Project Charter: Sauce & Spoon Project Proposal: Menu

Tablets
DATE: 12 July 2022

Project Summary

Sauce & Spoon Project Proposal: Menu tablets is to make ordering food faster with
tablets which could lead to achieving company’s goals such as increase product mix,
raise the average check total, descresing table turn time, cutting food waste.

Project Goals

● increase our product mix by 15% average increase overall, with the North
location targeted for a 10% increase and the Downtown location targeted for a
20% increase by end of Q2
● meet the increased demand
● raise the average check total to at least 75$ by selling more appetizers and
beverages by end of Q2
● decrease our average table turn time by about 30 minutes
● increasing our average daily guest counts by 10% by end of Q2
● cutting food waste by 25% by end of Q2
● reallocating payroll by end of June

Deliverables
 ● to roll out the pilot in the bar
● encouraging customers to order more appetizers with tablet rollout
● check on tablet packages that include menu add-ons and coupons
● get some estimates on a goal of reducing food waste
● plan for how we train the staff on the new system
● reallocate some of the payroll from our FOH (that stands for front of house": all
the servers and hosts) budget to hire more cooks

Scope and Exclusion

In-Scope:
● Training Materials and Fees
● Hardware and Software Implementation across locations
● Maintenance (IT fee through EOY)
● Update website and menu design fee
● Other customization fees

Out-of-Scope:
● Policy changes regarding order returns due to error
● Direct measurement of employee satisfaction as a project goal

Benefits & Costs

Benefits:
● Improved operational efficiency through tablet rollout.
● Reduction in food waste.
● Enhanced accuracy in order processing.
● Potential improvement in kitchen staff satisfaction.
● Potential decrease in kitchen staff turnover.
● Streamlined communication between front-of-house and back-of-house staff.
● Potential increase in customer satisfaction due to more accurate orders.

Costs:
● Training Materials and fees: $10,000.00
● Hardware and Software Implementation across locations: $30,000.00
● Maintenance (IT fee through EOY): $5,000.00
● Update website and menu design fee: $5,000.00
● Other customization fees: $550.00
 ● Additional costs associated with potential policy changes or employee
satisfaction initiatives.

Appendix:

Misalignments:
● Disagreement regarding the inclusion of policy changes related to order returns due to
error in the project scope.
○ Resolution: The team agreed to address policy changes separately from the
tablet rollout project. Next steps involve discussing policy adjustments in an
operations meeting.
● Uncertainty surrounding the inclusion of direct measurement of employee satisfaction
as a project goal.
○ Resolution: It was decided to treat employee satisfaction as a potential
outcome rather than a direct project goal. Specific metrics for measuring this
outcome will be explored further.
● Misalignment regarding the definition of success or completion of the project.
○ Resolution: The team agreed that success for the project would be achieved
upon successful implementation of the tablet rollout, improved operational
efficiency, and reduction in food waste.
● Discrepancy in understanding the relationship between the project and policy
interventions.
○ Resolution: It was clarified that policy adjustments, such as those related to
order returns, would be addressed separately from the project but may be
informed by project outcomes.
● Uncertainty about the impact of the project on kitchen staff satisfaction and turnover.
○ Resolution: The team agreed to explore potential impacts on kitchen staff
satisfaction and turnover as part of the project's evaluation process.
● Lack of consensus on specific metrics for measuring kitchen staff satisfaction.
○ Resolution: Further discussions will be held to determine appropriate metrics
for assessing kitchen staff satisfaction, with input from relevant stakeholders.