Body Goals
Inputs their weight activity level, and protein.
Support input for multiple dislikes or allergens Automate sorting to reduce decision making time Filters recipes by liked percentage & available items
Mentions dislikes verbally at the cafeteria later
Uses trial and error to match inventory to new recipes
Completes their pro ile
Selects Eat In from the options
Checks the menu selects a dish and customizes it by adding greens
Makes a secure payment through the payment gateway
Invites her colleague to share the meal using the Share Meal feature
Enable secure and fast payments completes payment via a gateway
Checks and edits the supplier list updating contact details
Reviews sales data on the orders dashboard
Opens the calendar to check upcoming holidays
Support or goal based meal customization
Uses external itness apps or goal tracking
Coordinates payments with multiple suppliers
over calls or emails
Collect relevant data seamlessly
Provide a central space for managing supplier details and stock availability
Uses external calculators and manually enters the data
Maintains separate supplier information in a manual file or spreadsheet
Provide an engaging first impression post signup
Provide actionable sales insights for menu optimization
User eels disconnected
Relies on delayed sales reports or personal udgment
Ensure the system presents relevant dining options
Enable easy meal scheduling
Enable quick, easy customization with real time nutrition feedback
Quick and seamless transaction flow
Enable seamless social interaction around food
Decides her mode o dining
Relies on delayed sales reports or personal judgment
Requests staff to make changes without clear tracking of nutrition
Encounters delays due to multiple steps
Uses external chat apps to coordinate meal sharing in ormally
Application Architecture
Recommendation engine (Consumers)
To recommend items based on user behavioral patterns, the kiosk will leverage data collected from previous interactions, such as meal choices, dietary preferences, customization habits, and health goals. As users log in or interact as guests, the system will analyze preferences like frequent ingredient swaps, favored cuisine types, or nutritional goals (e.g., high-protein, low-carb). The kiosk will then suggest meals that align with these behaviors, highlighting items that match their dietary needs or fit within established health objectives.
{Decision: Is User Logged In?}
User Login
[Collect Guest Preferences] [Filter Recommendation]
[Retrieve Preferences] [Analyze Data]
[Generate Recommendations]
{Decision: Does User Customize Meal?}
[Process Customization]
[Update Inventory & Nutrition]
Recommendation engine (Management)
The recommendation loop will be driven by aggregated data insights from user interactions, including popular meal selections, ingredient preferences, and peak ordering times. The system will provide chefs with dynamic suggestions on menu adjustments, such as highlighting frequently customized dishes or recommending ingredient substitutions to meet evolving dietary trends. It will also track inventory usage, alerting chefs to high-demand items or underused ingredients to optimize meal planning and reduce waste. This continuous feedback loop ensures that menu offerings remain aligned with user preferences while enhancing operational efficiency and minimizing food waste.
UI Prototype
The prototype showcases a dynamic digital cafeteria system designed to enhance the dining experience for large institutions. It offers real-time meal customization, integrating nutrition tracking and health goal alignment with a modular meal builder. Users can create balanced meals tailored to their needs, track their progress, and enjoy social dining features like meal-sharing notifications.
This design aims to transform institutional cafeterias into spaces that foster health-conscious eating and community engagement, providing a seamless and personalized experience for every user.
for Consumers
for Management
Prototype
Prototype
Institutional / Guest Login
What best describes how you eat ?
Institutional / Guest Login
Today’s Menu
Payment Gateway
Meal Share Notification
Do you dislike any of these foods ?
Help us personalise your experience Others
Institutional / Guest Login
Do you have any specific nutrition goals ?
Help us personalise your experience
Today’s Menu
Fitness & Body Goals
Build Strength, Lose Weight, or Maintain current body weight
Payment Gateway
Meal Share Notification
Mental Health & Mood Goals
Promote energy, mental clarity, and stress relief
Health & Wellness Goals
Support Heart, Improve Digestion, and Stable Blood Sugar
Environmental & Ethical Goals
Eat Sustainably and Ethically
Hydration & Electrolyte Goals
Stay Hydrated and Balanced Specific Nutrient Goals
Boost Vitamins, Minerals, and Healthy Fats
Institutional / Guest Login
Menu
Payment Gateway
Meal Share Notification
To support users who choose "Fitness and Body Goals," the system would need to collect data that helps tailor nutritional recommendations and meal planning
Institutional / Guest Login
Today’s Menu
This meal helped you reach 75% of your daily health & wellness target!
