System Design by Nikhil Mittal

HYGIENIC System for

PANIPURI

STUDENT

PROJECT

Nikhil Mittal S1501108 M.Des - 2015 Graphic Design

Design Prject 1 Semester 2 Six Weeks

A documentation of design project 1 Set in Gotham and Proxima Nova Published at

HYGIENIC SYSTEM FOR PANIPURI

Acknowledgement I would like to thank my project coordinator, Dr. Tridha Gajjar, for allowing me to work on this topic and for being the driving force behind the project. I would also like to thank Tarun Deep Gridhar for giving me the opportunity to work in print lab. I am really greateful to all the jury members - Dr. Tridha Gajjar, Tarun Deep Gridhar, Rupesh Vyas, Manubhai, Jagadish Dhyan Shreyas, Chaula Patel and Mona Prabhu. Jury feedback really helped me bring this project to shape and reach its final stage. I express sincere gratitude to Dilip Oza, Hardik and Suresh for all the assistance in the print lab. I am thankful to have my dearest Ankita, Arun, Anurag, Canato, Pooja, Pallavi, Pushkin, Sheetal, Sourav, Vartika and Vineet to share their insights and help me throughout the project. Thanks to my dear family to always be there when I needed the most.

HYGIENIC SYSTEM FOR PANIPURI

CONTENTS Motivation 6 INITIAL PROPOSAL 7 INFORMATION COLLECTION 9 VISITS & INTERVIEWS 10 CASE STUDY 12 QUESTIONNAIRE 13 Panipuri serving process 14 Present Packaging 15 Data Analysis 17 PaniPuri Survey Results 18 Target Group 23 TENTATIVE Solution 24 DESIGN BRIEF 25 Ideation & conceptualization 26 Brainstorming 27 brand creation 28 LOGO EXPLORATIONs 29 Color EXPLORATIONs 30 SELECTED FORM 31 packaging EXPLORATIONs 32 FINAL CONCEPTS 36 Business CArd 37 final layout 38 Organic Panipuri 39 Locality Map 40 Box Surface Graphics 41 BOttle Surface Graphics 42 Cone Surface Graphics 43 Bag Surface Graphics 44 TSHIRT Graphics 47 Stall After branding 48

HYGIENIC SYSTEM FOR PANIPURI

WHO FOOD GUIde 50 Sellers dress 51 Print Making 52 RElief Print Explorations 62 Rubber Stamp Print Explorations 70 Foam Board Print Explorations 72 DESIGN validation 74 Usability Testing 75 jury feedback 76 DESIGN Upgrade 77 PAckaging DieCut 78 final deliverables 79 Brand Logo & Tagline 80 Packaging for TakeAway 81 Print Making Stamps 82 Costing and Material 83 conclusion 84 Bibliography 85 REferences 86

HYGIENIC SYSTEM FOR PANIPURI

MOTIVATION Enabling the able Indian food services industry is huge and is growing at a healthy growth rate. The unorganised sector of this industry, especially the Roadside Eateries have huge market as they are very pocket friendly. But many possible customers hesitate going there because most of them lack hygiene. If the hygiene factor is addressed, the seller will be able to sustain the demands of the market and earn up to his capability. So can one upgrade the hygiene level of a Pani Puri roadside stall by Design Interventions?

HYGIENIC SYSTEM FOR PANIPURI

INITIALPROPOSAL INTRODUCTION

PANI PURI SYSTEM DESIGN PROJECT I- PROJECT PROPOSAL Nikhil Mittal | S1501108 | M.Des - 15 | Graphic Design | Semester - 2 INTRODUCTION Pani Puri is a popular street food which is consumed by all classes of Indian society. The simple recipe of it consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. There are many variations of Pani Puri available in India and it is known with different names – Gol gappa, Pani ke bataashe, panipuri, puchka, gup chup, pakodi, phulki. The overall experience of having a Pani Puri roadside is one important aspect which makes it interesting and should be preserved. SCOPE OF WORK The present Pani Puri sector is very unorganized and unhygienic. A lot of population hesitate having Pani Puri at roadside not because of the experience but the hygiene. The objective is to implement a graphic design system which facilitate a hygienic experience and an organized structure of how the stall functions. Expected outcomes can be a complete Business model incorporating the new system with its graphics design elements NEED FOR DESIGN INTERVENTION     

Brand - Design of Visual identity of the brand and other collaterals. System - To design a system which assists the Pani Puri seller in bringing up hygiene – A dress for the seller, disposable utensils and waste disposal system. Eat on the go - packaging for Pani Puri take away Display - To indicate users the variety that this food can offer, so that one can make a choice. Feedback system - rating system

METHODOLOGY Definition: Defining the problem and overall planning

WEEK 1

Preparation: Understand the problem and its scope. Selection of research method and Field Research.

