Project Charter: [TABLETOP MENU TABLETS]
DATE: [08/12/22]
Project Summary
Sauce & Spoon is rolling out tabletop menu tablets to assist customers with quick, easy
ordering options.
Sauce & Spoon is to launch a pilot rollout of tabletop menu tablets at two of their 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.
Project Goals
● To increase gift card sales by 15% by the end of the year (EOY) by offering a
25% discount to returning customers."
● To reduce table, turn down time by 30 minutes and optimize the 5p.m – 10p.m
open hours
● To reduce comping and food order wastage by orders not using the tablets.
● To increase and encourage sale of other drinks and menu items in different
locations.
● Hire and train new staff on the new Tablets around the start of Q2.
● Have the project launched and started mostly at Q2 between January and February.
● Increase guest counts by 10% by the end of Q2
Deliverables
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Roll out the pilot in the bar
check on tablet packages that include menu add-ons and coupons,
and get some estimates on a goal of reducing food waste.
plan for how we train the staff on the new system
Train new staffs on the tablet use
Be sure on the metrics that point to various data.
Integrate current POS software and harmonize with the new tablet softwares.
Scope and Exclusion
In-Scope:
● Reducing food wastage .
● Hiring more staff
● Improving the satisfaction of the kitchen staff.
Out-of-Scope:
● Changing the company policy regarding saving food waste in the tablet project.
● Increasing Employee satisfaction without a metric.
Benefits & Costs
Benefits:
● Improve employee satisfaction
● Make sales increase
● Make more time for table turndown
● Hire more staff
● Reduce food wastage.
Costs:
● Training materials and fee - $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:
● The issue of if there is need to change the company policy about food waste
● The issue of if we should reallocate some of the payroll from our FOH (that
stands for front of house": all the servers and hosts) budget to hire more cooks.
● improving the satisfaction of the kitchen staff. Employee turnover has been
high.
● Adjusting our policy on order returns to due error as part of the tablet rollout.
And not having to replace meals when a guest claims we got their order wrong
because the tablet will show that we didn’t.
● Not clear how the tablets will integrate with our existing POS system and host
software.