In today’s fast-paced world, we interact with machines and technology constantly—whether through our smartphones, televisions, or even seemingly simple devices like parking meters that are connected to the internet. These interactions can often be delightful, offering convenience and ease. However, they can also be incredibly frustrating, especially when these devices don’t work as expected. Take, for example, the infamous 90-button TV remotes that leave people feeling overwhelmed and agitated—something that Vikram has often referred to as “maddening.”

This tension between user frustration and machine design leads us to a key area of focus in the modern world: user experience (UX). The role of UX designers has evolved into a central part of product development, especially in the tech and industrial sectors. A UX designer’s primary responsibility is to view a product or service from the perspective of the user, not the engineers, marketers, or legal teams behind it. Their core belief is that customers shouldn’t be expected to adapt to a company’s internal jargon or processes. Instead, companies should learn to speak the language of the customer, making it easier for users to interact with their products in a seamless and intuitive way.

QSR POD: The Ultimate Mobile Kitchen Solution

At HungryWheels, we take this philosophy to heart. However, rather than simply focusing on typical consumer products, we apply UX principles to an industrial design that resonates with the heart of hospitality—the kitchen. The driving force behind our design thinking is the Chefpreneur, the entrepreneur who operates within the food and beverage (F&B) industry and whose success hinges on creating exceptional culinary experiences. While UX is a concept that has found a home in tech, HungryWheels differentiates itself as an industrial company that integrates UX at the very core of our design process, particularly when it comes to our Quick Service Restaurant (QSR) PODs.

The origins of UX design can be traced back to Silicon Valley, where Don Norman, the author of The Design of Everyday Things, pioneered the idea of focusing on user-centered design. Norman recognized the importance of someone at Apple championing the user experience to create products that would be both functional and intuitive. Alongside Norman, Ideo, a renowned design firm based in Palo Alto, helped spread UX principles to industries far beyond the tech world, influencing how products and services are created today.

At HungryWheels, this philosophy of design thinking heavily influences the way we approach problem-solving and innovation. Rather than simply designing for the sake of aesthetics or functionality, we focus on solving real-world problems by conducting thorough research on the challenges faced by our users—the chefs and kitchen staff who are the backbone of the F&B industry. We understand that their needs are often overlooked, especially when it comes to workspace design, and we aim to address this gap.

Before launching our business, we undertook extensive research across various countries to understand the physical and emotional challenges faced by chefs and kitchen workers. Through interviews, observations, and surveys, we discovered that many kitchen staff struggle with discomfort due to poor ergonomics, physical strain from repetitive tasks, and a lack of space to move freely in traditional concrete kitchens. This constant pressure can lead to burnout, reduced productivity, and ultimately, a negative impact on the quality of the food being prepared.

One of the key insights that emerged from our research was the realization that the F&B industry, particularly in India, has often neglected the human aspect of kitchen design. While much attention is paid to the culinary side of things, the working conditions for kitchen staff are rarely considered in the same way. At HungryWheels, we recognized the need for a paradigm shift—a design thinking approach that prioritizes not only the food but also the wellbeing of those who prepare it.

In collaboration with our OEM partners and design thinkers, we set out to create a new type of workspace—one that combines functionality with comfort. The result was the QSR POD, a portable and ergonomic kitchen solution designed to foster productivity, comfort, and positivity even in the extreme conditions of bustling street food environments. Our goal was not just to create a kitchen that works, but one that empowers the Chefpreneur to thrive, despite the challenges of the industry.

The design of our QSR PODs is a direct reflection of our deep understanding of the needs and struggles faced by chefs. From ergonomically designed workspaces to optimized kitchen layouts, every aspect of the POD is tailored to ensure that chefs can work efficiently without compromising on their comfort. Additionally, the PODs are designed with materials and technology that can withstand the harsh conditions of outdoor kitchens, ensuring that they are durable and long-lasting.

Through our commitment to design thinking and user-centered design, HungryWheels is redefining the way industrial kitchens are perceived. We are not just building kitchens; we are creating environments where Chefpreneurs can excel. By continuously engaging with our users and applying design principles that address their unique needs, we aim to be more than just a supplier of kitchen equipment—we want to be a true partner in the success of every Chefpreneur we work with.

Get in touch today to know about how constant design thinking makes HungryWheels the perfect partner for the modern F&B industry.

Read more about how constant design thinking makes HungryWheels the perfect partn

More in the second part of the article here https://hungrywheels.in/design-thinking-at-work-part-2/