{
  "schema_version": 1,
  "lang": "en",
  "page_type": "case-study",
  "source_file": "project-ohmiam-en.html",
  "context_url": "https://hebora.be/contexts/project-ohmiam-en.en.json",
  "url": "https://hebora.be/project-ohmiam-en.html",
  "title": "OhMiam: order at the table by QR code | Hebora",
  "meta_description": "The order leaves the table and lands on the kitchen screen without passing through anyone: allergens, priorities, sales tracking. See what yours is worth.",
  "h1": "OhMiam",
  "lead_paragraph": "Digital ordering system for restaurants via QR code. Orders sent directly to the kitchen with less manual re-entry.",
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    {
      "name": "Hebora",
      "type": "Organization"
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    {
      "name": "OhMiam",
      "type": "LocalBusiness"
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  ],
  "headings": [
    {
      "level": 2,
      "text": "Overview"
    },
    {
      "level": 3,
      "text": "The problem"
    },
    {
      "level": 3,
      "text": "The Solution"
    },
    {
      "level": 2,
      "text": "Process"
    },
    {
      "level": 3,
      "text": "Field immersion"
    },
    {
      "level": 3,
      "text": "The screen seen from the restaurant"
    },
    {
      "level": 3,
      "text": "The kitchen screen"
    },
    {
      "level": 2,
      "text": "Deliverables"
    },
    {
      "level": 2,
      "text": "ViaFidelis"
    }
  ],
  "sections": [
    {
      "heading": "Overview",
      "intro": "OhMiam is a tailor-made tool developed for restaurants that want to digitize their order taking. The customer scans a QR code, places their order, and it arrives directly in the kitchen. Without intermediary. In hospitality, ordering errors create rework, waiting and costs that cannot be attributed without internal measurement. Between poorly rated dishes, forgotten allergens and orders lost between the dining room and the kitchen, restaurateurs accumulate invisible but significant losses. OhMiam was designed to eliminate this friction at the source."
    },
    {
      "heading": "Process",
      "intro": "Observation in the kitchen for a week. Identification of friction points: order errors, waiting times, kitchen-room communication. Observation was used to map order taking, kitchen handoff and rework without publishing an unverifiable error rate."
    },
    {
      "heading": "Deliverables"
    },
    {
      "heading": "ViaFidelis"
    }
  ],
  "proof_points": [
    {
      "label": "Role",
      "value": "Design & Development"
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    {
      "label": "Kind",
      "value": "Custom tool"
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    {
      "label": "Hebora",
      "url": "https://hebora.be/about-en.html"
    },
    {
      "label": "Next project ViaFidelis",
      "url": "https://hebora.be/project-viafidelis-en.html"
    }
  ],
  "open_graph_image": "https://hebora.be/hebora-accueil-client-conseil-digital-belgique.jpg",
  "images": []
}