Macy's Grill is a new restaurant opening in the city. Macy's Grill aims to take advantage of fantastic local beef products, served with an English twist to provide a unique dining experience. The restaurant is co-owned by two partners:

• Brooke Adams is the head waiter and runs all of the dining room operations; and
• Betty Moore is the head chef and runs the kitchen.

As a new venture, Macy's Grill is initiating several projects. As it is a start-up, the owners want to apply Agile techniques to maximize the value they receive in a short time frame.

They have engaged the services of a business analyst to help them on these several projects.

The business analyst has conducted and confirmed elicitation results.

Project 1: Reservation/Visit System

Product Owner

Brooke Adams

Key Requirements

Brooke wants a reservation system that will allow guests to book their own tables. Brooke also wants to trackguests who arrive without a reservation. Some of the things that are important to Brooke are:

• tracking guests who cancel or don't show up;
• gathering social media intelligence about the guests, such as their social accounts and comments, and this data will be used for tactical reasons and also for future customer strategies;
• integrating social media so that guests can more easily post about Macy's Grill; and
• capturing media (pictures, audio, and video) of the guests' experiences to encourage them to share socially.

An additional group of stakeholders for this project are the hosts/hostesses. Their main concerns are:

• the system's ease of use;
• having accurate information to properly greet the guests; and
• having no problems when guests arrive for a table that is not available or ready.

An additional group of stakeholders for this project are the media experience ambassadors. Media experience ambassadors are staff working in the dining area who visit tables to capture media (pictures, audio, and video) of the guests' experiences and post them to social media. Media experience ambassadors appear in costume as famous English characters. Their main concerns are:

• the system's integration with media capture equipment; and
• making it easy-to-gather guests' social media accounts.

Project 2: Inventory/Menu System

Product Owner

Betty More

Key Requirements

Ms. Moore wants a system that will manage the inventory of ingredients in the kitchen. Some of the things that are important to Ms. Moore are:

• tracking perishable items and the freshness of ingredients;
• reducing waste of excess inventory that has to be thrown out;
• the efficient use of space in the kitchen;
• managing menu items and their component ingredients; and
• forecasting correct purchase amounts and timing.

An additional group of stakeholders for this project are the chefs. Their main concerns are:

• the system's ease of use;
• making it easy to plan menus;
• making it easy to add special dishes and seasonal items; and
• making it easy to determine the cost of a menu item, so that a price can be established;

An additional group of stakeholders for this project are the cooks. Their main concerns are:

• the ease of physically finding products; and
• making it easy to report the use of items or to count items.

Case Study Questions

answer the question according to the following instructions.

1. In a table format, based on the information gathered in the stakeholder register, rank the stakeholders according to the following and explain your rationale for the rankings:
   • role;
   • responsibility;
   • influence; and
   • attitude.
2. Explain the 3 guidelines and tools, as described by the BABOK, that the business analyst should consider in engaging the stakeholders in Macy's Grill on this project.
3. What 2 collaboration techniques would you consider utilizing, based on the analysis of stakeholders given above? Justify your response.
4. Provide personal examples and references to the BABOK or course materials, where needed, to justify your arguments.