The document discusses several tiffin delivery systems in India, describing their workflows, stakeholders, cultural practices, physical locations, and artifacts. Key components include procurement of ingredients, food preparation, packaging, quality control, distribution, and interactions with customers. Systems aim to provide convenient, home-cooked meals to working professionals, students living away from home, and others seeking alternatives to cooking or eating out.

1. Systems Design
Shiva Tiwari

2. When different components/elements come together in an or-
ganised manner which are sub systems in itself forms a com-
plete or a big system
What is a SYSTEM?

3. Systems thinking is an approach to understand the many different types of
relationships that exist between the elements in a complex system.
Understanding how things are interlinked and interdepedent
how each component interacts with one another.
Performance of one component affects the whole system
What is SYSTEMS THINKING?

4. Selected Environment
Tiffin Delivery System

5. User/Customer Service Provider Delivery person
Main Stake Holders

6. Environment Study
In order to understand the system better,
we studied a few existing tiffin provider’s
in pune area.

7. Flow Model
Deepa Aunty (Main Cook)
1 helper to make Roti
1 helper to cut
vegetables
3 Delivery Boys
One person to pack all the tiffins 1Maid to wash utensils
1. Deepa’s Mess

8. Task Model
Deepa Aunty (Cook)
Roti maker
Sabji Cutting
3 boys for delivery
One person to pack all
the tiffins
Maid to wash utensils
Gets up at 6 to start the preparation
Cooks all the food herself
Buys fresh vegetables everyday from hadapsar market in the afternoon.
A lady works under her who makes the chapatis twice everyday( for
morning and evening tiffins)
Another one cuts all the vegetables
She has employed a girl to do all the packing of tiffins
Three boys have been employed to deliver the tiffins
There is a maid servant to wash all the utensils and clean the kitchen area.
TasksPerson

9. Artifact Model
Deepa aunty recently switched to
aluminium foil packs for sending the
tiffins as its convenient to carry, use
and throw and does away with the
hassle of exchanging steel tiffin and
washing it.
• Vegetables
• Utensils
• Hygienic kitchen and kitchenware
• Vehicle for transportation

10. Cultural Model
• She delivers tiffins in corporate offices, hospitals, malls
• Each meal consists of 2 vegetables, 1 dal, 5 phulka’s and rice+salad and papad
• Special meal is provided on special occasions or festivals or during fasting days.
• Most people call at 9:30-10 am to confirm the menu.
• No predecided menu. It changes according to availability of vegetables.

11. Physical Model
• Tiffin’s are delivered at 4 places- Fatima Nagar, Wanaorie, Amanora, Magarpatta
• A minimum of 50 tiffins are delivered each time.
• Many people go to her place to collect tiffin parcel’s.
• In morning tiffin delivery starts from 12 noon and in evening tiffins are available from 8-10 pm
• Petrol expenses account for a major expenditure.
• Sunday evening is off.

12. Mr.&Mrs. Dhavalikar
assistant
cook 1
lead chef
Rickshaw driver
assistant
cook 2
assistant
cook 3
assistant
cook 4
Supervision and decision making
transports catering orders
according to requirement
2. My Dabba
Flow Model

13. 1. Procurement
by Mrs. Dhavalikar
2. Production
by the assistant cooks,
lead chef
approx 2.5 hrs
till 2 pm
The process People concerned Time taken
8:30 am
Task Model
(the acquisition of goods, services or works
from an external source)
The vegetables and fruits are bought from
supermarket or sabjiwalla near by
(the act of making products)
The vegetables are cleaned,cut and the de-
sired dish is cooked in the home kitchen

14. 3. Distribution
At the retail shop Mr.&Mrs.
Dhavalikar distribute the
tiffins and meals
6-6:30
The food is transferred to huge steel containers
and transported to the shop outlet. People pick
their meal from the shop after 6:30
The catering orders are given home delivery as
per the consumer’s requirement
*Sunday is a holiday
Loaded by the assistant
cooks,rickshaw driven by
the rickshawala,unloading
done by the rickshawala
and assistant cook
3. Online System
(alternate system)
At 2 sms alerts are sent to the regular 100 custom-
ers informing them about the menu.
They update their status on facebook regarding
the menu.
Mr. and Mrs. Dhavalikar after 2pm

15. • Food tiffins packed in foil bags or pouches
• SMS alert system to inform the customers about the menu and place their orders
• Upload their status on facebook which includes today’s menu
• Vegetables and fruits bought daily
• Retail shop where they distribute the tiffins
Artifact Model

16. The workload is divided pretty well
The work has deadlines and is managed well
The food is very hygienic and the place is clean
Peculiarity-The name My Dabba has been given to the shop because the customers coming there
have the flexibility to choose the quantity of food they want and thus in turn prepare their own
dabba.
The online facebook status helps the users to know about the menu in advance,place their order
and plan their dinner.
The customers are usually students,bachelors and working couples.
The older generation is seen less in number since they prefer home delivery.
Cultural Model

