Project Charter: Proposal tabletop Menu Tablets

DATE: [XX/06/’23]

Project Summary

The purpose of this project is to test new menu tablets in the bar area of two
restaurant locations, Sauce & Spoon North and Sauce & Spoon Downtown in order
to serve more guests in less time and provide valuable data that will help Sauce &
Spoon meet its business goals.

Project Goals

● Launching the tablet roll out project in two of Sauce & spoon’s outlets by the
beginning of Q2.
● Decrease customer checkout time by 10%, on average, in the first six weeks
after implementation resulting in decreased number of negative customer
reviews.
● Training the employees by the beginning of April(Q2) so that we serve more
guests by reducing average table turn times by 30 minutes.
● Checking the compatibility of the new tablet software with the old POS system
and host software and integrating new features like add-on menu and coupons.
● Increase average daily guest counts by 10%
● Provide valuable data to help achieve business goals.
● Increase appetizer sales by 15% overall which will result in increased average
check total to $75 by the end of Q2,
● Reduce food waste by 25% which will eventually result in increased profits.
Deliverables

● Successful installation of working tablets by adding new features like menu add-on &
coupons in the bar area of two restaurant locations.
● Seamless integration from old POS to new software and the new features.
● Cut food waste by 25%.
● Reduce table turn time by 30 minutes
● Increase daily guest counts by 10%
● Increase appetizer sales: overall by 15%
○ North location targeted for a 10% increase
○ Downtown location targeted for a 20% increase
● Train the staff on the new system before the beginning of April
● Clear data points to track metrics.

Scope and Exclusion

In-Scope:
● Revise the food waste goal to include metrics that better capture your staff’s
performance
● Clear data points to track metrics
● Train the staff on the new system

Out-of-Scope:
● Adjusting Sauce & spoon’s policy
● Improving the satisfaction of the kitchen staff

Benefits & Costs

Benefits:
● Increased average check total to $75
● Reduce food waste by 25%
● Potential to speed up service and increase sales by an estimated percent
25%
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 fee:$5,000
● Other customization fees:$550
Budget needed : $50,550

Appendix:

● The payroll issue - To be measured through the end of June, discussed and
agreed by Peta, Gilly and Alex.

● Reduce guest wait time - included in table turn time, discussed by Peta and
Gilly, Alex voted in favor of removing it as an individual goal.

● Adjusting our policy on order returns - moving this topic to an operations

discussion and keeping it separate from the project, Out of scope

● Hiring more kitchen staff- monitor the payroll and bandwidth of the BOH, collect
more data to come to a decision, TBD

● Improving the satisfaction of the kitchen staff - should be measured

independent of the tablet launch, Out of scope

● Revise the food waste goal to include metrics that better capture staff’s
performance - concern addressed by Carter, In- scope