WEEK 2

Incubation: Consolidation and analysis of the researched information

WEEK 3

Creation: Development of the design elements concepts with the help of collected information

WEEK 4

Evaluation: Refinements, corrections of the work and the final execution.

WEEK 5

Documentation: Documentation of entire process and final submission.

WEEK 6

Student

Pani Puri is a popular street food which is consumed by all classes of Indian society. The simple recipe of it consists of a round, hollow puri, fried crisp and filled with a mixture of flavoured water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. There are many variations of Pani Puri available in India and it is known with different names – Gol gappa, Pani ke bataashe, panipuri, puchka, gup chup, pakodi, phulki. The overall experience of having a Pani Puri roadside is one important aspect which makes it interesting and should be preserved.

Project Coordinator

Nikhil Mittal,

Dr. Tridha Gajjar

Semester-2, M.Des -15

Associate Senior Faculty, GD

nikhil_m@nid.edu, (+91) 9879455144

tridha@nid.edu, (+91) 989 819 5512

HYGIENIC SYSTEM FOR PANIPURI

• •

SCOPE OF WORK The present Pani Puri sector is very unorganised and unhygienic. A lot of population hesitate having Pani Puri at roadside not because of the experience but the hygiene. The objective is to implement a graphic design system which facilitate a hygienic experience and an organized structure of how the stall functions. Expected outcomes can be a complete Business model incorporating the new system with its graphics design elements

METHODOLOGY • •

• •

NEED FOR DESIGN INTERVENTION • • • •

•

Brand - Design of Visual identity of the brand and other collaterals System - To design a system which assists the Pani Puri seller in bringing up hygiene Eat on the go - packaging for Pani Puri take away Display - To indicate users the variety that this food can offer, so that one can make a

choice Feedback system - rating system and should be preserved

•

Definition: Defining the problem and overall planning WEEK 1 Preparation: Understand the problem and its scope. Selection of research method and Field Research. WEEK 2 Incubation: Consolidation and analysis of the researched information WEEK 3 Creation: Development of the design elements concepts with the help of collected information WEEK 4 Evaluation: Refinements, corrections of the work and the final execution. WEEK 5 Documentation: Documentation of entire process and final submission. WEEK 6

HYGIENIC SYSTEM FOR PANIPURI

INFORMATION COLLECTION

HYGIENIC SYSTEM FOR PANIPURI

VISITS&INTERVIEWS

7 Pani Wala • • •

• •

•

He got the name from his speciality Uses disposable plates Flavoured water is stored in ceramic containers with no indication of the flavour type No mention of the name on the stall Takes out flavoured water using a special spoon with a hole at the bottom, but stops water with bare hand. Its located in the clean surrounding

HYGIENIC SYSTEM FOR PANIPURI

Mukesh Ramesh Pani Puri Wala - Near NID • • • • •

Continuing 40 year old business, with same goodwill Sells around 3000 pcs of pani puri in a day Stall on footpath Uses steel utensils No Flex printing because of wear and tear under the sun

Mukesh Ramesh Pani Puri Wala - Mobile • • •

Work only from 4 pm to 8.30 pm. Sells around 500 pani puri in a day Carries steel utensils

HYGIENIC SYSTEM FOR PANIPURI

CASESTUDY

Apna adda – IIM road • • •

Activa with side wheel attachment They use this as stall and also carry the material in it. A start-up by H. L College of Commerce, Ahmedabad

Havmor - Mahesh • • •

Fixed Income – 6000 /Refills from the distribution centre Need to complete fixed number of rounds in an area

HYGIENIC SYSTEM FOR PANIPURI

QUESTIONNAIRE 4/1/2016

Mouthful of Pani Puri /Gol Gappas / Puchka / Gup Chup ....

4/1/2016

Mouthful of Pani Puri /Gol Gappas / Puchka / Gup Chup ....