17. Mr. Pandit
assistant
cook 1
Main cook
Rickshaw driver
assistant
cook 2
assistant
cook 3
assistant
cook 4
Supervision and decision making
collects the tiffins at 9 15
and drives them to the school and hands
them over to the respected authority
cooks food
accompanies the
rickshaw driver
to school
helps in
loading and unloading
cook food
loading food
to rickshaw
3. Mahesh Pandit
Flow Model

18. 1. Procurement
by the assistant cook
2. Production
half an hr
6 - 6:30
by the assistant cooks,main
cook and Mr. Pandit
approx 2.5 hrs
6:30-9
The process People concerned Time taken
*The nutritionist of the school gives Mr. Pandit a schedule of the entire week’s menu
since certain food ingredients need to be bought and prepared earlier
Task Model
The vegetables and fruits are bought from
mandai which is just 1 km away at 6 am
The vegetables are cleaned,cut and the de-
sired dish is cooked

19. 4. Quality checking
(the process of checking a product
or service available for use or consumption by
a consumer)
The assistant cook who transports the
tiffins stays in the school
Mr. Pandit visits school everyday and talks
to the nutritionist of the school
3. Distribution
loaded by the assistant
cooks,rickshaw driven by
the rickshawala,unloading
done by the rickshawala
and assistant cook
9-9:30
The food is transferred to the huge steel tiffins
or stored in cardboard boxes depending on the
type of food
The food is loaded in the rickshaw
One of the assistant cook accompanies the rick-
shaw driver unloads the tiffins and hands them
over to the concerned school authorities.
assistant cook
and Mr. Pandit 10-10:30
Saturday and Sunday is a holiday

20. Steel tiffin Boxes
Cardboard boxes-stored on the cupboard and used for transporting dry
food products such as karanjee,chivda etc
A well furnished and hygienic kitchen
Vegetables and fruits bought daily
Artifact Model

21. The workload is divided pretty well
The work has deadlines and is managed well
Assistant cook,main cook : cleaning ,cutting of vegetables, packing the food items
Mr. Pandit (main cook) : preparing the actual dish,trying out new dishes,adding of
ingredients and supervision
Mr. Pandit meets the school teachers to decide menu every week and interacts with the
nutritionist and children daily to keep a check on the quality of the food
Cultural Model

22. Place
They have a wada in Narayan peth .Two room flat.
Both the rooms have been converted into a kitchen and to store utensils
in the gallery they store food grains etc in huge containers
Location
The place is located near Sabji Mandai so convenient to get fresh fruits and
vegetables everyday
Located about 4 kms away from the School.
Physical Model

23. Flow Model
Mr. Shivaji
cook 1 cook 2 cook 3 cook 4 Bai to cook
chapati
Lady for
washing tiffin
(another entity)
supervision and decision making
cook food
Pack food
Deliver food
4. Delight Food Service (DFS)

24. Task Model
1. Procurement
by one of the cook
2. Production
3. Packing
half an hr
7:30- 8 am
by 4 cooks and a bai
by 4 cooks
approx 2 hrs
9 - 11 am
approx 1 hr
11-12 pm
The process People concerned Time taken
Daily morning fresh vegetables are
brought from mandai.
The vegetables are cleaned,cut
cooked as per the menu.
A maid comes to make chapati.
Food proportions are fixed per tiffin. Food
is packed traditional steel tiffins and labeled
with customer name and Veg/Non veg. Then
they are segregated area wise.

25. 4. Quality checking
3. Distribution
by 4 cooks 12-1 pm
Mr. ShivajiThey follow FDA standards. Cooks wear hand
gloves while packing food. They sanitise their
tiffins after washing to maintain hygine.
The cooks go for delivering tiffins. For far off
areas they use two wheeler & auto and for
nearby places they go by cycle. They collect
the old tiffins and give to a lady who washes
the tiffin and sends them back.

26. • Steel tiffin Boxes
• Computer to manage accounts
• Register to take/cancel orders
• A well furnished and hygienic kitchen
• Perishable items like vegetable and fruits are bought daily
Artifact Model

27. Cultural Model
• They deliver 200 tiffins per day.
• Mr.Shivaji (Head) manages everything from taking orders to managing accounts.
• Each tiffin 1 dry sabji, 1wet sabji, dal, rice, 4 chapati, pickle, papad, sometimes sweet.
• For extra tiffin message him before 10 am. After 7 pm cancellations are not allowed
• In a month only 4 cancellations are allowed after that the customers will be charged.
• Maintain a register in which they write yes or no.
• They call the customer if there’s a delay in delivery.
• Payment in advance for weekly or monthly tiffin. For trial COD facility.
• Special meal on sunday. Non veg.

