Phase 1. Design Component Figma link
Phase 1. Design Handoff + Comments Figma link
Phase 2. Design Team Figma Workspace link
| Topic | Meeting Takeaways | Date↓ | Next Steps | Recording |
|---|---|---|---|---|
| Walk through UX Acceptance Criteria | Reviewing, reframing Ruminate ll problem areas with UX acceptance criteria | Oct 24 | We shall apply these to our land-princing flow. |
Figjam link : https://www.figma.com/file/v5A8sBzgl7T6Rd7v4swxrg/User-story-and-acceptance-criteria-workshop-Ruminate?node-id=0%3A1 | | | Landing/Branding Client Reviews | Want to see a color palette option #8 Follow Benjamin’s footer | Oct 21 | Produce second Color palette option, Make typeface into style | https://techfleet.vowel.com/#/meeting/Vm1SjbRs4QxHJ98V | | PROJECT UPDATE) | Lauren is currently working on personas and from there, update the user stories
Design team has been focusing on high-level design elements, as they wait for the user stories to be finalized
We will reach out to Lauren K on UXR and ask how far along we are on personas and user journeys
Current blocker is not having user journeys and personas
Pricing: Present the output, describing the service, then revealing the price and value - then asking them what their thoughts are
MVP needs to address must haves and good to haves
🟢 **Dev team doesn't have the expertise to build the back end - experience is primarily with front-end design 🟢
Pricing research would be based on product content** | Oct 19 | Adjust UXD Roadmap per dev’s focus? | https://techfleet.vowel.com/#/meeting/ZfWnHwDnMzjQzcAC | | CLIENT UPDATES) | Kara Kaminski-Killiany 1:35 PM An option could be that we release a site where "alpha" is basically the site except the dashboard and the whole connection to the back end. We use the front end to recruit folks and continue with our manual version of this exchange (with very few select users from the sign up pool) we used during our research pilot. We'd want to signal "Dashboard release in 2023! Coming soon!" kind of thing. This would allow us to start getting folks signed up and actually run a couple evaluations, build more testimonials etc.
1:36 This could be done with very little content changes, but would need the producer signup (limited to only the application), and evaluator signup. It could also be done with more significant content changes, but even further simplified sign-up experiences.
1:38 Food for thought! I asked @Whitney Gould if we could meet on Friday afternoon sometime to hash out their thoughts on priorities. @Yein Corbett-Lee , I imagine it would be a good call for you to be on for brainstorming. Then perhaps sharing thoughts with strategy/shanza etc for formal integration.
It would also provide us an exciting opportunity to engage with our base by providing them some updates on the development of upcoming features for them to look forward to! While giving them something to interact with | Oct 18 | Re-prioritize design/dev tasks with the strategy team and PM | Slack | | MEETING) Dev / Design Feasibility discussion | The developer team and design team touch based on where each team is at then discussed the feasibilities of current and potential design ideas to set rough boundaries for future design.
🟢We've discussed to
🟢And we discovered the potential roadblocks
Set landing page design update
Finalize the master list and Accumulate more detailed dev discussion points
Further design pricing/dashboard for next round discussion | https://techfleet.vowel.com/#/meeting/9QVSqnZtmi38F8z6 | | DOCS) Content Docs for Landing; How it works Evaluator’s Why Producer’s Why | 🟢Landing; How it works
🟢Producer's Why page | Oct 17 | Use this as a base for designing the why pages and landing | | | MEETING) Review of the Phase 1 client comments | We went over phase 1 designs to better understand the flows and importance of the prioritized design points for us to better filter and direct the master list items.
Producers' journey to be improved in↓ Landing - Get started: Some content relocation, and branding to ensure introducing the feedback and intake the users. Pricing page; Select pricing plan - Place an order: Update the flow to [ Select plan - Customize the plan - Place an order ]. Signup - Check out: Ironed the flow to [ Sign up & make an account -Wait for approval & get matched - Submit product intake form - Check out ] Evaluation result & producer's dashboard: Corrected outdated pages. Dashboard to be the main hub for the signed-up/paid users.
