Context
Restaurant teams need order-taking and handoff to stay clear during active service, when unnecessary steps create friction for both staff and customers.
Case study · Restaurant point-of-sale system
Satu Ayam Satu Bebek
A focused point-of-sale experience for restaurant operations.
Contribution
Product design & development
- Order flow
- Restaurant operations
- Interface clarity
Approach
I focused the system on the practical rhythm of service: a compact interface, an understandable order flow, and information arranged around the work people need to complete.
Delivery
A deployed business system designed to make restaurant operations feel more direct and manageable.
Explore the product
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