Takeout
Designed a mobile platform connecting restaurants with nearby users to redistribute surplus food ultimately reducing waste while creating a discovery-first experience for budget-conscious diners. Validated through competitive research, user interviews, and two rounds of usability testing.
Takeout
Designed a mobile platform connecting restaurants with nearby users to redistribute surplus food ultimately reducing waste while creating a discovery-first experience for budget-conscious diners. Validated through competitive research, user interviews, and two rounds of usability testing.
App Design
12 Weeks
Thesis Project
Solo
Context:
Context:
Undergraduate Thesis Project
Undergraduate Thesis Project
My Role:
My Role:
Lead UX Designer, end-to-end, from research through high-fidelity prototype
Lead UX Designer, end-to-end, from research through high-fidelity prototype
Challenge:
Challenge:
The pressing issue of sustainable food waste management, especially relevant to hotels and restaurants.
The pressing issue of sustainable food waste management, especially relevant to hotels and restaurants.
Project Goal:
Project Goal:
Designed a sustainable, user-friendly solution that aligns with the existing business models of hotels and restaurants.
Designed a sustainable, user-friendly solution that aligns with the existing business models of hotels and restaurants.
Methods:
Methods:
User Research, Market Study, User Persona, Empathy Mapping, Brainstorming, Giga Mapping, Information Architecture, Wire-Framing, Prototyping, Usability Testing
User Research, Market Study, User Persona, Empathy Mapping, Brainstorming, Giga Mapping, Information Architecture, Wire-Framing, Prototyping, Usability Testing
Tools:
Tools:
Figma | Procreate | Adobe Photoshop | Google Suite
Figma | Procreate | Adobe Photoshop | Google Suite
Feature Highlights
Feature Highlights
Track revenues
Track revenues
Allows hotels to track their income, clients, users, and other stats.
Allows hotels to track their income, clients, users, and other stats.
Sell Leftovers
Sell Leftovers
Sell leftover food to help reduce food waste and increase profits
Sell leftover food to help reduce food waste and increase profits
Maintain inventory
Maintain inventory
Easy to maintain inventory via the journal in the app.
Easy to maintain inventory via the journal in the app.
Learn to dispose
Learn to dispose
Learn to dispose food via food waste management blogs and tutorials in the app.
Learn to dispose food via food waste management blogs and tutorials in the app.
Understanding the problem
Understanding the problem
Roughly one-third of all food produced globally is wasted. For restaurants, unsold inventory at closing time represents both a financial loss and an environmental cost yet no accessible, localized solution existed to connect that surplus with nearby users in real time.
Roughly one-third of all food produced globally is wasted. For restaurants, unsold inventory at closing time represents both a financial loss and an environmental cost yet no accessible, localized solution existed to connect that surplus with nearby users in real time.
It is seen that with the increasing food waste caused by hotels and catering services, global warming is increasing and causing climate change. Millions go hungry, and we continue to waste perfectly good food on an enormous scale. It is also seen that 90% of the food wasted is perfectly edible.
It is seen that with the increasing food waste caused by hotels and catering services, global warming is increasing and causing climate change. Millions go hungry, and we continue to waste perfectly good food on an enormous scale. It is also seen that 90% of the food wasted is perfectly edible.
The Challenge
The Challenge
For restaurants: Managing surplus food is reactive and manual. No existing tool makes it easy to list, price, and fulfill last-minute inventory in under 2 minutes.
For users: Discovering affordable, nearby food options requires switching between multiple apps with no guarantee of availability or freshness.
The design challenge was to build a single interface that served both sides of this equation without making either experience feel like a compromise.
For restaurants: Managing surplus food is reactive and manual. No existing tool makes it easy to list, price, and fulfill last-minute inventory in under 2 minutes.
For users: Discovering affordable, nearby food options requires switching between multiple apps with no guarantee of availability or freshness.
The design challenge was to build a single interface that served both sides of this equation without making either experience feel like a compromise.
