Fugio
Fugio Dashboard is an extended interface to the mobile application, where users have multiple scenarios to carry out the defined tasks. A digital system where restaurant owner, chefs, managers, and internal staff can keep a track on the recipes, vendors, stock and manage entire inventory system.
DURATION
Phase 1, UX & Research
(2 weeks)​
Phase 2, UI Design
(4 weeks)​​​​
​MODULE
User Interface Design, 2021
Semester 6​​​​
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TOOLS
Adobe XD, Photoshop, Illustrator
SKILLS
Branding
UX/UI​​​
Prototyping & Demo
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PROFESSOR/MENTOR
Sambit Kumar Pradhan ​​
INTRODUCTION
Restaurant inventory management entails monitoring both raw and processed goods to facilitate purchasing decisions, comprehend food costs, and minimize material wastage. Although some establishments still use traditional pen and paper methods, digitalising the method is the best solution.
A dashboard application like Fugio broadens the area for multiple user roles to carry out different types of tasks efficiently and intuitively.
GOAL
The aim is to offer an interface that allows users to not only take food orders but also track inventory. This management system is linked to the consumed food, providing insights into product usage, suppliers delivery and food wastage ratios.
PROJECT PLAN
The journey started with a discovery phase, where I researched about the restaurant industry and defined all its challenges. Furthermore, analysed the problem statement and set the structure for the ideation. In UI Design Phase, started building prototype, a tangible representation of my idea to be tested with real users to gather feedback. This helped me in understanding how users interact with the application and whether it meets their needs.
Project Plan for Restaurant Inventory System
RESEARCH INSIGHTS
The two most popular method of inventory management at restaurants are spreadsheets better known as par inventory sheets and automated inventory management (using software).
Par Inventory Sheets:
Restaurant managers set levels of how much of an item they want in-house. This is known as the par level. The par inventory sheets help in guiding what and how much should be ordered based on what’s sitting in your inventory already. It also helps in identifying any event in which you might require additional inventory or any items that are going to waste due to underutilization.
Inventory Management System:
While the par method is a good starting point, it is advised to use a system that ties up with your POS to automate inventory management. It automatically tracks the material usage by matching: Orders entered in your POS. Recipes entered in your inventory software.
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At any point in the day, owners or managers can look at the inventory system and generate reports. This helps in identifying how much of the material is used, what’s left, and what will be needed for the coming days. All in real-time. So while pen and paper methods can still work, it might put your business at risk of loss by relying on them. With an automated inventory management system you can not just maintain an inventory but even stop over and underutilization.
CHALLENGES
​Inaccurate Inventory Tracking
Manual tracking can lead to errors, discrepancies, and miscounts, making it difficult to maintain accurate inventory levels.
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Spoilage and Waste
Managing perishable items is challenging. Without proper tracking and forecasting, restaurants can end up with spoiled or wasted food, leading to financial losses.
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Cost Control
Balancing the cost of inventory with the need to maintain a diverse menu can be difficult. Over-ordering can tie up capital and lead to waste, while under-ordering can result in stock outs and lost sales.​​
No Recipe Management
An automated Recipe Management system integrated with Billing and Stock and Inventory Management can help maintain the Food cost and Food items.
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Supplier Reliability
Inconsistent delivery times and quality from suppliers can disrupt inventory levels and affect the restaurant’s ability to serve customers efficiently.
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Untrained Staff
It is always a good idea to have two people to count the inventory items. This reduces the scope for error and also the urge to pocket any item.
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TARGET AUDIENCE
The target audience for a restaurant inventory dashboard system includes restaurant owners and managers who need to oversee inventory levels and manage costs, chefs and kitchen staff who require real-time updates for menu planning, inventory clerks and stock managers responsible for daily tracking, purchasing managers handling supplier orders, and accountants who need financial data for budgeting and reporting. This diverse group benefits from features like food consumption, detailed reporting, real-time updates, and seamless integration.
KEY FEATURES
User Persona
By creating detailed user personas, I understood the specific needs, challenges, and pain points of different users, such as restaurant owners, chefs, and inventory managers. This helped me in designing a system that addresses their unique requirements.
Persona 1
Persona 2
Navigation Flow
Mapping down a comprehensive flow, to make it easy for the users to find what they need to achieve their goals. A well-designed navigation flow enhances user understanding, improves efficiency, builds confidence and ultimately leading to a more satisfying user experience.
Designed work flow
Branding Identity for Fugio App.
Brand Identity & Style Guide.
Mapping down a comprehensive flow, to make it easy for the users to find what they need to achieve their goals. A well-designed navigation flow enhances user understanding, improves efficiency, builds confidence and ultimately leading to a more satisfying user experience.
Style guide for Fugio- Restaurant Inventory App
UI Components
Wireframes
Low-fidelity prototyped helped me to build a visual foundation for the application, being a essential part of the process. I further developed, high fidelity function prototypes.
