SALT

Problem and Solution Overview

Every day small restaurants cater to varying number of customers with diverse tastes causing an imbalance of ingredients. This makes managing ingredients and food-ordering difficult for the restaurant staff and indirectly adds to food waste. Communicating and coordinating these fluctuations among the staff adds to this challenge.

SALT – The Sales and Food Log Tracker, allows restaurants to track the food ordered by customers and the food ordered by the restaurant. SALT further helps our customers reflect on food waste
and gain actionable insights.

Process

Components of our design research process.

Research

We conducted 4 semi-structured interviews to identify pain-points.
Ideate

We used sketches and storyboards as tools to create and share ideas.
Prototype

We created paper prototypes and iterated on them to create digital mockups based on the
evaluation feedback.
Evaluate

We conducted heuristic evaluations and usability tests to evaluate our paper prototypes.

How it works

Menu Status

View the status of the menu to determine what to upsell and the dishes that are out of stock.

Ingredient Stock

View the status of the ingredients to see the ingredients that are in stock and out of stock. Based on the stock of ingredients, SALT suggests dishes to prepare as specials.