Problem Statement
Problem Statement
How do we make it effortless for restaurants to offload surplus food and for nearby users to discover and claim it before it becomes waste?
How do we make it effortless for restaurants to offload surplus food and for nearby users to discover and claim it before it becomes waste?
What did I find?
What did I find?
User Research
User Research
I conducted 6 user interviews with frequent food delivery users and 4 interviews with restaurant staff, supplemented by a survey of 50+ respondents to validate assumptions around price sensitivity and discovery behavior.
I conducted 6 user interviews with frequent food delivery users and 4 interviews with restaurant staff, supplemented by a survey of 50+ respondents to validate assumptions around price sensitivity and discovery behavior.
Through interviews and surveys, I delved into the daily struggles of hotel staff and food business owners, uncovering their frustrations with managing excess food and the barriers they face in reducing waste.
Through interviews and surveys, I delved into the daily struggles of hotel staff and food business owners, uncovering their frustrations with managing excess food and the barriers they face in reducing waste.
The current state of the affairs
The current state of the affairs
Hotels actively track food waste (avg. 160-180g per person) and implement sustainable practices.
Hotels actively track food waste (avg. 160-180g per person) and implement sustainable practices.
Leftover food is composted, and edible portions are taken home by staff.
Leftover food is composted, and edible portions are taken home by staff.
No food donation system exists due to safety concerns (uncertain preparation/storage times).
No food donation system exists due to safety concerns (uncertain preparation/storage times).
Buffet restaurants always have 10-15 portions of leftover food per dish, as food must be available until closing.
Buffet restaurants always have 10-15 portions of leftover food per dish, as food must be available until closing.
Respondents (ages 21-55, majority with 5+ years of experience) buy inventory in advance but source fresh ingredients per order.
Respondents (ages 21-55, majority with 5+ years of experience) buy inventory in advance but source fresh ingredients per order.
66% experience occasional food leftovers, mainly cooked vegetables.
66% experience occasional food leftovers, mainly cooked vegetables.
Most discard leftovers, while some reuse, sell, or take them home—none donate.
Most discard leftovers, while some reuse, sell, or take them home—none donate.
Businesses seek guidance on proper food disposal and donation options.
Businesses seek guidance on proper food disposal and donation options.
Secondary Research
Secondary Research
I reviewed industry reports and case studies, discovering trends like food-sharing apps and dynamic models that could help reduce food waste in hotels.
I reviewed industry reports and case studies, discovering trends like food-sharing apps and dynamic models that could help reduce food waste in hotels.
Overconsumption & Waste: Taking more food than needed leads to wasted resources like water, labor, and energy.
Global Impact: One-third of food is wasted before reaching consumers (UN).
Environmental Impact: Food waste emits methane, 25x more potent than CO₂.
Supermarket Rejection: ‘Ugly’ produce is discarded, worsening retail food waste.
Waste Disposal: 84.7% of food waste ends up in bins instead of being repurposed.
India’s Food Waste: Contains 57% water, 32% carbs, 7.4% protein, and 3.7% lipids, causing high nutrient loss.
Overconsumption & Waste: Taking more food than needed leads to wasted resources like water, labor, and energy.
Global Impact: One-third of food is wasted before reaching consumers (UN).
Environmental Impact: Food waste emits methane, 25x more potent than CO₂.
Supermarket Rejection: ‘Ugly’ produce is discarded, worsening retail food waste.
Waste Disposal: 84.7% of food waste ends up in bins instead of being repurposed.
India’s Food Waste: Contains 57% water, 32% carbs, 7.4% protein, and 3.7% lipids, causing high nutrient loss.
4.4M
tonnes of food wasted annually, establishing the scale of the problem
tonnes of food wasted annually, establishing the scale of the problem
20K
restaurants in target metro areas representing the supply side
restaurants in target metro areas representing the supply side
137g
average food wasted per person per day, the behavior we're designing against
average food wasted per person per day, the behavior we're designing against
These numbers confirmed that the problem was systemic, not niche and that a solution needed to work at scale from day one.
