Project Overview
Angela & i is a multifaceted restaurant concept combining a full-service restaurant, terrace, bar, takeout operations, and house-made food products.
The project required the creation of a flexible digital ecosystem capable of adapting to multiple business models, operational realities, and customer touchpoints.
My role focused on structuring the visual systems, digital workflows, and operational tools in order to improve consistency, flexibility, and the overall efficiency of day-to-day operations.
The Challenge
The restaurant needed to simultaneously manage:
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multiple service areas (dining room, mezzanine, terrace, bar, and takeout counter)
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dynamic menus with pricing variations depending on time and service context
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multiple ordering channels (in-house, website, Uber Eats, DoorDash)
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house-made products and a grocery section
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frequent content and menu updates
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multiple brand realities depending on the business model and service offering
The goal was to create a system flexible enough to:
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simplify content and menu updates
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reduce operational errors
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maintain omnichannel consistency
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improve communication between teams
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deliver a smoother and more cohesive customer experience
My Role
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Art direction & visual systems
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Operational UX & workflow optimization
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Information architecture
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Web design & user experience
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Digital and print menu architecture
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POS optimization & online ordering workflows
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Creation of templates and production tools
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Modular brand system development
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Coordination of digital and physical experiences
Modular Brand System
Angela & i was designed as an evolving restaurant concept capable of adapting to multiple operational and commercial formats, including:
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Full-service restaurant
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Pizzeria
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Pasta bar
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Express takeout counter
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Mercato Angela featuring house-made products, Balsamumm products, sous-vide meals, and fresh pasta from La Cuisine d’Angela
A modular logo system and cohesive visual identity variations were developed to allow the brand to evolve across these different concepts while maintaining a strong, recognizable, and consistent identity.
Research & Selection of a Scalable POS Ecosystem
Choosing the POS system represented the first foundational step of the project.
Multiple platform demonstrations and system evaluations were conducted in order to identify a solution flexible and scalable enough to support:
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multifaceted restaurant concepts
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dynamic pricing structures
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online and takeout ordering workflows
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user role and permission management
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potential multi-location or franchise expansion
The selection of Lightspeed as the POS ecosystem became the foundation for the development of operational workflows, access segmentation, dynamic menu structures, and consistency across the restaurant’s digital and physical touchpoints.
The systems, tools, and processes developed afterward were designed in continuity with this operational architecture in order to create a more fluid, flexible, and cohesive environment for both staff and customers.
Dynamic Menus & Information Architecture
The menu system presented several operational challenges due to:
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frequent menu changes
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lunch and dinner price variations
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a large number of product categories
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differences between dine-in and takeout offerings
To optimize operations:
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time-based pricing profiles were configured within the POS system to automatically manage lunch and dinner pricing variations
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digital table d’hôte menus were maintained in Wix to allow quick updates and PDF exports
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more complex menus were built using structured Illustrator templates, providing greater flexibility and operational autonomy
This hybrid approach allowed each platform and tool to be used according to its strengths while maintaining overall consistency across both digital and printed experiences.
Daily Specials & Evening Table d’Hôte
Dynamic Menus & Pricing Management
Order Flow Optimization
The restaurant simultaneously manages multiple ordering channels and operational workflows, including:
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dine-in orders
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website orders
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Uber Eats
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DoorDash
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scheduled orders
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grocery and retail products
To reduce operational errors and improve workflow efficiency:
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kitchen production tickets and logistical order receipts were separated
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a dedicated printer was implemented specifically for takeout and online order receipts
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receipts automatically include:
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the ordering platform
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customer name
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pickup time
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order status
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Receipts are then attached directly to each order bag, allowing staff and delivery drivers to quickly identify and manage orders during busy service periods.
POS Structure & Operational Permissions
POS stations were structured according to the operational realities of each area of the restaurant.
The front counter station is exclusively dedicated to:
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online orders
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takeout orders
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grocery and retail products
Dining room, terrace, bar, and mezzanine stations do not have access to takeout menus in order to:
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reduce ordering errors
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prevent pricing inconsistencies
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minimize operational risks
This permission-based structure helps maintain a clear operational logic across the different service environments.
Dining Room & Kitchen Coordination
To improve coordination between servers, food runners, and the kitchen, seat numbers were integrated directly into the visual floor plan system.
Seat numbers appear consistently:
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on the floor plan
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within the POS system
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on kitchen tickets
This approach creates a shared operational language between teams and helps reduce confusion during food service and order delivery.
