We created Stacked in order to inspire sustainably-minded Philadelphians with interesting and engaging meal options. Our restaurant model was vegetarian and environmentally friendly, allowing customers to order take out without the added guilt. We sought to address today’s environmental issues, especially waste created by takeout dining. Now more than ever, customers are ordering in take-out due to COVID restrictions. This can create excessive waste as single-use plastics build-up, and gas emissions can rise from delivery vehicle emissions.
Our goals include, but are not limited to, promoting healthy, local eating habits, encouraging environmental thinking in our customers, and showcasing vegan and vegetarian food options in a colorful, exciting way to dispel notions about it being bland or limited. All of our take-out containers are reusable, and are collected and reused by the business with each order to reduce waste.
As for the logo, the name of our restaurant is stacked, and it is a vegetarian restaurant, so I think we can use some vegetable patterns to make the effect of stacking. My idea is to pile a vegetable face. However, the previous versions seemed too complicated for the logo. After a revision, the logo became the current logo.
Our restaurant plan began with a concept for a sustainable takeout spot in Philadelphia. We wanted to address three issues: cutting down waste, offering sustainable food, and decreasing emissions with a greener delivery system. We began by brainstorming food packaging that could be reused in order to decrease the waste created by each order. We developed a few strong ideas, from sending customers home with instructions on reusing containers to having customers pay extra to get their meals in reusable containers that they could keep.
When customers open the website, they first log in to their account. When they enter the homepage, they can see the information pictures of the restaurant, etc. Enter the menu page for food selection, and then confirm the order and track the order. Initially, the home page only considered pictures of the food, and eventually added pages about the restaurant, such as where the food came from and how to transport it. This increases the usability of the home page. I canceled the price and replaced it with an integral. Customers only need to pay for a month or a quarter to choose a different food menu every day and get points, which can be redeemed for different food.
I also worked on promoting the service, food and features of our restaurants on social media. This lets the customer know our restaurant and also communicate with each other on social media. It’s a great way for restaurants to interact with customers.
https://medium.com/tylergaid/stacked-94d782c97b2b
https://xd.adobe.com/view/591678dc-dc45-4653-a23b-c916e27e51cb-0c45/
