OVIO · Intake Form

02Objective & Friction

Where you want to land, and what's in the way.

What would success look like for this engagement? Mark the one or two that matter most. The system can deliver more than two — but knowing your priority sharpens every design decision that follows.

Reduce decision fatigue — I want to stop thinking about food Save time — cooking and prep should take meaningfully less of my week Stop wasting food and money — what we buy should get used Bring structure — our food life needs a system, not improvisation Restore pleasure — food should feel like something we enjoy, not manage Free up bandwidth for someone else — one person carries this load and shouldn't Other — please note below

What is the biggest problem with food in your household right now? Be specific. Not "we don't eat well" — what actually happens, when, and why. e.g. Weeknight dinners fall apart after 6pm; with no system, we end up ordering.

03Constraints & Avoidances

Two different things: what the system must never use, and what it should keep to a minimum.

Dietary restrictions or allergies — absolute Medical, religious, ethical. Anything the system must exclude completely. e.g. One adult is coeliac. No pork for religious reasons. Severe nut allergy.

Foods that must never appear — absolute Hard refusals, at the same level as the above. These will never be used.

Foods you would rather avoid — flexible Strong dislikes that aren't absolute. We'll keep these to a minimum, but may use one occasionally if it earns its place. e.g. Not keen on beetroot or blue cheese.

Any medical or nutritional protocols currently in place? e.g. Low sodium, diabetes management.

None Yes — please note below

04Food Direction

The kinds of food you gravitate toward — so the system is built in your register, not a generic one.

Which cuisines or styles does your household lean toward? List the ones you cook or order most, or would like more of. e.g. Mediterranean, Japanese, Levantine, simple modern European.

Any cuisines, flavours, or styles you'd rather the system avoid? e.g. Nothing too spicy; we don't enjoy heavy cream sauces.

How do you feel about variety versus repetition?

We like real variety across cuisines Somewhere in between We're happy repeating a tight, reliable set

05Your Week at Home

Dinner is always designed. Tell us which other meals happen at home, so we design only what you'll actually use.

What does a weekday breakfast usually look like? Who eats it, what it tends to be, how much time there is. e.g. Coffee and toast on the move; the kids need something before school.

Would you like the system to design a standing breakfast set?

Yes No — breakfast is handled

Who is home for lunch, and on which days? e.g. One adult works from home Tue/Thu; otherwise everyone is out.

Beyond using leftovers, should we design lunches?

Yes No

Are there school or packed lunches to prepare?

No Yes — for whom, and how many days a week (note below)

If yes — should school lunches be nut-free? Most schools require this regardless of allergies at home.

Yes — nut-free No

What does snacking look like — and what should always be in the house for it? e.g. Fruit and yoghurt for the kids; something to have with tea. Tell us what should never run out.

08In Your Own Words

The questions above map the structure of your household. These map its texture — how food actually feels and moves in your home. Write as much or as little as feels true; a few sentences is often enough. This is the most useful part of the form.

Walk us through the last time the food week fell apart. What happened, at what point in the day, and what you did instead. The specifics matter more than the summary.

If you had to name the two or three ways food tends to go wrong in your home, what are they? The recurring patterns, not one-off bad days.

What did you cook on the last ordinary weeknight — and how long did it actually take? Whatever it really was, including if the answer is "we ordered in."

When you're tired and the plan has fallen through, what do you fall back on? Takeout, cereal, eggs, frozen — the honest default.

Which dishes or techniques do you avoid on a weekday — not because you can't, but because you won't? The gap between what's possible and what actually happens after a long day.

What, if anything, do you already prepare in advance? Batched grains, cooked proteins, sauces, washed greens — whatever you already do without thinking of it as prep.

How would you describe your household's relationship with food right now? A sentence or two. Resentment, joy, anxiety, indifference — whatever is true.

When food works well in your home, what does that feel like? What we're designing toward, in your words.

Anything else we wouldn't know to ask about? Optional. Unusual schedules, specific aspirations, anything you think matters.

Your responses