Project Charter: Sauce & Spoon Project Proposal:

Menu Tablets

DATE: 22/03/2023

Project Summary

to launch a pilot rollout of table top menu tablets at two of our restaurant locations, Sauce & Spoon
North and Sauce & Spoon Downtown. guests can place their orders on the tablets as soon as they
arrive at the restaurant, rather than waiting for a server to attend to them, which has been an issue
in the past

Project Goals

● Decrease average table turn time by approximately 30 minutes by the end of the second
quarter (Q2), resulting in decreased customer wait time
● Improve table service productivity and efficiency by installing table top menu tablets at the
start of Q2
● Reduce average check goal
● Increase the sales of appetizer/drink sales

Deliverables

● Rolling out tabletop menu tablets to assist customers with quick, easy ordering
options.
● Establish a pilot plan for tablet rollout.
● The host software tracks table usage and wait lists, while the point-of-sale or POS
 software manages prices, tracks orders, and generates the check at the end of a
meal.

Scope and Exclusion

In-Scope:
● Focusing on the objectives.
● Perform needs assessments.
● Follow through on boundaries.

Out-of-Scope:
● cutting food waste
● modifying the return policy
● any deviation from the predetermined tasks and deliverables set out in the original
project scope

Benefits & Costs

Benefits:
● increasing our average daily guest counts by 10%.
● educing average table turn times by 30 minutes.

Costs:
● 40,550SD

Appendix:

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 DATE: 03/21/2023

Project Summary

We plan to roll out tabletop menu tablets at two bar locations to assist customers with
quick & easy ordering options.

Project Goals

 Implement pilot program in the bar area of 2 locations (North & Downtown) by
Q2
 Cut food waste by 25% by the end of Q2
 Decrease average table turn time by approx 30 mins by the end of Q2 resulting
in decreased customer wait time
 Increase average check total to $75 by end of Q2 by selling more appetizers &
beverages, resulting in increased profits
 Increase daily guest counts by 10% by end of Q2
 Increase appetizer orders by 15% average (North location targeted for a 10%
increase and the Downtown location targeted for a 20% increase).

Deliverables

 Procure tablets that have capabilities for menu add-ons, customizable options
and coupons
 Provide training materials and ensure staff are trained prior to launch
 Implement hardware & software that can integrate with existing POS system &
host software
 Provide maintenance protocols for hardware & software
 Updated website & menu design

Scope and Exclusion

In-Scope:
 Tablet procurement, installation, training protocols

Out-of-Scope:  
 Rollout at additional or expanded locations

Benefits & Costs

Benefits:
  Support average daily guest counts by 10%
 Reduce guest wait times and food waste due to inaccurate orders
 Increase customer satisfaction
 Decrease wait times

Costs:
 $50,550 includes training material & fees, hardware & software implementation
across locations, maintenance, website & menu design, misc customization
fees (see attached spreadsheet detailing each item)

Appendix:

 Reallocate payroll from FOH budget to hire more kitchen staff. Item to be
revisited at a later date when we have data around tablet impacts and changes
in revenue.
 Change policy regarding customer send-backs. Kept separate from the project
as it’s an Operations discussion.
 Improve satisfaction of kitchen staff. Goal to be revisited as we look at potential
metrics to measure improvement.
 Expand the rollout to include all the dining areas, which would add to the scope
and budget of the project. The team discussed and feel it’s more prudent to
scale up incrementally.