Last Call Food Waste Reduction App

Overview

Restaurants discard significant amounts of unsold food each night, resulting in both environmental waste and lost revenue. Through direct interviews with restaurant owners and on-the-ground research, I identified an opportunity to reframe surplus food as a time-sensitive marketplace rather than a loss.

I conceived Last Call and defined the service model, brand identity, and UX architecture in collaboration with a copywriting partner. From restaurant onboarding and listing logic to notification timing and purchase flows, the experience was designed to balance urgency, trust, and operational simplicity for both vendors and late-night diners.

Overview

Restaurants discard significant amounts of unsold food each night, resulting in both environmental waste and lost revenue. Through direct interviews with restaurant owners and on-the-ground research, I identified an opportunity to reframe surplus food as a time-sensitive marketplace rather than a loss.

I conceived Last Call and defined the service model, brand identity, and UX architecture in collaboration with a copywriting partner. From restaurant onboarding and listing logic to notification timing and purchase flows, the experience was designed to balance urgency, trust, and operational simplicity for both vendors and late-night diners.

Overview

Restaurants discard significant amounts of unsold food each night, resulting in both environmental waste and lost revenue. Through direct interviews with restaurant owners and on-the-ground research, I identified an opportunity to reframe surplus food as a time-sensitive marketplace rather than a loss.

I conceived Last Call and defined the service model, brand identity, and UX architecture in collaboration with a copywriting partner. From restaurant onboarding and listing logic to notification timing and purchase flows, the experience was designed to balance urgency, trust, and operational simplicity for both vendors and late-night diners.