The Project:
Tummy Yummy is a local food truck in Seattle, WA. Their primary business has been walk-up orders in the downtown business district or at popular local breweries. Due to the COVID crisis, customer numbers at these spots have been greatly reduced. The owner of Tummy Yummy brought me on to design a website that would help refocus on catering business and allow customers to place pick-up orders from their phone.
My Contribution:
Strategy facilitation including Project Scope, Target Audience, User Needs, Personas, User Journey Mapping, Content and Functionality Requirements. User Interface Design. User Experience Design. Wireframes. Hi-Fidelity Mockups. Site Building within POS system constraints.
Strategy Document:
My first step was to work with the owner of Tummy Yummy Thai on a strategy document detailing the goals and objectives of the new website. I conducted a competitive analysis and presented the business owner with examples of what worked and didn't work on similar food truck websites. Then we drilled down on the key objectives for the site. One key objective was to prioritize the higher-margin catering business. We wanted to make it as easy as possible for potential catering customers to learn how to bring the truck to them.
Customer Journey Map:
To achieve the primary business objective of driving an increase in catering business I created a Customer Journey Map to help identify the key needs and objectives of the catering customer.
Sitemap:
I then created a sitemap to organize the required site content and to define the hierarchy of that content according to the key business objectives.
Wireframes:
With the sitemap approved by the client I proceeded to produce wireframes for desktop and mobile.
High Fidelity Mock-Ups:
Next I produced a set of high fidelity mockups. My design was based on both the client's desire for a particular look & feel as well as the technological constraints of the business' POS system (Square).
Testing & Refinement
After building the site, the client asked me to help set up and test a contactless ordering system. Customers would be able to scan a QR code to see the menu and place their order. From the customer's perspective this allowed them to avoid ordering at the counter and standing in line and from a business perspective allowed the owner to run the truck window even without a dedicated order taker.
