Project Everest

Experiment Results

[JAN 19][COLLECTION] Offer Test (c) Restaurants

Reference to experiment post

https://projecteverest.crowdicity.com/post/808340

Lean Phase: Problem Definition

 

Purpose: To gain a deeper understanding of how restaurant employees, managers and owners personally feel about the waste situation in Timor Leste and how their small business approaches waste management.

 This post outlines the results of the offer test experiment performed amongst 21 Restaurants in Dili in January 2019. The aim of this experiment was to gain information in regards to:

  • Current waste management practices

  • Individual pain points in regards to waste

  • Ideas for waste disposal and management solutions

 

Abstract

61.9% of the 21 restaurants offer tested used the municipal service and 28.6% paid for a waste pickup service. This markets major pain points of waste on the streets (57.1%) and plastic in the ocean (28.6%) proved that restaurants not only use collection services but can financially gain from an ERS service, and want to see Timor waste free. Additionally, 42.9% of restaurants already segregate their waste; highlighting that they have identified some form of waste separation is necessary. Finally, 77.7% of the market offer tested responded positively, satisfying the 15% green light mark. Hence, they are a viable market segment which we can begin to curate a solution for.

Assumptions/ Problem Centric message:

Restaurants in the Dili area would be interested in a solution to address the waste management problem in their community.

 

Results:

Our conclusions from our survey show that Restaurants had 2 major pain points:

  • Waste on the street (57.1%)

  • Plastic in the Ocean (28.6%)

 

Waste Disposal:

Most restaurant managers/owners we spoke to were frustrated at the waste around their area such as the beach and on the streets with 28.5% and 57.1% respectively. While most restaurants didn’t specify tourism like hotels, they did mostly say the frustration comes from how it affects their business through smell and/or aesthetic.

61.9% of cases used the government free pick up service although some specified that they made an effort to put their waste in government pick-up sites well away from their own business location and 28.6% paid for a waste pick-up service.

 

Waste Separation:

  • No (57.1%)

  • Yes (42.9%)

 

Waste separation was performed by many restaurants as a lot of local Timorese are starting to collect the aluminium cans and food waste is being used to feed livestock. However, full separation for all types of waste was very rare.

 

Most Common Type of Waste:

  • Green (30%)

  • Plastic (30%)

  • Glass (20%)

  • Cans (12.5%)

  • Paper (7.5%)

 

Green and plastic were the main types of waste from restaurants because of the nature of their business of using food and drinks as their main service.

 

Waste Solutions:

  • Education (58.8%)

  • Separation Options (29.4%)

  • Government (5.9%)

  • Regularity (5.9%)

 

Education was the major idea for solutions to the waste issue for restaurant managers and owners. Furthermore, many restaurants were happy to separate their waste, however there was a lack of value around what this could achieve due to their minimal recycling options.

 

Validated Learning:

[Green Light]

The offer for a potential solution successfully met the required Green light metric of 15%. Restaurants are the biggest market segment and 77.7% were either open to a recycling solution or one if some reasonable conditions such as fair price and reliability were met. This validates a desire for a solution in the waste management space. This has matched the experiment hypothesis and confirmed the assumption that restaurants in Dili would be willing to engage in a solution for the waste problem. The solution itself is open to interpretation as the questions we asked were of a broad nature and due to this there are many potential business opportunities for ERS moving forward.

 

Note:

A uniform survey was carried out amongst all subjects. This was in the form of an electronic survey which we read out in face to face interviews. This may have involved potential confirmation biases in the form of prompting of answers. However, it has been determined that this potential bias is not significant as to influence the integrity of the experiment result.

 

Next Move:

 

This experiment received positive results in relations to people being interested in solutions for the waste problem. Therefore, the actions on would be to find ways to validate the customer segment. In doing so there would need to identify the potential early adopters and undertaking more market research. Furthermore a significant step forward is to create a validated UVP for which ERS can use into the future.

edited on 29th January 2019, 00:01 by Oliver Barnes

Rose Gooding 10 months ago

Status label added: Experiment Results

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Fiona Aaron 10 months ago

Thanks for posting these results. Are there specific stats around how many restaurants said they were unhappy with the current gov't pick up?
Also with this point - Restaurants are the biggest market segment and 77.7% were either open to a recycling solution or one if some reasonable conditions such as fair price and reliability were met - do we have any idea of what fair price and reliability means to each of these restaurants?

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