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EAT Club

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Product design

EAT Club is a food delivery startup, specializing in individual meal delivery to offices. Employees choose their favorite lunch from a curated menu of options everyday, developed by award-winning chefs.

As offices shutdown during the pandemic, EAT Club needed to rethink their strategy and optimize their tools for a new business model.

EAT Club Website

While a lot of effort has been put into the EAT Club experience of ordering food, little has been done to the primary public facing website to help promote it.

The goal was to keep things simple with a focus on highlighting branded photography, while explaining what EAT Club does.

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Design System

As design system was absent when I first joined EAT Club, one of my first tasks was to help define existing components, create new ones and set up guidelines around usage of both digital assets and photography.

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Customer View

The customer view is where employees order their daily lunch. The user has the option to order for next day delivery or plan their whole week in advance.

On desktop we implemented a quick view where the user has the option to quickly browse through the entire menu using the left and right arrows, while on the right of the screen they can see full nutritional breakdown and allergens.

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Photography Guide

Important aspect of EAT Club’s menu has always been beautiful food photography. Traditionally meals were prepared in a single kitchen, which allowed for professional food photographers and stylists to handle photography.

Under the new model, meal preparation has moved to multiple different locations, which meant dishes needed to be photographed by individual operators. After seeing the initial results of the photos sent to us, it was clear a different solution was needed.

We came up with a photography kit that was sent sent to kitchens, with already pre-configured setting, along with a simple to follow photography guide which allowed individual operators to handle their own photography. This reduced cost, as well as enabled chefs to change their menus more frequently.

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