Project Charter: Menu Tablets

DATE: [02/16/2022]

Project Summary

The project goal will produce and execute menu tablets for the Sauces & Spoon in the
North and Downtown restaurant. The tablets will be able to provide our customers a
significant improvement in our service quality for example when ordering and
receiving their orders. At the same time, being able to further expand the business
development by gathering valuable data for future decisions.

Project Goals

● Increase appetizers/cocktails sales at 20% using add-on and offering coupons

at Downtown restaurants increasing at the end of June (end of Q2)
● Providing 95% of staff involved with training on before the launch at the end of
Q1
● Increase average check value from $65 to $75 by the end of June by selling
15% more appetizers and specialty beverages.
● Improving kitchen staff satisfaction by the end of Q2.
● Train the staff on the new system by the beginning of quarter two
● Reduce Table turnover time at the bar area from 80 to 50 minutes average by
reducing guest wait time by the end of Q2.
● Improve the restaurant rating between 4.5 and 5 stars by offering a digital
experience.
● Successfully launch tabletop menu tablets in the bar areas of 2 test restaurants
by the start of Q2.
 ● Integrate, configure and test properly the new system with the existing by the
beginning of quarter two.

Deliverables

● Training handbook and training layout of day to day schedule

● Date points to track metrics
● A operational tablet ordering system
● Add-on for appetizers, cocktails, and coupons features
● Software design and information like a menu
● Equipment installation and delivery
● Project charter
● Being able to change menu items

Scope and Exclusion

In-Scope:
● Data results analysis
● Customization functions
● Training Materials
● Launching the tablet pilot by the end of Q1
● Hardware and software implementation across locations

Out-of-Scope:
● Making a decision on policy adjustments
● Making a decision on payroll and budgeting
● Making a decision with front, back end, and kitchen staff

Benefits & Costs

Benefits:
● Reduce table turnover time
● Reduce the company expenses with staff and turnover
● Increase company revenue with promotions and coupons
● Onboard training
● Enhance the customer experience
● Better the food and service quality
Costs:
● Training materials and fees $10,000
● Hardware and software implementation across locations $30,000
● Maintenance (IT fees through EOY) $5,000
● Updated website and menu design fees $5,000
● Other customization fees $550
● Total cost = $50,550

Appendix:

● Average goal reduced from 20% to 15% with north aiming for 10% and
downtown for 20% as Alex believes it can increase to.
● The payroll reallocation was talked about but not a milestone on the books due
to the uncertainty.
● Reducing guest wait time was unresolved and canceled due to not being able
to see eye to eye with our decreasing the overage table turn time by 30
minutes.
● Being able to provide detailed metrics and improvements can give us the
space to add new goals.