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Project Charter in Project Management

The project charter outlines a plan to pilot a digital menu and point-of-sale tablet system at two Sauce & Spoon restaurant locations. The goals are to cut food waste, increase sales and guest counts, speed up service, and improve the customer and employee experience. The pilot will include new menu designs on tablets for easier ordering in the bar sections. Expected costs are $50,550 with benefits like increased sales, operational efficiencies, and customer convenience. Appendices note further discussions needed on return policies, staff metrics, and decreasing guest wait times.

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72 views2 pages

Project Charter in Project Management

The project charter outlines a plan to pilot a digital menu and point-of-sale tablet system at two Sauce & Spoon restaurant locations. The goals are to cut food waste, increase sales and guest counts, speed up service, and improve the customer and employee experience. The pilot will include new menu designs on tablets for easier ordering in the bar sections. Expected costs are $50,550 with benefits like increased sales, operational efficiencies, and customer convenience. Appendices note further discussions needed on return policies, staff metrics, and decreasing guest wait times.

Uploaded by

Yousaf20
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: Menu Tablets

DATE: [30/09/2022]

Project Summary

Sauce and Spoon is growing in annual sales (+28%) each year and wants to meet
demand by improving current restaurant operations. Sauce and spoon is planning the
implementation of a digital menu and point-of-sale (POS) system that will be guest-
facing. 
This initiative will take the form of a fully integrated tablet system located at each table
to offer guests a seamless ordering experience and at the same time provide the
restaurant with a more effective ticketing system.
A pilot rollout of tabletop menu tablets will be at two of our restaurant locations, Sauce
& Spoon North and Sauce & Spoon Downtown. 

Project Goals

 Cut food waste by 25% by the end of Q2. 


 Increase daily guest counts by 10% by the end of Q2
 Increase average check total to $75 by selling more appetizers and beverages
by the end of Q2, resulting in increased profits
 Decrease average table turn time by approximately 30 minutes by the end of
the second quarter (Q2), resulting in decreased customer wait time.
 To speed up service and increase sales. 
 To increase our product mix
 Decrease employee burnout and turnover

Deliverables

 A new menu design 


 An updated website with the new menu design
 Roll out the pilot in the bar section of both restaurant locations.
 Include menu add-ons and coupons in tablet packages
 Prepare training for staff on the new system

Scope and Exclusion

In-Scope:
 Two restaurant branches will participate in the pilot i.e North and Downtown
 The bar section in both restaurants will be piloted.
Out-of-Scope:  
 Other restaurant branches will not be participating in this pilot.
 Remaining sections of the selected branches will not be included in this
pilot. 

Benefits & Costs

Benefits:
 Potential to speed up service and increase sales.
 The tablets will provide the restaurant with clear data points on customer
ordering and an integrated point-of-sale system to help guide decision-making
in the future.
 Rolling out tabletop menu tablets will assist customers with quick, easy
ordering options.

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
 TOTAL COST - $50,550

Appendix:

 Discuss return order policy to be discussed separately and changes included in


project goals. 
 Staff satisfaction metric to be concluded by the Executive chef and then
discussed with the project manager to be included in the project charter. 
 Further discussion on reallocating some of the payroll from the FOH budget to
hire more cooks as this hasn’t been concluded. In the meantime, we’ll monitor
the payroll and bandwidth of the BOH and open up two part-time line cook
roles.
 Further discussion on decreased guest wait time and create a separate goal for
it. 

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