Careful considerations in designing and organizing information for restaurant point-of-sale (POS) systems can affect user experience. Unfortunately, usability guidelines are sparse for these systems. Applications from other studies, such as categorical organization and F-shape, are implemented in an experimental interface as a starting point of discussion. A control interface was designed after the default version of NCR Aloha’s POS program: Aloha Table Service. Novice and expert order taking strategies were also observed to compare input differences. This study examined selection time, total time, and selection accuracy across both order and interface types. The results show that time and number of key presses are significantly reduced under the treatment interface, and that teaching expert order taking strategies to novice users may help reduce cognitive load.

Businesses, as with other sectors in society, are not yet taking sufficient action towards achieving sustainability. The United Nations recently agreed upon a set of Sustainable Development Goals (SDGs), which if properly harnessed, provide a framework (so far lacking) for businesses to meaningfully drive transformations to sustainability. This paper proposes to operationalize the SDGs for businesses through a progressive framework for action with three discrete levels: communication, tactical, and strategic. Within the tactical and strategic levels, several innovative approaches are discussed and illustrated. The challenges of design and measurement as well as opportunities for accountability and the social side of Sustainability, together call for transdisciplinary, collective action. This paper demonstrates feasible pathways and approaches for businesses to take corporate social responsibility to the next level and utilize the SDG framework informed by sustainability science to support transformations towards the achievement of sustainability.