A. Observation: Our ideation process started with observation. Observing interactions in the canteen helped us to isolate problem areas and hence define the real problem at hand. we grouped all these interactions into broader categories being- food specific problems, counter and canteen space interactions and the lack of synchronizing technologies. We then did the ‘How Might We’ Method to be able to narrow down our problem areas.

B. Stakeholder Map: To define the problem at hand better we decided to do stakeholder mapping. Identifying the stakeholders gave us an insight into where the main problem lies. This problem lies in the interactions between Anna and the students, merely because of the ratio of conversing agents. Hence there is a huge possibility of a communication error or delay in conversing. This delay causes a dis-pleasant feeling leading to a bad experience or even termination of goal (buying and consuming food).

C. Experience Map: We then mapped down the process of ordering food which starts from the information about all the food choices to payment and delivery of food. We isolated each process to understand how we could make every micro-interaction more efficient. For example, we realized when one asks for a dish which isn’t available it leaves an unsatisfied impact on the student’s mind. Hence, to solve this we propose that we should show only the available items using a live menu of some sorts. To make things more personalized we also have something called ‘Today’s Special’ to make things more interactive and exciting. This will result in the elimination of any unsatisfied effect on the student’s perception.