Cilantro is a holistic all in one service solution for the F&B business. It consists out of three interconnected cross-device interfaces that provide the functionality to manage smaller to medium-sized shops.
Ordering food and beverages online got very omnipresent for many people around the world. With quite a myriad of product services, restaurants can manage staff, products, or a web store. The Singapore-based startup Cilantro offers an all-in-one service solution that lets restaurant owners manage and grow their business without being dependent on big players.
The F&B business is fast and one has to be flexible all the time. Restaurants have to deal with special wishes from customers, impeded employees, sold-out products, managing orders, and much more. Therefore, an interconnected system that brings guidance and ensures flexibility has been set as a goal.
The interconnected system consists of three solutions that target different user groups that have been identified during our field research in Shanghai and Singapore. For that, we visited independent restaurants and kitchens, interviewed and shadowed staff throughout their daily business.
On the end consumer site, we have a responsive white label web-shop that can be individualized by restaurants and kitchens to their needs. It allows creating specific offers like menu sets, availabilities of items, modifiers, and promotions. All this is easily set up with the admin panel in the background.
Cilantro: Web-store, desktop
Cilantro: Product detail, mobile
All orders arrive at the order management system. The web-application is tailored for touch-screens to allow quick and flexible interactions in peak hours. With it, the kitchen staff manages incoming orders.
Cilantro: Active order
Cilantro: Order history
Cilantro: Manual order creation
On the backend, Cilantro offers an admin panel where staff, business hours, product availability, web-store, and kitchens can be easily managed and set up.
Cilantro: Admin Panel, Outlets
Cilantro: Admin Panel, Delivery Area
We worked on an in-depth analysis of competitors where we learned a lot about what works for restaurants and where the potential is to think further. During field research, we talked with restaurant managers and kitchen staff, observed workflows, and tried to feel what it means to work on on-demand service. Furthermore, the team from Cilantro gave us continuous input from their expertise in the F&B business.