Execution Plans & Budgets Now it’s time to model out the options. At this point your planning sheet should show the features and functions to be implemented with a total time required. Mapping that against the available skill-sets and bandwidth you can now understand the gaps—if any—that need to be bridged. If you need to add headcount then there’s an additional step to understand how additional headcount—by option—will impact cost and release timelines. If the team needed to be expanded, what tools and processes are in place, how long would they take and what would they cost? Here are the three main options for expanding the team and the data needed to make a decision on the optimal path: Direct hire (FT) Time to hire Cost Speed to completion (from today) Direct hire (Contract) Time to hire Cost Speed to completion (from today) Agency.
Time to hire Cost Speed to completion (from today) Time for contracting for new vendors Approved vendors that meet needs Add any external options to license, partner or buy tools that could increase speed to market. When Italy Phone Number List comparing options against time based KPIs it’s important to have each option compared against the same units of measurement. Those units of measurement are cost, time to commercialization, and percentage of need fulfilled. Now comes the final and most important step: ROI. ROI The business case is based upon the ROI.
To accurately get to an ROI you need to understand stakeholder needs and KPIs against the time and cost of the options to meet those needs. This allows executives to make time vs. cost decisions. Remember, the website is one puzzle piece of the total business—even if it’s the most important piece. When senior leadership allocates budget, it is for the growth of the company, and it’s your job as the site owner to demonstrate how the site will have the greatest ROI for the company. It’s ok if you’re wondering, “how do I get to an ROI on something that hasn’t been built yet?” Think about it this way, you’re going to get a loan for a new restaurant, how much do you need and why?