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Paricha commented on Pinto 4.0

Hi Anne-Laure Fayard -

Thank you for your well wishes and precise constructive feedback. I hope I've been able to clarify some of these questions in the my response to Korn's post as well as through the revised business model canvas I updated last night. In both cases - the question of who pays for the service and whether companies would rather by the product for their own use - would be two of the questions to explore next in the pilot phase. As for a stakeholder diagram and value flow, I will revisit those and fine-tune the system map in light of recent observations - thank you for reminding me. The user journey is being updated shortly!

Best,

Paricha

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Paricha commented on Pinto 4.0

Hey Korn - thanks for the comments! Your questions were really helpful as I prepare the BM canvas (https://canvanizer.com/canvas/rOHog7Jl3cIf9). Here are the clarifications which I hope is clearly stated in the business model - please let me know if it isn't to you!

1. As a delivery service, we would accept orders both from individual employees and companies (the latter more for daily catering options or for meetings), and works like a regular delivery except for the food which is prepared from street vendors.

2. As the 3 street vendors we've observed don't charge extra for takeaway and other delivery services charge quite a steep fee (UberEats for instance charges $1.5 or THB 50 per order), I image we have room to create a small margin without employing discounts on the order - though this is certainly an assumption to test.

3. This is a very good suggestion and one that we could test out with companies. Initially, having our own stock of Pinto containers both for individuals and companies would make it easier to manage. We're definitely open to this option, especially if we do decide to optimize and create a new design for the Pinto! Thanks for the suggestion!

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Paricha commented on Pinto 4.0

Hi Christel - thank you! If I understand your question correctly, the concern is about having enough food to cater to a larger from a shop that is usually used to smaller crowds?

If so, I did speak with one of the food vendors who indicated concerns about catering as his shops serve several different dishes (most street vendors specialize in 1-2 dishes). His response was as long as he can know ahead of time - he said early morning for lunch orders, though this will obviously have to be ironed out - he should be able to accept bulk orders.

Other than that, I'm glad you can make sense of the BM Canvas!