Three locations sharing one menu system. The ordering flow was designed thumb-first, with modifiers that do not bury the customer in choices, and a kitchen view the staff can read at a glance during service.
Three sites shared one menu but each had its own ordering flow. Modifiers buried customers in choices and the kitchen view was unreadable during service.
We designed the ordering flow thumb-first, cut modifier depth, and built a kitchen view legible at a glance under pressure.
Ordering works the same way across all three locations, and the kitchen reads tickets without stopping to interpret them.
A small-batch ceramics brand moving off a marketplace onto its own store. Product photography carries the brand, so the theme was built to stay…
A freight team tracking shipments across four systems and a spreadsheet. We mapped the daily workflow first, then designed a single view with the…