Project Charter: [Sauce & Spoon Project Proposal: Menu

Tablets]
DATE: [07/31/2023]

Project Summary

Souse & Spoon is trying to launch a pilot project to test out the impact of installing
new table menu tablets. Business is hoping to serve more guests in less time and
provide valuable data that will help meet the business goals by increasing yearly
income. Meal tablets rollout is planned in 2 restaurant chain locations: North and
Downtown. Project timeline is at the beginning of quarter two, which gives us next
quarter to get everything ready.

Project Goals

● Roll out the tablet menu in the bar section starting from April (Q2)
● Create tablet packages that include menu add-ons and coupons before Q2
● Increase appetizer sell by 15% (10% increase in North location and 20%
increase in Downtown restaurant location) by the end of Q2
● Reduce table turn time by 30 minutesby the end of Q2
● Cut food waste by 25% by the end of Q2
● Increase daily guest counts by 10% by the end of Q2
● Staff training on the new system before Q2 beginning

Deliverables
 ● Roll out the pilot in the bar ar 2 of the restaurant chain locations (North and
Downtown)
● Tablet packages that include menu add-ons and coupons
● Have updated restaurant website and new menu desin
● Sucesfuly integrate existing system and new tablet system
● Create training materials and schedule for all staff to new rolled out tablet
system

Scope and Exclusion

In-Scope:
● New menu tablets implementation
● Build new restaurant website and create new menu design
● Staff training

Out-of-Scope:
● Order return policy review
● Kitchen staff satisfaction mesurment

Benefits & Costs

Benefits:
● Restaurant is taking innovative and automated lead
● Customer satisfaction by geting faster servise
● Table faste turn over for company benefit in revenues
● Waste reduction

Costs:
● Training materials and fees: 10000$
● Hardware and Software Iplementation across locations: 30000$
● Maintenance (IT fees through EOY): 5000$
● Updated website and menu design fee: 5000$
● Other customization fees: 500$
Grand Total in costs: 50500$

Appendix:

● Misalignment: Decreasing guest wait time by X% as a goal.

This idea of a separate goal is left to be reconsidered for later on, while
 monitoring and working on table turn time.
● Misalignment: Increase appetizer sales by X% goal.
Due to diferent restaurant locations and customer behaviour it not advised to
calculate the same appetizers sales calculation.
● Misalignment: Kitchen staff payroll increase as a goal.
Due to lack of statistics for now one paytol increase and revision is postponed
as a goal and remains an idea to look into evidence and statistical indication if
increase will be possible and needed.
● Idea out of scope fro ths project - Review and change order return policy so
that restaurant can reach wast reduction goal easier and have more efficient
kitchen staff work load (not needing to re-arange/prepear new orders).