Food waste is a major issue, wasting valuable resources like water, energy, and nutrients. From overconsumption to rejecting "ugly" produce, it contributes to environmental damage and global food insecurity.
These numbers confirmed that the problem was systemic, not niche and that a solution needed to work at scale from day one.
Food waste is a major issue, wasting valuable resources like water, energy, and nutrients. From overconsumption to rejecting "ugly" produce, it contributes to environmental damage and global food insecurity.
Insights:
Users prioritize proximity and price over brand, discovery needs to lead with distance and deal value, not restaurant name
Restaurant staff cited time as the biggest barrier was listing surplus food needs to take under 90 seconds or it won't happen
Trust is a significant friction point and users want to know food quality and pickup windows before committing
Insights:
Users prioritize proximity and price over brand, discovery needs to lead with distance and deal value, not restaurant name
Restaurant staff cited time as the biggest barrier was listing surplus food needs to take under 90 seconds or it won't happen
Trust is a significant friction point and users want to know food quality and pickup windows before committing
What's out there?
What's out there?
Competitor Analysis
Competitor Analysis
Existing solutions like Robin Hood Army and Pappadavada address food waste but don’t prioritize the user experience. None of them offer real-time proximity-based discovery with a seamless restaurant-side listing flow. Takeout's opportunity was in the intersection of speed, discovery, and simplicity for both sides of the marketplace.
Existing solutions like Robin Hood Army and Pappadavada address food waste but don’t prioritize the user experience. None of them offer real-time proximity-based discovery with a seamless restaurant-side listing flow. Takeout's opportunity was in the intersection of speed, discovery, and simplicity for both sides of the marketplace.
Who is the user?
Who is the user?
User Persona
User Persona
Meet Manish, a hotel owner in Bangalore, India, struggling with large amounts of leftover food at the end of each workday, always seeking better planning strategies to reduce waste and handle leftovers more effectively.
Meet Manish, a hotel owner in Bangalore, India, struggling with large amounts of leftover food at the end of each workday, always seeking better planning strategies to reduce waste and handle leftovers more effectively.
This persona's time constraint directly informed my decision to build a 'Ready in X minutes' tag on every listing hence reducing the need to open individual restaurant pages to check availability.
This persona's time constraint directly informed my decision to build a 'Ready in X minutes' tag on every listing hence reducing the need to open individual restaurant pages to check availability.
Empathy Map
Empathy Map
The empathy mapping process surfaced an unexpected insight which was that users felt mild guilt about buying discounted food, worrying it signaled desperation. This reframed my messaging strategy from 'save money' to 'smart dining.'
The empathy mapping process surfaced an unexpected insight which was that users felt mild guilt about buying discounted food, worrying it signaled desperation. This reframed my messaging strategy from 'save money' to 'smart dining.'
What does the user do?
What does the user do?
User Journey Map
User Journey Map
Mapping the end-to-end journey for both the diner and the restaurant revealed a critical timing mismatch as restaurants wanted to list surplus food at peak closing hours (9–10pm) while users were most active for discovery earlier in the evening. This tension shaped our notification and listing reminder system.
Mapping the end-to-end journey for both the diner and the restaurant revealed a critical timing mismatch as restaurants wanted to list surplus food at peak closing hours (9–10pm) while users were most active for discovery earlier in the evening. This tension shaped our notification and listing reminder system.
How Might We Statements:
How Might We Statements:
What did I do?
What did I do?
Giga Map
Giga Map
To map out my thoughts, I created a giga map where I documented all my findings and began organizing them by section. This allowed me to visualize my entire research and project in one space, making it easier to grasp the bigger picture and identify key areas to focus on moving forward.
To map out my thoughts, I created a giga map where I documented all my findings and began organizing them by section. This allowed me to visualize my entire research and project in one space, making it easier to grasp the bigger picture and identify key areas to focus on moving forward.
Click here to view the giga map in detail on FigJam!
Click here to view the giga map in detail on FigJam!
