Project Charter: Menu Tablets

DATE: 08/01/2023

Project Summary

This project aims to roll out tabletop menu tablets in two Sauce and Spoon restaurant
locations, to assist customers with quick, easy ordering options.

Project Goals

● Cut food waste by 25% by the end 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 daily guest counts by 10% by the end of Q2
● Increase appetizer sales by 15% (20% in the Downtown location, 10% in the
North location)
● Increase average check total to $75 by selling more appetizers and beverages
by the end of Q2, resulting in increased profits
● Decrease customer checkout time by 10% on average in the first six weeks
after implementation

Deliverables

● Speed up service and other processes

● Provide clear data points to track metrics so that they can ensure the
restaurant’s success
● Roll out the pilot in the bar area
 ● Add in tablet packages that include menu add-ons and coupons
● Reduce food waste
● Increase product mix by upselling appetizers and promoting certain entrees.
● Suggesting specific menu items and displaying coupons for those items.
● Each table to serve four parties between dinner hours.
● Communicate specific guest requests to the kitchen to cut food waste.
● Train the staff in the new system
● Integrate tablets with existing POS system and host software
● Monitor the payroll and bandwidth of the BOH staff through end of June

Scope and Exclusion

In-Scope:
● Improving employee satisfaction
● Measure staff’s performance

Out-of-Scope:
● Policy changes on order returns

Benefits & Costs

Benefits:
● Training the staff will facilitate change and make good use of investment on
tablets
● The hardware should be integrated with existing POS system and host
software so that there is communication across systems, and it prevents new
errors
● New website will call for new customers, and customized features will allow the
restaurants to promote specific items of the menu

Costs:
● Training materials for staff – 10,000$
● Hardware and Software implementation across locations – 30,000$
● Maintenance – 5,000$
● Updated website and menu design – 5,000$
● Customization fees – 550$

Appendix:
● Deanna and Gilly want to reallocate some of payroll to hire more kitchen staff
to meet higher demand; not yet with data around how the tablets impact table
turn time and changes in revenue; Gilly doesn’t want to give up front-of-house
payroll in case they need to hire more hosts or bartenders; Alex thinks the
kitchen is going to need more staff at some point and in addition to line cooks,
they’ll need more bussers and runners. They’ve decided to measure payroll
and savings in June.
● Alex manages a location with more dinner guests so more need to increase
appetizers, Gilly manages a location with more appetizer guests so not much
need there. The PM decided to place the goal as an average of both locations,
decreasing for Gilly and increasing for Alex.
● Deanna wants to add a goal to decrease guest wait time, but to the PM this
seems redundant with the table turn time goal as if tables turn more quickly,
wait times will decrease naturally. They’ve decided to come back to this later.
● Carter wants to include a goal around improving the satisfaction of the kitchen
staff; PM is not sure how to measure it so we will need to revisit this – a
decision was made that if they can provide specific metrics, we will include it in
the project’s scope.