Project Goals Data Synthesis
Click image to enlarge
Now that I had a strong idea of who would be using my product and their needs, it was time to assess the needs and goals of the business as well as areas where they may overlap.
This is personally my favorite part of data synthesis as it always feels like an "Aha!" moment for informing the necessary features of a design.
I like to start with a mood board to get my visual direction going. I also sketch a lot. I designed the app screens to look like the menus at elevated restaurants with the paper slipped into the corners of a leather book, hence the cropped corner backgrounds.
After exploring various logo designs I chose the version that I felt best represents the values behind my app; Bytesized is something being served to the guest as a step of service, carried by the server who is wearing an ambiguous uniform. It has a sophisticated look to suggest that using Bytesized with your team elevates your quality of service.
The simple colors support my business scalability goals of tailoring the app to multiple restaurants or existing point of sale systems.
Visual Design
Competitive Analysis
While TalentLMS is too broad, Connecteam is too operational, and Yelli lacks depth. My app has the potential to combine the best aspects of all three while filling key gaps in restaurant-specific training.
RESEARCH: Competitive Analysis
I discovered three widely used training tools used by restaurant operators. I explored these competitors' strengths and weaknesses to explore opportunities where I could build something more suited to restaurant needs.
KEY TAKEAWAYS:
Make it effortless for managers to input menu items and instantly generate learning materials.
Unlike competitors, personalize quizzes based on each employee’s progress.
Give managers in-depth performance tracking & knowledge retention reports.
View Full Analysis
RESEARCH: Competitive Analysis
I discovered three widely used training tools used by restaurant operators. I explored these competitors' strengths and weaknesses to explore opportunities where I could build something more suited to restaurant needs.
While TalentLMS is too broad, Connecteam is too operational, and Yelli lacks depth. My app has the potential to combine the best aspects of all three while filling key gaps in restaurant-specific training.
Click Image to enlarge
KEY TAKEAWAYS:
Make it effortless for managers to input menu items and instantly generate learning materials.
Unlike competitors, personalize quizzes based on each employee’s progress.
Give managers in-depth performance tracking & knowledge retention reports.
I like to start my designs with sketching. I find this to be the quickest way to start exploring the way features can look on screens. I referenced my problem statements and feature set to start sketching and organizing the possible layouts. These little sheets are the order taking pads we use at the restaurant. How appropriate. (Note pads acquired with permission of course!)
Paper before Pixels
I like to start my designs with sketching. I find this to be the quickest way to start exploring the way features can look on screens. I referenced my data synthesis to start sketching and organizing the possible layouts. These little sheets are the order taking pads we use at the restaurant. How appropriate. (Note pads acquired with permission of course!)
Paper before Pixels
Now that I had a strong idea of who would be using my product and their needs, it was time to assess the needs and goals of the business as well as areas where they may overlap.
This is personally my favorite part of data synthesis as it always feels like an "Aha!" moment for informing the necessary features of a design.
Project Goals Data Synthesis
User
Personas
Project
Goals
Problem Statement #1
Many restaurants rely on self-directed, unstructured menu training, resulting in inconsistent understanding among servers. They need a consistent, engaging digital training solution that ensures all staff receive uniform, high-quality menu training.
Problem Statement #2
Current methods of communicating menu updates are often disjointed and prone to omissions, leaving staff unprepared. Staff needs a unified system to reliably and promptly communicate menu changes and updates to ensure all team members are informed and prepared.
Problem Statement #3
Current methods of archiving menu information involve creating lengthy paper materials or using software that is not designed for restaurant needs. Staff needs a “menu bible” tool to look up specific menu information.
Challenge: The research phase of this project was especially difficult because industry folk are some of the busiest working people— asking them to make time for interviews about work during coveted time off was time consuming. I realized that rushing to designing before conducting research would compromise the integrity of my product. I had to pause my bootcamp course to schedule interviews around participants' busy schedules. I was disappointed to delay my graduation… but I learned a lot about pace and prioritizing the research for well informed design.
It was difficult not to cast my own personal assumptions into Bytesized being that I, too, had worked in this industry for over two decades. I had to be conscientous that I was informing my design decisions based on my research and personas.