Information Architecture
Information Architecture
To ensure a seamless user experience, I created an information architecture that organizes content intuitively. By mapping out the structure and flow, I was able to create a clear, accessible pathway for users, making it easier for them to navigate and find exactly what they need.
To ensure a seamless user experience, I created an information architecture that organizes content intuitively. By mapping out the structure and flow, I was able to create a clear, accessible pathway for users, making it easier for them to navigate and find exactly what they need.
Click here to view the information architecture in detail on FigJam!
Click here to view the information architecture in detail on FigJam!
Low fidelity Wireframes
Low fidelity Wireframes
Initial sketches explored three structural approaches: a feed-first model, a map-first model, and a search-first model. User feedback from testing strongly favored the map-first approach for proximity-based discovery, which became the foundation for all subsequent iterations.
Initial sketches explored three structural approaches: a feed-first model, a map-first model, and a search-first model. User feedback from testing strongly favored the map-first approach for proximity-based discovery, which became the foundation for all subsequent iterations.
I designed the flow with first-time users in mind, ensuring a smooth introduction to key features while keeping the experience simple and approachable.
I designed the flow with first-time users in mind, ensuring a smooth introduction to key features while keeping the experience simple and approachable.
Branding
Branding
I created a branding strategy that reflects the target audience's values, using colors and typography to build a cohesive identity that sets the tone for the design.
I created a branding strategy that reflects the target audience's values, using colors and typography to build a cohesive identity that sets the tone for the design.
Mid fidelity Wireframes
Mid fidelity Wireframes
Moving into mid-fidelity, I focused on the restaurant listing flow and early testing showed this was the highest-friction touchpoint and the most likely point of platform abandonment.
Moving into mid-fidelity, I focused on the restaurant listing flow and early testing showed this was the highest-friction touchpoint and the most likely point of platform abandonment.
The key mid-fidelity decision was collapsing the 6-step restaurant listing flow into 3 steps by combining location, timing, and pricing into a single smart form. This reduced estimated listing time from 4 minutes to under 90 seconds.
The key mid-fidelity decision was collapsing the 6-step restaurant listing flow into 3 steps by combining location, timing, and pricing into a single smart form. This reduced estimated listing time from 4 minutes to under 90 seconds.
During a usability test with a few users, I found that even without text, the colors and visual cues helped users navigate through the screens. However, the dark background was disrupting the flow, making it hard to see the content clearly. Despite this, users were still able to complete the task—navigating the platform and vocalizing their thoughts—most of them got it right, which validated my design. This feedback encouraged me to refine the design and move forward with high-fidelity wireframes, incorporating the necessary improvements.
During a usability test with a few users, I found that even without text, the colors and visual cues helped users navigate through the screens. However, the dark background was disrupting the flow, making it hard to see the content clearly. Despite this, users were still able to complete the task—navigating the platform and vocalizing their thoughts—most of them got it right, which validated my design. This feedback encouraged me to refine the design and move forward with high-fidelity wireframes, incorporating the necessary improvements.
High fidelity Wireframes
High fidelity Wireframes
This flow allows hotels to easily add a bundle of food on the application. They can see the older bundles added on the same day and can upload a new one with ease
Map-first layout prioritizes proximity. The card stack at the bottom surfaces the three closest active listings without requiring any interaction hence reducing time to first discovery.
This flow allows hotels to easily add a bundle of food on the application. They can see the older bundles added on the same day and can upload a new one with ease
Map-first layout prioritizes proximity. The card stack at the bottom surfaces the three closest active listings without requiring any interaction hence reducing time to first discovery.
Streamlined to 3 steps with smart defaults. Pre-populated closing time and suggested pricing based on item category reduced cognitive load for restaurant staff during busy closing period.
Checkout reduced to a single confirmation tap with a visible pickup window countdown creating urgency without anxiety.
Streamlined to 3 steps with smart defaults. Pre-populated closing time and suggested pricing based on item category reduced cognitive load for restaurant staff during busy closing period.
Checkout reduced to a single confirmation tap with a visible pickup window countdown creating urgency without anxiety.
