Bakery Operations Buddy

Introduction

A Service for Increasing productivity without replacing craftsmanship. During the course Invention Design 2, we decided to take a look at traditional bakeries. Now, artisan bakeries decline every year. We want to design an innovative service to help traditional bakeries to maintain their business.

Problem

Digitalisation and automation of the large bakeries and the associated disadvantage of artisan bakeries in the documentation of hygiene in production.

HACCP

Hazard Analysis Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of hazards from production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

In oder to maintain hygienic standards HACCP is mandatory in the European Union.
Artisan Bakeries depend on manual, analog methods, such as charts to track the hygienic status.

Solution

Concept

During research, we encountered several problem areas, one of which interested us the most because it did not force bakers to change anything about their craftsmanship, but rather put them at the center of it.

User Experience Prototype