If you’ve ever worked in a restaurant, you understand how challenging it can be to obtain accurate menu information.

When the ever-changing specials are scribbled on crumpled notes and covered in sauce, accuracy, efficiency, and occasionally safety can be lost along the way. A lack of effective technological solutions can often explain the problem managers have in finding a sufficient way to disseminate information.

To combat the issue of inefficient communication, I created an app feature for the 7Shifts platform that allows chefs to input menu items while keeping both the front- and back-of-house staffs up to date with the information they need to successfully do their jobs.

While conducting this course-long project, I was fortunate to have a friend working as a GM at a restaurant already using 7Shifts. I borrowed his tester login and was able to utilize the app to obtain screenshots, understand it’s current capabilities, share with others to watch how they would navigate the app, and identify a gap that could possibly be filled in their technological offerings.

The following slides & videos are the project I presented to my class and instructors. •º»

A darkened screen over an image of a plant, a book, and a cup of coffee. There is a 7Shifts logo and the text reads "7DOCS where knowledge lives"
The text on the slide reads "Inefficient communication is the number one cause for employee turnover in the restaurant industry." The stat to the left says "73% service industry turnover, national average"
"7shifts has solved some of these communication issues with 3 key features. Manager log book - keep managers in sync. task management - improve team accountability. team communication - communicate from anywhere"
The text reads "two types of user needs: Management and employees." There are four images of people on the slide, with their names and job next to the image. "Ari, general manager" " Raz, executive chef" "Flynn, barista/server" "Kylo, prep cook"
This slide says "Research highlights: 60% have trouble obtaining accurate information when new menu items are rolled out." The restaurant managers say "every. time a menu item is changed, i need to print new. menu guides. My employees end up having o
The text reads "Looking Ahead: A complete photo and documentation repository utilizing 7Shifts technologies and existing integration partners." This slide features two phone mockups. The left side shows pictures of menu items next to their names. The

FLOW 1: Adding a menu item

The first video is 45 seconds and moves through 3 screens:

1. Adding the item details (name of item, location, meal period, category, and a recurring option to set the item’s frequency and days). The date is automatically set.

2. Adding the ingredients, description, and directions. The ingredients are linked to the inventory and POS systems so that both the front- and back-of-house are able to see accurate pars for the items.

3. Adding an image, then saving the new item. The screen toggles between front- and back-of-house views to indicate that both work teams have the information each needs to do their respective jobs.

FLOW 2: Employee view

The second video is 9 seconds and shows 2 screens simultaneously.

Each screens shows what happens when an employee clocks in for their shift and receives a notification of the shift’s lunch special. Where the prep cook sees a total item availability count [Q22] and ingredient measurements, the barista sees the price [$12], the description to tell cafe guests, and any allergy information.

The left screen shows a front-of-house (FOH) employee, and the right screen shows a back-of-house (BOH) employee. Each ingredient can be clicked on and the employee can see all relevant information to their position, as demonstrated with honey mustard in the video.