Creating a new way of delivery that has increased storage, more comfort for the rider and ensures that food reaches the user fresh, whether hot or cold.
(Later followed up at Foley Designs under Michael & Niven Foley)
National Institute of Design, Ahmedbad
To design a more efficient food delivery system for delivery agents including a unit that can work for hot as well as cold food. This unit should also be modular and portable so it can be easily detached from the rider's bike.
I looked at different kinds of restaurants, focusing on middle segment chains such as McDonald, Havmor, KFC, Dunkin' Donuts etc.). Having the need to keep food in a good condition while keeping in mind the image of the restaurant.
With an IR gun I chased down a delivery to note the loss in heat (in case of hot food) and the gain in temperature (in case of cold foods) to note that there is a minimum loss of 5 deg C!
Portable + detachable
Temp regulation (hot+cold)
Keeping in mind the brief a concept was developed using the therapy cold packs. This was used as a means to regulate temperature after multiple trials with hot & cold food items showed positive results.
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3 on each side
Side flap 1
For easy access
Side flap 2
Can accommodate x2 bags
To place hot/cold pack
To protect food
Proximal to food for good heat transfer
This concept was taken forward with Foley Designs, Bangalore with a slightly different brief. The mode of thermal regulation was changed to a peltier device.