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Activity Complete Your - Project Charter

The project will develop and implement a new tablet menu system at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include increasing appetizer/cocktail sales by 10-20% and average check by $10 by offering digital discounts and adding communication between customers and kitchen to reduce food waste and wait times. The project will cost $50,550 for new hardware, software, training, and maintenance through the end of the year. Benefits include increased profits, reduced expenses and improved service quality.

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Soso Mohamed
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525 views

Activity Complete Your - Project Charter

The project will develop and implement a new tablet menu system at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include increasing appetizer/cocktail sales by 10-20% and average check by $10 by offering digital discounts and adding communication between customers and kitchen to reduce food waste and wait times. The project will cost $50,550 for new hardware, software, training, and maintenance through the end of the year. Benefits include increased profits, reduced expenses and improved service quality.

Uploaded by

Soso Mohamed
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
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[Activity Complete your project charter]

Assignment Answer
DATE: [2/1/2023]

Project Summary

The project will develop and implement a new tablet menu disposed at the sauce &
spoon north and downtown restaurant supporting the business growth, and improving
the service quality and customer digital experience.

Project Goals

● Implementing the pilot at the beginning of quarter two in both restaurants.


● Increase appetizer/cocktails sales by 10% using add-ons and offering coupons
at North restaurant at the end of June (end of Q2).
● Increase appetizer/cocktails sales by 20% using add-ons and offering coupons
at Downtown restaurants increasing at the end of June (end of Q2).
● Increase average daily check value from $65 to $75 by the end of June selling
15% more appetizers and specialty beverages.
● Increase the overage daily guest counts by 10% by the end of June decreasing
the overage table turn time by 30% minutes.
● Reduce food waste by 25% by the end of June by creating a feature for direct
communication between the guest and the kitchen.
● Train the staff on the new system by the beginning of quarter two.
● Integrate, configure and test properly the new system with the existing one by
the beginning of quarter two.
.
● Improve the restaurant rating between 4.5 and 5 stars by offering a digital
experience to customers using tablets by the end of quarter 2.

Deliverables

● Project Charter
● Application/ software layout and resources.
● Application/ software design and information (menu).
● Add-on for appetizers/ cocktails and coupons feature.
● Application/ software Third- party integration.
● Equipment delivery and installation.
● Staff training.
● Clear data points to track metrics at the end of June.

Scope and Exclusion

In-Scope:
● Training materials.
● Hardware and software implementation across location
● Maintenance up to the end of the year (EOY)
● Website and menu design update
● Data result from the analysis

Out-of-Scope:
● Company policy adjustment.

Benefits & Costs

Benefits:
● Increase the company profit.
● Reduce the company expenses with staff and turnover.
● Improve the food and service quality.
● Reduce the company expenses with food waste.
● Improve the customer experience.
● Reduce the human error in ticketing.
● Facilitate the onboard training.
● Real data points to track metrics and measure success.

Costs:
● Training material fees:$10,000
● Hardware and software implementation across location :$30,000
● Maintenance (IT fees through EOY): $5,000
● Update website and menu design fee: $5,000
● Other customization fee: $550

Appendix:

● Raising the average check total will be an answer to the plan to encourage
customers to order more appetizers by a 15% average .Alex (General
Manager, Downtown) believes that can increase by 20% while Gilly (General
Manager, North) believes that will not have any increase at his restaurant due
to the public.
● The payroll reallocation was discussed but still not a goal due to the
uncertainty. As discussed with Deanna (Email:Project Goals) and Alex
(Meeting : Decreasing Guest Time) we need more data to create a clear and
measurable goal.
● The goal “Reduce guest wait time” was canceled due to its correlation with the
goal “Decrease the overage table by 30 minutes= and can be measured by this
point. This alignment was discussed in a meeting with Alex. and Gilly and
informed Deanna.
● A new goal may be added after Carter (Executive Chef) provides specific
metrics for measuring the improvement of the satisfaction of the kitchen staff.

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