7. Where do you like it more? * Mark only one oval.

A survey to understand the Pani Puri business * Required

Roadside Stall Restaurant

1. Age * Mark only one oval.

At Home Other:

20 below 2130

8. What factors made you select the above option ? * Check all that apply.

3140 40 above

Ambience Hygiene

2. Gender * Mark only one oval.

Eating Experience Location

Male

Other:

Female

9. If there are factors that stop you to visit the Pani Puri stall, what are they ? * 1 Lowest and 4 Highest Mark only one oval per row.

3. Your Hometown is in which state ? *

Hygiene Factor Noise Location Price

4. Do you like having panipuri's/ Gol gappas/ Puchka /Gup Chup? * Mark only one oval. Yes No

10. Have you ever played Pani Puri eating game, where the one who eats the maximum wins ? * Mark only one oval.

5. Quick question : First thing that comes to your mind when you hear Pani Puri *

Yes No

6. How often would you like to have pani puri? * Mark only one oval.

11. How much extra will you pay for a hygienic Pani Puri package for home delivery or takeaways, if 4 pieces cost 10 rs ? * Check all that apply.

Twice in a week Once in a week

15 Rs

Once in a month

510 Rs

Once in a year

Above 10 Rs

Never

Nothing

https://docs.google.com/forms/d/1mbHHHe5ciSVYE7gVyuQh4Lvx6ub7Y3dN5jP2FT3M4k/edit?usp=forms_home&ths=true

1/4

https://docs.google.com/forms/d/1mbHHHe5ciSVYE7gVyuQh4Lvx6ub7Y3dN5jP2FT3M4k/edit?usp=forms_home&ths=true

HYGIENIC SYSTEM FOR PANIPURI

2/4

Panipuriservingprocess

Break the Puri

Potato Mashing

They use there thumb to make a whole in the pani puri

The Potato is meshed with hands and mixed with the peas and spices Considered to be fast, as compare to other ways

Fill Stuffings

Dip and Fill water

The stuffing is put in the puri

The puri is dipped in the flavoured water and served to the customer

HYGIENIC SYSTEM FOR PANIPURI

PresentPackaging It is simply packaged in transparent poly bag

Pros • •

No Extra cost to customer Easy availability of poly bags

Cons • • • •

Environmental Hazards Need to carry it very carefully so that there is no leakage 4 poly bag for 1 package Difficult to serve

HYGIENIC SYSTEM FOR PANIPURI

MaterialCOLlection

HYGIENIC SYSTEM FOR PANIPURI

Data Analysis

HYGIENIC SYSTEM FOR PANIPURI

PaniPuriSurveyResults 87 Response Gender ?

Age Group ?

HYGIENIC SYSTEM FOR PANIPURI

Do you like having Panipuris ?

Where do you like it more ? 7%

restaurant

13%

At Home

94%

Small Shop

77%

Yes

roadside

Huge Market

Roadside experience should be preserved

HYGIENIC SYSTEM FOR PANIPURI

How often would you like to have Panipuri ?

How much extra will you pay for a hygienic Panipuri takeaway, if 4 pieces cost 10 rs ?

Never

27%

22%

Nothing

once in a year

Twice in a week

13% 38%

Above 10 rs

once in a month

29%

35%

5-10 rs

31%

once in a week

1-5 rs

Demand is more than supply

Cost Effective Packaging

HYGIENIC SYSTEM FOR PANIPURI

If there are factors that stop you to visit the Pani Puri stall, what are they ?

4 3

Count

2 1

Hygiene Factor

Location

Noise

Price

Factors

Hygiene needs to be improved

HYGIENIC SYSTEM FOR PANIPURI

How do you recommend the Panipuri stalls to your friend and family member ?

Do you make choices in the available flavours of water and stuffing ?

15%

No, I eat whatever flavour the seller is serving

By Seller Name

18%

other

By Stall Name

16%

No, because I donâ&#x20AC;&#x2122;t know the available options

71%

Need for an Identity

Indication of options

69%

Yes

By its location

HYGIENIC SYSTEM FOR PANIPURI

TargetGroup

HYGIENIC SYSTEM FOR PANIPURI

TENTATIVESolution • Brand Design of Visual identity of the brand and other collaterals for stalls

• Hygienic System A dress for the seller (apron, cap and gloves), disposable plates and waste disposal system.

