Project Charter: Menu Tablets
DATE: 11/21/2022
Project Summary
The project consists of rolling out tabletop menu tablets for 2 locations, Sauce &
Spoon North, and Sauce & Spoon Downtown. The tablets are going to assist
customers with quick and easy ordering options in order to reduce table turn time and
at the same time increase customer satisfaction.
Project Goals
● Reduce Table Turn Time by 30 minutes by the end of Q2 with the use of the
new tablet system that will allow the customers to order their meals
immediately and directly from their table.
● Increase Daily Guest Count by 10% by reducing the Table Turn Time by the
end of Q2.
● Reduce food waste by 25% by the end of Q2 by using the new tablet system,
which will allow customers to be more specific and clear with their orders,
preventing the restaurant from having to comp meals.
● Raise the Total Check from $65 to $75 by promoting appetizer and specialty
drinks with the new tablet system by the end of Q2.
● Increase appetizer sales by 15% (10% for Sauce & Spoon North, and 20% for
Sauce & Spoon Downtown) by promoting them with the new tablet system by
the end of Q2.
● Ensure 100% of the tickets are being digitized and 100% of our staff are
properly trained on the use of the new tablet system by the end of Q2.
Deliverables
● Selection of a tablet package that includes menu add-ons and coupons
● Installation of tabletop menu tablets on the bar area for our North and
Downtown locations.
● Create a training plan for the staff with the information of the new tablet system.
● Ensure the seamless integration between the new tablet system and the
current POS and host systems.
● The ability to perform modifications to the customer orders included in the
tablet system to prevent customers returning their orders and having to comp
their meals.
Scope and Exclusion
In-Scope:
● Selection of a tablet package that includes menu add-ons and coupons.
● Installation of the tabletop menu tablets at the bar area on our North and
Downtown locations.
● Create a new training for the use of the new tablet system.
● The new system is required to be fully integrated with our current POS and
Host systems.
● The tablets should allow the customers to perform modifications on their
orders.
Out-of-Scope:
● Any change regarding the “send back policy”.
Benefits & Costs
Benefits:
● Reduced Table Turn Time
● Reduced Food Waste
● Increase in Sales
● Improved Customer Satisfaction
Costs:
●
Project Investments (Costs)
Estimated Cost
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
Appendix:
● There was a small misalignment with Deanna regarding payroll relocation. She
advised that we should relocate some of the payroll from our FOH budget to
hire more cooks, but Peeta is hesitant to add that to the charter until we have
some data that can accurately project revenue increases, since without that
information we won’t be able to know how much we’ll have available to hire
more kitchen staff. Deanna thought we should monitor the payroll and
bandwidth of the BOH, and open 2 part time line cooks in the meantime. Both
Gilly and Alex agreed, since Gilly didn’t want to give up FOH payroll in case we
need to hire more hosts or bartenders, while Alex mentioned that we will
definitely need more bussers and runners.
○ It was agreed that we would monitor the situation from April through
June to decide if we should relocate the resources from FOH to BOH.
● There was also a misalignment between Gilly and Alex regarding the increase
of the appetizer sales. Gilly mentioned that since her location is in downtown,
most of the customers already order multiple appetizers, so she proposed a
low increase. Alex mentioned that his location attracts more dinner guest, so
they don’t order that many appetizers, so he would like to propose a larger
increase (20%).
○ It was agreed that we are going to keep the goal to increase appetizer
sales at both restaurants. With a proposed 15% average increase
overall, with the North Location targeted for a 10% increase and the
Downtown location targeted for a 20% increase.
● There was a misalignment between Carter and Peta regarding the update of
the “Send Back Policy”. Carter mentioned that the Policy should be updated
because the tablets could be used as evidence when the customers wanted to
return their meals in case they forgot to specify any changes.
○ Peta advised to move this policy change out-of-scope of the tablet
project.
● Carter mentioned that a goal around improving the satisfaction of the kitchen
staff should be included, since the project may help reduce employee turnover.
○ Peta requested Carter for assistance on how to work it into the plan and
provide specific metrics.