We modernized the point-of-sale experience with personalization and consumer-grade design to increase sales and improve the customer experience…in a week.
We created this prototype for a growing point-of-sale technology company that wanted to explore how integrated reservation data and personalization can be used to improve the restaurant experience.
Within the course of a week, we were able to apply the Design Thinking framework to explore ideas, observe in the field, and validate design choices with users. The result was a wonderfully designed prototype that empowers servers to provide concierge-like experiences to new patrons.
Connect data and personalization to increase order size and improve the customer experience
Improve the POS as a sales tool to increase restaurant revenue through things like upsell moments
Create moments that increase loyalty between customers and the restaurant
To be successful in this business, you have to experiment with new offerings in real time. Better data doesn’t just give you the ability to explore menu engineering strategies, showing your front line staff what’s working in real time can drive sales and help the team learn faster, together.
An overwhelming 95% of restauranteurs expect technology to help with their restaurant’s efficiency. A POS has to deliver on that expectation.
Table turn rates are measured in minutes. Even a single additional turn per night at a restaurant can generate thousands of dollars in additional revenue and decrease inventory carry costs.
Getting the right number of team members right consistently directly impacts labor and prime costs.
Staff performance isn’t just about speed, they have to master the menu and sell. Successful up-selling has a direct impact on margins by increasing the restaurant’s incremental sales per minute. Smart technology can help by making sophisticated suggestions easier and improve staff training strategies.
Most restaurants operate on razor thin margins of 2-6%. Poor decisions can have an immediate impact on your ability to keep your doors open.
Speed doesn’t help if orders aren’t accurate. When inventory gets wasted, cost of goods sold goes up.
Most restauranteurs agree that labor costs are their #1 concern. Training new employees and maximizing their productivity quickly shouldn’t be a technology problem. Technology should be part of the solution.
Online reservations, loyalty programs, past preferences...it's all here. And we're using it to create an experience that drives a better experience and stronger loyalty.
We enhanced the restaurant specials experience to prompt servers about the right things to say. Or if the customer wants to look themselves, the highly designed special’s menu can be turned around and presented directly to patrons.
We’re bringing wine expertise to every server. Through personalization and a recommendation engine, servers can pair the right wine with the food ordered to increase the average order size.
Our 1st-Weektm methodology brings together Design Sprint and Agile principles to deliver a protoype or proof-of-concept that's been validated by actual users.
The goal of Day One is to bring in stakeholders and SMEs to both understand and define the real problem we're trying to solve. Our problem? How might we use data and intelligent systems to create a better restaurant experience?
With the problem defined, it was time to go broad. Our creative and business team took the lead to explore all possible solutions to the problem. No solution was too far out there.
Day Three is about narrowing the options and defining the 2-3 best directions to follow. This is done with the full stakeholder group to ensure all voices are heard and there's alignment in the final idea.
Day Four is the longest day for the team because it's about taking the direction(s) and developing them as far as possible in preparation for the last day...
On the last day we took our prototypes out in the field so see what real users thought. This leaves us at the end of the week with a developed prototype that's been validated by users.