Scribd Logo
Upload

Welcome to Scribd!

  • Project Charter: Menu Tablets

    Uploaded by

    James Parmis
    133 views5 pages
    The project charter outlines a plan to implement tablet menus at two Sauce & Spoon restaurants. The goals are to increase appetizer/cocktail sales and average check values, reduce food waste and table turn times, and improve customer ratings by the end of Q2. Deliverables include developing the tablet application, training staff, and collecting metrics. Benefits include increased profits from higher sales and lower costs from reduced waste and staffing needs. Costs are estimated at $50,550 for development, hardware, maintenance and design work. An appendix addresses concerns about sales goals and measures.

    Original Description:

    Original Title

    Project Charter

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The project charter outlines a plan to implement tablet menus at two Sauce & Spoon restaurants. The goals are to increase appetizer/cocktail sales and average check values, reduce food waste and table turn times, and improve customer ratings by the end of Q2. Deliverables include developing the tablet application, training staff, and collecting metrics. Benefits include increased profits from higher sales and lower costs from reduced waste and staffing needs. Costs are estimated at $50,550 for development, hardware, maintenance and design work. An appendix addresses concerns about sales goals and measures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    133 views5 pages

    Project Charter: Menu Tablets

    Uploaded by

    James Parmis
    The project charter outlines a plan to implement tablet menus at two Sauce & Spoon restaurants. The goals are to increase appetizer/cocktail sales and average check values, reduce food waste and table turn times, and improve customer ratings by the end of Q2. Deliverables include developing the tablet application, training staff, and collecting metrics. Benefits include increased profits from higher sales and lower costs from reduced waste and staffing needs. Costs are estimated at $50,550 for development, hardware, maintenance and design work. An appendix addresses concerns about sales goals and measures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    Project Charter: Menu Tablets

    July 03, 2022

    PROJECT SUMMARY
    The project will develop and implement a new tablet menu disposed at the Sauce &
    Spoon North and Downtown restaurant supporting the business growth, improving
    the service quality and customer digital experience.

    PROJECT GOALS

    ● Implementing the pilot at the beginning of quarter two in both


    restaurants.

    ● Increase appetizer/cocktails sales at 10% using add-on and offering


    cupons at North restaurant at the end of June (end of Q2).

    ● Increase appetizer/cocktails sales at 20% using add-on and offering


    cupons at Downtown restaurants increasing at the end of June (end of
    Q2).

    ● Increase average check value from $65 to $75 by the end of June by
    selling 15% more appetizers and specialty beverages.

    ● Increase the overage daily guest counts by 10% by the end of June
    decreasing the overage table turn time by 30 minutes.

    ● Reduce the food waste by 25% by the end of June by creating a feature
    for direct communication between the guest and kitchen.
    ● Train the staff on the new system by the beginning of quarter two.

    ● Integrate, configure and test properly the new system with the existing by
    the beginning of quarter two.

    ● Improve the restaurant rating between 4.5 and 5 stars by offering digital
    experience to customer using tablets by the end of quarter 2.

    DELIVERABLES

    ● Project Charter.

    ● Application/software layout and resources.

    ● Application/software design and information (menu).

    ● Add-on for appetizers/cocktails and coupons feature.

    ● Application/software Third party integration.

    ● Equipment delivery and installation.

    ● Staff training.

    ● Clear data points to track metrics at the end of June.

    SCOPE AND EXCLUSION


    In-Scope:

    ● Training materials

    ● Hardware and software implementation across locations


    ● Maintenance up to the end of the year (EOY)

    ● Website and menu design update

    ● Data result analysis

    Out-of-Scope:

    ● Companies policy adjustment.

    BENEFITS AND COST


    Benefits:

    ● Increase the company profit.

    ● Reduce the company expenses with staff and turnover.

    ● Reduce the company expenses with food waste.

    ● Improve the customer experience.

    ● Improve the food and service quality.

    ● Reduce the human error in ticketing.

    ● Facilitate the onboard training.


    ● Real data points to track metrics and measure success.

    Costs:

    ● Training material fees: $10,000

    ● Hardware and Software implementation across locations: $30,000

    ● Maintenance (IT fees through EOY): $5,000

    ● Update website and menu design fee: $5,000

    ● Other customization fees: $ 550

    APPENDIX

    ● Raising the average check total will be an answer about the plan to
    encourage customers to order more appetizers by a 15% average. Alex
    (General Manager, Downtown) believes that can increase in 20% when
    Gilly (General Manager, North) believes that will not have any increase at
    his restaurant due the public.
    ● The payroll reallocation was discussed but still not a goal due the
    uncertainty. As discussed with Deanna (Email: Project Goals) and Alex
    (Meeting: Decreasing Guest Time) we need more data to create a clear
    and measurable goal.

    ● The goal “Reduce guest wait time'' was canceled due its correlation with
    the goal “Decrease the overage table turn time by 30 minutes” and can be
    measured by this point. This alignment was discussed in a meeting with
    Alex, Gilly and informed Deanna.

    ● A new goal may be added after Carter (Executive Chef) provides specific
    metrics for measuring the improvement of the satisfaction of the kitchen
    staff.

    You might also like