I learned a lot about building with scalability in mind. I have plans to try and sell Bytesized to Existing Point of Sale & Learning Management Systems and having those goals informed my process pretty heavily. Assessing the theoretical "business goals" was a great exercise in that regard. Bytesized is officially trademarked and pending further development!
It was sometimes difficult to be a team of one person, so I learned how to consult with my mentor and peers to get valuable feedback. It got me "unstuck" and back into the swing of things. This project really helped me tune in to the subtle details that support good design.
KEY TAKEAWAYS FOR MYSELF AS A DESIGNER
Business Impact
Restaurant servers are expected to have deep menu knowledge, yet training methods are often inconsistent, outdated, or inefficient. Managers struggle to ensure their teams are well-versed in menu items, allergens, and beverage pairings, leading to lost sales, customer dissatisfaction, and operational inefficiencies.
Role: Sole UX|UI Designer
Industry: Ed Tech, Hospitality
Duration: 2 weeks
Project Type: End to End Mobile App, Bootcamp Capstone Project
Tools: Figma, Figjam, Miro, Adobe Suite, Google Meet, Fireflies
An end to end mobile application that breaks down menu training into bite sized pieces.
I conducted user research interviews with 15 industry contacts to better understand their perspectives, experience, goals, and frustrations.The participants held varying roles within the industry yet all had something in common…
User Interviews
"You usually have a different trainer every night and everyone has their own interpretation of things so it's pretty inconsistent."
— Server
"It's difficult because I can't be there for every training shift and there's a lot of inconsistency from one Trainer's approach to the next"
— Manager
"We could definitely be better at following up on menu retention— consistently reinforcing the basics - if you sell forty $30 burgers on a shift you should be able to tell me everything that's in it."
— Executive Chef
"We believe consistency to be the most effective method for training our teams"
— General Manager
"We believe consistency to be the most effective method for training our teams"
— Corporate Trainer
"We strive to provide the very best every time for our guests because consistency is the driving force behind repeat business."
— Restaurant Owner
KEY TAKEAWAYS:
Training Consistency is a Major Issue
Training is Often Self-Directed
Hands-On & Visual Learning is Preferred
Current Digital Tools Have Limitations
Tracking & Reinforcement are Lacking
Gamification & Interactivity Have Strong Potential
I conducted user research interviews with 15 industry contacts to better understand their perspectives, experience, goals, and frustrations.The participants held varying roles within the industry yet all had something in common…
User Interviews
"We strive to provide the very best every time for our guests because consistency is the driving force behind repeat business."
— Restaurant Owner
"We believe consistency to be the most effective method for training our teams"
— General Manager
"We could be better at following up on menu retention— consistently reinforcing the basics - if you sell forty $30 burgers on a shift you should be able to tell me everything that's in it."
— Executive Chef
"It's difficult because I can't be there for every training shift and there's a lot of inconsistency from one Trainer's approach to the next"
— Manager
"You usually have a different trainer every night and everyone has their own interpretation of things so it's pretty inconsistent."
— Server
KEY TAKEAWAYS:
Training Consistency is a Major Issue
Training is Often Self-Directed
Hands-On & Visual Learning is Preferred
Current Digital Tools Have Limitations
Tracking & Reinforcement are Lacking
Gamification & Interactivity Have Strong Potential
“I can tell the team until I’m blue that I want them to run a new item - but if they aren’t comfortable with it I know they aren’t even going to mention it to their tables.”
J. Donaghue
The "Yes Chef"
Chef John is an executive chef at a fine dining restaurant that does roughly 10 million dollars in revenue annually. He relies on his team to take the initiative to stay informed and up to date on the menu to ensure timely dinner service. He beleives ill-equipped teams hinder restaurant operations.
Needs a way for staff to look up information that doesn’t involve interrupting him from Expo
Needs servers to retain information after training
Needs to a more effective way to update staff when they return from time off
Wants staff to continue learning after training
Cannot move product if servers don’t feel confident spieling the specials table side
Is frustrated when servers do not inform themselves of menu updates
Doesn’t have time to be present for every step of training
Notices servers “zone out” in pre shift meetings and don’t always retain information about menu updates
Needs & Goals
Pain Points
53 years old
Executive Chef
Fine Dining | 30 years
“Successful training is providing them the resources and material and then holding them accountable.”