Mentioned UX opportunities ↓ Overall improvement of visual hierarchy and legibility during the branding update Producers are the main user group to be treated as such Explore & develop how to improve the flow of pricing to check out (+ how could we retain the users who did not get approved?) Explore & develop how to ease the experience of filling out the necessary forms in the direction of recipe / Ikea furniture instruction Improving the producers' dashboard to be the hub for the paid users. Evaluation result;Output need overall organization & improvement -> Collaborate with UXR @Thomas Moy Designing the "why persuasion page" ->Collaborate with UXR @Thomas Moy | Oct 12 | Keep building the master list items! We've covered general usabilities, and design system items so far now should add ideas about↓
Pricing page design part 1 Let's make 2-3 options for optimized pricing flow INTERACTIONS WITH SKETCH/ DIAGRAM ANYTHING in the :peacock: Phase 2 Workspace | https://www.figma.com/file/N6adkH27O75gaiSObPfytw/Ruminate-ll-Design---Handoff?node-id=39%3A6793 | | MEETING) Brand mood board | Reviewed & get approved
Clarified directions, and applications about
Got a better understanding of user personas and their background | Oct 6 | Think in users’ shoes & Review and get used to the phase 1 design
then try to translate keywords & directions into UI interactions, components, icons, etc. | https://techfleet.vowel.com/#/meeting/PHXyyCNnszLseytP | | MEETING) “Day in the Life Overview” (Producer) | Day in the life Overview described by Alexa Whitehead: -A cheese maker at a small Creamery in Eastern Tennessee called Saatchi Cove Creamery. A wide distributorship: they’ve been in Whole Foods & fine dining restaurants in the Southeast. Trying to go into different regions (just got into Eataly). Revenue: under a million dollars Three sorts of distinctions of note for that particular Creamery: 1) Farmstead: all of the cheese that we made came from milk. Made by cows on our farm/ 2) Singularly focused on raw milk cheese: don't pasteurize milk 3) Seasonal dairy and creamery: make cheese from March / April to December
Cows get pregnant and give birth at roughly the same time; all hands on deck then; continue caring for the cheese they make
Typical day: -start at 6 am (roll up as the cows were arriving) -value-driven: care a lot for the cows & farm -90% janitorial work (sanitary!!!), 8% paperwork, 2% cheesemaking -A practice of pursuing perfection: get better by using a "make sheet" (how long it takes for each step, the temperature, the ph); look back at the sheet when tasting cheese -make one kind of cheese: hone and perfect that -seasonal diary: milk component is different from March/April to December => always need to keep good data so as to perfect the cheese -The milk is the boss in terms of your schedule and what you make; summer: work for 14 days straight (2 workers); not such a thing as a weekend -The next 60 days: take care of cheese; age the cheese (flip the cheese regularly, wash them, flash them with different liquids for flavors) -vertical tasting: most cheesemakers have a perfectionist drive (a labor of love); 8 or 9 pieces of the same cheese from different batches => decide the fav => fine-tuning the recipe & which should go to which market (farmers' market/retailers) -hot and humid environment (unfriendly for electronics); bring an iPad at the end of the day to record info; all steps laid out -unsexy logistics; production schedule -Rely on ourselves to evaluate R&D efforts: A local cheese shop and some distributors would give us feedback
=> Informal feedback: a two-minute conversation of "did you like it." No detail. The taste may differ for cheesemakers and ordinary customers. -A scribble in the sentence of two in the margin. Hard to read.
"I don't think the feedback is helpful. Because the distributors are already our biggest fans. The toughest critic is prob the ppl in our building. No cheesemaker ever gives their own cheese for an A+. I think it is an echoing chamber."
=> To improve the cheese: oftentimes depend on the cheesemakers rather than the external feedback. Never took feedback from a client.
Another creamery (described by Kara): -A smaller team is common: We have two cheesemakers. -track only on paper -the milk was right there delivered to us -seasonal; do not do much during the winter -Recipes were not written down until Kara worked there. Recipes were memorized (The owner wants the ppl to memorize it. Want to rely on intuition and do what is the best for the milk that day) -six different kinds of cheese and many different versions -Knowledge transfer is difficult: if you're good at what you do, you should prob be paid more. -extra milk: ph would keep running if you don't drain -a combination of science & art/feeling -hard time with goat milk -R&D have no structure.
=> some makers send surveys
-The cheesemaking industry may be the most structured one in terms of getting feedback, as it is for the purpose of its own work
"Sensory evaluation"
Feedback from Retail vs. Farmer's Market -When you are getting feedback from evaluators in a retail setting, it is really getting feedback from hundreds of general consumers. Because they are so knowledgeable about what general consumers are looking for. -The farmer's markets are so heavily biased. You can even dump shitty cheese there. They support your business from the beginning. There is a strong emotional bond. And consumers have a tendency to look at word signs very strongly that have like, not a lot of meaning behind them based on how they feel that day because they don't think about it analytically. Farmer's market is usually where you start.
-Distributors, especially the farmer's market, could resell your products to restaurants.
-Whole Foods is a nationwide distributor. It is difficult to get into. At a certain level of legitimacy. It is usually the last step. With Whole Foods, you are required to do a lot of paperwork & audits. Some producers feel like it's an "abusive relationship." They do not want that, and they want to stay small.
-Buyers from Whole Foods will find good food to sell in stores (i.e., in Eataly).
Industry:
-Professionally collaborative; not competitive.
-Air: a key ingredient in the food you're making. You cannot just copy someone else's recipes.
http://www.cornerstoneoriginal.com/
-they want to maximize the producers ability to absorb info so they will be better when taking action based on their evaluations/feedback | October 2, 2022 | -Research will use this info to put together new Personas and create questions for their interviews
-Design can use this information to better understand our target audience | https://techfleet.vowel.com/?utm_source=sendgrid.com&utm_medium=email&utm_campaign=website#/meeting/A5hNiiQa9JmCEDYt |