Did it work?
Usability Testing
Usability Testing
I tested the high-fidelity prototype of the mobile app by asking three people to role-play using the app to complete a few tasks.
Explor
Exploratory Study: What users currently do?
Have you ever had any food left over when you cook/ order food? (y/n)
How many times a week is the food left over? (1-7)
What kind of food is usually left over? (Bread, curries, entire menu, salad, others)
What do you do with the leftover food? (Eat it in the next meal, throw it, give it to someone else, etc.)
Do you know about the effects of leftover food on the climate? (y/n)
Would you like to help in reducing leftover food in hotels?
Would you be willing to buy still fresh but leftover food at the end of the day from hotels for a much cheaper price than the usual price?
Task Based Study: How users achieve tasks using the Takeout app
What do you think of the logo?
What do you think these icons mean?
How would you order a chat bundle from Anand Sweets?
How would you check for an article on food waste on the app?
How would you ask the chatbot about app details?
I tested the high-fidelity prototype of the mobile app by asking three people to role-play using the app to complete a few tasks.
Explor
Exploratory Study: What users currently do?
Have you ever had any food left over when you cook/ order food? (y/n)
How many times a week is the food left over? (1-7)
What kind of food is usually left over? (Bread, curries, entire menu, salad, others)
What do you do with the leftover food? (Eat it in the next meal, throw it, give it to someone else, etc.)
Do you know about the effects of leftover food on the climate? (y/n)
Would you like to help in reducing leftover food in hotels?
Would you be willing to buy still fresh but leftover food at the end of the day from hotels for a much cheaper price than the usual price?
Task Based Study: How users achieve tasks using the Takeout app
What do you think of the logo?
What do you think these icons mean?
How would you order a chat bundle from Anand Sweets?
How would you check for an article on food waste on the app?
How would you ask the chatbot about app details?
Users had no issues with ordering bundles.
Menu Icon changed due to cart resemblance.
Menu, journal, and dispose icons caused confusion.
Navigation becomes easier with use.
Users liked the color scheme and flow.
Journal & Dispose Icons: Kept as is; minor learning curve.
Round 1: 5 participants, identified confusion around listing expiry system and unclear pickup window communication
Round 2: 5 participants, validated revised flow, surfaced minor copy issues in the onboarding screen
Key outcome: Task completion for food discovery improved from 64% to 91% between rounds. Restaurant listing flow improved from 71% to 94%.
Prototype
Prototype
Hotel Screens
This flow shows how hotels can upload food bundles, add details like filters and pick-up times, track ingredient expiration dates, and access articles on food disposal. They can also view key stats such as client data, sales, and pricing.
This flow shows how hotels can upload food bundles, add details like filters and pick-up times, track ingredient expiration dates, and access articles on food disposal. They can also view key stats such as client data, sales, and pricing.
User Screens
This flow shows how users can select and pick up mystery food bags from nearby hotels through the app. They can filter options based on location, dietary preferences, and pick-up times, favorite restaurants, learn how to compost food at home, view past orders, and chat with an AI bot for any queries.
This flow shows how users can select and pick up mystery food bags from nearby hotels through the app. They can filter options based on location, dietary preferences, and pick-up times, favorite restaurants, learn how to compost food at home, view past orders, and chat with an AI bot for any queries.
What did I learn? and What's next?
What did I learn? and What's next?
Reflection
Reflection
Takeout taught me that two-sided marketplace design is fundamentally different from single-user product design. Every decision I made for the diner experience had a direct implication for the restaurant experience and vice versa. The biggest challenge wasn't designing either side in isolation, it was designing the handoff between them.
I also learned that sustainability messaging needs to be secondary to utility. Users chose Takeout because it was convenient and affordable and the environmental benefit was a bonus, not a motivator. Designing around actual behavior rather than aspirational behavior made the product significantly more honest.
Given more time, I would build out the restaurant analytics dashboard in detail, explore a subscription model for frequent users, and test a social sharing mechanic to drive organic discovery.
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