Marcus
The Manic Manager
Marcus is a restaurant manager at an upscale restaurant that prides itself on quality of service. He holds his staff to a high standard and often conducts verbal quizzes during pre shift meetings to ensure that his staff is knowledgeable on the menu - but finds that it is difficult to be consistent as training varies by shift and trainer which leads to to knowledge gaps in essential areas.
Needs a uniform training program to ensure consistency
Needs a quick way to grade tests
Needs to update staff after their time off
Wants staff to engage in ongoing education beyond menu knowledge to meet standards of elevated dining
Written tests are time consuming to grade indiviually
Training can be inconsistent and varying from shift to shift
Tracking server progress and initiative is difficult
Doesn’t have time to be present for every step of training
Servers don’t always retain pre-shift information
Current digital tools are not optimized for restaurant needs
Hired sommeliers use jargon that is lost on staff who may not be as experienced as others.
Needs & Goals
Pain Points
38 years old
Front of House Manager
Upscale Dining | 12 years
"I love this industry and definitely see myself making a career here. I love expanding on my wine education."
Sara
The Seasoned Server
Sara is a career server and has been in the industry for over 10 years. She prides herself on taking the initiative to expand her food and beverage knowledge wherever possible. Despite her extensive experience, some guest allergies are still challenging for her.
Needs a way to update herself on menu changes after her long weekend
Wants a way to be able to access allergen and ingredient information that isn’t disruptive to service
Wants to stay in a state of learning and continue her food and beverage education
Doesn’t have organized way of updating herself; SLACK is chaotic and disorganized when there are too many consecutive updates
Finds existing ed tech apps difficult to use because of their UI
Has to disrupt service to investigate unfamiliar allergies, potentially disrupting flow of service
Online information for wine is overwhelming.
Needs & Goals
Pain Points
29 years old
Server
Restaurant Experience | 11 years
"Learning while working on shift is challenging because I'm busy bussing the tables. I take home the menu to study but I'm a visual learner."
Tyler
Aspiring Server
Tyler is a busser at a restaurant that seeks to promote internally for waitstaff. Management provided Tyler with menu materials to study on his own time. He must pass an extensive test to move up into the server position. Tyler finds it difficult to study the menu in its current format and describes hisself as a visual learner. Tyler has also never served before so he needs information about the new role beyond the menu.
Needs a more engaging training format that is more tailored to visual learners
Wants to move up into a server position for better pay
Needs to learn food and beverage basics
Needs materials with information on steps of service
Finds paper materials difficult to remember without any visual elements
Doesn’t have a resource for table side manner for studying
Overwhelmed with disorganized resources online regarding food and beverage knowledge
Doesn’t have previous experience in server role
Needs & Goals
Pain Points
22 years old
Busser
Restaurant Experience | 2 years
I used insights from user interviews and infinity mapping to discover I had a whopping four user groups. I then created a persona for each group as a reference point for informing the design and keeping their needs in mind.
I then created the most simple version possible in Figma for the first round of user testing.
Areas of Focus
“After operation costs, we make less than a dollar profit per food item sold. For alcohol sales, that’s what keeps the lights on.”
“Learning liquor and drink items is so hard to learn because I just turned 21 and I don’t really drink. I need to see things to learn them so taking home the menu does nothing for me.”
Learning Gaps
I added portals for ongoing education to address areas of focus and close learning gaps for less experienced staff
Low Fidelity & Supporting Research
"We really need servers to update themselves on the things that changed while they were away. One mistake on their end delays service for the entire dining room."
Operations Impact
"After time off I have to comb through posts on SLACK to see if I missed anything— it gets really chaotic when there are multiple updates so I often miss something and sell an item that isn't on the menu anymore."
I designed a centralized place for staff to see real-time menu changes, 86’d items, and specials. Keeping information consistent
Low Fidelity & Supporting Research
I designed a quick reference tools for the menu information that users found most challenging to remember.
"I had put together a menu bible in the kitchen for staff to reference allergies without interrupting service. It's pretty lengthy and sometimes multiple servers need to use it at the same time so service is still slowed down anyway."