28. Place
They have a small flat in raviwar peth.
Location
The place is located in peth area near Sabji Mandai so convenient to get
vegetables everyday.
Also it is not very far from their areas of delivery. Kothrud, FC, shivajinagar
Physical Model

29. Overview of all the systems inside the larger system

30. People who take tiifin
People staying
in Hostel
People staying
in PG’s / Flats
People who dont take tiifin
Not Applicable
Students
ghar ka khana
working bachelor
Cook at home /Hire cook
Mess food
On time
bored
customise
whole meal Healthy food
Dont want to compromise on taste
Choice Variety hygienec
mess/ restaurants/ fast food joints
students
on time
Ready made
Home like food
Hot food
Fresh Economic
Saves time
customise
Tired
User Personas

31. Mitali Mehta 23
PG Graphic Design student in MIT ID
From Pune | Sadashiv Peth
Likes painting, Art lover
Stays in her own flat with 3 other friends.
One is doing job and else are studying.
Mitali and one of her friend takes tiffin
from DFS as they give mild food. Other to
go to mess as they prefer spicy food.
Breakfast and lunch she takes from a
different aunty. Aunty leaves tiffin at home
before she leaves for college.
Came to know about the aunty through a
poster stuck outside an ATM.
She would prefer a mess to go and eat
fresh and hot food.
Aishwarya 21
Law Student in ILS Law College
From Ahemadnagar | Stays in Pune PG
Likes watching movie, foodie
Takes two different tiffins, for Breakfast
(takeaway from Joshi Mess) & Dinner
(Kadri Mess). Dinner tiffin she shares
with her roomate.
Sunday there’s no service by Joshi
Mess.
Have to give your own tiffin to them.
No hot food available.
Alternate wednesday special menu like
pav bhaji, paratha, pulaw.
She prefers her food to be hot and that
reaches her by 8:30 pm.
Pritesh Bhatia 25
Working Bachelor
From Ahemdabad
Likes Reading, Internet Geek
Likes taking good and complete
meals
In the afternoon he has to eat at the
office, comes back late from office so
takes tiffin at night.

32. Pranjal Pandey 22
Student of graphic design at SID
From MP | Stays in Pune
Likes Dancing, Photography, Event
Management, Foodie
Lives in an rented appartment with 3
other friends.
Have hired a cook, who is 24*7
available.
He doesnt prefer to opt for a tiffin
service because being a foodie he
doesnt want to compromise on the
food quality.
It would be more convenient if the
tiffin service has a tie up with college.
Swapna Joshi 21
Graphic Design Student
From Pune
Likes Singing,travelling,meeting new
people
Stays in Pune.Goes home on weekends
Does not like mess food and finds the
food at Raj unhealthy.Would like to
customize her tiffin, prefers ghar ka
khaana,hygienic,fresh and tasty food.
She used to take dabba from a mavshi
who used to stay in the campus.She
served homemade food.
Vaidehi 23
Engineer, preparing for entrance exams
From Nagpur | Stays in Pune
Likes Watching movies & Gyming
She has come to pune for preparation
of entrances.
She stays at a PG and likes eating
proper homelike meals.

33. Pritesh 25
He gets very tired and hungry once
he is back home from office. He
stays alone in a flat and cannot af-
ford a cook. So he prefers to take a
regular tiffin that would be delivered
at his place on time.
User Scenarios
Mitali Mehta 23
Doesnt have time to cook food after
coming back from college. Prefers to
go to mess but mess around serves very
spicy food so she goes to mydabba
website and searches for tiffin service
around her.
Aishwarya 21
Its difficult to manage with two different
tiffin walas. So she wants to switch her
tiffin service and opt for a tiffin which
serves both lunch and dinner. So she
finds this website called Mydabba
where she can search for the same.

34. Pranjal Pandey 22
His cook goes on a leave for one
week. He does not want to eat out
side everyday for one week. So he
looks up the portal of mydabba to
look for a dabbawala which would
serve him the kind of food he likes.
He will order for a trial meal.
Swapna Joshi 21
She was happy with the mavshi’s food
but wished if she had other better
options to look for.She logs in to the
my dabba website to look out for other
tiffin provider options in the vicinity.
Vaidehi 23
She is new in town and there in no
kitchen provision at her PG. Since she
likes eating proper meals she opts for a
tiffin system. She asks her room mates
about the dabbawala’s around who tell
her to visit mydabba to find the appro-
priate dabbawala for herself

35. Story Writing
To empathisize with the people
involved in the system and under-
stand problems better, we wrote a
story of their actions and experi-
ences on a regular working day

