Project Charter: [Table Top Menu Tablet Pilot]

DATE: [07/11/22]

Project Summary

Pilot launch of new tabletop menu tablets at the bar of two restaurant locations, North
& Downtown, by the end of April, to serve more guests in less time, increase product
mix and improve customer experience and employee satisfaction.

Project Goals

● Decrease average table turn time by 30 minutes, by the end of Q2, resulting in
decreased customer wait time
● Increase average daily guests by 10%
● Reduce food waste by 25% by end of Q2
● Increase average check value from $65 to at least $75 across all locations by
selling more appetizers and beverages by the end of Q2, resulting in increased
profits
● Increase appetizer sales by 15% average for both locations by the end of Q2
● Hire more cooks using FOH budget and savings from increased guests, to
meet the increased demand at kitchen
● Increase Product mix by adding more appetizer options

Deliverables
 ● Tablet packages for menu design/add-ons and coupons
● Tablet software integration with POS system and host software
● Training for staff on new technology adoption

Scope and Exclusion

In-Scope:
● Measure employee satisfaction and reduce employee turnover
● Staff Training

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

Benefits & Costs

Benefits:
● Decrease of table turn time reduces guest wait time and increases daily guests
count.
● Increase in appetizer sales increases the average check-value and meet
company’s product-mix goal
● Meeting food waste goal increases employee satisfaction of kitchen staffs and
reduces employee turnover

Costs:
● Training materials and fees - $10,000
● Hardware & software implementation across locations - $30,000
● Maintenance (IT fees) - $5000
● Updated website and menu design fees - $5000
● Other customization fees - $550

Budget Needed:
● Total Estimated budget: $50,550

Project Team

Project Sponsor: Omar Mubarak

Project Manager: Peta Tsosie
Project Team:
● Deanna Coleman (Director of Operations)
● Carter Ward (Executive Chief)
● Gilly Tyson (General Manager)
● Alex Schmidt (General Manager)
● Nia Williams (General Manager)
● Zane Dutchman (Kitchen Manager)
● Larissa Stein (Kitchen Manager)
● Seydou Diallo (Restaurant Technology Consultant)

Appendix:

Misalignments:
● Reallocate payroll to hire more kitchen staff
○ Further discussion to explore the use of in house cost
● Comping policy change on return orders with the goal of reducing food waste
○ Adjusting the policy change will be addressed separately of tablet rollout
and is moved to Operations discussion
● Define goals and measures to improve kitchen staff satisfaction
○ Further discussion with the executive chef to derive the specific metrics
● Integration of new software and hardware with the existing POS system & host
software
○ Connect with Account Services team for the integration