Chocolate in the Workplace Case Study
Background
Chocolate truffles are typically viewed as gourmet candy product enjoyed after a meal, as dessert, or as a sweet treat. These treats are typically not considered consumption for work environments but Cocoa Cacao Co LLC wants to break into this market.
Purpose
This case study’s purpose is to understand how certain users consume these chocolate products and how to improve them to go beyond the typical gourmet candy product in the work setting.
Products
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Truffles
Tempered White and Milk Chocolate Combination
Combination with Caramel
Combination with Coffee Bits
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Chocolate Covered Coffee Beans
Single Coffee Bean Encased in Tempered Milk Chocolate
Discoveries for Product Exploration and Improvement
Methods Utilized
Personas
Interviews
Surveys
Card Sorting
Personas
Nurse Sandra
Demographics
Age: 42 Location: Greeley, CO Family: Married with kids out of the home
Likes:
Relaxing nights at home, snacks, movies, spending time with husband
Typical work day behavior:
On the move, more energy expended, in a hospital, contact with patients, exposed hospital desk, long shifts
Hospital Office Worker Jasmine
Demographics
Age: 25 Location: Loveland, CO Family: Lives with Fiance
Likes:
Tap dancing, playing with her cats, side business
Typical Work Day Behavior:
Occasionally stands up, mostly sedentary, professional setting, computer work, meetings, own office with private desk, normal shifts and occasional long shifts
At-Home Software Engineer Wesley
Demographics
Age: 27 Location: Loveland, CO Family: Lives with fiance
Likes:
Playing video games, eating fast food
Typical Work Day Behavior:
Sedentary, less energy expended, at home setting, surrounded by comforts, own home with private desk, meetings, computer work, normal shift
Interview Questions
What kind of sweet treats do you reach for?
How often do you consume sweets?
When do you consume sweets?
What kinds of things do you notice about the chocolate you are eating?
When do you find yourself eating a snack?
Product Feedback Survey
Card Sorting
Findings
Sandra
Prefers chocolate with coffee beans because of energy factor
Eats it while on the move for energy in between meals
Enjoyed the crunch
Kept chocolates in pockets but worried about it melting
Jasmine
Ate chocolate between meals and during meetings
Offered to staff in meetings & when visiting office
Enjoyed chocolate coffee beans but had too many and preferred the mixed chocolates
Preferred caramel fillings after meals
Thought there was too much bean to chocolate ratio
Wesley
Didn’t eat much except after dinner
Did not favor fillings or coffee bits and preferred a crunchier texture
Preferred to know what the chocolate they’re eating so would like to see some sort of decoration as an identifier
Conclusion
If consumers are not in a hurry, they will notice texture differences more than someone who is on the move as they have more time to experience the product.
Packaging changes could help for those who are on the move and do not want the chocolates to melt as quickly.
Identifiers on the chocolates would make it easier for consumers to pick what truffle they want to eat so they are enjoying what they want to enjoy and are not surprised when eaten.
Changes to make:
Identifiers for Chocolates
Packaging
Texture Improvement
Results:
Higher sales
More desirable product
Multifaceted Product Availability
Increased Ease of Access
These chocolates are good for sharing, on the go, for dessert and are excellent for sharing and distributing during meetings for a quick pick me up, to keep someone awake during long shifts, and as a sweet dessert when in a relaxed environment.