36. My morning started with washing the smelly yesterday night dabba which i was reluctant
to wash but had to do it otherwise will have to sleep without dinner. I was getting late for
the college. I washed the dabba quickly took a bath got ready and went to college. I need to
leave the dabba downstairs so that the tiffin aunty picks it up. Some times i eevn forget to
do that because i am in hurry.
It was already 6 in the evening when i came to hostel. I chit chated with my friends, did
some time pass on internet. It was 7:30, my room mate Shradha asked me about my scene
for dinner. She planned to go out to the mess. But i was feeling too lazy to walk all the way
to the mess. I called the tiffin aunty to order tonights tiffin. Something not good about tif-
fin service is you dont have choice of food. The secret reveals only after you open the tiffin.
hahaha.
It was 8:30 and its been half n hr since i was waiting downstairs for the tiffin. I was getting
agitated. I called the tiffin aunt she dint pick at once. called her again this time she picked.
She said she will be there in 5-10 mins. finally the tiffin arrived at 9. i asked him why he was
so late. he said he has his office so it gets late while comng bak. i told him that i would call
off the tiffin if this would continue.
I went back to the room opened the tiffin. There was tinde ki sabji which i hate a lot. An
hour of wait for “TINDA“, what a waste. But was hungry so had a little and threw the rest.
A Day in the life of a student living in hostel

37. It’s 6 a.m and my alarm starts ringing.I get up and take a bath.I get going to the vegetable market.I buy potatoes,
peas and bhindi. “I will make alu matar in the morning and bhindi at night.”I reach home by 7:30.I complete
my household chores before the rotimaker comes. “Oh!My god it is 8:20 and the roti maker hasn’t come
yet.The doorbell rings at 8:25.I heave a sigh of relief. “Chalo!Start making the rotis ,I have taken out the necessary
ingredients since you were late.
I sit on my laptop and update the status on facebook.Alu Matar,Tomato rice,Chapati...yours tastily my Dabba
9877685967.Then I take my cell phone and send the same message to my 100 loyal regular customers.Earlier
I used to send about 300 SMS’ s but now the rules have changed hence one can send only 100 SMS’s per
day.I start getting SMS’s almost immediately.My SMS tone keeps chirping.I take a look at the SMS’s after 20
minutes.I call my son down so that he can note down the orders.I calculate the number of chapatis and tell
him the number.My phone keeps on ringing and I get a bit confused as I have already calculated a number and
it keeps on changing.I take an overview of things and told the maid to make 250 chapatis.I think more people
are replying today since alu mutter is many people’s favourite.
My phone starts ringing.I answer the phone. “Yes this is my Dabba.We have our take away in the afternoon
from 12-1 and night from 8-9.
You can view our menu on facebook where I upload the status everyday.So send me an SMS.Our home delivery
system is limited to areas in Kothrud,Deccan,Karve road.YEs and the delivery boys will give you the
tiffin in foil bags which can be put into the micowave and get hot food.Ok then. “Oh!My God so many phone
calls for enquiries.I wish I could appoint a person just to attend my phone calls it is so frustrating to repeat the
same thing to all the customers.
It is 9:30 and the second maid arrives.I instruct her to cut the vegetables for morning and evening.I myself
cook the sabji after the maid is done with the cooking.
Another maid arrives at 11 and packs the food in the foil bags.
The delivery boys arrive at 11:45.I hand over to them the packed tiffins.I warn them they cannot be late at any cost.
One of them says that the petrol in his bike is over.I am amused I argue with him and say that he should not wander
here and there on the bike and waste petrol.I hand him over money for the petrol.
My phone rings and the maid who comes to clean the utencils says that she cannot come due to some emergency.
I request the maid who packs the tiffins to help me in washing the utencils for a day.
A Day in the life of a Dabbawala

38. At 12,the customers start arriving to the shop and place their orders.Me and my maid pack the tiffins according to
their requirements and them over the tiffin.
At 12:45 my phone starts ringin.One of the delivery boy hasn’t delivered the tiffin and he has forgotten his cell
phone in the shop itself.I tell the customer that he will arive soon.After 5 minutes the customer calls me again and
pesters me.Later I ignore his calls .Finally after 1:10 the phone stops ringing and I assue that the delivery boy must
have reached by now.
At 1 I close the shutter of my shop and sit down for a while.Suddenly I realise that this same story is going to repeat
itself after 4 p.m and I get butterflies in my stomach.

39. For our systems, we considered all the
senarios of one tiffin provider.

40. DFS
Delight Food Service
(Peth area)
For our systems, we considered all the
senarios of one tiffin provider.

41. Findings
• Students staying away from home
(mostly non maharashtrians)
• Working bachelor
• Healthy & heigenic food
• Home like food “Ghar jaisa khana“
• whole meal
• quick food/on time
• Hot food
• Good quality
• Reasonable
• Dabba
• Mess
• College/office Canteen
• Food at PG
• Fast food chains/dhabas
• Hired cook
• Cook themselves
Food Requirements
USERS
Food Options

42. Why take a DABBA?

43. Why take a DABBA?
Dont want to eat outside food everyday

44. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic

45. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic
Want full meal - daal,chawal,roti,subji

46. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic
Want full meal - daal,chawal,roti,subji
Ghar ka khana

47. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic
Want full meal - daal,chawal,roti,subji
Ghar ka khana
Saves time

48. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic
Want full meal - daal,chawal,roti,subji
Ghar ka khana
Saves time
Dont want to cook after a tiring day

49. Why take a DABBA?
Dont want to eat outside food everyday
Something reasonable/economic
Want full meal - daal,chawal,roti,subji
Ghar ka khana
Saves time
Dont want to cook after a tiring day
Fullfil basic nutritional requirements

50. User has to wait for the tiffin. His/her time gets wasted.
Unaware of the menu, user gets bored of eating the same food
everday
Do not get fresh hot food
Unsure about the hygine of the environment where food is
cooked
Working people dont have time to wash tiffin.
Problems faced by the USER

51. Problems faced by TIFFIN PROVIDER
• users keep calling
to know about the
menu. This disturbs
the work.
• new customers
keep calling to
enquire about their
service. This irri-
tates the provider
as he has to repeat
the same things
again and again.
The queries are
pretty much the
same.
• He’s the only one
who has to attend
to all the calls.
• The status is up-
loaded on face-
book. People start
sending SMS’s to
place the order.
Then the provider-
has to calculate the
number of chapatis
etc. which becomes
stressful as the or-
ders keep adding.
The entire situation
becomes chaotic.
• If one of the maid
does not come to
work and does not
inform earlier then
she has to manage
something
• The customers
keep on calling
her to ask the time
required for the
dabba to reach the
destination.They
call her repeatedly
and pester her if
the delivery boy
does not reach on
time. At times she
does not receive
calls.
• everything is done
manually in a reg-
ister. Its difficult
to keep a track on
who has paid or
not paid. Problem
of maintaining ac-
counts.

52. What could be the IDEAL SYSTEM?

53. What could be the IDEAL SYSTEM?
A System module which is flexible,
can be altered as per the user need.

54. What could be the IDEAL SYSTEM?
A System module which is flexible,
can be altered as per the user need.
Solution should automatically simplify
other links in system.

55. Ideal System for the User
Simple, quick and easily ac-
cesseble system to
order food Knowing menu be-
forehand
A responsive website or
mobile application where
all the information about
the tiffin service and the
monthly menu is uploadedMonthly Menu Card could
be given to the customers
The mobile application
would track down the de-
livery boy through gps so
both the customer and
owner would know how
much time it will take for
the tiffin to reach its des-
tination
Getting updates about
delivery time, in case of
delay
Also can be an option to
customise the tiffin
Easy/ flexible payment
options. System that
keeps track of payments

56. There is an web and mobile
application > put menu (so that
people can view it) > custom-
er place order > automatically
sorts data (name, area, or-
der no. & quantity of required
) > Provider gets an idea how
much food needs to be cooked
For basic information
there could be a toll free
no. on which there is an
automated voice mes-
sage. And you get the
required information on
pressing certain nos.
There could be an option
on the web and mobile
application where one can
hire maids through help-
lines etc and also register
for the same.
There could be a tracking
software on the mobile
phones which would track
the delivery boys. Hence
the petrol needed could
also be calculated appro-
priately.
For the PROVIDER

57. For the DELIVERY BOY
Clear tiffin labelling
Proper list of customers and their address
Proper vehicle

58. For the PROVIDER
Ideation
Accounting & Record maintaining Application for PC & tabs
A proper reciept system

59. Categorising information and Wireframe Sketches

60. Information Architecture
Customer Inventory Accounts Employee Records
At a glance detailed customer list
detailed customer list
Area Name time of delivery Dates Amount paid/
not paid
Order placedLunch/Dinner
Today’s
schedule
Monthly
schedule
Balance
Specifications
of tiffin
Plan taken- fortnightly/monthly
Mode of payment- COD, net
banking, cash in hand
Address
Phone number, email id
veg/ non veg
selected combo
attendence name position contact salary

61. My Note
March Lunch
Area Name
Lunch
Dinner
1 2 3 4
Glance
Customers
Inventory
Employees
Accounts
Menu
Hadapsar
Ankita
Shiva
Swapna
Manjari
Time
12 pm
12:30 pm
12:45 pm
8:15 pm
8 pm
8 pm
Amount
NP
P
P
NP
NP
NP
L
D
D
D
L
L
Daily Monthly
13March
Logout
Customer Name & order details - Monthly View
Digital wireframes

62. My Diary
March Lunch
Area Name
Lunch
Dinner
13
Glance
Customers
Inventory
Employees
Accounts
Menu
Loni
Ankita
Shiva
Swapna
UK
Time
12 pm
8 pm
8 pm
12 pm
12 pm
8 pm
Amount
NP
P
P
NP
NP
NP
L
D
D
D
L
L
Daily Monthly
13March
Logout
Ankita DeshpandeName
Email
Address
Mobile no.
Customer Details
Tiffin Details
Type Veg
Combo 1
Cash in handMode of payment
Click on name - Customer Details window