• Take Away Kit Packaging for Pani Puri take away

• Display To indicate users the variety that this food can offer

HYGIENIC SYSTEM FOR PANIPURI

DESIGNBRIEF Implement a graphic design system on Pani Puri stalls, to facilitate a Hygienic experience

HYGIENIC SYSTEM FOR PANIPURI

Ideation & Conceptualization

HYGIENIC SYSTEM FOR PANIPURI

Brainstorming

Spicy

Tangy Taste

Mirchi

Sweet

Imli Flavor

Friends

Stalls

Crispy

Messy

Sour

Khatta Metha

Unhygienic

Mouthful

Life Little Bombs

The Street

Tikha pani

Big Mouth Yumm

Burst of Flavors

HYGIENIC SYSTEM FOR PANIPURI

brandcreation Name Explorations

Tagline Explorations

Wow Khao ChhotaBomb Aao Khao Bum Bum Yumm Gappe Bulbulla Panipuli PaniPuree Jalpuri Gapagap

Khate jao Khate Jao World of flavours Jayeke ki duniya Panipuri, a taste of life Panipuri, swaad zindagi ka Panipuri, spice of life

HYGIENIC SYSTEM FOR PANIPURI

LOGOEXPLORATIONs

HYGIENIC SYSTEM FOR PANIPURI

logoEXPLORATIONs

HYGIENIC SYSTEM FOR PANIPURI

ColorEXPLORATIONs

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SELECTEDFORM

HYGIENIC SYSTEM FOR PANIPURI

packagingEXPLORATIONs

HYGIENIC SYSTEM FOR PANIPURI

packagingEXPLORATIONs

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Approach

B p H

Draw Water Paint

Scan and Vectorize

HYGIENIC SYSTEM FOR PANIPURI

FINAL CONCEPTS

HYGIENIC SYSTEM FOR PANIPURI

BusinessCArd Business card will increase the business as people can call the stall at their place for special events like birthday parties and marriages

8003544903

HYGIENIC SYSTEM FOR PANIPURI

finallayout Indication of available water flavour at panipuri is required as it is evident from the research. Colour coding and graphics together will help in easy recognition.

Tamarind

Pepper Mint

Jeera

Garlic

HYGIENIC SYSTEM FOR PANIPURI

Hajma Hajam

OrganicPanipuri Health and hygiene walk together hand in hand. Puriâ&#x20AC;&#x2122;s made of organic raw materials will attract more customers.

P ANIP URI

made using natural and organic ingredients

HYGIENIC SYSTEM FOR PANIPURI

LocalityMap A map which could tell you the assured location of the stall will help the seller attain regular customer and hence more sale.

Tue

NID Roa

Mon

3pm - 6pm Mon-Fri

o llege R

PT Co

Fri

6pm - 9pm Mon-Sat

Wed Thu

HYGIENIC SYSTEM FOR PANIPURI

BoxSurfaceGraphics Exterior

A simple box packing. As the seller needs to prepare the packaging at home, it should be simple and user friendly. The box will also be used as plate when eating at home. 8 00354 4 903

Space for

Masala cone

PA N IPUR I

made from natural and organic ingredients

HYGIENIC SYSTEM FOR PANIPURI

BoxSurfaceGraphics INTErior

Mon

Thu

ad llege Ro PT Co

Fri

3pm - 6pm Mon-Fri

6pm - 9pm Mon-Sat

The surface graphics is designed as a promotional strategy. It act as a business card, as it has all the contact information and the stall location on the map.

Wed

Tue

NID Road

HYGIENIC SYSTEM FOR PANIPURI

BOttleSurfaceGraphics The research shows that clean water is one of the most major factor for hygiene. The stall will use mineral water and will be packaged in small bottles.

Panipuri Water

HYGIENIC SYSTEM FOR PANIPURI

ConeSurfaceGraphics The stuffing needs to be packed separately otherwise the puri will soak water and reduce its crispness.

HYGIENIC SYSTEM FOR PANIPURI

BagSurfaceGraphics - 1 To bring the fun element of panipuri the polybag graphics are used as the channel.

Burst the pot of Happiness

HYGIENIC SYSTEM FOR PANIPURI

BagSurfaceGraphics - 2 Panipuri offers a wide variety of flavours, which is an opportunity for customers to satisfy their unique taste buds.

HYGIENIC SYSTEM FOR PANIPURI

BagSurfaceGraphics - 3 A visual depicting a cycle tyre, showing the mobility of the stalls and the star in the centre tells about the quality of the service.

