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Have you ever experienced this?

As children, we often found ourselves by the beach, savoring cold ice cream while sitting on the shore, feeling the cool breeze and soaking in the atmosphere. Yet, looking back, have you ever noticed how limited our choices were? We’d eagerly run up and say, “Uncle, one ice cream, please!” only to be met with a simple question: “Vanilla, chocolate, strawberry, or mango?” Without seeing the colors or exploring the full spectrum of flavors, we were gently nudged to choose from what was offered, never knowing there might be more.

That was our childhood!

In retail shops, people often stick to familiar ice cream flavors, while exotic options remain untouched because customers are hesitant to try something new without confidence; creating a more engaging experience where they can visually explore the full range of flavors would encourage them to step out of their comfort zone.

PROBLEM STATEMENT

In ice cream parlors, limited visual engagement causes customers to stick to familiar flavors, while exotic options are overlooked due to a lack of clear cues showcasing texture and appeal. At the same time, retailers face ergonomic challenges, working in uncomfortable postures to access products, highlighting the need for a design that enhances both customer exploration and employee well-being.

Retailer side

LIMITED DISPLAY SPACE

Freezers restrict the number of products shown, limiting variety and customer choices.

TEMPERATURE CONTROL

Frequent freezer opening can cause temperature fluctuations, affecting product quality.

MANUAL HANDLING

Moving ice cream from storage to freezers requires heavy lifting, increasing fatigue.

SLOW SERVICE

Searching for specific products delays customer service during busy periods.

HIDDEN VARIETIES

Unpopular flavors are often stored at the back or bottom, reducing their visibility and sales.

DISORGANIZED STORAGE

Stacked products make it difficult to quickly find and retrieve ice cream, slowing down service.

INCONVENIENT ACCESS

Frequent bending (90 to 180 degrees) is required to reach ice cream in deep freezers, causing physical strain.

ERGONOMICS STRAIN

Repeated bending and lifting causes back pain and long-term discomfort.

PAIN POINTS

LIMITED SAMPLING

Shops often don't offer tastings of new or unfamiliar flavors, making it harder for customers to try something new with confidence.

LACK OF INTERACTIVE EXPERIENCE

Ice cream shops with closed freezers miss the opportunity to create a more engaging experience, where customers can visually explore the product range.

SLOW SERVICE

If the retailer struggles to locate ice cream in disorganized freezers, it leads to longer waiting times for customers.

MENU LIMITATIONS

Customers have to order from a menu without seeing the actual product, leading to uncertainty about their selection.

LACK OF DIRECT VIEW

Customers cannot directly see the ice cream in the freezer, making it hard to choose based on appearance, texture, or color.

INACCESSIBLE FOR CHILDREN

Counters are often too high for children, making it difficult for them to engage with the ordering process or make their own selections.

Customer side

Name : Akhil

Age : 24

Job : staff at meriiboy ice cream shop

PERSONA

About

Akhil has been a full-time employee at an ice cream shop for the past two years.

He works long hours, typically starting at 10 AM and finishing around 8 PM.

His role involves serving customers, managing ice cream stock, and arranging the products in the freezer.

Frustration

He often works in a bent posture when retrieving and arranging ice cream, causing significant back and body pain.

Despite his young age, these repetitive tasks are leading to discomfort and fatigue.

The current freezer setup makes it difficult for him to organize and access products efficiently, adding to his physical strain.

Core needs

He seeks a job that is not only productive but also enjoyable, without the physical strain he currently experiences.

He desires a more ergonomic and user-friendly workspace where accessing and organizing the ice cream in the freezing unit is easier and less physically taxing.

Improving the overall workflow and environment would allow him to maintain both his health and job satisfaction.

Sellers struggle to find the required brand in the freezer, often having to remove multiple items to locate it. Leaving the door open for extended periods during this process results in significant energy loss.

For a great retail experience, the product should engage with the customer, offering a visual and sensory connection that encourages exploration and interaction.

The stacked freezer unit provides an enhanced opportunity to showcase the full range of ice cream products, creating a visually appealing and immersive experience for customers.

The improved visibility leads to greater engagement, allowing customers to connect more deeply with the brand and its offerings.

The shopkeeper enjoys better accessibility and ease of use, allowing them to keep the products clean and hygienic by avoiding clutter and disorganization.

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