Menu Manager
A system redesign to create a competitive edge for operations at a food service company.
Case Study & Showcase
Redesign a custom application for a food service company.
Project Keywords
- Responsive Web App
- User Interface
- Human-Centered Interaction
- Global Food Company
Timeline
Mar. 2023 (7 Days)
Platform
Pitch Deck
My Role
Sr. UX Design Lead
My Role
While working for Avanade I served as Sr. UI/UX Design Lead on a cross-functional team of 6. We had 7 days to produce an art of the possible demo for a sales pitch. I led storytelling and user interaction design by conducting interviews, mapping and story boarding concepts, writing user stories and developing wireframes and user flows for screens.
Skills
- User Experience Designer
- Interaction Design
- User Research
- Figma & Figjam
Collaborators
- Visual Design Manager
- Sales Lead
- Delivery Lead
- Design Director
- Software engineer
a French food services and facilities management company headquartered in the Paris. It has 412,088 employees as of 2021, operates in 55 countries and serves 100 million customers on a daily basis. Their customers are large facilities such as hospitals, coporate offices, and public schools.
Objective
A key task in the workflow allows food workers to report food waste. This data helps to manage inventory, plan menus and recipes, protect profits and sustainability. The task flow is cumbersome, the screens are hard to use, and they wanted a more data friendly approach to the experience. Our team was brought in to rem image a user-centered approach to the task manager
Critical design approach
While interviewing the stakeholder I was able to get a demonstration of how the current taskflow worked. I screen recorded it and replayed the screen flow serval times, so that I could reinact the user experince to capture pain points.
Human-centered Design
Challenge
We only had 7 days turn-around from pitch to delivery. The goal of my discovery was to make the design less ambigous.
Stages of User Journey Uncovery needs during different phases of the journey
Food Preparer
Prepares recipes and handles food. Responsible for hygiene and safety of customers. Ability to handle devices may be compromised. Tech savviness could be low
Site Manager
Responsible for inventory of food supplies. Selects recipes for the menu. Most likely has permissions at multiple locations. Data is very important.
Work Location
Users may be located in a food service or preparation environment such as a kitchen or a store room. The user might also change locations within the same day or weekly.
User Task flow
Make it ouch free
It is difficult to use the system while wearing gloves. If the user is making a waste record during food preparation they could contaminate the food.
Reduce cognitive load
When a waste incident happens the worker has to recall the details and remember to record them usually at the end of the day.
Better learnability
The recipe and menu catalog was very extensive. The information architecture and the interface don't work together very well.
System design problems
Interface is cumbersome
Get lost in information
High earning curve
User design problems
Poor accessibility
Redundant 5-6 click workflow
Cognitive load
Business benefits
Better recipe planning
Food sustainabilty
Introduce data analytics
Design
Approach
I started designing screens and components, and I worked with a visual designer to flesh out the concepts for the final prototype.
Wireframes with notes I mapped the user journey and the system needs layed out the components to describe functionality to review with the team.
Tool Hub Workers and site managers need to choose the correct tool from the manager system.
Features
Filter work location
The user will see the name of their current location based on IP Address. The user can change the location so that they can find the proper menu for waste report.
Find usage Analytics
Based on location selected the user will be able to find usage data and reporting dashboard.
Select a Menu Manager tool
Aside from waste report, users need to be able to find other tools available for to their security profile.
Menu/Recipe selection Screen Workers need to find the menu, but also they need support to record waste incidents as part of their work routine.
Features
Select the menu
This system relies on tool toggle inputs to automatically display only menus available at that location on that date. If the user changes the date, the appropriate menu's will appear.
Access analytics dashboard
Usage analytics are associated with a date and location. User can access the analytics dashboard from the Menus page.
Reminder to record data
The reminder alert will change state if usage still needs to be recorded, or if there are notes from the site manager.
Record Waste Screen Workers need to record waste. They may need to batch record incidents for large indidents or they may need to record single items.
Features
Find recipes
User needs to find which recipes are associated with each menu for each location on a particular date/time.
Record waste by item in recipe
Users need to adjust and report waste for each ingredient. The waste record screen needs to be knuckle friendly. It should be clear how to save record updates.
Features
Touch free control bar
Voice controls should be accessible and easy to turn on and off. Users can use a voice UI and controls will be transcribed on the screen to show interaction.
Waste record prompts
Prompts help the user to complete records.
Hands-free Controls Worker accessibility needs to acommodate messy hands, full hands and real-time data entry in a kitchen or storage freezer.
Features
Track waste production
Follow report data over time.
Manage/plan item inventory
User can discover trends and sort and filter data to develop insights.
Improve waste
Understand cause of the waste.
Usage Analytics Site managers and workers need to make data driven decisions. This screen needs to be customizable based on role and personalization.
Workflow designed for multiple device
Built 14 screens to represent recording waste task flow.
Interface Desiogn I collaborated with a visual designer to flesh out the interface design.
Iterarative
Approach
This project was done 100% remotely and with a very tight turn around time. I used Generative AI to accent the story telling and Design thinking to describe assumptions and details.
Storytelling
Touch free
It is difficult to use the system while wearing gloves. If the user is making a waste record during food preparation they could contaminate the food.
Touch free
It is difficult to use the system while wearing gloves. If the user is making a waste record during food preparation they could contaminate the food.
Learning to use this system
The recipe and menu catalog was very extensive. The information architecture and the interface don't work together very well.
Touch free
It is difficult to use the system while wearing gloves. If the user is making a waste record during food preparation they could contaminate the food.
Reduce cognitive load
When a waste incident happens the worker has to recall the details and remember to record them usually at the end of the day.
Learning to use this system
The recipe and menu catalog was very extensive. The information architecture and the interface don't work together very well.
