Project Charter: Menu Tablets date: 07-07-23

Project Charter: Menu Tablets

DATE: 07-07-23

Project Summary

This project aims to introduce guest facing digital menus in the form of menu tablets that will reduce customer wait times (thus improving quality of service) as well as potentially reduce food waste and increase the number of customers served per day. The project will be piloted in two locations at the bar areas.

Project Goals

Improve customer experience & reduce the number of negative customer reviews by TBD amount by TBD Increase appetizer sales by 15% average overall, with the North location targeted for a 10% increase and the Downtown location targeted for a 20% increase. Increase average check total to $75 by selling more appetizers and beverages by the end of Q2, resulting in increased profits Increase product mix Decrease table turn time by 30 minutes Decrease employee burnout and turnover by TBD amount by TBD Cut food waste by 25% Increase daily guest counts by 10%

Deliverables

Tablets installed in the bar area of two restaurant locations A plan to train the staff on the new system Clear data points to track metrics Updated website and menu design Reduction in food waste Decrease table turn time

Scope and Exclusion

In-Scope: Metrics to measure employee satisfaction Tablet installation at two locations Out-of-Scope: Adjustment of the policy on order returns to due error as part of the tablet rollout

Benefits & Costs

Benefits: Increase appetizer sales by 15% average overall Increase in average check to 75$ Cut food waste by 25% Increase daily guest counts by 10% Costs: Training materials and fees of $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

Appendix:

Removal of decreasing guest wait time as a separate goal Decided between Peta, Alex, and Gilly that it can be removed given Deanna’s approval. Reallocating payroll Decided that Peta would think through how to account for increase in demand of line-cooks and bussers and runners and revert on a solution. Revise the food waste goal to include metrics that better capture kitchen staff’s performance Mentioned as a possibility by Peta. Yet to be addressed as to whether it will be included in the project scope or not Adjustment of the policy on order returns to due error as part of the tablet rollout Decided between Carter, Peta, Deanna, and Gilly to be kept out of the project scope Satisfaction of the kitchen staff as a project goal Decided between Carter and Peta that it can be included once Carter provides specific metrics to measure staff satisfaction.