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    Project Charter

    Uploaded by

    Amina Zaman
    The project aims to create and integrate tablet menus at two Sauce and Spoon restaurants to increase sales, enhance customer experience, and reduce costs. Specific goals include increasing appetizer and cocktail sales 10-20% and average check value 15% by end of June. It also aims to boost daily guests 10% and reduce table turn time 30 minutes while minimizing food waste 25%. Deliverables include developing the tablet application, add-on features, training materials, and metrics tracking. Benefits are increased profits, reduced expenses, and improved customer experience, food quality, and ratings. Costs include $10k for training, $30k for hardware/software, and $10k for maintenance and updates.

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    © All Rights Reserved
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    Project Charter

    Uploaded by

    Amina Zaman
    18 views3 pages
    The project aims to create and integrate tablet menus at two Sauce and Spoon restaurants to increase sales, enhance customer experience, and reduce costs. Specific goals include increasing appetizer and cocktail sales 10-20% and average check value 15% by end of June. It also aims to boost daily guests 10% and reduce table turn time 30 minutes while minimizing food waste 25%. Deliverables include developing the tablet application, add-on features, training materials, and metrics tracking. Benefits are increased profits, reduced expenses, and improved customer experience, food quality, and ratings. Costs include $10k for training, $30k for hardware/software, and $10k for maintenance and updates.

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    The project aims to create and integrate tablet menus at two Sauce and Spoon restaurants to increase sales, enhance customer experience, and reduce costs. Specific goals include increasing appetizer and cocktail sales 10-20% and average check value 15% by end of June. It also aims to boost daily guests 10% and reduce table turn time 30 minutes while minimizing food waste 25%. Deliverables include developing the tablet application, add-on features, training materials, and metrics tracking. Benefits are increased profits, reduced expenses, and improved customer experience, food quality, and ratings. Costs include $10k for training, $30k for hardware/software, and $10k for maintenance and updates.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views3 pages

    Project Charter

    Uploaded by

    Amina Zaman
    The project aims to create and integrate tablet menus at two Sauce and Spoon restaurants to increase sales, enhance customer experience, and reduce costs. Specific goals include increasing appetizer and cocktail sales 10-20% and average check value 15% by end of June. It also aims to boost daily guests 10% and reduce table turn time 30 minutes while minimizing food waste 25%. Deliverables include developing the tablet application, add-on features, training materials, and metrics tracking. Benefits are increased profits, reduced expenses, and improved customer experience, food quality, and ratings. Costs include $10k for training, $30k for hardware/software, and $10k for maintenance and updates.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Project Charter: [Tabletop Menu Tablets]

    DATE: [11/20/2023]

    Project Summary

    The initiative aims to create and integrate an innovative tablet menu for the Sauce and
    Spoon North and Downtown restaurants, contributing to business expansion while
    enhancing service quality and elevating the digital experience of customers.

    Project Goals

    ● Achieve a 10% increase in appetizer and cocktail sales at the North restaurant
    by the end of June through the strategic use of add-ons and offering coupons.
    ● Attain a 20% increase in appetizer and cocktail sales at the Downtown
    restaurants by the end of June by employing add-ons.
    ● Elevate the average check value from $65 to $75 by the end of June which
    means a 15% increase in the sale of appetizers and specialty beverages.
    ● Boost the average daily guest count by 10% by the end of June while reducing
    the average table turn time by 30 minutes.
    ● Minimize food wastage by 25% by the end of June through implementation of a
    feature facilitating direct communication between guests and kitchen.
    ● Integrate, configure and thoroughly test the new system with the existing one
    by the beginning of Q2.
    ● Enhance the restaurant rating to a range between 4.5 and 5 stars by offering a
    digital experience to customers through tablets by end of Q2.

    Deliverables
    ● Project Charter
    ● Application/software layout
    ● Software design and information of Menu
    ● Add-on feature
    ● Software for third party integration
    ● Staff training
    ● Clear points to track metrics at the end of Q2

    Scope and Exclusion

    In-Scope:
    ● Material for training
    ● Hardware and software implementation
    ● Maintenance
    ● Website and menu updates
    ● Data result from analysis

    Out-of-Scope:
    ● Company policy adjustments

    Benefits & Costs

    Benefits:
    ● Increasing company profit
    ● Reducing expenses with staff and turnover
    ● Reducing company expenses by reducing food wastage
    ● Improve customer experience
    ● Improve food and service quality

    Costs:
    ● Training material fee: $10,000
    ● Hardware and Software implementation across locations: $30,000
    ● Maintenance: $5,000
    ● Website and menu updates: $5,000
    ● Other fees: $550

    Appendix:

    ● The plan to boost the average check total by encouraging customers to order
    more appetizer targets a 15% increase. Alex (General Manager, Downtown)
    anticipates a 20% increase while Gilly (General Manager, North) believes there
    will be no significant increase due to local demographics.
    ● Payroll reallocation, through discussed, is not a current goal due to
    uncertainties. Deanna and Alex emphasize the need for more data to establish
    a clear and measurable goal.
    ● The goal “Reduce guest wait time” was cancelled due to its correlation with the
    goal. “Decrease the average table turn time by 30 minutes” measurable by this
    point. Alignment discussions with Alex and Gilly were conducted, and Deanna
    was duly informed.
    ● A new goal may be introduced after Carter (Executive Chef) provides specific
    metrics for measuring the improvement in kitchen staff satisfaction.

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