Documente Academic
Documente Profesional
Documente Cultură
Marist Brothers
NOTRE DAME OF DADIANGAS UNIVERSITY
Graduate School
General Santos City
Submitted By:
Mahathir Bayena
JoanMarie Muñez
Submitted To:
A. Current Performance
Started with online selling of “Kakanin in Bilao” with only P1,500.00 start-up
capital.
(P2,600/1,500)
First physical store at Bula Road, General Santos City with a start-up capital
of P1,000,000.
B. Strategic Posture
1. Mission
Developed and opened physical store in June 2019: Make and serve
2. Objectives
• To deliver the most value for the least possible total cost.
valued customer.
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3. Strategies
- attentive to what the customer needs (e.g. suggest best sellers when
customer is choosing)
4. Policies
Restaurant’s needs. There are 2 days Shifts regular 8hours shifts daily for
Overtime - Because of the nature of the restaurant business, your job may
work overtime, we will give you as much advance notice as possible. You
should not work overtime hours without prior approval by the owner.
side work—cleaning up in preparation for the next day. If you believe that
doing side work will cause you to work overtime (i.e., exceeding 40 hours
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in one week), you should get permission from owner before working
overtime.
cause them to be absent from work from time to time. However, frequent
welcome and them extend the highest courtesy at all times to our guests as
exceptional quality.
will have their review at the end of your first (3) months of employment
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given by the Restaurant at its discretion in consideration of various factors,
in all of their work in the Restaurant, can help protect their own health as
Payroll Practices - Employees are paid monthly, on or about the 15th and
paid on the last business day before the holiday. Otherwise, employees
will be paid on the first business day following the scheduled payroll date.
A. Board of Directors
B. Top Management
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1. One manager owner; one dining supervisor.
A. Natural Environment
1. Natural phenomenon that can affect harvest and can demand prices of all
staple ingredients such as meat, poultry, seafood and vegetables.
2. Seasonal production and availability of fresh herbs, fruits and vegetables
needed and could add value on some menus.
3. Natural calamities like heavy rains that can hinder customers to go to the
stores and even causes delays on delivery services.
B. Societal Environment
1. Economic
a. Inflation rate that dictates the behaviour of the economy. (T)
b. Local wet market vendors earned and improved their lives at the same
time offers discounts and competitive prices on their goods to their regular
customers. (O)
2. Technological
a. With the use of technology such as online mobile apps and other facebook
page advertisements, customers can easily access or choose to the menus
offered by the restaurant. (O)
b. Less cost advertisement strategy, by using social media the establishment
can be easily well known. (O)
c. With the use of technology, establishment operations can easily be done
which can give fast service to their customer. (O)
3. Political-Legal
a. Government urges food and non-food businesses to use environment-
friendly primary and secondary packaging, utensils and others stuffs.
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Instead of using disposable utensils, plates, straws, etc in restaurants, they
encouraged using reusable and plant based items. Not only help preserve
the environment but also minimize costs on such items. (O)
4. Sociocultural
a. Restaurants are part of life’s celebration. (O)
b. Customers want services where they feel at ease, prioritized and directly
responded. These are true to working, busy person, students and even on
regular person. (O)
c. With the help of friends and other referrals aside from advertisements or
marketing through the use of facebook, the firm can have an additional
and possibly be a regular customer. (O)
d. Others are unlikely to order for delivery or eat out rather spend time
preparing food at home making sure they will have a quality and nutritious
food for their loved ones. (T)
C. Task Environment
1. Rivalry High. Globally competitive established food chains such as
Jollibee and Mcdonalds and even those that are locally available such as
Joanns, Mix n’ Magic and others also caters delivery services and has their
own uniqueness. (T)
2. Buyer’s Power High. Regular customers like those working in the offices
around city proper and some were loyal customers from previous catering
and delivery services prior physical store was built. (O)
3. Supplier’s Power Low. Staple ingredients are available in wet market and
malls supermarket(O)
4. Threat of Substitutes Low. Rice and viand - basic pair here in
Philippines. R2 Foodies also offers pasta, vegetable salads and the like.