Tak e

Awa y

Panipuri

Lic No 121455

HYGIENIC SYSTEM FOR PANIPURI

TSHIRTGraphics I love Gapagap, a very strong and touching statement, which will catch not only attention but hearts too,

panipuri

HYGIENIC SYSTEM FOR PANIPURI

StallAfterbranding The stall will have WHO food guideline poster, water flavour indications and the brand name on the stall body

panipuri we follow WHO Food Guidelines for better Hygiene

6 pcs for 10 Rs 12 pcs takeaway 20 Rs

Five keys to safer food

Keep clean

food preparation and often during handling food hands before toilet ✔ Wash your preparation going to the used for food hands after and equipment ✔ Wash your and other animals sanitize all surfaces insects, pests ✔ Wash and and food from kitchen areas ✔ Protect

and Separate raw

cooked

foods from other boards for and seafood and cutting raw meat, poultry such as knives ✔ Separate and utensils equipment foods ✔ Use separate foods and prepared between raw handling raw to avoid contact in containers ✔ Store food

Why?

do not cause are While most microorganisms microorganisms animals disease, dangerous in soil, water, are widely found These microorganisms and and people. wiping cloths carried on hands, cutting boards and utensils, especially can transfer them contact the slightest foodborne diseases. to food and cause

Why?

and meat, poultry Raw food, especiallyjuices, can contain their which may seafood, and during dangerous microorganisms onto other foods be transferred and storage. food preparation

Why?

hly and seafood Cook thoroug poultry, eggs they have reached especially meat,

that thoroughly, to make sure pink. Ideally, ✔ Cook food stews to boiling are clear, not like soups and make sure that juices ✔ Bring foods and poultry, 70°C. For meat

70°C

dangerous kills almost all Proper cooking Studies have shown that microorganisms.a temperature of 70°C can to cooking food is safe for consumption. it attention help ensure require special Foods that meats, rolled roasts, large include minced whole poultry. and joints of meat

use a thermometer food thoroughly

cooked ✔ Reheat

60°C 5°C

Keep food

tures at safe tempera

2 hours for more than temperature below 5°C) food at room (preferably leave cooked perishable food ✔ Do not cooked and to serving promptly all 60°C) prior ✔ Refrigerate hot (more than food piping the refrigerator ✔ Keep cooked long even in store food too temperature ✔ Do not food at room thaw frozen ✔ Do not

ls and raw materia Use safe water safe it to make it

water or treat ✔ Use safe foods milk and wholesome as pasteurized ✔ Select fresh for safety, such foods processed eaten raw ✔ Choose especially if and vegetables, ✔ Wash fruits its expiry date use food beyond ✔ Do not Food Safety World Health Organization

Knowledge = Prevention

Why?

very can multiply Microorganisms is stored at room quickly if food holding at temperaBy 60°C, the temperature. 5°C or above slowed is tures below growth of microorganisms Some dangerous 5°C. down or stopped. still grow below microorganisms

Why?

and ice, including water Raw materials, with dangerous Toxic may be contaminated and chemicals. microorganismsbe formed in damaged chemicals may selection of foods. Care in and mouldy and simple measures may raw materials and peeling such as washing reduce the risk.

Design: Marilyn Langfeld. Illustration: Janet Petitpierre

Danger zone!

WHO/SDE/PHE/FOS/01.1 Distribution: General Original: English

HYGIENIC SYSTEM FOR PANIPURI

WHO FOOD GUIde

Five keysood to safer f

Keep cleane handling food and often during food preparation ✔ ✔ ✔ ✔

hands befor toilet ration Wash your going to the food prepa hands after nt used for als Wash your and equipme d other anim all surfaces an e sts itiz pe san ts, d insec Wash an d food from en areas an Protect kitch

ked w and coo foods ra te ra a p e er S m oth d seafood fro

Sellers will need to be trained with the food guidelines for cooking and maintaining hygiene. WHO has set 5 keys to food guidelines which must be followed for hygienic food.

s for cutting board poultry an knives and e raw meat, ils such as ✔ Separat nt and utens me uip eq ds rate pared foo ✔ Use sepa raw and pre foods ct between handling raw avoid conta containers to in d foo re ✔ Sto

do not cause roorganisms While most mic ous microorganisms are ger disease, dan in soil, water, animals widely found se microorganisms are The cloths and and people. nds, wiping carried on ha ally cutting boards and eci utensils, esp tact can transfer them con the slightest se foodborne diseases. to food and cau

Why?

poultry and ecially meat, Raw food, esp ir juices, can contain the seafood, and roorganisms which may dangerous mic onto other foods during be transferred n and storage. food preparatio

Why?

ly, , sure tha d thorough t pink. Ideally iling to make ✔ Cook foo d stews to bo that juices are clear, no re like soups an su ds ke foo ma ng ✔ Bri poultry, d an at me 70°C. For ometer use a therm roughly ed food tho ok co at he ✔ Re

Danger zone!

