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I grew up in Boston and now make Richmond, VA my home. I earned degrees in Psychology and Interior Design from Virginia Commonwealth University. As an independent strategist with Wonderbolt Labs, I apply modern product strategy practices like customer experience strategies, service design, business model development and Design Thinking when working with clients. I'm a facilitator, instructional designer, and occasional interior designer. I'm excited to work with you to make products, services and the world a better place.
Hello @Susan_Jackewicz! Thanks for the feedback, information and perspectives…
Oh I see. What you are describing is very similar to what I've experienced as an occasional customer of the Blue Apron. What I was envisioning was more prepped meals, designed to be delicious and nutritious. Definitely a challenge, but one that's more of catering prepared foods. My going-in assumption as that that during a time of convalescence, a person would be more excited with less cooking work to do and easier prep.
(In my experience it’s sometimes a bit intimidating to have to cook a dinner that can take a while, involve some unfamiliar techniques, etc. I have to be in the right mood for it to work and it’s discouraged me from doing too much Blue Apron).
But, it sounds like that wasn't a factor for you! Do you think it would have been less compelling if all you had to do was to heat up some prepared meals?
So I think this dynamic around ‘how much should it be prepped/cooked’ would be one of the first things to really delve into.
I think I would also need to understand the costs and benefits of both approaches – prepping the food in advance and delivering it frozen or refrigerated - vs. sending the temperature controlled individual ingredients to be prepared.