Project Charter: [Sauce & Spoon - Menu Tablets]

DATE: [16/10/21]

Project Summary

This project is aimed at Implementing a digital menu and point-of-sale (POS) system
that will be guest-facing. This initiative will take the form of a fully integrated tablet
system located at each table to offer guests a seamless ordering experience—and at
the same time provide the restaurant with a more effective ticketing system to reduce
employee burnout & boost retention

Project Goals

● Launch a pilot rollout of tabletop menu tablets at the bar section in two of our
restaurant locations by start of Q2
○ Sauce & Spoon North
○ Sauce & Spoon Downtown
● Reduce table turn time by 30 minutes by end of Q2
● Increase daily guest counts by 10% by end of Q2
● Raise the average check total by $10 by end of Q2
● Increase appetizer sales on a 15% average by end of Q2, with the North
location targeted for a 10% increase and the Downtown location targeted for a
20% increase

Deliverables

● Tablet systems for guests to order & pay check

● Option to communicate special requests more accurately
● Menu item addon feature & coupon options to boost appetizer & entree sales
 ● Monitor food waste to identify a specific goal
● Monitor the payroll and bandwidth of the BOH & open 2 part time cook roles

Scope and Exclusion

In-Scope:
● Sauce & Spoon North and Sauce & Spoon Downtown
● Bar area
● menu item add-on feature and the coupons
● get some estimates of how much we can expect to cut with this project, and
formulate a reasonable goal from there.
● train the staff on the new system
● how the tablets will integrate with our existing POS system and host software

Out-of-Scope:
● Other restaurants than north & downtown
● Other areas except bar area of the restaurant

Benefits & Costs

Benefits:
● Increase in daily guest count by 10%
● Improved average revenue per check by $10 (from current average of $65 to
$75)
● Improved guest satisfaction with reduced wait time & table turn times by 30
minutes
● Better customer experience & reduced food waste by 25% due to digital
ordering & special requests

Costs:
● Training materials & Fees - $10000
● Hardware & Software implementation across locations - $30000
● Maintenance (IT fees through EOY) - $5000
● Updates website & menu design fee - $5000
● Other customization fees - $550

Appendix:

● Cut food waste by 25% by end of Q2

● Hire more kitchen staff by reallocating funds from front staff payroll
● Policy change related to returns / comp
● Improving the satisfaction of the kitchen staff to reduce employee turnover -
need to identify a metric with Carter to be able to make it into a measurable
goal.