Since I want to focus on a reusable take-out container system, I revisited the Local Nation and analyzed its flow and the opportunities for improvement in it.
Local Nation Flow Analysis
There are a few details that need further development: how many containers should a business initially order? How do you keep customers from taking more than one container/how do you keep customers from bringing containers back for reuse and proper sanitation?
I also previously spoke with the managers at the dining halls here at SCAD and they mentioned a reusable take-out container system. St. Leo’s University has implemented this in their dining halls. Clearly, it’s more cost-effective than the more expensive disposable biodegradable corn-based containers.
Reusable container system at St. Leo's
So, how do I implement this system that already exists in a college campus into a bigger scale of restaurants or businesses in a town or city?
I want to work with an existing local business here in Savannah to use them as model for the system I would like to implement. Final deliverables: Business model and a packaged design for the containers.
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