63. My Note
Date Description Amount
Glance 13.3.14
13.3.14 Rs 10,000
Petrol Expenses
Total Employee
salary
Rs 500
Daily Monthly
Logout
Expenditure Income Summary
Customers
Inventory
Employees
Accounts
Menu
Accounts > Expenditure > choose expense from drop down list
Add Expense

64. My Note
Date Description Amount
Glance 13.3.14
13.3.14 Rs 10,000
Petrol Expenses
Total Employee
salary
Rs 500
Daily Monthly
Logout
Expenditure Income Summary
Calender
Customers
Inventory
Employees
Accounts
Menu

65. Visual Language
Very simple and professional visual language
has been used for the screens

66. Final Screens
Area Code Name Time Lunch DinnerPaid
Hadapsar
Fatimanagar
Ankita P 12
8P
L
D
11
Ritika P 12:15
8:15P
L
D
12
Ravina P 12
8P
L
D
21
Shradha P 12:15
8:15P
L
D
22
13
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
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Today Lunch Dinner
Search
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67. Area Code Name Time Lunch DinnerPaid
Hadapsar
Fatimanagar
Ankita P 12
8P
L
D
11
Ritika P 12:15
8:15P
L
D
12
Ravina P 12
8P
L
D
21
Shradha P 12:15
8:15P
L
D
22
13
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
LogoutSave
Today Lunch Dinner
Search
Take a Tour
March Lunch
Area TimePaid
Fatimanagar P
P
P
P
Name
Customer Details
Tiffin Details
Email
Address
Mobile No.
Type
Combo
Amount Paid
Mode of Payment

68. Area Code Name TimePaid
Hadapsar
Fatimanagar
Ankita P 12
8P
L
D
11
Ritika P 12:15
8:15P
L
D
12
Ravina P 12
8P
L
D
21
Shradha P 12:15
8:15P
L
D
22
Lunch
Dinner
13 14 15 16 17 18
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
LogoutSave
Today Lunch Dinner
Search
New
Open
Sync
My Profile
Area Code Name TimePaid
Hadapsar
Fatimanagar
Ankita P 12
8P
L
D
11
Ritika P 12:15
8:15P
L
D
12
Ravina P 12
8P
L
D
21
Shradha P 12:15
8:15P
L
D
22
Lunch
Dinner
13 14 15 16 17 18
Delivery Boy
Add New Category
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
LogoutSave
Today Lunch Dinner
Search

69. Expenditure Income Summary
13.3.14 Petrol Rs. 500
Rs. 100020.5.14 New Steel Tiffins
Date Description Amount
May 2014
9
21
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
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Expenditure Income Summary
13.3.14 Petrol Rs. 500
Rs. 100020.5.14 New Steel Tiffins
Date Description Amount
21.5.14
Add other
Gas
Water Bills
Water Bills
Transport
Gas
Transport
13
My Note
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EMPLOYEES
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March
GLANCE
ACCOUNTS

70. Jan
0k
20k
40k
50k
Feb March
on 13 March
ExpenditureIncome
Profit & Loss
Income
Expense
Rs. 50,000
Rs. 12000
Expenditure Income Summary
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
ACCOUNTS
LogoutSave
Search
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71. 13.3.14 Refined Oil Rs. 70 / l
Rs. 1000 / kgGhee
Rice
Date Description Unit Price Quantity Value
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
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Search
Take a Tour
ACCOUNTS
13.3.14 Refined Oil Rs. 70 / l
Rs. 1000 / kgGhee
Rice
Date Description Unit Price Quantity Value ValueReorder Date Reorder Quantity
13March
My Note
GLANCE
CUSTOMER
EMPLOYEES
STOCK
MENU
LogoutSave
Search
ACCOUNTS

72. Reciept for DFS
Ravivar peth, lane 4,
Above Ved clinic
9689066085
Date
Name Code
Time
Qty. Amt.Description
Total
No.
www.dfs_mydabba.com
A reciept system will be followed
strictly in order to keep a track of
all the payments made/not made.

73. For the USER
A web and mobile application where the user can choose
the best provider,place order,track order,and pay online
A phone service system
Also, a monthly menu card would be given to the customer.

74. user task matrix Creating a matrix of the tasks involved in placing a tiffin order and
how important each task is for all three people involved in it.

75. open card sorting
Card sorting helps to design or evaluate the
information architecture of a site. In a card sort-
ing session, participants organize topics into
categories that make sense to them and they
may also help by label these groups.

