01 Shopping
The whole basket, in one place.
Fish, chicken, pantry staples and fresh produce sit on the same shelf. Category counts, pack sizes and filters help customers narrow the shop, while quantity and Add to cart stay on each card.

Commerce platform2026Completed
Four counters. One basket. From the harbour to your doorstep.

(01) The brief in one line
Harbour Price began with fish bought straight off the boats. Today, the Accra business brings a cold store, groceries, farm produce and a hot-meals kitchen under one roof.
The same shop serves households filling a basket and restaurants, caterers and resellers buying in bulk.
Make all four counters feel like one shop. Customers should find what they need, understand the pack and choose delivery or collection without juggling separate orders.
Behind each order, staff need to sell, cook, check stock, pack and hand it over to a rider.
(02) The experience
Three views
from the live product
01 Shopping
Fish, chicken, pantry staples and fresh produce sit on the same shelf. Category counts, pack sizes and filters help customers narrow the shop, while quantity and Add to cart stay on each card.

02 Product detail
A pack photograph, weight, source and storage details sit next to the price. Delivery and collection options are visible before adding it to the basket, with the journey from harbour to freezer further down the page.

03 Self-order kiosk
The hot-meals kiosk starts with a simple choice: eat in or take away. Large touch targets lead into choosing a pack or building a plate, reviewing the order and paying, with help always within reach.

(03) Every screen
Desktop 1440
Mobile 390


(04) Behind the counter
Built into the platform
from till to delivery
Cashier PINs, shifts, split payments, receipts and returns support in-store sales. An already-open POS can queue eligible sales through a connection outage and sync them afterwards.
The back office connects orders, kitchen tickets, packing and inventory. Recipes, cook batches, purchasing, counts and waste give the hot-meals team a view of what goes into each plate.
Riders get assigned runs, bag checks and handover codes. Customers can follow an order, while the team manages dispatch and collections from the back office.
(05) The brand
Navy, royal blue and ice
from the live site


