FX豐享
UIUX | ServiceIn this project, we explored a new operational model for integrating 顺豐SF drones into Hong Kong's daily life. Using Hong Kong's outlying islands as a starting point, we proposed a service that combines convenient drone meal delivery with an outdoor dining experience, catering to users seeking an innovative and memorable way to travel. This approach aims to establish a novel dining style while also generating business opportunities for struggling sectors of the dining industry on the Hong Kong outlying islands.
SF Express is China's largest integrated logistics service provider and currently the fourth-largest courier company globally. Established in 1993 and headquartered in Shenzhen, Guangdong Province, its business covers 335 cities across mainland China and over 200 countries and regions worldwide. SF Airlines, which handles air transportation, is currently the largest cargo airline in China. SF Express is now looking to expand its low-altitude economic business—drone transportation—to Hong Kong, and our project is centered on this initiative.
Project Focus
Through field research and visits to three outlying islands in Hong Kong, we ultimately focused on revitalizing the declining dining industry on the islands, exploring potential opportunities for SF's low-altitude economy to make an impactful contribution.
Research background
Through in-depth interviews with 13 island residents and tourists, we found that the tourism economy on the island is becoming more and more depressed, fewer tourists willing to come to visit, and the retail industry is facing the problem of insufficient customers; many restaurants on the island are facing the dilemma of earning a low income due to the lack of tourists. As for tourists, there is a lack of restaurants around the scenic spots to satisfy their dining needs, and it takes a long time for tourists to find food if they leave the scenic spots.
Survey
Then, we conducted a questionnaire survey on the dining habits and dining experience while traveling in Hong Kong, and we received more than 100 effective questionnaires. We found that 97.8% of visitors were willing to use creative ways to explore and taste local specialities when they did not have enough time to visit.
Project proposal
Driven by our findings, we established two primary goals for our proposed service:
1. To explore and enhance the creativity of tourists' dining experiences on Hong Kong’s outlying islands.
2. To reimagine the role of drone food delivery services.
By involving local restaurants from both the outlying islands and Hong Kong Island, we aim to expand their customer base and increase order volumes. With the assistance of the Hong Kong Tourism Board, we aspire to offer foodie tourists a unique dining experience and greater travel satisfaction. These efforts will benefit SF by enabling the exploration of the drone food delivery market and fostering exposure and collaboration with local retailers in Hong Kong.
Persona
To achieve these goals, our service will focus on:
1. Collaborating with restaurants to ensure a diverse range of dining options.
2. Developing an easy-to-use, user-friendly platform to facilitate orders and engagement.
3. Implementing effective promotional strategies to reach a wider audience of potential users.
2. Developing an easy-to-use, user-friendly platform to facilitate orders and engagement.
3. Implementing effective promotional strategies to reach a wider audience of potential users.
Expectations
Stakeholders
To meet our expectations, we will need the support from the retails and government and also residents on the islands, we will be introducing how they could assist our service in the later stage.
Service blueprint
After that, we created a service blueprint from the Customer's perspective
We build our services with drones through two touchpoints: a mobile app and a smart locker.
We build our services with drones through two touchpoints: a mobile app and a smart locker.
Story Board
UI Design
Users can use the mobile app (FX) at outdoor dining spots to order from restaurants in the outlying islands and other parts of Hong Kong. They can choose to combine their order with other orders at the same time slot to reduce delivery charges; if users are willing to pay the standard delivery fee they can place an order for individual delivery at any time.
The restaurant completes the order and places it in the FX Smart Cabinet before the drone begins delivery. Users can view the drone's delivery progress in the app and enjoy the scenery along the drone's route through the drone's camera function.Once the drone has delivered the food, it will place it in the FX Smart Locker at the outdoor dining spot, and the system will send a pickup code to the user, who will then enter the code into the FX Smart Locker to get the food.
In addition, the FX Smart Locker has a vending function that allows users to purchase outdoor dining tools such as disposable cutlery, chairs, picnic cloths and more!
The restaurant completes the order and places it in the FX Smart Cabinet before the drone begins delivery. Users can view the drone's delivery progress in the app and enjoy the scenery along the drone's route through the drone's camera function.Once the drone has delivered the food, it will place it in the FX Smart Locker at the outdoor dining spot, and the system will send a pickup code to the user, who will then enter the code into the FX Smart Locker to get the food.
In addition, the FX Smart Locker has a vending function that allows users to purchase outdoor dining tools such as disposable cutlery, chairs, picnic cloths and more!
Video
Mutually beneficial relationship
Reflection & Future Plan
1. During our project, the progress was hindered partly due to the lack of cooperation from two team members and partly because we kept coming up with new ideas, some of which conflicted with our existing content. Overall, we wanted too much and didn’t know how to prioritize. This is something we need to improve in future projects.
2. Our deliverables primarily focused on a B2C (traveler-centric) perspective. If we had more time and resources, we would also explore outputs from the perspective of restaurants and shops.
