Project Charter: [Menu tablets]
DATE: [03/05/2023]
Project Summary
Menu Tablets is a pilot test of the tabletop menu tablets in the bar area at restaurant locations. This
project will allow guests to order through tablets when they come into the restaurants. This is to
decrease table turn time and increase daily guests and will all the customer requests to be relayed to
the kitchen more efficiently
Project Goals
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increase the average check total by increasing product mix and increasing the number of
appetizers ordered by 15% - check total should go from 65$ to 75$
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decrease table turn time by 30 min and this will lead to reduced guest wait time and increasing
daily guest count - increase customer count by 10%
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Increase customer satisfaction by TBD
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Ensure that both front of the house and kitchen have enough staff to deal with customer counts
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Decrease meal comp by reducing the number of food returns and reduce food waste by 25%
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Increase daily guest counts by 10%
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Set clear data points on customer ordering and an integrated point-of-sale system to help guide
decision-making in the future track metrics to evaluate
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Deliverables
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decrease average table turn time by 30 min
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Increase average check total to $75 by selling more appetizers and beverages
Increase average daily customer count by 10%AAA
staff training plan
Communicate customer requests to the kitchen more efficiently to decrease food waste by
25%
Integrate with the existing POS system
Increase appetizers ordered – average increase 15% - north location 10% - downtown 20%
Increase customers by 10%
Scope and Exclusion
In-Scope:
●reduce food waste and order return rate
●Raising check total per customer to get more money
●Decrease table turn time to get more thruput
●Increase average daily guest count
●Train staff
● Increase employee satisfaction
●Integrate new system with the existing POS system
Out-of-Scope:
● Changes in policy
Benefits & Costs
Benefits:
● Reduction of wasted food
● Increased profits
● Improved customer satisfaction
● Improved employee satisfaction
● The new system will give the restaurant information on customer ordering and the POS will hel
in making decisions and adjustments in the future
Costs:
Terrific Tablets 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
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Appendix:
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Misalignment to include policy change in the project or not. A decision was made that it is out of
scope
Misalignment to measure employee satisfaction as a part of the scope. Decision made that
Carter and Deanna will work together to find away to measure it.
Misalignment between Alex Peta and Gilly regarding the increase in appetizer sales. Gilly is in
the business district, so he gets lots of groups joining him for happy hour after work, and they
tend to just order apps and drinks and he doesn’t think the tablets are likely to have a
measurable impact on my appetizer sales at all.
On the other hand, at Alexa’s restaurant, maybe 20% of tables order appetizers before their
entrees and he proposed a larger increase, something like 20%.
Decision - To solve this, Peta proposed a 15% average increase overall, with the North
location targeting a 10% increase and the Downtown location targeting a 20% increase.
Misalignment about payroll reallocation from front to back of the house. Peta questioned adding
it to the project charter as there was a question about the need to hire additional servers or
hosts without data showing the need or question if more kitchen personnel is needed. Deanna
thought to include a plan to ensure the kitchen has the appropriate resources.
Decision was to continue to think about it. No resolution at this time
Sauce & Spoon Organizational Chart
Sauce & Spoon Project Team
Project Team Bios
Omar Mubarak, Owner: Omar Mubarak is the owner and CEO of Sauce & Spoon, and opened the first
Sauce & Spoon five years ago. Today he’s the manager of the Sauce & Spoon restaurant group, which
has multiple locations, and maintains an incredibly busy schedule. As the owner and CEO, Omar is
responsible for the overall direction, profitability, and reputation of the restaurant group. He is the most
senior stakeholder at Sauce & Spoon and supports initiatives aimed at advancing the restaurant’s mission
and vision.
Deanna Coleman, Director of Operations: Coming from hedge fund management, Deanna’s style is to
dive into projects and work directly with the people involved. She leads the vision for Sauce & Spoon
initiatives and has high expectations for excellence. As director of operations, Deanna is responsible for
daily communication across different teams, and ultimately for ensuring that ingredients are sourced with
integrity at each location. She also oversees the restaurant managers and works with them on
interviewing, hiring, and training new employees.
Carter Ward, Executive Chef: Carter started his career as a military chef. He has worked hard to bring
his vision for Sauce & Spoon’s sustainable sourcing and scratch-to-table cuisine to life. As executive chef,
Carter is the visionary and has the final say on all menu choices. He runs a tight kitchen and is
responsible for overseeing all other chefs employed by the restaurant.
Gilly Tyson, General Manager (North): Gilly Tyson manages Sauce & Spoon’s business district
location. She has been in the restaurant business for her whole career, starting as a waitress. The staff
love and respect her down-to-earth personality. She’s a great resource for training and providing input on
general restaurant operations. As general manager, Gilly is responsible for hiring and training the North
location restaurant staff, ordering all the restaurant’s supplies, and talking to customers to ensure that
they are happy with their service.
Alex Schmidt, General Manager (Downtown): Alex Schmidt manages Sauce & Spoon’s bustling
downtown location. They are somewhat new to the role, having come from retail management at a large
home improvement chain. But they've adapted quickly to the restaurant industry, largely due to the quality
of Gilly’s training. As general manager, Alex is responsible for hiring and training the Downtown location
restaurant staff, ordering all the restaurant’s supplies, and talking to customers to ensure that they are
happy with their service.
Nia Williams, General Manager (Waterfront): Nia Williams began her restaurant career in high school
as a hostess, and continued to work her way up to management during college. Before taking the general
manager position at Sauce & Spoon, she tended bar at a luxury hotel. She’s passionate about the
restaurant industry and works hard to support her staff and the overall success of the company. Nia is
responsible for hiring and training the Waterfront location restaurant staff, ordering all the restaurant’s
supplies, and talking to customers to ensure that they are happy with their service.
Zane Dutchman, Kitchen Manager (North): Zane Dutchman was a sous chef before becoming kitchen
manager. They’re excited for the opportunity, but are still learning the ropes—mostly from Larissa. As
kitchen manager, Zane is responsible for overseeing the day-to-day back of house operations and
administrative tasks at the North location. They are also responsible for controlling costs and managing
labor.
Larissa Stein, Kitchen Manager (Downtown): Larissa Stein is fairly new to Sauce & Spoon, but in her
last position she managed a fast-paced kitchen at a Michelin-star restaurant in New York City. She loves
the excitement of restaurant work, and keeps a close eye on operations. As kitchen manager, Larissa is
responsible for overseeing the day-to-day back of house operations and administrative tasks at the
Downtown location. She is also responsible for controlling costs and managing labor.
Seydou Diallo, Restaurant Technology Consultant: Seydou Diallo has a background in tech support
and recently transitioned to a consulting role for the restaurant industry. This is his first major project, so
he’s excited to see the launch—and to prove himself to his boss. As a restaurant technology consultant,
Seydou helps restaurants like Sauce & Spoon implement cost-effective, easy-to-use, integrated
technology systems. He determines client needs, highlights where technology can streamline processes
and improve the guest experience, and then designs and implements appropriate solutions.