Project Charter: Tabletop Menu Tablet

DATE: [28/11/2023]

Project Summary

Launch a pilot rollout of tabletop menu tablets at two of our restaurant locations,
Sauce & Spoon North and Sauce & Spoon Downtown in bar-section, to assist
customers with quick, easy ordering options. To be released at the beginning of
quarter two.

Project Goals

● Launching the table top menu tablets at two location’s bar area by the end of
june.
● Increase of Product mix through upselling or advertising through tablet menu
add on and coupon feature.
● Decrease average table turn time by 30 minutes to reduce waiting time for
table and servers.
● Increase daily guest count 10% more by the end of June .
● reduce food waste happens due to comp meals and other reasons by 25%
before starting of july.
● Raise check value from $65 to $75 for both locations through increase in
appetizer sales by average of 15% for both locations before beginning of
quarter two.
● Configure the tablets with existing softwares and integrate them for
compatibility.
Deliverables

● Successful installation of tablets at two restaurants locations.

● Train and assist staff for adopting new technology.
● Tablets should have menu add-on features and coupon displays.
● Reduce time spent on waiting for tables and servers.
● The tablet software should be compatible with existing systems.
● Need configuration of new and old both systems as seamlessly as possible.
● Reduce communication gap between guest requests and kitchen staff through
tablets.
● Reduce employee burnout and turnover.

Scope and Exclusion

In-Scope:
● Collection of data points for better data driven decisions.
● Employee satisfaction through a specific matrix.
● Tablet rollout in the bar section area of two locations.
● Meeting annual sales goal.
● Inclusion of metrics in waste food reduction to capture staff performance.

Out-of-Scope:
● Change in Comp meal policy.
● Tablets at other locations.

Benefits & Costs

Benefits:
● Increase in average check value by $10.
● Reduction of wood waste by 25%.
● Maintain annual sales growth of 28% while maintaining high quality, speedy
service.
● Increase in daily guest count and drop of 30 minutes in table turn time.
● Increase in appetizer sales and platform for increase in production mix.
● Contribution OKRs and maintains customer satisfaction and restaurant ratings.

Costs:
● Training materials & fees: $10,000.
● Hardware and software implementation across location: $30,000.
● Maintenance (IT fee through EOΥ): $5,000.
● Updated website and menu design fee: $5,000.
● Other customization fees: $550.
Appendix:

● Misalignment: GM were not aligned with the appetizers upsale.

Agreement: Agreed to a 10% target for the uptown location and 20% for the
north location.
● Misalignment: Whether to include "Reducing guest wait time" as a separate
goal.
Agreement: Not to because the decrease of table turn will lead to the reduced
guest wait time.
● Misalignment: Whether to reallocate some of the payroll to hire more kitchen
staff.
Agreement: to review by the end of June.
● Misalignment: debate on including change of comp meal policy in project.
Agreement: agreed not to direct policy change as separate issue.