Shyam's Street Food
Reimagined the customer and operational experience of a local street food business through service design, systems thinking, and regulatory research to create a scalable, compliant, and customer-centric food service model.
Year
2026
Scope
Service Design • Business Strategy • Systems Design • Research
Client
Shyam's Street Food
Duration
2 weeks
This case study explored how a neighbourhood street food business could improve customer experience while addressing operational inefficiencies, hygiene standards, and future scalability. Through field observations, stakeholder analysis, and regulatory research, I developed a holistic service model that balanced business needs with customer expectations.
Challenges
Street food vendors often face challenges beyond food quality—limited space, inconsistent service, hygiene compliance, waste management, and customer flow can all impact business performance. The goal was to identify these systemic issues and design interventions that were practical, scalable, and rooted in real-world constraints.
Solutions
I redesigned the service ecosystem by mapping customer journeys, identifying operational bottlenecks, researching FSSAI regulations, and proposing improvements across service flow, spatial layout, branding, hygiene practices, and customer touchpoints. The result was a service blueprint that enhanced efficiency while strengthening the overall customer experience.
