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Nunu Ethiopian Restaurant*

Digital Menu Redesign

Role: UX and Graphic Designer
Duration: 2 weeks

*Design is not yet reflected on live site but has been approved as of July 27th 2025, and awaiting launch within the next 2 months (to align with web hosting schedule)

Nunu Ethiopian Restaurant*

Digital Menu Redesign

Role: UX and Graphic Designer
Duration: 2 weeks

*Design is not yet reflected on live site but has been approved as of July 27th 2025, and awaiting launch within the next 2 months (to align with web hosting schedule)

The What

This is a freelance project for a local Ethiopian restaurant - Nunu, based in downtown Toronto.

The restaurant has a QR code at each table through which visitors can access the menu digitally.
My task was to redesign the menu in the way that elevates Nunu's brand while solving the existing usability problems.

Objectives:

Optimize the menu's text hierarchy and visual design for readibility and user friendliness

Create the design that is visually appealing and that reflects the restaurant's vibe and values

Preserve some continuity with the previous design so the website still feels like 'Nunu'

Create a landing page and use the website as an opportunity to highlight various USPs
such as farm sourced ingredients and variety of vegan options

The How

Design Decisions & Rationale

Before

After

Visual storytelling instead of the blocks of text:

Enhanced readability and optimization for short attention spans. If the users want to quickly scan the web page, they can quickly get a sense of the most important points through photography and the elevated text hierarchy with titles for each point

Stronger expression of brand identity and what Nunu is. Especially important for customers at the early stages of the customer journey lifecycle (such as discovery phase) or those who are not yet customers

Increasing awareness of the various offerings that restaurant has. From cooking classes to hand crafted cocktails and farmed produce, this information is subtly integrated in the menu itself as well as throughout the landing page

Visual storytelling instead of the blocks of text:

Enhanced readability and optimization for short attention spans. If the users want to quickly scan the web page, they can quickly get a sense of the most important points through photography and the elevated text hierarchy with titles for each point

Stronger expression of brand identity and what Nunu is. Especially important for customers at the early stages of the customer journey lifecycle (such as discovery phase) or those who are not yet customers

Increasing awareness of the various offerings that restaurant has. From cooking classes to hand crafted cocktails and farmed produce, this information is subtly integrated in the menu itself as well as throughout the landing page

Tabbed navigation interface for the Menu items:

Meeting the needs of the main user group - mobile users. With even more limited space on mobile interfaces, the lengthy scroll is a strong friction point. (User-centric focus)

Giving priority to Food tab by setting it as default tab, thereby diverting visitors' attention to food items, even if they only came in for a drink, potentially allowing the business to capture more food sales. (Business mindset)

Mirroring the existing physical design menu structure, where drinks and food items often have their own menu, or at least are featured at the different pages of the menu (Jakob Nielsen’s usability heuristic - match between the system and the real world)

Reducing the long scroll that the menu would require if the items were to be displayed all at once (based on UX best practices)

Reducing a cognitive load for the users of displaying all items at once (based on UX best practices)

Tabbed navigation interface for the Menu items:

Meeting the needs of the main user group - mobile users. With even more limited space on mobile interfaces, the lengthy scroll is a strong friction point. (User-centric focus)

Giving priority to Food tab by setting it as default tab, thereby diverting visitors' attention to food items, even if they only came in for a drink, potentially allowing the business to capture more food sales. (Business mindset)

Mirroring the existing physical design menu structure, where drinks and food items often have their own menu, or at least are featured at the different pages of the menu (Jakob Nielsen’s usability heuristic - match between the system and the real world)

Reducing the long scroll that the menu would require if the items were to be displayed all at once (based on UX best practices)

Reducing a cognitive load for the users of displaying all items at once (based on UX best practices)