(O)
5. Threat of New Entry High. Many business owners are now interested
into food business industry since people nowadays are into food trips. (T)
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IV. Internal Environment (IFAS): Strengths and Weaknesses
A. Corporate Structure
1. Family Owned Business- they strive together to make the business grow (S)
2. Division of Labor- the functional units are working smoothly (S)
B. Corporate Culture
1. Fresh ingredients- the owner purchased fresh vegetables and meat (S)
2. Family Treatment to Employees- giving fair salary and appreciates employees’
efforts (S)
C. Corporate Resources
1. Marketing- prices are set within the capacity of middle class (S)
2. Finance- No established system of recording and analyzing profits (W)
3. R & D- Continually searched for new recipes that are trending (S)
4. Operations- Has only 2 burners so food are not served at the same time (W)
5. Human Resources- Staff needs to be retooled in serving customers with delight
(W)
6. Information Systems- No plans yet to commit resources needed to stay
competitive (W)
D. Operations
1. Offer products that are similar to what the other players offer like their spaghetti,
fries, garlic chicken, squid rings etc. (W)
2. The food comes out piecemeal since they just have 2 gas burners (W)
E. Human Resources
1. Owners have very good relationship with employees (S)
2. The benefits and salary of the chef and waiters/waitresses is good (S)
3. Staff lack training when it comes to serving customers with a delight (W)
1. Strengths
a. Variety of cuisine offered.
b. Low-priced menu.
2.Weaknesses
a. Inadequate staff training.
b. Disorganized financial recording system.
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3. Opportunities
4. Threats
2. Some of the set objectives of R2 Foodies are need to be quantified and needs
time to be materialize.
A. Strategic Alternatives
As we look back on our strategies and findings, and on the study itself, given the
sufficient equipment, capital and right decision making our plan could turn into a
The key factors for success being identified and strategies being researched
thoroughly, we conclude that the R2 Foodies will have a positive growth both in
short and the long run of the business. However, even though the R2 Foodies has a
very good potential in competing in the restaurant industry, large food chain
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B. Recommended Strategy
One of the main focuses of the Philippine government is to help local MSMEs to be
various factors, researches, and surveys we have gathered throughout the study,
exploiting every opportunity that the business could have would mean efficiency
and effectiveness for the business. In this way, we can successfully implement our
strategies to keep the R2 Foodies competitive in the market with lesser cost and
greater benefits.
VI. Implementation
A. The only way to improve supply management throughout supply chain is to select
B. Canvass delivery equipment and assign/hire personnel and create a loyalty program,
such as a free delivery or package deals that offer a flat price for a certain number of
deliveries.
C. Develop a sales plan, offer coupons and discounts and maximize engagement and
E. Canvass supplier that offers quality raw materials and check the quality of the
materials.
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VII. Evaluation and Control
For the company’s Expansion the following internal control is needed: conduct
feasibilty study, do a site inspection, provide bill of quantities, planning and designs,
have a monthly monitoring of Sales and then provide shoutout /suggestion box for
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Exhibit 1.0
Organizational Chart
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Exhibit 2.0
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Exhibit 3.0
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Exhibit 4.0
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Exhibit 5.0
TOWS Matrix
WEAKNESSES (W)
STRENGTH (S)
1. Inadequate staff training.
Internal/External Factors 1. Variety of cuisine offered
2. Disorganized financial
2. Lower-priced Menu
recording system.
OPPORTUNITY (O) WO
1. Own and expand the store and SO 1. Work towards decreasing staff turn-
open new branches in nearby 1. Product differentiation over. (retrenchment)
cities. 2. Technology integration. (stability)
THREAT (T)
1. Intensifying competition from ST WT
other established, new and 1. Brand positioning 1. Adopt Technological
upcoming restaurants and food 2. Cost leadership advancement. (stability)
chains.
