Project Charter: Tabletop Menu Tablets Project
DATE: [14/12/22]
Project 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 Goals
● Implementing the pilot at the beginning of quarter two in both restaurants.
● Increase appetizer/cocktails sales by 10% using add-ons and offering coupons
at North restaurant at the end of June (end of Q2).
● Increase appetizer/cocktails sales by 20% using add-ons and offering coupons
at Downtown restaurants 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 two.
Deliverables
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Project Charter
Application/software layout and resources.
Application/software design and information (menu).
Add-on for appetizers/cocktails and coupons feature.
Application/software Third-party integration.
Equipment delivery and installation.
Staff training.
Clear data points to track metric at the end of June.
Scope and Exclusion
In-Scope:
● 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:
● Company policy adjustment.
● Employee turnover.
Benefits & Costs
Benefits:
● Increase the company profit.
● Reduce the company expenses with the staff and the turnover.
● Reduce the company expenses with food waste/
● Improve the customer experience.
● Improve the food and service quality.
● Reduce the human error in ticketing.
● Facilitate the onboard training.
● Real data points to track metrics and measure success.
Costs:
● 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
Appendix:
● Misalignment-1: Raising average check
Decision: Raising the average check total will be an answer to the plan to
encourage customers to order more appetizers by a 15% average.
Note: Alex (General Manager, Downtown) believes that can increase by 20%
while Gilly (General Manager, North) believes that will not have any increase at
his restaurant due to the public interests.
● Misalignment-2: Company policy adjustment
Decision: It’s moved to “Out-of-scope” to address separately. Deanna (Director
of Operations) and Carter (Executive Chef) are interested in making the
arrangements for it and it will reflect in the project goals.
Note: Gilly (General Manager, North) believes that policy changes need not to
be discussed along with the project, as it needs more discussions and not to
embed with the project implementation.
● Misalignment-3: Return policy
Decision: Reducing the food wastage and customer waiting time by
implementing table-top tablet menus.
Note: This being the issue with greater importance as Carter (believes that the
order returns to due error as part of the tablet rollout and this can reduce
replacing the meals when a guest claims we got their order wrong because the
the tablet will show that we didn’t.
● Misalignment-4: Employee turn-over
Decision: It’s moved to “Out-of-scope” to address separately / to be added
once the metrics are calculated.
Note: As of now, the metrics are not confirmed by Peta (Project Manager), as
Carter (Executive Chef) is more interested to help with the metrics and
calculation, if possible it can be added to the project scope or else will be
discussed separately.
● Misalignment-5:Reducing food wastage
Decision: As reducing food wastage is the ultimate goal, the tablet rollout idea
was accepted but the relevant changes in company policies are still to be
discussed.
Note: As the hiring of new staff are not considered as of now and the decision
is pending, Alex (General Manager, North) and Carter(Executive Chef) are very
much interested in implementing the tablet rollout project. As Gilly (General
Manager, North) believes to discuss the topic on policy changes separately it
will be considered as ‘Operations discussion’.