Areas of Focus
"I'm the lead server here so I know my way around the menu, but I definitely still struggle with uncommon allergies."
Low Fidelity & Supporting Research
I married the feedback from user testing with my visual direction to create high fidelity screens for Byte Sized's hero features and used them for usability testing. I further refined my screens in two major ways….
Usabilty Testing with High Fidelity Screens
I had originally included an AI assisted suggestion tool — but it did not pass user testing. Management staff expressed concern that this tool felt "supplementary" to service instead of being complimentary. Staff have a duty to be able to infer these things based on the tools provided to them. This was an "aha" moment! It brought to mind all I had read about "feature factory" design. This extra feature was not solving the problem of increasing menu competency. Quite counterproductive, actually.
I learned to better scrutinize additional features.Usabilty Testing with High Fidelity Screens
Some participants expressed that while they would love to study in a more interactive format they still found more static methods to be helpful. I added an additional screen to provide users with more study methods to accommodate variation in their preferences.
Usabilty Testing with High Fidelity Screens
USER TESTING
Task: Initiate a study session
Participants were unaware that they could select multiple categories to study.
One participant pointed out that "Vegetarian" should be a common button.
USER TESTING
Task: Look up an allergy
Participants mentioned that they could not see themselves needing "common inquiry" and one was unsure of what it meant.
USER TESTING
Task: Add a new item to the menu
Participants expressed confusion at the verbiage "recipe archives" as it seemed to represent past items. This delayed the duration of testing.
I assessed via user testing whether or not participants could successfully use the key feature of my Byte Sized app. I conducted tests with prompt scripts and used the following metrics to gauge their success: Task duration, completion rates, errors made, and a post test qualitative feedback survey.
I assessed via user testing whether or not participants could successfully use the key feature of my Byte Sized app. I conducted tests with prompt scripts and used the following metrics to gauge their success: Task duration, completion rates, errors made, and a post test qualitative feedback survey.
Task: Initiate a study session
Participants were unaware that they could select multiple categories to study.
Task: Look up an allergy
One participant pointed out that "Vegetarian" should be a common button. Most participants mentioned that they could not see themselves needing "common inquiry" and one was unsure of what it meant.
Task: Add a new item to the menu
Participants expressed confusion at the verbiage "recipe archives" as it seemed to represent past items. This delayed the duration of testing.
A "Byte sized" learning tool that gamifies a restaurant's training information into engaging, digestible lessons for menu knowledge.
The trivia curriculum adapts to employee progress to reinforce areas where staff struggle to maintain information
#1 Gamified Menu Training
Simplified menu management you can carry in your pocket. Update the menu, sync training materials, and notify staff of changes. All at the same time.
#2 Manager Portal
No more outdated paper materials. Simply snap a photo with your smartphone and add the latest version to the menu - automatically syncing training materials.
Customizable data entry to add what you need your staff to know. Simply delete what you don't.
A reference tool for the most challenging aspect of menu competency that can double as a study method.
#2 Allergy Lookup Tool
Final Results
"A tool is only as good as our ability to use it." - General Manager II, HNL Airport
Business Impact
Restaurant servers are expected to have deep menu knowledge, yet training methods are often inconsistent, outdated, or inefficient. Managers struggle to ensure their teams are well-versed in menu items, allergens, and beverage pairings, leading to lost sales, customer dissatisfaction, and operational inefficiencies.
Role: Sole UX/UI Product Designer
Industry: Ed Tech, Hospitality
Duration: 2 weeks
Project Type: End to End Mobile App, Bootcamp Capstone Project
Tools: Figma, Figjam, Miro, Adobe Suite, Google Meet, Fireflies
An end to end mobile application that breaks down menu training into bite sized pieces.
"We believe consistency to be the most effective method for training our teams"
— Corporate Trainer
Aspiring Server
Seasoned Server
Manic Manager
Yes Chef
I used insights from user interviews and infinity mapping to discover I had a whopping four user groups. I then created a persona for each group as a reference point for informing the design and keeping their needs in mind.