60°C 5°C

s mperature te fe a s t a urs Keep food at room temperature for more thanly2beholow 5°C) ✔ ✔ ✔ ✔ ✔

d d (preferab cooked foo perishable foo Do not leave cooked and serving °C) prior to promptly all 60 te n era tha frig Re hot (more food piping rigerator ref the in Keep cooked g even food too lon perature Do not store at room tem frozen food Do not thaw

als raw materi d n a r te a Use safe w make it safe ✔ ✔ ✔ ✔ ✔

to ter or treat it Use safe wa me foods urized milk and wholeso sh fre t such as paste lec Se d for safety, raw ds processe ten foo ea se if y oo iall Ch les, espec and vegetab te Wash fruits its expiry da food beyond Do not use

Knowledge = Prevention

Food Safety World Health Organization

HYGIENIC SYSTEM FOR PANIPURI

all dangerous g kills almost t Proper cookin . Studies have shown tha ms microorganis a temperature of 70°C can to d on. foo g cookin for consumpti n e saf is it help ensure cial attentio require spe Foods that meats, rolled roasts, large include minced whole poultry. and at joints of me

Why?

ltiply ver y isms can mu Microorgan d is stored at room quickly if foo holding at temperaBy re. atu 60°C, the temper 5°C or above slowed is tures below roorganisms growth of mic ed. Some dangerous pp down or sto still grow below 5°C. ms nis microorga

Why?

ter and ice, , including wa Raw materials inated with dangerous may be contam and chemicals. Toxic ms microorganis be formed in damaged y chemicals ma ds. Care in selection of foo and mouldy and simple measures ials ter ma raw eling may shing and pe such as wa . reduce the risk

Design: Marilyn Langfeld. Illustration: Janet Petitpierre

ughly Cook thoroespecially meat, poultry, eggs and set theafoyodhave reached

70°C

Credits : Food Safety World Health Organization

Why?

WHO/SDE/PHE/FOS/01.1 Distribution: General Original: English

Sellersdress The research analysis shows the importance of sellerâ&#x20AC;&#x2122;s cleanliness and his attire. The glove is very essential for hygienic experience.

Cap

Apron

Gloves

HYGIENIC SYSTEM FOR PANIPURI

Print Making for Surface Graphics

HYGIENIC SYSTEM FOR PANIPURI

REliefPrint Explorations

HYGIENIC SYSTEM FOR PANIPURI

RubberStampPrint Explorations

HYGIENIC SYSTEM FOR PANIPURI

The rubber stamp printing is fast and more legible for small stamps. The reproducibility of the stamp is high.

The rubber stamp of larger area (7”x 8”) coudn’t print text.

HYGIENIC SYSTEM FOR PANIPURI

FoamBoardPrint Explorations

HYGIENIC SYSTEM FOR PANIPURI

Foam Board stamp are etched manually, which is meticulous and time consuming task. In this scenario these stamps cannot be used.

HYGIENIC SYSTEM FOR PANIPURI

DESIGN validation

HYGIENIC SYSTEM FOR PANIPURI

juryfeedback 2nd May : • Research insights needs to be more strong • Design interventions should not be imposed but should be based on the research insights • Sample space of survey should have been more 4th April : • Logo Explorations should account the basic forms of panipuri ingredients • Packaging for water need validation at the stall • Packaging for more than 2 21st April : • Brand color theme should be such that, it catches attention • Print making process validation from the sellers • Cone packaging for stuffing should have instructions • The cone might not work, need to do usability testing • Should work on few things at a time, learning is more

HYGIENIC SYSTEM FOR PANIPURI

UsabilityTesting Water Flavour graphics on the container. Size can further be reduced.

Panipuri at home

Seller putting puris in the box

Open the package and fix cone over the specified space on the box

Seller filling the bottle with flavoured water

Fill stuffing in the puri. Stuffing Didnâ&#x20AC;&#x2122;t come out Design Failed.

Stuffing in the cone. Seller was little skeptical about the cone design.

