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    Activity Comletions Report

    Uploaded by

    Muhammad Asif
    The project aims to implement a new tablet menu at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include launching a pilot program in quarter two, boosting appetizer/cocktail sales by 10-20% at each restaurant, and raising the average check by $10. Deliverables encompass developing training materials, installing hardware/software, and collecting post-implementation data. Benefits are increased profits and improved service quality, while costs total $50,550 for development, equipment, and maintenance.

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    Activity Comletions Report

    Uploaded by

    Muhammad Asif
    28 views2 pages
    The project aims to implement a new tablet menu at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include launching a pilot program in quarter two, boosting appetizer/cocktail sales by 10-20% at each restaurant, and raising the average check by $10. Deliverables encompass developing training materials, installing hardware/software, and collecting post-implementation data. Benefits are increased profits and improved service quality, while costs total $50,550 for development, equipment, and maintenance.

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    The project aims to implement a new tablet menu at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include launching a pilot program in quarter two, boosting appetizer/cocktail sales by 10-20% at each restaurant, and raising the average check by $10. Deliverables encompass developing training materials, installing hardware/software, and collecting post-implementation data. Benefits are increased profits and improved service quality, while costs total $50,550 for development, equipment, and maintenance.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    28 views2 pages

    Activity Comletions Report

    Uploaded by

    Muhammad Asif
    The project aims to implement a new tablet menu at two Sauce & Spoon restaurants to improve the customer experience and increase sales. Key goals include launching a pilot program in quarter two, boosting appetizer/cocktail sales by 10-20% at each restaurant, and raising the average check by $10. Deliverables encompass developing training materials, installing hardware/software, and collecting post-implementation data. Benefits are increased profits and improved service quality, while costs total $50,550 for development, equipment, and maintenance.

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    © All Rights Reserved
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    Activity Completion Report

    Project Charter Assignment


    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 check value from $65 to $75 by the end of June by 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 locations
     Maintenance up to the end of the year (EOY)
     Website and menu design update
     Data result from the analysis

    Out-of-Scope:

     Companies policy adjustment. Benefits & Costs Benefits


     Increase the company profit.
     Reduce the company expenses with staff and turnover.
     Reduce the company expenses with food waste.
     Improve the customer experience.
     Improve the food and service quality.
     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 locations: $30,000
     Maintenance (IT fees through EOY): $5,000
     Update website and menu design fee: $5,000
     Other customization fees: $ 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 turn time 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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