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Exhibit 6.1
Implementation Table
PRIMARY ACTIVITIES
Offer promos and 1. Develop a sales plan ( after 1 year) Utilities (Internet) P 10 800 1. Make sales forecast for the next 12 months
utilize social media 2. Offer Coupons and Discounts (after 2. Make Loyalty, bundling and fixed-price offerings
1 year) 3. Offer coupons for customer's birthday, special
3.Maximize engagement and events/ holidays and promoting new products
customer connection with Social 4. Set up restaurant’s Google+ account to aggregate
Marketing
Media (1st year) Google user reviews
5. Monitor social media presence across Twitter,
Instagram and Facebook (post new menus and
update information)
1. Launch more foods and beverages Food cost - 375,000 1. Seek assistance with a dietician/nutritionist for the
that are nutritious. (after 1st year of Beverage cost - 420,000 proper food choices to offer to customers that would
Operation operation) Direct operating expenses - 79,000 align with the program.
2. Further decrease sugars, sodium Fuel - 37,000 2. Identify prospect producers, suppliers and retailers
and saturated fat. (after 1st year of General & Administrative - 14,500 to increase access to ingredients that align with the
operation) Repairs & Maintenance - 12,000 health-promoting foods.
Focus more on 3. Identify areas such as modifying recipes and/or
healthy products. 3. Increase vegetables, fiber-rich food/beverage selections where customers can
grains, pulses, nuts and seeds in our make shifts to align with the healthy food program like
foods and beverages. (after 1st year inventing healthy salads, fruit shakes, or vegetable
of operation) chips.
4. Help customers become more aware of the new set
4. Simplify our ingredients lists and of healthy foods/beverages offered by modifying
remove artificial colors. (after 1st year menus or advertisements inside and outside
of operation) establishment.
(Utilities) Internet - 10,800 1. Add a survey to facebook page (social media) and
Services Customer feedback Customer satisfaction surveys Miscellaneous expense - 2,000 suggestion box inside physical store.
2. Give customers the freedom to answer one single
and straight forward question: "How likely would you
be to recommend us to a friend or colleague?" which
will be posted in the page and suggestion box inside
physical store.
3. After a week, gather all feedbacks from the
customers and focus on the most important drivers of
customer loyalty and if there are negative feedbacks,
focus on few things you believe you can change and
start making changes in the business.
4. Re-survey customers regularly.
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Exhibit 6.2
Implementation Table
SECODARY ACTIVITIES
Implementation -
SECONDARY Strategies Programs Budgets Procedures
ACTIVITIES
1. Search for a supplier of raw materials needed by the
1. Canvass supplier company. 2. Select the supplier that offers the best
that offers quality price with the best quality. 3. Choose at least another
Focus on purchasing (Utilities) Internet - 10,800
Procurement raw materials one alternative supplier. 4. Meet the supplier to
quality raw materials Raw Materials - 420,000
2. Raw Materials personally check the quality of raw materials. 5.
Quality Check Consider your supplier for your future purchases to
maintain the quality of your company's products.
1. List down the current cooking equipment the
company have. 2. List equipments that company needs
1. Purchase of to have for the effectiveness of its operation. 3.
Technology Look for additional Cooking Equipment - 30,000
additional cooking Canvass suppliers of this equipment. 4. Make a budget
Development equipment Miscellaneous Expense - P2,000
equipment and set aside cash to purchase the equipment. 5.
Purchase the cooking equipment with the best quality
base on the canvass.
1. Identify the company's need of employee, the
Increase hiring of
Human Resource Salaries Expense - P8,086/month number and the position. 2. Hire the most qualified
Highly-trained 1. Hiring Activity
Management Emplyee Benefits - P500/month person for the position. 3. Conduct orientation and/or
employees
training for that employee.
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Exhibit 7.0
A. Primary Activities
Kitchen Utensils
Services:
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2. Raw materials for dining operation.
Operations
Outbound Logistics:
3. Serving hot the ordered food items to the customers at the restaurant
5. Pricing: as per the market demand and keeping the competitors also in
mind.
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2. Ordering online service: customers can look at the menu, decide and
4. Customer feedback.
B. Secondary Services:
and sales.
services.
3. Cooking equipment.
1. 2 Cashier
2. 5 Waiters
3. 2 Dishwashers
5. 2 Cook
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Exhibit 8.0
Porters 5 Forces
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