Priya S.
Product Designer.
I design booking and ordering flows for restaurants. The goal is fewer taps, fewer regrets, more reorders. Currently at Mitra, working on the host-side dashboard and the customer order surface.
About
Six years in restaurant tech. Started in service — bussing tables, then host stand, then a year as an FOH manager — which is the only reason my flows survive Friday at 7pm.
I draw flows the way line cooks call tickets: out loud, in order, with the failure case named first. Most booking screens are designed for the empty state. Mine are designed for the queue.
Booking flow — Mitra v3
From SMS link to seated. Hover the diagram to draw arrows. Five nodes, two failure paths collapsed into one.
Order flow — table-side
QR at table to bill split. Shared cart state across phones is the whole game.
Onboarding — restaurant operator
From signup to first live booking on the host iPad. The whole thing has to fit between lunch and dinner service.
Three tap rules
The empty state lies.
Design for the queue, not the demo. Test every screen at 47 covers, mid-shift, with one staff member who's annoyed.
Hold before signup.
Reserve the seat for 60 seconds. Account creation is friction we earn after the customer is committed, not before.
Failure is a path.
Sold out, late, walked off, double-booked. If it's not in the diagram it'll happen at 7:48pm on Friday and someone will cry.
Notes
Let's draw something with the queue in it.
Open to product design contracts and full-time roles for restaurant, hospitality, and ops-heavy software.