76. When I startBasic Informa-
tion the provider
will have with
What the provid-
er has to keep in
mind
Condition of
Provider
Provider’s loca-
tion,phone no.
Veg/Non veg/Egg
Quality of food
No. and quantity of
items
Delivery time
Tiffin Price
Advance Payment
weekly/monthly
Refund Condition
Cancellation Con-
dition
Other providers
Delivery Boy’s
location
Delivery Boy’s no.
Name of User
Contact No. of user
Adress,email id of
user
Kind of Tiffin
Packaging
Tiffin Label details
Status Update
Time
When I have
already started
Today’s menu
No. Of Tiffins
Place order
Track order
Tomorrow’s Menu
Duration of
time
to order
tiffin
Payment
condition
Corporate
tiffin order
Cash on
delivery
1.Open card sorting

77. 2.Open card sorting
Track OrderPlace OrderRegister/Be a
Member
Terms and
Conditions
Provider’s loca-
tion,phone no.
Veg/Non veg/Egg
Quality of food
No. and quantity of
items
Delivery time
Tiffin Price
Advance Payment
weekly/monthly
Refund Condition
Cancellation Con-
dition
Delivery Boy’s
location
Delivery Boy’s no.
Name of User
Contact No. of user
Adress,email id of
user
Kind of Tiffin
Packaging
Tiffin Label details
Status Update
Time
Select Provider
Today’s menu
No. Of Tiffins
Tomorrow’s Menu
Duration of time
to order tiffin
Payment condition
Corporate
tiffin orderCash on delivery
Other Providers
Select menu
Place Order

78. Categorising Information
Generic Info.
Private Info.
Specific info
Public Info.
Home
Providers
Services
Branding space
Contact Us
Featured dishes
FAQ’s
Gallery
Meet the team
Fb, Twitter follow us Concept
Why Us
Online chat
Friday Special food
Quick Links
Share my dabba
order log
food mood boards
My account
Recipies
Share my dabba option/ cancel
Order movie DVD with tiffin
Rate of specific provider
register, log in
Fb, Twitter follow
testimonials
Filling forms

79. Information architecture
Providers
(Tiffin Srvice) Sign in Sign up
as USER | PROVIDER
Create account
Fill User Details
User Profile
Order status updated
Select Provider
Provider Page
Order Summary
place ORDER
Payment
MENU
Select Meal combo
Search Provider
(filters)
order option deactivated
(sign in/ sign up first)
location
Price
Type
Cuisine
COD
Weekly
Monthly
if guest/not signed

80. Rough wireframes

81. Digital wireframes

83. LOGO
ABOUTPUNE
PROVIDERS Sign In Sign Up
QUICK PREP FAQ
User
Provider
Testimonials
TestimonialsMost Popular
Festive Meals
ABOUT QUICK PREP FAQ
LOGO
Location Price Veg Cuisine

84. ABOUT QUICK PREP FAQ
LOGO
Monthly Subscription Registration
Login / Email
Password
Name
Address 1
Address 2
Street
Landmark
Area
Pincode
Phone
Subscription Type
Start Date
Save
code
Today Tomorrow
Meal Combos
Order Summary
Order
Testimonials
Qt. Price.
ABOUT QUICK PREP FAQ
LOGO

85. Profile/user info Recomended
Provider List
Location Price Veg Cuisine
ABOUT QUICK PREP FAQ
LOGO
Profile/user info Recomended
Provider List
Location Price Veg Cuisine
ABOUT QUICK PREP FAQ
LOGO
GPS Tracker

86. landing page
Public site map

88. After placing the order one can view the order status and
track the order by using the food-o-meter

89. Visual language
spice|curry|attracts|appetite dominating colours in Indian curries

90. Final Screens

99. Phone service

100. Dial 12434355
Dear customer we provide LUNCH & DINNER at monthly basis.
We serve both VEG n NON VEG meal.
All Payments are done in advance.
We also provide TRIAL TIFFINS
Press # for main Menu
Select from following :
2. Areas Covered
3. Payment Options
5. Any other
Press # for main Menu
Dial 12434355
Dear customer we provide LUNCH & DINNER at
monthly basis.
We serve both VEG n NON VEG meal.
Price will depend on the tiffin combo you choose.
All Payments are done in advance.
We also provide TRIAL TIFFINS
Press # for main Menu
Select from following :
1. Tiffin Combos & Prices
2. Areas Covered
3. Payment Options
4. Trial Tiffin
5. Any other
Press # for main Menu

