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Tablet Rollout Pilot for Restaurant Ordering

The project charter outlines a pilot program to roll out tabletop menu tablets in the bar areas of two restaurants. The goals are to decrease table turn time by 30 minutes, increase average checks by $75, and maintain high customer ratings by the end of the second quarter. The tablets aim to allow customers to order and pay more easily without relying on servers. The scope is limited to the bar areas of the two pilot locations for training employees and implementing the tablet menu system. Potential benefits include increased sales and customer satisfaction through faster service. Costs will include resources for tablet implementation and potential reputation costs if not implemented smoothly.

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Sabah Nisar
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5K views3 pages

Tablet Rollout Pilot for Restaurant Ordering

The project charter outlines a pilot program to roll out tabletop menu tablets in the bar areas of two restaurants. The goals are to decrease table turn time by 30 minutes, increase average checks by $75, and maintain high customer ratings by the end of the second quarter. The tablets aim to allow customers to order and pay more easily without relying on servers. The scope is limited to the bar areas of the two pilot locations for training employees and implementing the tablet menu system. Potential benefits include increased sales and customer satisfaction through faster service. Costs will include resources for tablet implementation and potential reputation costs if not implemented smoothly.

Uploaded by

Sabah Nisar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Scope
  • Project Summary
  • Goals of Project
  • Deliverables
  • Benefits & Costs
  • Appendix

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Project Charter: Tablet Rollout Pilot


DATE: 20/10/2021

Project Summary
We will roll out tabletop menu tablets to assist customers with quick and easy ordering options
in the North and Downtown restaurants at the bar area. So, our guests will be able to make
orders and pay bills through the tablet’s digital menu without dependency on a waiter and
waste of time waiting in line to be served.

Goals of Project
 Implement menu tablets by the start of Q2
 Decrease average table turn time by approximately 30 minutes by the end of the second
quarter (Q2), resulting in decreased customer wait time
 Increase average check total of $75 by selling more appetizers and beverages by the
end of Q2, resulting in increased profits
 Maintain an average rating of 4.5/5 stars on the review platform
 Cut food waste by 25% by the end of Q2
 Consistently innovate/keep up with the growing digit presence (TBD)
 Obtain data metrics (TBD)
 Reallocate some of the payroll to hire more cooks (TBD)
 Decrease burnout of staff (TBD)
 Improve the satisfaction level of the kitchen staff (TBD)

Deliverables
 Tablets in the bar area
 Reduce down the number of negative customer reviews
 The new digital menu with appetizers and drinks
 Increasing of staff by two part-time line cook roles
 Decrease employees burnout and turnover
 A plan to 100% train the staff on the new system
 Clear data points to track metrics

Scope
In Scope:
o Implement menu tablets to the bar of two restaurants as pilot
 Downtown
 North

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The area of the restaurant where the tablet order system will be implemented in the bar area

o Training the employees to use the tablet menu

Out-of-Scope:
o The other restaurants in the chain
o The other areas in the restaurant except the bar area

Benefits & Costs


Benefits:
o A potential to speed up service and increase sales by an estimated percent
o 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
o Improve customers satisfaction and retention
o Speed up service and other internal processes
o Opportunity to reduce costs: staffing, order size and amount, and providing timely and
quality service
o Set a metric system of identifying effectiveness of business in future

Costs:
o Price of labour or materials (resources)
o Tablet implementation quotas ($$)
o Reputation costs

Appendix
o Increase in appetizers sales. The sales of appetizers in the North and Downtown
restaurants significantly varies. Agreed upon proposing a 15% average increase
overall, with the North location and 20% increase in the Downtown location. That way
the goals stays relevant to the unique trends of each location while supporting the
larger company goals.
o Hiring additional staffs and reallocating some of the payroll. Didn’t resolve the issue –
tablets will allow our servers to cover more tables at once.
 Alex – We can spend some of our savings on hiring more kitchen staff to meet
higher demands.
 Gilly – does not want to give up on the front-of-the-house payroll in case we
need to hire more hosts or bartenders
 Peta – until we have some data around how the tablets impact table turn time

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and change in revenue; we won’t know how much we’ll have available to hire
more kitchen staff.
o Adjust the policy change. Agreed upon renewal to keep it separate from the project.
o Improving the satisfaction of the kitchen staff. Amend the charter to include the goal.

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