Flavours - Transforming Food Discovery

University Project

UX/UI Design, Product Design, User Research

Date

May 2025 to Jun 2025

Skills

UX/UI Design

Product Design

User Research

Tools

Figma

Brief

To design a solution to a problem or opportunity within a context of the following streams: Sport, Food, Online Shopping, or Travel. The solution will take the form of a digital user interface on a primary platform (e.g., mobile, tablet, desktop, etc.).

The food stream for mobile was chosen for this project.

Desk Research

Primary Research

Competitor Analysis

Approach

Problem Statement

The Solution

Features

Figma Prototype

Wireflow

Design System

Desk Research

The food industry demonstrated strong consumer relationships with fast food franchises due to loyalty, digital marketing and products that enhance the convenience of these options:

Consumer preferences have shifted towards familiar, well-established fast-food brands

(Montgomery et al., 2012)

Digital marketing strategies have made fast-food options more visible and accessible

(Casielles, 2007)

Advanced technology solutions such as Buy Online, Pick Up in Store (BOPS) through restaurant-specific apps provide ease and reliability

(Liu et al., 2024).

However, there is limited research on how the convenience of fast-food affects the food discovery experience for consumers, particularly in relation to local or lesser-known establishments. This gap presented an opportunity to explore the problem through further research.

Primary Research

62.5%

do not actively seek out new places to eat

87.5%

felt apps and websites do not give enough options for lesser known places

100%

said they are interested in a product that enhances their food discovery experience

62.5%

said recommendations from friends and family would more likely lead them to try a new food place

From survey conducted with 8 participants

Key insights discovered through user interviews:

Consumers are skeptical of unfamiliar food places due to preconceived notions and a fear of disappointment stemming from ambiguity and lack of prior knowledge.

Examples of preconceived notions

The mental effort required to evaluate new food places leads consumers to default to convenient, familiar choices.

Consumers are more likely to try a food place by recommendation. A recommendation can break the preconceived notion.

The research revealed that the challenge extends beyond fast-food loyalty — it lies in the disconnect between consumers and unfamiliar food places, driven by distrust, ambiguity, and perceived inconvenience.

Competitor Analysis

Widely used for location-based search

User reviews and photos

Menu links and filters

Overwhelming choices

Little personalisation

Difficult to trust ratings at glance

High convenience

Fast reordering

Easy comparison of restaurants

Overwhelming choices

Focused on delivery, not dine-in

Little personalisation

Opportunity

Reduce the overwhelming options and create a smoother experience

Encourage exploration

Utilise forms of social recommendations

Approach

The approach to the problem space can be illustrated below to how insights from research will transition into the design through goals.

Insights

Consumers are skeptical of unfamiliar food places due to preconceived notions and a fear of disappointment stemming from ambiguity and lack of prior knowledge.

The mental effort required to evaluate new food places leads consumers to default to convenient, familiar choices.

Consumers are more likely to try a food place by recommendation. A recommendation can break the preconceived notion.

Empower users to confidently discover and try new food places.

Making information highly accessible, easy and efficient to retrieve.

Leverage recommendations (personal, social and reviews).

Design Goals

Problem Statement

Consumers often avoid unfamiliar food places due to preconceived notions, limited information, and fear of disappointment. The mental effort involved in evaluating new options leads them to default to convenient, well-known choices, reinforced by a lack of transparency around what's being offered. However, trusted recommendations and social influence were found to reduce hesitation and break negative assumptions. This increases confidence in decision-making when exploring new food experiences.