Project Charter:

DATE: [20/01/23]

Project Summary

 To introduce the tablet by serving the customers for food ordering services and
other related cuisine services (e.g. tailor-made/ customized food/ drinks size)

Project Goals

● To reduce customer waiting time in food ordering (to be negotiated –

suggested from 15 mins to 10 mins)
● To reduce the food waste generated as customized food size introduced (to be
negotiated – limit to volume of 20L generated a day and donate the excessive
to food wastage recycle company)
● To reduce the employee turnover (to be negotiated – target from 10 per quarter
down to 5 per quarter)
● To improve the satisfaction of the kitchen staff

Deliverables

● Tablet with all essential features for food ordering services and other related
cuisine

Scope and Exclusion

In-Scope:
● Build metrics for staff performance
● Review Kitchen environment and facilities
● Build food ordering website and redesign the food menu
● Training materials for restaurant staff

Out-of-Scope:
● Policy change on order returns to due error as part of the tablet rollout

Benefits & Costs

Benefits:
● Expect to earn 2 more rounds of table serving customers by reducing customer
waiting time
● To have a well online designed menu for food ordering and appeal to
customers
● To also reduce the workload of restaurant staff
● To reduce the potential errors/ unambiguity on handling food ordering
● To reduce the cost of handling food wastage

Costs* (estimated):
● Training materials = $10,000
● H&S = $30,000
● Maintenance = $5,000
● Updated website & menu design = $5,000
● Customization fee = $550

Appendix:

● *Contingency (10% of the project budget)

● The operation policy on order return is agreed to discuss outside of the project