Hospitality
Restaurant and hospitality platform
Confidential client project · A customer-facing hospitality product for menus, ordering, and the operational context restaurants need during service.
Overview
Restaurant service is time-sensitive. The product had to stay usable on phones, remain current when the menu changed, and support the kitchen rather than adding another disconnected channel.
Problem
Guests and staff were working around static menus and informal ordering. Availability, modifiers, and the path from table or phone to kitchen were not held in one product.
Users and roles
- Guests
- Service staff
- Kitchen teams
- Restaurant managers
Constraints
- Menus change, and the product had to keep up without a redesign each time
- Ordering had to work on mobile during real service conditions
- Kitchen and service needs were as important as the guest-facing flow
Tech Duo’s role
Experience design, product definition, and application development.
Solution
We built a hospitality platform around the menu as an operational object: what can be ordered, how it is customized, and how that order should be presented to the people preparing it.
Important workflows
- Browsing a current menu
- Placing or sending an order with the right context
- Keeping items, modifiers, and availability aligned
- Giving managers a way to maintain the offering
Architecture and technology
- Customer and staff-facing web application
- Menu and order data structured for daily change
- Mobile-first interface for guest use
What improved
- Guests can order from a current menu instead of a static list
- Orders carry the detail the kitchen needs
- Menu maintenance lives in the product rather than in side documents
These are operational improvements from the product, not invented percentages.
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