Project Charter Sauce and Spoon [PDF]

Zitiervorschau

Project Charter: [Sauce and Spoon] DATE: [21/08/21]

Project Summary Sauce and spoon wants to launch a pilot rollout of tabletop menu tablets at two locations, Sauce & Spoon (North) & (Downtown) This is to improve customer ordering experience and increase sales

Project Goals

1) Reduce turn table time by 30 mins by end of Q2. 2) Reduce food wastage from orders taken incorrectly by 100% by end of Q2 3) Increase customer satisfaction with food ordering by 90% by end of Q2 4) Increase average daily guest by 15% by end of Q2 5) Increase profit margin by 10% by end of Q2 6) Increase product mix by 10 by end of Q2 7) Raise average checks from $65 to $75 by end of Q2 8) Increase kitchen staff capacity by 2 by end of Q2 9) Increase order of appetisers by 15% in (North) and 20% in (Downtown) by end of Q2

Deliverables ● The system for the tabletop menu has to be compatible with the existing POS system ● The system should allow customer orders to be send directly to kitchen staff ● A clear training plan to familiarise staff to new system ● Menu add-ons and coupons are included in the tablet ● Allows more efficient turn tables between 5 to 10 pm

Scope and Exclusion In-Scope: . Project to roll out in the two annexes of the bar . Training to staff to use the system (one time) Out-of-Scope: Training staff outside of the pilot program Implementation of tabletop menu at other restaurants

Benefits & Costs Benefits: 1) Increase efficiency and accuracy of ordering 2) Reduce process of waiters passing to kitchen staff 3) Divert waiter staff to increase kitchen staff headcount 4) Improve efficiency in payment / checking of orders 5) Reduce error, reduces food wastage 6) Ease of adding additional food menu items Costs: ● $51,000 ● Staff requires training & getting used to processes ● System requires technician to maintain ● Network system requires toggling - $2000

Appendix:

1) Order policy changes to reduce wastage 2) Kitchen staff satisfaction metrics 3) Reallocation of payroll to increase kitchen staff counts