Taster

Taster is a franchise opportunity that allows you to run your own restaurant business. They offer a unique model where you co-create your menu with social media influencers to ensure your food is popular and trendy.

Product designer

Optimizing Kitchen Provisioning.

I was in charge of the whole supply chain product called OneSource. It is a software solution designed to streamline kitchen management for restaurants. By automating tasks such as inventory management, order placement, and delivery verification, OneSource aims to improve efficiency and reduce costs.

Team Structure.

The OneSource project involved a cross-functional team comprising members from both the technical and business domains. On the technical side, the team consisted of a backend developer, a frontend developer, a data lead, a product manager, and a me. The business side was represented by a buyer, two coordinators, and three country leads.

Project goals.

The primary objective of the OneSource project was to reduce the out-of-stock rate in restaurant kitchens from 10% to 6%. To achieve this, we identified several specific goals:

- Raise the inventory rate from 1% to 60%.
- Decrease the average time to place an order from 35 to 15 minutes.
- Prevent users from mistakenly validating orders.
- Make the demand calculation more reliable.

Discovery and Problem Identification.

The project began with a discovery phase to understand the current challenges faced by restaurant kitchens. Through user interviews and observations, we identified several key pain points:

- Users were unable to see their current inventory levels when placing orders.
- Past consumption data was not used to estimate future needs.
- Orders were not being processed correctly, leading to delays and errors.
- Users could not see upcoming orders.
- Users lacked reliable guidance on estimating quantities.

Solution Design and Development.

Based on the identified problems, we developed a solution that addressed the following key areas:

- Inventory management: Implemented a system to track inventory levels and provide real-time visibility.
- Demand forecasting: Utilized past consumption data to estimate future needs.
- Order placement process: Simplified the order placement process and provided clear guidance.
- Order visibility: Enabled users to view upcoming orders and their status.
- Support tools: Developed tools and resources to assist users in estimating quantities.

*note that I've only been designing in low fidelity for this project. The simple reason behind that being that we used a very basic front-end library which was constraining. It allowed me to design quickly and launch features in an instant.

Launch and Results.

After the beta phase, the solution was deployed to all European kitchens. Two months after launch, the following results were observed:

- The average inventory rate increased to 20%.
- The average time to place an order decreased to 18 minutes.
- No reports of validated orders not being sent were received.
- The difference between calculated and ordered values improved significantly, from 85% to 30%.

Overall, the project was a success in achieving its goals of improving kitchen efficiency and reducing out-of-stock rates.

Taster

A year of challenges