1. Requirements (handle)
1.1. ergonomics
1.1.1. neutral wrist position
1.1.2. grip length, diameter
1.1.2.1. anthropmetic data
1.1.2.1.1. percentile classification
1.1.3. as little force on joints as possible
1.1.4. commandments of ergonomics
1.1.5. secured grip
1.1.5.1. type of coupling
1.1.5.2. power transmission
1.1.5.2.1. direct
1.1.5.2.2. indirect
1.1.6. grip types
1.1.6.1. contact grip
1.1.6.2. grasping grip
1.1.6.3. encompassing grip
1.2. aesthetics
1.2.1. simple shape
1.2.2. clean
1.2.3. high quality look
1.2.4. timeless
1.2.5. should look appealing to many
1.2.5.1. please the crowd
1.2.6. not that much personality
1.2.6.1. more people like it
1.2.7. brand should be recognizable
1.3. functionality
1.3.1. material
1.3.1.1. non slip
1.3.1.2. good grip
1.3.1.3. support intended movement
1.3.1.4. sustainable
1.3.1.4.1. recycled plastic
1.3.1.4.2. stainless steel
1.3.1.4.3. corc?
1.3.1.4.4. bamboo?
1.3.2. safety
1.4. stability
1.4.1. joinment
1.5. usability
1.5.1. fulfills indended function
1.5.1.1. product intergates into cooking process
1.5.1.1.1. cook hello fresh recipes with tool
1.5.2. pleasurable feeling
1.5.2.1. interaction with product
1.5.2.1.1. physical and psychological affect
1.5.2.2. influence future purchases
1.5.2.2.1. create relationship
1.5.2.3. desire
1.5.2.3.1. custumer feeling of needing the product
1.5.3. reliability
1.5.4. universal design
1.5.4.1. inclusive
1.5.4.2. general understanding of usage without prior knowledge
1.5.4.3. intuitive handeling
1.5.4.4. accessibility
1.5.4.5. performance-oriented
1.5.4.6. low physical effort
1.6. durability
1.6.1. material
1.6.1.1. quality
1.6.2. joinments of parts
1.6.3. production technique
1.6.4. maintainability
1.6.4.1. easy to clean
1.6.4.2. easy to storage
1.7. sustainability
1.7.1. material
1.7.2. packaging
1.7.2.1. as less as possible
1.7.2.1.1. efficiency
1.7.3. transport
1.7.4. LCA
2. hello fresh sustainability concept
2.1. sustainable packaging
2.2. recycled paper
2.3. waste mamagement
2.4. 22% less emissions than supermarket
2.5. no waste of food
2.6. transparent
3. target group
3.1. working couples
3.1.1. no time for cooking, shopping
3.1.1.1. still wish to eat a healthy/ home cooked meal
3.1.2. hello fresh makes the planning
3.1.3. time for cooking the meal is estimated in recipes
3.1.3.1. cooking can be integrated into timemanagement
3.2. families
3.2.1. children learn how to cook
3.2.2. siblings can help cooking
3.2.3. ease up deciding process of what to eat on that day
3.3. for everyone to use
3.3.1. simple
3.3.2. quick
3.4. 30-50 year olds
4. hello fresh
4.1. easy recipes
4.1.1. step by step
4.1.2. easy to follow and understand
4.1.2.1. simple language
4.1.2.1.1. even people who have no experience can cook
4.2. healthy image
4.2.1. fresh ingredients
4.2.2. calories are tracket in meal plan
4.2.3. recipes for every diet
4.2.3.1. vegan, vegetarian, gluten-free, etc
4.2.3.2. flexible meals
4.2.4. green color scheme
4.3. quick and simple
4.3.1. time saving
4.3.2. pre-portioned
4.3.2.1. box includes everything to start cooking
4.3.2.1.1. portions
4.3.2.1.2. ingredients
4.3.2.1.3. recipes
4.3.3. easy up cooking process
4.4. mid price
4.4.1. flexible meal plan
4.4.2. choose when to get hello fresh
4.4.2.1. amount
4.4.2.2. days
5. production
5.1. qty: 10.000 to 100.000
5.2. joinemt of parts
5.3. methods
5.3.1. injection moulding
5.3.2. die- casting
5.3.3. extrusion
5.3.4. metal stamping
5.3.5. blow moulding
5.3.6. thermoforming
5.3.7. CNC mashining