Project overview
This responsive website was designed for Kintsugi. to help customers make reservations and order food.
The Kintsugi website will let users make dinner reservations and order from their menu online. This website allows Kintsugi to take full control of their customer’s user experience and
culinary options.
Busy professionals who love going out to eat at Kintsugi are seeking the ability to make dinner reservations and order food online. Their customers value efficiency, convenience, and gourmet cuisine.
This project was developed in association with
Google’s UX Design Course. I undertook ALL responsibilities including research, interviews, and design.
I conducted interviews and created empathy maps to understand the users and design for and their needs. A primary user group identified through research was working with adults who eat out for efficiency and social gratification.
This user group confirmed initial assumptions about Kintsugi’s customers, but research also revealed that the users had additional challenges with food allergies and intolerances. Some users also depended on eating out to build relationships, and wanted to impress their dinner guests.
Platforms for making reservations are not equipped to document food allergies or intolerances.
Limited knowledge of consumer preferences often leaves chefs guessing what their customers will love.
Reservation software plug-ins don’t allow users to choose where they will be sitting.
Mr. Kenji Shinoda is a busy ambassador who needs to impress his clientele with culinary experiences because their experience can either make or break his business deals. Since his assistant arranges all of his meetings for him, she needs an easy way to make and confirm his reservations.
Mr. Kenji Shinoda is the Ambassador of Japan in Singapore. It is his job to develop strong relationships with people across multiple industries. His assistant helps him discover the best restaurants in the cities he visits and arranges meetings for him to develop business opportunities. The quality of his meals play a direct impact on the quality of his meetings, so he must be sure he’s taking his colleagues to venues with great menus.