Click on the Staff Members to view their personas
User
Personas
Project
Goals
Problem Statement #1
Many restaurants rely on self-directed, unstructured menu training, resulting in inconsistent understanding among servers. They need a consistent, engaging digital training solution that ensures all staff receive uniform, high-quality menu training.
Problem Statement #2
Current methods of communicating menu updates are often disjointed and prone to omissions, leaving staff unprepared. Staff needs a unified system to reliably and promptly communicate menu changes and updates to ensure all team members are informed and prepared.
Problem Statement #3
Current methods of archiving menu information involve creating lengthy paper materials or using software that is not designed for restaurant needs. Staff needs a “menu bible” tool to look up specific menu information.
I then created the most simple version possible in Figma for the first round of user testing.
Low Fidelity & Supporting Research
I added portals for ongoing education to address areas of focus and close learning gaps for less experienced staff
Areas of Focus
Learning Gaps
I designed a centralized place for staff to see real-time menu changes, 86’d items, and specials. Keeping information consistent
Operations Impact
I designed a quick reference tools for the menu information that users found most challenging to remember.
Areas of Focus
I like to start with a mood board to get my visual direction going. I also sketch a lot. I designed the app screens to look like the menus at elevated restaurants with the paper slipped into the corners of a leather book, hence the cropped corner backgrounds.
After exploring various logo designs I chose the version that I felt best represents the values behind my app; Bytesized is something being served to the guest as a step of service, carried by the server who is wearing an ambiguous uniform. It has a sophisticated look to suggest that using Bytesized with your team elevates your quality of service.
The simple colors support my business scalability goals of tailoring the app to multiple restaurants or existing point of sale systems.
Visual Design
Click on images to enlarge
I married the feedback from user testing with my visual direction to create the high fidelity screens for Byte Sized's usability testing. I further refined my screens in two major ways….
Usabilty Testing with High Fidelity Screens
I had originally included an AI assisted suggestion tool — but it did not pass user testing. Management staff expressed concern that this tool felt "supplementary" to service instead of being complimentary. Staff have a duty to be able to infer these things based on the tools provided to them. This was an "aha" moment! It brought to mind all I had read about "feature factory" design. This extra feature was not solving the problem of increasing menu competency. Quite counterproductive, actually.
I learned to better scrutinize additional features.Some participants expressed that while they would love to study in a more interactive format they still found more static methods to be helpful. I added an additional screen to provide users with more study methods to accommodate variation in their preferences.
A "Byte sized" learning tool that gamifies a restaurant's training information into engaging, digestible lessons for menu knowledge.
The trivia curriculum adapts to employee progress to reinforce areas where staff struggle to maintain information
#1 Gamified Menu Training
Final Results
Simplified menu management you can carry in your pocket. Update the menu, sync training materials, and notify staff of changes. All at the same time.
No more outdated paper materials. Simply snap a photo with your smartphone and add the latest version to the menu - automatically syncing training materials.
Customizable data entry to add what you need your staff to know. Simply delete what you don't.
#2 Manager Portal
A reference tool for the most challenging aspect of menu competency that can double as a study method.
#3 Allergy Lookup Tool
"A tool is only as good as our ability to use it." - General Manager II, HNL Airport
Challenge: The research phase of this project was especially difficult because industry folk are some of the busiest working people— asking them to make time for interviews about work during coveted time off was time consuming. I realized that rushing to designing before conducting research would compromise the integrity of my product. I had to pause my bootcamp course to schedule interviews around participants' busy schedules. I was disappointed to delay my graduation… but I learned a lot about pace and prioritizing research for well informed design.
It was difficult not to cast my own personal assumptions into Bytesized being that I, too, had worked in this industry for over two decades. I had to be conscientous that I was informing my design decisions based on my research and personas.
I learned a lot about building with scalability in mind. I have plans to try and sell Bytesized to Existing Point of Sale & Learning Management Systems and having those goals informed my process pretty heavily. Assessing the theoretical "business goals" was a great exercise in that regard. Bytesized is officially trademarked and pending further development!
It was sometimes difficult to be a team of one person, so I learned how to consult with my mentor and peers to get valuable feedback. It got me "unstuck" and back into the swing of things. This project really helped me tune in to the subtle details that support good design.
KEY TAKEAWAYS FOR MYSELF AS A DESIGNER