Payment Gateway
Meal Share Notification
Order Confirmed
You will receive a notification on Whatsapp when your order is ready
Pamulang Barat Residence..
Settings
Log Out
Search recipes Recipes Side Dishes Beverages
24 December 2024 Thursday | 17:30
Menus Recommendations
Tikka Masala
Dal Makhani
Paneer Butter Masala
Fruit Salad
Fish Curr y
Barat Residence..
Dashobard
Pamulang
Rajma Chawal
Aloo Gobi
Pescatarian
Orders Scheduling
24 December 2024 Thursday | 17:30
Settings Log
Visual Design
Colour Variables and Styles
The menu design primarily employs a serene colour palette of green and gray. Green, symbolising nature and growth, is used judiciously to highlight key actions and positive indicators. Gray, a neutral tone, provides a clean and professional backdrop, ensuring optimal readability and a minimalist aesthetic. This colour combination fosters a user-friendly experience, promoting efficient navigation and informed decision-making.
Spacing Guide
Consistent spacing between elements ensures a clean and organised interface. By Using consistent margins and padding we tend to create a sense of order. Proper horizontal spacing between columns and elements prevents visual clutter and improves information hierarchy.
Typography
Typography plays a vital role in ensuring the kiosk interface is both readable and visually appealing. For this system, we’ve selected a clean and modern sans-serif typeface to provide clarity and accessibility for all users, including those interacting with the kiosk for the first time.
Key font sizes are designed to establish a clear visual hierarchy, making it easy for users to navigate the interface effortlessly:
Titles/Headlines
h1 (Poppins)
Heading (40px)
h2 (Poppins)
Heading (36px)
h3 (Poppins)
Heading (32px)
Subtitles
h1 (Poppins)
Heading (28px)
h2 (Poppins)
Heading (26px)
h3 (Poppins)
Heading (24px)
Body Text
Labels
Icons
Icons play a crucial role in creating an intuitive and user-friendly experience for the kiosk interface. They serve as visual cues, guiding users through the system effortlessly and minimising the cognitive load required to navigate complex information.
In this project, the icons are designed to be simple, universally recognisable, and contextually relevant to the kiosk's functions.
MANAGEMENT
The Design 29
A scale at the base to capture weight, Completing BMI calculations when paired with height data.
Card inserting slot to initiate the transaction
A proximity sensor to detect when someone is standing in front of the kiosk, which can measure the height of the person
A hand sanitizer dispenser, ensuring hygiene and encouraging users to sanitize before eating
The Prototype
To gather valuable insights and refine the design of my digital kiosk, I created a low-fidelity prototype using readily available materials like cardboard. This hands-on approach allowed us to simulate the user experience and identify potential usability issues early in the development process. By observing how users interacted with the prototype, I was able to gather feedback on the layout, functionality, and overall user experience.
User Interface and Experience
UI is unclear about editable nutritional goals. Plus icon is unnecessary.
Registration on kiosk or phone ?
The intial uses recognition phase, can be better! Dace ID, QR, Card ?
Functionality and Features
We can adjust height of the screen for people shorter height
Design resembles an ATM, lacking a more modern and inviting look.
If the podium is a weighing machine, then there should be a scale / digital display
Overall User Needs and Preferences
Users primarily care about macronutrients when deeply engaged in fitness.
Features like bag hooks and adjustable screens can improve user experience.
A hook for bags can be added for convenience.
If im having a class a class which will be done in 30 mins, it will be convenient it to have this on phone. Maybe we can connect it with a fitness app
Sanitizer dispenser can be repositioned for better screen visibility. Screen distance and angle could be adjustable.
A more modern and user friendly interface is preferred.
The Final Design
