Oporto New Menu Experience
Accelerated menu and experience transformation.
Problem
Problem
Problem
The decline of traditional food service channels has harmed both Oporto’s sales and brand, as more rushed, less engaged consumers defaulted to simpler sandwich options rather than the flame-grilled chicken that sits at the heart of Oporto’s DNA.
Oporto saw decreasing sales across the menu whilst feeling the cost of maintaining that fuller menu increasing. Therefore, they needed to adapt quickly to an increasingly mobile customer who spends less time engaged in the restaurant.
The decline of traditional food service channels has harmed both Oporto’s sales and brand, as more rushed, less engaged consumers defaulted to simpler sandwich options rather than the flame-grilled chicken that sits at the heart of Oporto’s DNA.
Oporto saw decreasing sales across the menu whilst feeling the cost of maintaining that fuller menu increasing. Therefore, they needed to adapt quickly to an increasingly mobile customer who spends less time engaged in the restaurant.
The decline of traditional food service channels has harmed both Oporto’s sales and brand, as more rushed, less engaged consumers defaulted to simpler sandwich options rather than the flame-grilled chicken that sits at the heart of Oporto’s DNA.
Oporto saw decreasing sales across the menu whilst feeling the cost of maintaining that fuller menu increasing. Therefore, they needed to adapt quickly to an increasingly mobile customer who spends less time engaged in the restaurant.
The new menu design, implemented as a result of this work.
Bringing real, fresh and flavourful to the fore.
Reframe
Reframe
In a food service landscape dominated by the drive for convenience, efficiency and automation, Oporto had a unique opportunity to not just 'catch-up' to CX expectations, but stand apart with a menu experience that reflected their real, fresh and vibrant food offer.
In a food service landscape dominated by the drive for convenience, efficiency and automation, Oporto had a unique opportunity to not just 'catch-up' to CX expectations, but stand apart with a menu experience that reflected their real, fresh and vibrant food offer.
In a food service landscape dominated by the drive for convenience, efficiency and automation, Oporto had a unique opportunity to not just 'catch-up' to CX expectations, but stand apart with a menu experience that reflected their real, fresh and vibrant food offer.
[Left] UX testing in-situ at an Oporto Restaurant, [Right] An extract from our working Miro Board, with our design sprint phases across the top.
Solution
Solution
Oporto needed to find a multi-channel menu system that was proven to increase sales of the fuller range of products beyond their signature ‘Bondi’ burger.
3 design sprints were held in working stores with customers and staff, trialling changes to digital menu boards, point-of-sale, online UX, environmental design and advertising.
Oporto needed to find a multi-channel menu system that was proven to increase sales of the fuller range of products beyond their signature ‘Bondi’ burger.
3 design sprints were held in working stores with customers and staff, trialling changes to digital menu boards, point-of-sale, online UX, environmental design and advertising.
Oporto needed to find a multi-channel menu system that was proven to increase sales of the fuller range of products beyond their signature ‘Bondi’ burger.
3 design sprints were held in working stores with customers and staff, trialling changes to digital menu boards, point-of-sale, online UX, environmental design and advertising.
3 weeks
from project kick-off to live in-restaurant pilot
rapidly accelerating experience transformation.
3 weeks
from project kick-off to live in-restaurant pilot
rapidly accelerating experience transformation.
3 weeks
average sales uplift
for flame grilled chicken.
18%
average sales uplift
for sides.
18%
average sales uplift
for sides.
3 weeks
from project kick-off to live in-restaurant pilot
rapidly accelerating experience transformation.
12%
average sales uplift
for flame grilled chicken.
12%
average sales uplift
for flame grilled chicken.
18%
average sales uplift
for sides.
Impact
Impact
We delivered a totally new menu UX and design that increased sales of flame-grilled chicken by 12% and sides by 18% during pilots.
The new design system has since been incorporated into all Oporto brand communications.
We delivered a totally new menu UX and design that increased sales of flame-grilled chicken by 12% and sides by 18% during pilots.
The new design system has since been incorporated into all Oporto brand communications.
We delivered a totally new menu UX and design that increased sales of flame-grilled chicken by 12% and sides by 18% during pilots.
The new design system has since been incorporated into all Oporto brand communications.
"This was the most exciting, fun and insightful project of this kind I've ever worked on."
"This was the most exciting, fun and insightful project of this kind I've ever worked on."
- Samantha Bragg, Oporto CEO
- Samantha Bragg, Oporto CEO
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