Project Plant Pals

Operations & Training Plan

February 15th

Document Status: Draft | In Review | Approved

Executive Summary:

The project will develop and implement a new tablet menu disposed at the Sauce
& Spoon North and Downtown restaurant supporting the business growth, and
improving the service quality and customer digital experience

Project Goal

SMART: Specific, Measurable, Attainable, Relevant, and Time-bound

● Implementing the pilot at the beginning of quarter two in both restaurants.
● Increase appetizer/cocktails sales by 10% using add-ons and offering cupons
at North restaurant at the end of June (end of Q2).
● Increase appetizer/cocktails sales by 20% using add-ons and offering cupons
at Downtown restaurants increasing at the end of June (end of Q2).
● Increase average check value from $65 to $75 by the end of June by selling
15% more appetizers and specialty beverages.
● Increase the overage daily guest counts by 10% by the end of June decreasing
the overage table turn time by 30 minutes.
● Reduce food waste by 25% by the end of June by creating a feature for direct
communication between the guest and the kitchen.
● Train the staff on the new system by the beginning of quarter two.
● Integrate, configure and test properly the new system with the existing one by
the beginning of quarter two.
● Improve the restaurant rating between 4.5 and 5 stars by offering a digital
experience to customers using tablets by the end of quarter 2.
Deliverables

1. Project Charter.
2. Application/software layout and resources.
3. Application/software design and information (menu).
4. Add-on for appetizers/cocktails and coupons feature.
5. Application/software Third-party integration.
6. Equipment delivery and installation.
7. Staff training.
8. Clear data points to track metrics at the end of June

Business Case / Background

Why are we doing this?

● Raising the average check total will be an answer to the plan to encourage
customers toorder more appetizers by a 15% average. Alex (General Manager,
Downtown) believesthat can increase by 20% while Gilly (General Manager,
North) believes that will nothave any increase at his restaurant due to the
public.
● The payroll reallocation was discussed but still not a goal due to the
uncertainty. As discussed with Deanna (Email: Project Goals) and Alex
(Meeting: Decreasing Guest Time) we need more data to create a clear and
measurable goa

Benefits, Costs, and Budget

Benefits:
● Support new service leading to 5% revenue increase, reduce late shipments
and related costs, increase customer satisfaction

Costs:
● Price of software, installation fees, time spent on hiring and training

Budget needed:
● Training material fees: $10,000
● Hardware and Software implementation across locations: $30,000
 ● Maintenance (IT fees through EOY): $5,000
● Update website and menu design fee: $5,000
● Other customization fees: $ 550

Scope and Exclusion

In-Scope:
● Customer service standards, delivery processes, training protocols
● Training materials
● Hardware and software implementation across locations
● Maintenance up to the end of the year (EOY)
● Website and menu design update
● Data result from the analysis

Out-of-Scope:
● Product development, vendor contracts
● Companies policy adjustment

Project Team

Project Sponsor: Director of Operations

Project Lead: Project Manager (You!)

Project Team: Fulfillment Director, Quality Assurance Tester, Inventory Manager,

Financial Analyst, Human Resources Specialist, Training Manager

Additional Stakeholders: VP of Customer Success, Account Manager, Receptionist,

Sales Director, Sales Team, Marketing Director, Investors

Measuring Success

What is acceptable:
1. Raising the average check total will be an answer to the plan to encourage
customers to order more appetizers by a 15% average