Project Charter: Tabletop Menu Tablets Project

DATE: 08/22/2021

Project Summary

Launch a pilot rollout of Tabletop menu tablets at two of Sauce & Spoon Restaurant
locations which will ease ordering options at the start of Q2

Project Goals

● Implement menu tablets by the start of Q2

● Decrease average table turn time by approximately 30 minutes by the end of
the second quarter (Q2), resulting in decreased customer wait time
● Increase average check total to $75 by selling more appetizers and beverages
by the end of Q2, resulting in increased profits
● Decrease burn out of staff TBD
● Maintain an average rating of 4.5/5 stars on our review platform
● Consistently innovate / keep up with the growing digital presence TBD
● Obtain data metrics TBD
● reallocate some of the payroll to hire more cooks TBD
● Cut food waste by 25% by the end of Q2

Deliverables

● Tablets in bar area

 ● menu item add-on
● Coupons
● Configure current POS
● Measuring waiting time in June

Scope and Exclusion

In-Scope:
● Tablet roll out
● Employee satisfaction

Out-of-Scope:
● Policy adjustments regarding replacing meals

Benefits & Costs

Benefits:
● Cut food waste
● Increase revenue by having higher table table turn and increase of average
ticket.
● Keep up with growing digital presence
● Obtain data metrics

Costs:
● Training Materials and fees USD 10,000
● Hardware and Software implementation USD 30,000
● Maintenance (IT Fees) USD 5,000
● Update website and menu design USD 5,000
● Other (customization fees) USD 500

Appendix:

● Alex thinks we’ll be able to reallocate some of the payroll from our FOH budget
to hire more cooks.
● However, Peta is a bit hesitant to add that to the charter. How do we know we
won’t need to hire more servers or hosts?Until we have some data that can
accurately project revenue increases, we won’t know how much we’ll have
available to hire more kitchen staff. Deanne shares the concern about
 reallocating payroll,but still thinks we should include a plan to ensure the
kitchen has the appropriate resources. Maybe we can monitor the payroll and
bandwidth of the BOH (that’s “back of house: all the kitchen staff, bussers, and
behind-the-scenes staff) and open up two part time line cook roles in the
meantime?
● Peta wanted to flag the goal to decrease guest wait time. As Gilly pointed out
at the meeting, the goal of decreasing table turn time should naturally reduce
guest wait time, as well as increase daily guest counts. They doubt if it really
needs it to be a separate goal. Peta will talk to the rest of the team about the
payroll issue and whether reducing wait times should be a separate goal.
● Regarding appetizers Alex wanted a more aggressive increase, however Gilly
pointed out that the tablets may not have that big an impact on app sales at her
location. So,Peta is proposing a 15% average increase overall, with the North
location targeted for a 10% increase and the Downtown location targeted for a
20% increase.
● Peta wants to tie the goals of decreasing waiting time and adding more cooks
to a specific timeline so we know when to evaluate whether or not we’ve
achieved them. Since we’re aiming to pilot these in April, Peta thinks
measuring them through the end of June makes sense.
● Carter assumed they’d be adjusting the policy on order returns to due error as
part of the tablet rollout. However, it was decided this will be a separate project.