The business is looking forward to expanding its doors to other locations. Before expanding the business wants to make sure that the multichannel experience of the business is ready to move smoothly. Improving online experience, customer experience, staff experience and administrative experience.
Introducing technology or implementing new ideas that will improve the flow of the staff and customer interactions. Making sure we see results by seeing a faster workflow and higher profit.
Using my knowledge of UX design, I was able to research and test what are the best options for the multichannel experience of the business. Changing the internal experience for customers, making it an easier experience for the staff by using technology and creating useful posters.
To celebrate 5 years of opening and to reopen the dining room post covid, the business decided to rebrand. The owner is looking for an opportunity to grow, so they wanted to ensure that everything can be packaged up and be the base for a new location.
They wanted to enhance the customer experience, enhance the employee's experience and make sure that everything is going smoothly, efficient and profitable.
During pre-pandemic, the menu was written in chalk by the owner. When the pandemic happened the menu was changed to a picture format. Since the owner likes to do specials, it was a good way to change the menu.
From what we observed and researched is that the customers liked having a visual of what they are ordering and like to see descriptions of the items so they can see if they need to do any modifications. When it came to the business side, we needed a solution where the owner has the ability to change the menu when they have a special or create something new.
We decided to go with a digital menu, that had an easy interface to make changes, add videos for promo and can be accessed by the cloud.
The business had six tablets in total, one tablet for each delivery system and one for cash transactions. The plan was to simplify it where they had the fewest tablets possible.
The new system we looked at was a system where we can integrate all the delivery systems and online orders when the order sheets print it is easy to understand for employees and clocking in/out a system for employees.
With many solutions out there we found that Square had many solutions that we can use with the help of third-party tools for integration. Using a third-party tool called Deliverect we were able to integrate all the delivery apps into the Square app, eliminating the tablets.
We like that the Square POS had dedicated hardware and an App for tablets. We decided on having Square hardware be our main POS for walk-in customers, and have the tablet be used during rush times or for phone orders.
The business lets customers place pickup orders online. The business was using WooCommerce for the front interface and using stripe for payments. Since Square has an eCommerce built-in (Weebly) we decided to use that, as our main interface for customers to order online. Cost-saving for the business, all in one integration in the business.
The overall website is having an overall change. As the UX designer, I asked the different teams (owner, marketing, catering, e-commerce and EXPO) what they wanted on the website. From there I made a site map, made the wireframes, made a mock version on Figma, looked at what platform to create the website, and started inputting the information, links and plugins into the website.
The goal for this task was to make sure everything was visible at glance and organized. The team used a binder with the recipes, we looked at how different establishment does it and saw making a poster with pictures worked best. The owner wanted to make sure that the poster is not visible to the public. So with testing, we found a good typeface and size for the poster.
The owner wanted to make sure that his books are organized and ready for expansion. Since the owner already has 4 types of businesses going on from the restaurant we started there. The restaurant, food truck, catering, shipping and prep were treated as separate entities internally. The main hub will be from prep and then distributed to the restaurant, food truck and catering. We then organised the books making sure that what we were doing reflected it and was easily maintainable and if needed able to add another location for the future.