Starbucks Inclusion Container Redesign
I identified the inclusion containers as a pain-point faced by many Starbucks baristas and wanted to develop a concept that could address this problem.
Inclusion Container Analysis
Inclusion containers are used by baristas to store smaller ingredients such as:
-Matcha powder
-Vanilla bean powder
-Java chips
-Freeze dried strawberries, blackberries and dragon fruit
These current containers are actually quite new-- Starbucks introduced these containers in 2018
User Problems with the Current Design
-Opening too small
-Causes a mess
-Spoon must be angled sideway, which is not userfriendly
-Slows down Barista
-The half Circle is restraining
-Design doesn't accounting for the size of fruit pieces
Restraints for a new design:
-Container should fit into stands (Would be cost
efficient)
-Top should not fold over and take up extra space
Ideation
-Circular top vs. Square top
-Area designed for spoon
-Lid Mechanics
-Aesthetics
-Slanted top
The final concept design allows for more space for the spoon to scoop dried ingredients as well as over flow of scooped goods. This will allow for flow and speed while the barista is working and less mess/waste.
Softwares Used:
-Adobe Sketchbook Pro
-Rhino
-Keyshot
-InDesign