OVIO · Intake Form

00You

So we know whose system we're designing.

Your name

Best email

Date

Part One — The Facts

Every household completes Part One. About ten minutes.

01Your Household

Who lives here.

Number of adults

Number of children, if any

Ages of children, if applicable

Is the whole household aligned on food, or do different people have different requirements?

Fully aligned — we eat the same things Partially split — some differences Fully split — very different requirements

If split, what are the specific differences? e.g. One adult is vegetarian. Two children won't eat fish or spicy food.

Who is the primary cook?

One adult, consistently Shared across two adults Rotating / no fixed pattern Household help — a cook, nanny, or housekeeper handles some or all meals Other

Who decides what to buy and places the order or makes the trip?

The cook A different person Shared / varies

How does the shopping usually happen?

In person Online delivery A mix of both

02Objective

Where you want to land.

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

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, and for whom. e.g. One adult is coeliac. No pork. 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.

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

None Yes — please note below

04Food Direction

The register the system is built in — yours, not a generic one.

Which cuisines or styles does your household lean toward? 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 the system should avoid? e.g. Nothing too spicy; no heavy cream sauces.

How do you feel about variety versus repetition?

Real variety across cuisines Somewhere in between A tight, reliable set

05Meals in Scope

Dinner is always designed. Tell us which other meals the system should carry — we design only what you'll use.

Weekday breakfast, in one line Who eats it, and how much time there is. e.g. Coffee and toast on the move; the kids need something before school.

Should the system 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 routing 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

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

Do you host as part of your week's routine? A standing pattern: the Sunday family lunch, the regular Friday table. If hosting recurs as part of your rhythm, the system is designed to carry it.

No Yes — roughly how often, and who's at the table (note below) We host occasions rather than a routine — holidays, birthdays, dinner parties

06Operating Conditions

The real parameters of your household.

Weekly grocery budget (approximate) A realistic figure, not aspirational. e.g. $250 / week

Primary grocery source e.g. Whole Foods, Publix, local markets

On a typical weekday evening, how much time is realistically available for cooking?

Under 15 minutes 15–25 minutes 25–40 minutes 40+ minutes

Do you have a dedicated time in your week to prepare food in advance? Whether the window genuinely exists in your current routine — not whether it could in theory.

No dedicated time Yes — under an hour Yes — an hour or more

Storage

Freezer: standard, in fridge Freezer: full size, standalone Pantry / dry storage: generous Pantry / dry storage: standard Pantry / dry storage: limited

Specialist equipment in regular use Tick anything used at least weekly. Standard equipment (oven, hob, basic blender) is assumed.

Thermomix Multi-cooker (Instant Pot, Ninja, etc.) Air fryer High-power blender (Vitamix or equivalent) Stand mixer Vacuum sealer Food processor Other — note below

07Context

The last few things.

Is there an upcoming life change in the next three months we should know about? A new baby, a move, extended travel — anything that affects how the system needs to be built.

No Yes — please note below

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

End of Part One. If your intake includes a conversation, you're done — send it and we'll take it from there.

If you're completing your intake in writing, continue to Part Two — nine short questions about how your week actually runs.

08The Week, As It Actually Happened

These questions ask about what actually happened — not what usually happens, and not what you intend. Recent, specific, and concrete is exactly right. Don't tidy the picture: the system is designed for your household as it runs, including the parts that don't work. Precision here is what your Design is drawn from.

The last time dinner didn't go to plan Reconstruct the most recent weeknight when dinner didn't go the way you intended. What time did "what's for dinner" first come up? Who raised it? What happened in the next thirty minutes — and what did you actually eat?

When cooking doesn't happen What does your household do instead — takeout, frozen, cereal, eggs? And honestly: how many evenings in a typical week does that happen?

The dinners you remember List the dinners you remember making in the last two weeks. Don't check notes, photos, or order history — only what comes to mind.

What was thrown away What went from the fridge or pantry to the bin in the last two weeks — and what had it been bought for?

Last weekend's preparation Did any advance food preparation happen last weekend? What was made, and how long did it take? If none — what filled that time instead?

Who carried the week For the last week, night by night as best you can: who decided what dinner would be, who had bought the ingredients, and who cooked.

The week that felt easy Describe the last week that felt easy, food-wise. What was different about it?

What dinner actually takes Your last three weekday dinners: how long did each actually take, from walking into the kitchen to sitting down?

In your own words, separately For households with two adults: each of you, separately if you can — what frustrates you most about how this household eats?

OVIO · Intake Form · Confidential · Food, resolved.

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