101. Date
1 Mar Thu
2 Mar Wed
Lunch Paneer masala Bhendi Kanda Bhaaji
Shahi VangiDinner
L
D
L
D
L
D
L
D
L
D
3 Mar Wed
4 Mar Wed
5 Mar Wed
6 Mar Wed
8 Mar Thu
9 Mar Wed
10 Mar Wed
11 Mar Wed
12 Mar Wed
13 Mar Wed
15 Mar Thu
16 Mar Wed
17 Mar Wed
18 Mar Wed
19 Mar Wed
20 Mar Wed
22 Mar Thu
23 Mar Wed
24 Mar Wed
25 Mar Wed
26 Mar Wed
27 Mar Wed
28 Mar Wed
30 Mar Wed
31 Mar Wed
Time Sabji 1 Sabji 2 RiceDal
Veg Makhanwala
Dal Palak
Paneer masala
Dal Palak
Veg Jaipuri
Kadai Chole
Veg Bhoona
Veg Makhanwala
Veg Bhoona
Veg Tawa
Veg Tawa
Methi Mutter
Methi Mutter
Paneer Kesari
Rajma Masala
Paneer Kesari
Rajma Masala
Pudina Aloo
Onion Tomato
Chawali Bhaaji
Kanda Batata Flower
Dal Tadka
Dal Tadka
Chole Dal
Amti
Dal Fry
Dal Makhani
Nil
Nil
Amti
Plain Dal
Plain Dal
Varan
Jeera Rice
Jeera Rice
Steam rice
Steam rice
Steam rice
Steam rice
Steam rice
Veg Pulav
Veg Biryani
Veg Pulav
Veg Biryani
Lemon Rice
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg BiryaniD
L Paneer masala Bhendi Kanda Bhaaji
Shahi VangiD
L
D
L
D
L
D
L
D
L
D
Veg Makhanwala
Dal Palak
Paneer masala
Dal Palak
Veg Jaipuri
Kadai Chole
Veg Bhoona
Veg Makhanwala
Veg Bhoona
Veg Tawa
Veg Tawa
Methi Mutter
Methi Mutter
Paneer Kesari
Rajma Masala
Paneer Kesari
Rajma Masala
Pudina Aloo
Onion Tomato
Chawali Bhaaji
Kanda Batata Flower
Dal Tadka
Dal Tadka
Chole Dal
Amti
Dal Fry
Dal Makhani
Nil
Nil
Amti
Plain Dal
Plain Dal
Varan
Jeera Rice
Jeera Rice
Steam rice
Steam rice
Steam rice
Steam rice
Steam rice
Veg Pulav
Veg Biryani
Veg Pulav
Veg Biryani
Lemon Rice
7 Mar Wed
14 Mar Wed
21 Mar Wed
29 Mar Thu
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
L Paneer masala
L Paneer masala Bhendi Kanda Bhaaji
Shahi VangiD
L
D
L
D
L
D
L
D
L
D
Veg Makhanwala
Dal Palak
Paneer masala
Dal Palak
Veg Jaipuri
Kadai Chole
Veg Bhoona
Veg Makhanwala
Veg Bhoona
Veg Tawa
Veg Tawa
Methi Mutter
Methi Mutter
Paneer Kesari
Rajma Masala
Paneer Kesari
Rajma Masala
Pudina Aloo
Onion Tomato
Chawali Bhaaji
Kanda Batata Flower
Dal Tadka
Dal Tadka
Chole Dal
Amti
Dal Fry
Dal Makhani
Nil
Nil
Amti
Plain Dal
Plain Dal
Varan
Jeera Rice
Jeera Rice
Steam rice
Steam rice
Steam rice
Steam rice
Steam rice
Veg Pulav
Veg Biryani
Veg Pulav
Veg Biryani
Lemon Rice
L
D
L
D
Veg Makhanwala
Dal Palak
Veg Jaipuri
Kadai Chole
Veg Tawa
Methi Mutter
Chawali Bhaaji
Kanda Batata Flower
Amti
Nil
Plain Dal
Varan
Steam rice
Veg Pulav
Veg Biryani
Lemon Rice
D
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
Bhendi Kanda Bhaaji
Shahi VangiD
L
D
L
D
L
D
L
D
L
D
Veg Makhanwala
Dal Palak
Paneer masala
Dal Palak
Veg Jaipuri
Kadai Chole
Veg Bhoona
Veg Makhanwala
Veg Bhoona
Veg Tawa
Veg Tawa
Methi Mutter
Methi Mutter
Paneer Kesari
Rajma Masala
Paneer Kesari
Rajma Masala
Pudina Aloo
Onion Tomato
Chawali Bhaaji
Kanda Batata Flower
Dal Tadka
Dal Tadka
Chole Dal
Amti
Dal Fry
Dal Makhani
Nil
Nil
Amti
Plain Dal
Plain Dal
Varan
Jeera Rice
Jeera Rice
Steam rice
Steam rice
Steam rice
Steam rice
Steam rice
Veg Pulav
Veg Biryani
Veg Pulav
Veg Biryani
Lemon Rice
D
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
L Veg : Puri + Amarkhand + Batata Bhaji + Veg Pulav + koshimbir & Non Veg : Chiken rassa + Egg Biryani
Menu March 2014
D
Monthly menu card
for the customer

102. For the Delivery Boy
A map which has the delivery time,adresses of the users
Appropriate labelling of tiffins

103. Map Of Delivery boy

104. Labels on the tiffins
veg,non-veg
the code number of the user which is
sorted according to area

105. Thank You