Learning faster by testing physical product concepts with real consumers in real stores
gravitytank is an innovation consultancy. We help clients grow their businesses, define new products and services, enter new markets and change their organizations.
Learn the 'why' and 'how' behind our practice with an introduction to each of the 6 Principles to Work Differently
Associate Partner Elizabeth Glenewinkel weighs in on why so many tech products have female voices on Rivet Radio
Frankie the Fox learns a tough, but valuable, lesson in why innovation doesn't always result in success.
Working with Purple Asparagus Group to make learning about food an engaging experience for kids
A look at The Loop's newest fast-casual asian restaurant, and the impact of prototyping on designing an ordering experience
This American Life uncovers important insight on what it takes to run an innovative company
Healthcare is beginning to embrace rapid iteration and lean experimentation, but what about "pivots"? Is our health system declaring failure too soon?
Your food idea is great, but you can think bigger. That was the underlying motivation driving the students of the Food Business School’s 2nd innovation intensive—Food Experience Design—held in mid-June at the Culinary Institute of America’s Greystone campus in Napa, CA.
At gravitytank, we approach problem solving in a highly collaborative and fully immersive fashion and with FxD (Food Experience Design) we consider all aspects of a food experience way beyond the food itself.
Are taxi cab and ride-share passengers willing to purchase snacks from a backseat vending service? We conducted a micro pilot to find out.
Adding to the Discussion: Design Firms Aren’t Stagnating, They’re Reinventing
Chicago is a global city, known around the world as a center of commerce, culture and innovation. Unfortunately, it is also known around the world as a prime example of the violence that is ravaging America’s cities.
Chicago Tribune's Blue Sky Innovation features FxD.
What does Food Experience Design mean? What can it teach us about how people enjoy their food?