Project Charter: Implement tabletop menu tablets

DATE: [11/01/2023]

Project Summary

To increase the sales of food and introduce a new system tabletop to help restaurants save
time and increase customer satisfaction. The system designed to be user-friendly, with an
intuitive interface that makes it easy for customers to navigate. With this new system,
restaurants can provide a more efficient service while giving their customers the convenience
of ordering.

Project Goals

● Boosting product mix by introducing new system.

● Launching new menu tablet.
● Reducing food waste by 25%.
● Reducing table turn time to 30 min.
● Boosting appetizer sales by 15%.
● Increasing guest count by 10% everyday.
● Increasing profit by 10%, by increasing sales.

Deliverables

● Introducing tablet ordering system in the bar area.

● Software membership
● System integration in between new tablet and existed POS software
 ● Training course for employees to adapt new ordering system
● Virtual menu design.
● Clear data points to track metrics at the end of June.

Scope and Exclusion

In-Scope:
● Training metarials.
● Menu design update
● Data result from the analysis

Out-of-Scope:
● Employee’s satisfaction
● Changing policy of order return

Benefits & Costs

Benefits:
● Increase company profit
● Reduce food wastage
● Improve customer satisfication rate
● Reduce expenses
● Less chances of human error

Costs:
● Tablet cost (physical and software) $30,000
● Employee training cost $10,000
● Maintenance $5,000
● Website and menu design fee $5,000
● Customization fees $550

Appendix:

● CEO’s target of running tablet pilot is to all area of the picked 2 restaurants, however
the PM would like to stick to the original plan, at bar areas only. After discussed with
restaurant members, PM will present to CEO to keep original plan.
● Payroll reallocation from FOH to internal kitchen members. Since no one knows how
the sales will increase and need how many more staff, the hire and reallocation plan
will be postponed after data review (target end of June).
● Decreasing guesting waiting time to be a goal or not. After discussion, the target may
be overlapped with increasing table turn. Members agree to remove this goal.
● Setting sales goal details. Two locations’ GM has different idea about promotion
effects on customer’s choice. After collecting both opinions, the goal is being set as
15% increase of appetizer sales.