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Sauce & Spoon - Project Charter

Sauce & Spoon wants to pilot tabletop menus at two restaurant locations to improve the customer dining experience. The project goals are to decrease table turn time by 30 minutes, increase daily guests by 10% and check average to $75, and cut food waste by 25% by the end of June. Deliverables include installing tablets, training staff, tracking metrics, and updating the website and menu. Benefits include better service and higher profits while costs total $50,550 for hardware, software, training, and design fees.

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Obaid Miakhil
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100% found this document useful (1 vote)
2K views3 pages

Sauce & Spoon - Project Charter

Sauce & Spoon wants to pilot tabletop menus at two restaurant locations to improve the customer dining experience. The project goals are to decrease table turn time by 30 minutes, increase daily guests by 10% and check average to $75, and cut food waste by 25% by the end of June. Deliverables include installing tablets, training staff, tracking metrics, and updating the website and menu. Benefits include better service and higher profits while costs total $50,550 for hardware, software, training, and design fees.

Uploaded by

Obaid Miakhil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Project Charter: Sauce & Spoon Tabletop Menu Tablets

DATE: 28/03/2023

Project Summary

Sauce & Spoon would like to launch a pilot rollout of tabletop menus at two of its
restaurant locations. Those menus will be placed only at the bar area and will aim to
assist customers with their orders so that they can have a better and faster dining
experience.

Project Goals

● Decrease the average table turn time by about 30 minutes until end of June
● Increase average daily guests count by 10% until end of June
● Raise the average check total to 75$ until end of June
● Cut foot waste by 25% until end of June
● Increase appetizer sales by 15% overall until end of June
● Reduce the number of negative customer reviews (Not SMART)
● Decrease employee burnout turnover (Not SMART)

Deliverables

● Tablets installed in the bar area of two restaurant locations


● A plan to train the staff regarding the new tablet system
● Clear data points to track metrics regarding table turn time
● Updated website including an online menu
● A plan to improve employee satisfaction

Scope and Exclusion

In-Scope:
● Improve the satisfaction of the kitchen staff
● Hiring more kitchen staff

Out-of-Scope:
● Policy changes

Benefits & Costs

Benefits:
● Better and faster dining experience
● More customers to be served and therefore higher profit
● Less food waste – environmentally friendly

Costs:
● Training materials and fees 10.000$
● Hardware and software implementation across locations 30.000$
● Maintenance (IT fees through EOY) 5.000$
● Updated website and menu design fee 5.000$
● Other customization fees 550$

Appendix:

● 1st Misalignment: Reallocate payroll to hire more kitchen staff


● 1st Resolution: Not resolved yet. Maybe hire two part time line cooks until we
can monitor the payroll.
● 2nd Misalignment: Include decrease of guest waiting time as a goal.
● 2nd Resolution: Resolved. We won’t include it, since we already have a similar
goal “Decrease average table turn time”. If table turns quicker, wait times will
decrease eventually.
● 3rd Misalignment: Percentage of increase regarding the appetizer sales.
● 3rd Resolution: Resolved. 15% increase overall, with the North location
targeted for 10% and Downtown targeted for 20%
● 4th Misalignment: Adjust policy on order returns. We will no longer replace
meals when guests claim they got their orders wrong
● 4th Resolution: Not actually resolved. Moved this topic to an operations
discussion and kept it separate from this specific project

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