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d-Tray

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on 13 June 2014

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Transcript of d-Tray

d-Tray
Gerard Bascompte, Roger Vilà, Antonio de Senillosa, Conrad Torres, Alejandra Samón
Final Presentation
INDEX
1. Summary of the product

2. Needs for the product - WHY this product?

3. Product target and potential

4. Context and sequence of use of the product

5. Prototype and testing

6. Product solution features

7. Conclusions
d-Tray SUMMARY
1.
TARGET
: Businesses and offices that want to enter into the so-called "office of the future"

2.
WHO WILL USE IT
: People working in an office for a long period of time

3.
WHO WILL BUY IT
: Bosses who want
to move forward and make life easier for
their employees


MAIN DIFFERENTIATING ELEMENTS
- Removable Tray

- Option of heating / cooling food and drinks


ADDED VALUE
In an office environment, when mealtime comes, and you want your food and drink in their perfect condition

WHY d-Tray?
- Unify
- Work efficiency
- Decrease wasting time
- Huge improvement in performance
BENEFITS
1. Performance improvement

2. Saving money - Reducing costs

3. Dropping avoidance
DIFFERENTIATION from COMPETITORS
MAIN USERS
- Around 25 - 40 years old

- People with no time to have lunch while working

- People who wants a to eat their food hot and in good condition



MAIN BUYERS
- Around 35 - 60 years old

- People with a good salary, good purchasing power

- Managers who want to increase their employees productivity



PROTOTYPE
SEQUENCE of USE
WHOLE PROCESS
TESTING
SOLUTION FEATURES
1. Summarizing d-Tray's concept and utility

2. Use simple drawings and analogies to explain the different elements of the product

3. Gain in quality food and use of time - "Eat what you want to it and eat it anywhere"
SOLUTION FEATURES II


4. Efficiency

5. Composition:
- Portability
- Socialization
- Odorless
- External temperature isolation
- Soiling the workplace
- Easy clean-up

6. Expected production costs
CONCLUSIONS
THANK YOU FOR YOUR ATTENTION
Any question?
Full transcript