Project Charter

Sauce & Spoon Project Proposal: Menu Tablets

DATE: [10/11/2021]

Project Summary
Sauce & Spoon is a small restaurant chain that wants to meet its annual growth and expansion
goals. As one way to meet these goals, they’ve decided to launch a pilot project to test out the
impact of installing new tabletop menu tablets. The new menu tablets will allow the restaurant to
serve more guests in less time and will also provide valuable data that will help Sauce & Spoon
meet its business goals.

“ Rolling out tabletop menu tablets to assist customers with quick, easy ordering options will help
bridge the gap we have identified”

Project Goals

Sauce & Spoon would like to launch a pilot rollout of tabletop menu tablets at two of our restaurant
locations, Sauce & Spoon North and Sauce & Spoon Downtown. That way, guests can place their
orders on the tablets as soon as they arrive at the restaurant, rather than waiting for a server to
attend to them, which has been an issue in the past. I think these two locations will work well for the
pilot, because each has the right sized staff and volume of guests to test this new concept.

1. one of our biggest company-wide goals is to increase our product mix. We’re thinking one
way this project can help us do that is upselling appetizers or promoting certain entrees.
2. To try out the menu item add-on feature and the coupons.
 3. We also want to decrease our average table turn time by about 30 minutes, since delays in
service have been a source of customer frustration.
● Rolling out tabletop menu tablets
● pilot the tablets in just one section of the restaurant- Bar Area
● tablet packages that include menu add-ons and coupons
● Decrease average table turn time by approximately 30 minutes by the end of the second
quarter (Q2), resulting in decreased customer wait time
● Increasing our average daily guest counts by 10%.
● Reduce food waste by 25% by the end of Q2
● Implement menu tablets by the start of Q2
● Increase appetizer sales by the end of Q2
● Increase average check total to $75 by selling more appetizers and beverages by the end
of Q2, resulting in increased profits

Deliverables

● Rolling out tabletop menu tablets

● tablet packages that include menu add-ons and coupons
● Table turn time is the amount of time a party occupies a table, including the time it takes to
get the table ready for the next party. Right now, our average turn time at these locations is
about 95 minutes for most sections, and 80 minutes at the bar. To reduce average table turn
times by 30 minutes.
● Increasing our average daily guest counts by 10%.
● Reduce food waste by 25% by the end of Q2

Scope and Exclusion

In-Scope:
● pilot the tablets in just one section of the restaurant- Bar Area
● Employee satisfaction
● Rolling out tabletop menu tablets
● tablet packages that include menu add-ons and coupons
● Table turn time is the amount of time a party occupies a table, including the time it takes to
get the table ready for the next party. Right now, our average turn time at these locations is
about 95 minutes for most sections, and 80 minutes at the bar. To reduce average table turn
times by 30 minutes.
● Increasing our average daily guest counts by 10%.
● Reduce food waste by 25% by the end of Q2

Out-of-Scope:
● Policy Change
Benefits & Costs

Benefits:
Today, we have increased the number of restaurant locations and customer sales continue
to grow. But, we have failed to create more efficient procedures or address issues of quality.
Internal data shows that the time it takes for customers to receive their orders has
increased (+20%) and we have seen a connection to negative customer satisfaction reviews
due to “delay in service.” Our research also shows that, despite an increase in sales, we
have maintained a flat profit margin year-over-year.

We’re confident this initiative will be well-received by customers and help reduce errors
and sunken costs. 

Costs:

● Training Cost

Appendix:

Project Team :
● Peta (Project Manager)
● Deanna (Director of Operations)
● Gilly (General Manager, North)
● Alex (General Manager, Downtown)
● Seydou (Restaurant Consultant)

To discuss open item of Food waste and Policy Change