Project Charter: [Tablet Rollout Project]
DATE: [03/03/2023]
Project Summary
Project Objective: To improve operational efficiency and reduce food waste by implementing
tablet technology for ordering in all restaurant locations.
Project Goals
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Successfully roll out tablet technology across all restaurant locations.
Reduce food waste by accurately tracking and documenting customer orders.
Improve kitchen staff performance metrics by reducing the number of returned orders.
Increase overall customer satisfaction by streamlining the ordering process and
reducing wait times.
Reduce costs associated with food waste, order replacements, and labor turnover.
Increase revenue by improving operational efficiency and customer satisfaction.
Ensure that all stakeholders are aligned on project goals and progress.
Deliverables
Based on the available information, it is not clear what specific project deliverables have been
identified for this project. More detailed project documentation or additional information from
the stakeholders would be needed to determine the project deliverables.
Scope and Exclusion
In-Scope:
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The project charter for the tablet rollout.
The goal to reduce food waste as part of the tablet rollout project.
The adjustment of the policy on order returns due to error, as it relates to reducing
food waste and kitchen staff performance.
Measuring metrics related to kitchen staff performance that could be affected by the
tablet rollout project.
Out-of-Scope:
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Any policy changes that are not related to reducing food waste or kitchen staff
performance.
Any discussion or changes related to employee satisfaction that are not directly related
to the tablet rollout project.
Any other topics not related to the tablet rollout project, reducing food waste, or kitchen
staff performance.
Benefits & Costs
Benefits:
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Increased operational efficiency and productivity due to the implementation of the
project.
Improved customer satisfaction because of the enhanced product/service offerings.
Increased revenue from the new product/service offerings.
Costs:
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The total project cost is $55,550.
The cost of hardware and software required for the project is $25,000.
The cost of labour and salaries required for the project is $20,000.
The cost of training and development for the project is $5,000.
The cost of any additional materials required for the project is $5,550.
Appendix:
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There is a misalignment between the CEO and the sales team. The CEO believes that
the project should be focused on customer retention, while the sales team believes
that the project should be focused on increasing sales.
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There is a misalignment between the executive chef and the general managers. The
executive chef believes that the policy on order returns should be adjusted as part of
the tablet rollout project to help reduce food waste, while the general managers are
hesitant to make this change and believe it should be addressed separately.
There is a potential misalignment between the project manager and the executive
team regarding the inclusion of a specific goal for improving employee satisfaction.
The project manager is unsure of how to measure this goal and is hesitant to include it
in the project's scope, while the executive chef believes that the tablet launch has the
potential to improve employee satisfaction.