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Capstone Project Charter

This project aims to implement a digital menu and point-of-sale system using tabletop tablets at two Sauce & Spoon restaurants. The goals are to reduce waiting times, increase table turnover and serve more customers efficiently. Specific targets include launching a pilot program in June, increasing appetizer sales by 15%, cutting food waste by 25%, reducing table turnover by 30 minutes, and increasing daily guest count and average check total by 10% and 13% respectively. The project will acquire and configure tablets, hire additional kitchen staff, train employees, and integrate the new software and menus. Potential issues and resolutions are also outlined.

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Tong Freya
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44 views3 pages

Capstone Project Charter

This project aims to implement a digital menu and point-of-sale system using tabletop tablets at two Sauce & Spoon restaurants. The goals are to reduce waiting times, increase table turnover and serve more customers efficiently. Specific targets include launching a pilot program in June, increasing appetizer sales by 15%, cutting food waste by 25%, reducing table turnover by 30 minutes, and increasing daily guest count and average check total by 10% and 13% respectively. The project will acquire and configure tablets, hire additional kitchen staff, train employees, and integrate the new software and menus. Potential issues and resolutions are also outlined.

Uploaded by

Tong Freya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Project Charter: Menu Tablets Implementation Project

DATE: 16/03/2024

Project Summary

This project aims to create a digital menu and point-of-sale system for Sauce & Spoon
restaurants. It will include self-service tabletop menu tablets for customers and
integrate with the restaurant's ticketing system. The goal is to reduce waiting time,
increase table turnover, and serve more customers efficiently.

Project Goals

● Launch a pilot rollout project of tabletop menu tablets at 2 restaurants (Sauce &
Spoon North and Source & Spoon Downtown), aiming for a launch on bar
areas by June
● Increase product mix (appetizer sales by an average of 15%) by June
● Provide training to staff on how to use and manage new devices and software,
deliver all training by June
● System software integration for POS system and tabletop menu tablets
● Cut food waste by 25% by the end of Q2
● Hire 2 part-time kitchen staff
● Reduce table turnover time by 30 minutes by June
● Increase daily guest count by 10% by June
● Increase average check total by 13%

Deliverables
● Acquire and configure tablets for the 2 restaurants
● Hire 2 part-time kitchen staff
● Increase appetizers
● Train staff on how to use the system
● Increase daily guest count
● Reduce table turnover time
● Reduce food waste amount
● Integrate system software

Scope and Exclusion

In-Scope:
● Pilot rollout of tabletop menu tablets a 2 restaurants
● Cut food waste
● Hire part-time kitchen staff
● Reduce table turnover time
● Increase daily guest count
● Train staff

Out-of-Scope:
● Proposition on adding return policies to the launch
● Proposition on improving the satisfaction of kitchen staff
● Reallocating payroll

Benefits & Costs

Benefits:
● Speed up service and other delivery processes
● Turn tables quickly and serve more customers
● Give clear data points to track metrics so to monitor the restaurants’
performance and ensure their success
● Keep up with the growing digital presence in the restaurant industry, allowing to
provide customers with a familiar and easy-to-use digital experience

Costs:
Training materials and fees $10,000

Hardware & Software Implementation $30,000


Maintenance (IT fee through EOY) $5,000

Website update and menu design fee $5,000

Other customization fee $500

Total: $50,550

Appendix:

1. Goal misalignment: Increase in average check total vs. appetizer sales


increase
a. Resolution: Ensure the deliverables in this project support both goals,
perhaps could develop new appetizer offerings or promotions.

2. Decrease in table turnover time vs. Reduction Goals


a. Resolution: Avoid negative impact on customer satisfaction by improving
kitchen efficiency, controlling food quality and optimizing table
management

3. Intending out-of-scope proposition on improving the satisfaction of kitchen staff


a. Resolution: Align the deliverables to include measures to improve
satisfaction of kitchen saff (staff bandwidth and payroll), alongside with
other goals, to ensure all goals are met efficiently without being
out-of-scope

4. No defined goal for installing tablet packages that include menu add-ons and
coupons
a. Resolution: After the pilot, we will measure the success of the
implementation of tablet menus first. Then, we will collect opinions from
customers and staff to assess the cost-effectiveness and impact of
including those additional features.

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