Sauce & Spoon Project Plan

Executive Summary
●Our goal was to propose a digital menu and point-of-sale system that would be guest-facing in
our restaurants in North and Downtown. The digital menu helps reduce the guest waiting time
and improve customer satisfaction.
●We managed to reduce food waste by50% and table turn time by 30 minutes which exceeded
our goals. Customer satisfaction has risen from72% to8 6%.
●Revenue also increased: July revenue was up to 20% over April’s monthly revenue (before
launch).
We learned from the tablet launch that:
●Keeping in touch weekly with vendors is really helpful: they helped us stay on track and clarify
task dependencies.
●We need to take a close look at the waitstaff training process too. The use of tablets was
considered as difficult by some customers.
Next steps:
●Continue to survey and solicit feedback from guests.
●Roll out tablets at other locations and continue to improve accuracy