Project Charter: Menu Tablets
DATE: 07-07-23
Project Summary
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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.
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Project Goals
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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 $75 by selling more appetizers and beverages by the end of Q2, resulting in increased profits
Increase product mix
Decrease table turn time by 30 minutes
Decrease employee burnout and turnover by TBD amount by TBD
Cut food waste by 25%
Increase daily guest counts by 10%
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Deliverables
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Tablets installed in the bar area of two restaurant locations
A plan to train the staff on the new system
Clear data points to track metrics
Updated website and menu design
Reduction in food waste
Decrease table turn time
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Scope and Exclusion
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In-Scope:
Out-of-Scope:
Adjustment of the policy on order returns to due error as part of the tablet rollout
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Benefits & Costs
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Benefits:
Increase appetizer sales by 15% average overall
Increase in average check to 75$
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
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Appendix:
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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.
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