Fill water in the puri. The water was easilty filled without any spillage.

HYGIENIC SYSTEM FOR PANIPURI

DESIGNUpgrade Packaging Design 1 Box with partition, the bigger part for puris and smaller for stuffing. The arc partition will hold the puri intact and keep it separated from the stuffing. Withour partition the puri will soak the water from the stuffing and will loose the crispness.

Packaging Design 2 Box with a small compartment. This way the water from the stuffing will not reach the puri.

HYGIENIC SYSTEM FOR PANIPURI

PAckagingDieCut 3 cm

12 cm

4.5 cm

12 cm

4.5 cm

1.5 cm 4.5 cm

8003544903

16 cm

PAN I PU RI

made from natural and organic ingredients

4.5 cm

4.5 cm 1.5 cm

HYGIENIC SYSTEM FOR PANIPURI

final deliverables

HYGIENIC SYSTEM FOR PANIPURI

BrandLogo&Tagline

HYGIENIC SYSTEM FOR PANIPURI

PackagingforTakeAway 1 PLATE or 2 PLATE

Puri and Stuffing Packaging The suggested package design not only will carry the panipuri but will also act as plate, so no extra utensils needed. It is a self sustained design where no extra element is needed at home for serving. The seller can keep the boxes already filled to save time during peak hours. Packaging for 2 can also be done with the same design but with larger box size.

Flavour Water Packaging The water will packaged in 150 ml bottle for 1 and 300 ml for 2. Some of the panipuri seller do not pack water for take away because of the cons of poly bag packing.

HYGIENIC SYSTEM FOR PANIPURI

PrintMakingStamps

HYGIENIC SYSTEM FOR PANIPURI

CostingandMaterial The complete packaging will be under 5 Rs, which is in accordance with the survey results. The box will be made of Food grade grey card material and the bottle will made of polyethylene terephthalate. The one time cost for print making will for the stamps, food grade dyes and stall graphic elements which will put up on stall. The increase in revenue because of branding should compensate for the capital cost. Based on the present study the price for take away can either be increased by 5 Rs per plate OR The minimum take away size can be fixed to 2 plate in that case there will be no extra charge.

HYGIENIC SYSTEM FOR PANIPURI

conclusion The suggested model is a venture which would require to bring some behavioural change and some extra efforts for its execution on the stalls. The Panipuri seller will have to be trained with WHO food guidelines. For the implementation of cost effective packaging, the seller needs to be trained with Print making techniques. The suggested packaging promises extra sale as it is aiding in creating word of mouth marketing, hence extra sale. The whole model comprise of stakeholders like : Designers and Manufacturers. For practical reasons the whole process needs to be simplified and should be more approachable. A prototype of the process should be made for proper validation of the design ideas. The complete business model canvas is required for complete understanding of the business.

HYGIENIC SYSTEM FOR PANIPURI

Bibliography 1. Graphic Designerâ&#x20AC;&#x2122;s Essential Reference, Timothy Samara 2. Design Genius - The Ways and Workings of Creative Thinkers, Ambrose / Harris 3. Print Making - A complete guide to material and processes, Beth Grabowski & Bill Fick 4. Introducing Relief Printing, John Oâ&#x20AC;&#x2122; Connor 5. The Complete guide to rubber Stamping, Grace Taormina 6. Relief print making, Gerald F. Brommer 7. Post digital Print Making, Paul Catanese & Angela Geary 8. Print Making for Beginners, Jane Stobart

HYGIENIC SYSTEM FOR PANIPURI

REferences 1. Food on Wheels_ An Initiative that Promotes Food Safety with Women Empowerment NDTV Food 2. Vectors of Little Fish Eat Big Fish Unity, Teamwork, Organize Concept -... csp17076432 Search Clip Art, Illustration, Drawings and Clipart EPS Vector Graphics Images 3. The Martyrdom of St Ursula - Stephen Chambers RA 4. Etsy Finds_ Boyoun Kim _ Design Work Life 5. Chatar Patar Foods Pvt Ltd Franchise Opportunity _ Chatar Patar Foods Pvt Ltd Business Opportunities - Franchise India 6. 11 Different Names For Your Favourite Pani Puri 7. Burger King Redesign â&#x20AC;&#x201C; by Turner Duckworth Design _ My F Opinion 8. http://www.who.int/foodsafety/publications/5keysmanual/en/

HYGIENIC SYSTEM FOR PANIPURI