Progressive Workplace
Creating age-friendly workplaces
National University of Singapore (2016)
​
Designed With Delane Foo and Amanda Swee
​
Collaborator:
This project aims to ease workers' various bodily pains by tackling the problem found in the current workstation and equipment used in the central kitchen of All Best Foods. Main work items redesigned to reduced muscle stress and worker fatigue, as well as improved workflow. Other support elements also introduced to provide a healthier and happier workplace.
Project Brief
Service design/ Experience design: Design for age-friendly workplaces in collaborating with 7 different companies across hospitality and F&B industries. Our team in collaborating with All Best Foods(ABF), a subsidiary of ABR Holdings Limited, our team focus on the Tip Top curry puffs' central kitchen under the ABF. Their primary product is curry puff which is handmade.
Existing problems
We used in-depth interviews with management and staff, extensive shadowing and observations as a research approach to found out the key problems in the current workplace that workers are facing.
​
Our focus area - the puff production, is a repetitive 6-8 hour job where any unmet quota means overtime work. There are typically 9 -10 puff makers where half of them are mature workers. We look into each key activities and break down to single steps to identify the existing problems.
​
Flattening of the dough
​
- Flattened by hand or single rolling pin.
​
- Causes wrist strain as makers need to consciously control the pressure applied.
​
- If the dough is pressed too flat, it may tear later on.
​
Scooping filling
​
- Used ice cream scoop to scoop semi-frozen filling.
​
- Creates wrist strain as the wrist is constantly bent at an angle, and the upward motion with force adds further strain to the wrist.
​
- Pressing to release the filling also creates finger strain.
​
Use of Trolley
​
- Transporting the completed puffs is an integral part of their routine, the current solution is a makeshift trolley of stacked trays.
​
- The workers have to bend down to push as there is no trolley handle, causes back strain.
​
- The lower trays are used to elevate the top tray to sitting height instead of storage, and cannot be taken out easily.
​
Long Sitting
​
- The different chair used in the workspace and incorrect sitting position caused pain from back and neck.
For the observation and interview of workers, the existing workstation gives rise to a problem of creating pains in the wrist, finger, back and neck.
In addition, speaking to management, we found that mature workers often take leave due to chronic or active illnesses, the production capacity is hence at the mercy of the workforce.
On top of pain and attendance, efficiency and consistency are problems the management sees.
​
Design Concept
With the research and insights in mind, how might we support declining motor skills and embed healthier habits in the workplace? Our design will focus on workstation redesign and introducing healthy work habits, at the same time improve the effectiveness and consistency of product.
​
Concept Development
We go through the process of making curry puffs, created physical prototypes to test and try, also get feedback from the workers and management.
​
Final Concept
Our final solution focuses on both physical interventions and interventions that increase awareness of posture and pain management.
​
Physical interventions
​
The primary solution focuses on improving the tools that are directly interacting with the workers.
​
We apply ergonomics, anthropometrics, and user experience when redesigning the tools to educed muscle stress and worker fatigue, as well as improved workflow.
Awareness
​
The secondary solution focuses onto interventions that increase awareness of posture and pain management.
​
The solutions follow our 5 design principles.
​
we want to introduce movement into the workflow, have our interventions be easy to learn while allowing for individual adjustments. As no two persons’ ergonomics are identical, the environment must be pain-free as possible. Finally, regardless of our interventions, that the quality of the core product must not be compromised
These interventions should roll out in phases, first being posture reminders from the head chef and group exercises to build into company culture.
​
Secondly, grant money would be used to purchase ergonomic chairs.
​
Following this, the customized tools would be sent for manufacturing.
​
And lastly, further research would be done on the cutting tool to refine it.
Plastic board with guards
​
- The speed of flattening dough is increased as you can flatten multiple pieces concurrently.
​
- Increase of consistency in thickness and width, fewer dough pieces will tear later.
​
- Due to the guards, there is less conscious effort to control pressure and therefore less strain on the wrist.
​
- A tool that new hires can use immediately as steps that require experience is mitigated.
Filling cutter
​
- It produces less strain on the wrist as force is applied in a downward motion instead of at an angle.
​
- There is no longer a need for the press release, eliminating finger strain.
​
- Adjustable platform height allows a sliding gesture of the filling into the pastry.
Trolley
​
- To prevent back bending and maximise usage, we improve on the current trolley base by adding one layer, and an adjustable handle.
​
- With an adjustable handle, it suits workers with different heights.
​
- Creating the correct, upright posture and arms at the right angle.
​
- Default height to serve as a workstation side table and space now available below for extra trays & items.
Chair
​
- We propose an adjustable chair to improve bad postures.
​
- Enable adjusting of the seat height for different physiques.
​
- Support 90 degree bend at all joints for good posture and shoulders to roll back when at rest.
​
- Swiveling allows for micro-movements.
Stretching Poster
​
- A stretching poster with exercises targeting the following areas is sourced.
​
- Posters will be place at points of the worker’s user journey where they will have enough time to read, such as the entrance to the central kitchen, lunch break and rest area etc.
​
- Compulsory communal 5 minute breaks lead by a member of the staff can be done twice a day. By following the lead, it makes it easier to learn and practice for mature workers.
​
- Becoming a social activity where workers get to practice and internalise the exercises to mitigate their various pains that they can later practice on their own.
