KUYA J's RESTAURANT

1. The role of distribution, production, and purchasing in its supply chain; ?

•The role of distribution, production and purchasing are among Kuya J’s bestsellers are their Crispy

Pata, Bulalo, and Grilled Scallops.Their ingredients are shipped to Manila directly from Cebu,

which is the business’ home-base.

•Other dishes that have tickled the taste buds of Filipinos are the Lumpia Presko, which is made

with sautéed crab meat and bamboo-shoot filling, and the Chorizo Dinamitos, which is a deep-fried

jalapeño with chorizo and cheddar cheese.

•In just two years after their launch, Kuya J has already grown up to 100 branches.

•From Cebu, they have expanded their reach to several locations such as SM Cebu, SM

Consolaction, SM Sta. Mesa, SM BF Paranaque, SM Marikina, SM Novaliches, SM Fairview, SM

Center Pasig, SM Dasmarinas, SM San Mateo, SM Manila, and SM San Lazaro.

2. Advantages and disadvantages of all three (3) functions in its supply chain; and?

ADVANTAGE/S DISADVANTAGE/S

Distribution Delivering higher profits Revenue loss

Decreased shipping charges Lack of control

and faster delivery to

customers

Production Decreasing product defects Require a major overhaul of

Saving resources by your business systems

streamlining your production Difficult and expensive to

systems introduce.
 Purchasing Substantial Cost Saving Wrong Buying is Possible

Improved Control and Product quality

Management

•To Kuya J's Restaurant advantage of 3 function supply chain was to balance your supply and

demand. They help other departments identify their needs, manage the requisition process and

source competitive prices. Proper planning and supply of goods, as well as the inventory, are well

maintained, are essential for success.

•The disadvantages of supply chain include instability, differences in standards and regulations,

language and communication barriers, and harder planning and financial challenges. Mismanaged

Implementation can lead to wasted labor, service redundancy, and missed deadlines that result in

significant cost overruns.

3. Actions to take to improve the distribution, production, and purchasing functions in the

establishment.?

I. DISTRIBUTION

Kuya J's Restaurant should strive to increase visits to their establishment. Employing various

marketing strategies will help them build and maintain a solid reputation in the community. To

address the challenges and to get the most out of both existing and new distributor relationships,

the following steps could be taken:

• USE TECHNOLOGY TO YOUR ADVANTAGE

Technology is most effective when it enables a defined and optimized process; therefore, begin

with the process and use technology to make it a reality. Facilitate quick and easy feedback from
distributors about their locations and methods of operation. This involves selecting a solution that is

compatible with smartphones, tablets, and PCs, ensuring a familiar and easy-to-understand end

user experience.

• PRIORITIZE YOUR LEADS

Not all leads are created equal, and occasionally there are no leads at all. By establishing a

specified and agreed-upon set of qualification standards, the manufacturer and distributor establish

a shared understanding. Create a prioritized list of leads for distributor action to take it a step

further. This way, rather than simply having a list of leads generated by date, the distributor will

know which leads demand immediate attention and which leads have the best conversion chance.

• MAKE DATA DRIVEN DECISIONS

The benefit of consolidating all data collecting, sharing, and tracking into a single system is the

capacity to make data-driven decisions. The quality of leads is tracked over time based on direct

feedback from distributors, allowing for the identification of trends and past performance. Lead-to-

opportunity conversion rates are also tracked and reported on in order to give more accurate

reporting and to ensure that the best-performing programs receive additional investment when

marketing budget decisions are made.

This "closed loop" perspective is only achievable when the lead-to-revenue process is managed by

a single system across all distributors.

II. PRODUCTION

Proper restaurant management can increase staff productivity and profitability. Measuring

productivity enables you to understand how well your restaurant is operating and whether any

changes should be made to improve overall output.

To improve productivity, Kuya J's Restaurant could:

• Staff the right employees at the right times.

Excellent restaurant management begins with the recruitment of qualified staff members. A

motivated, eager employee will be significantly more productive than someone in it solely for the

tips. From then, labor management becomes paramount. At your busiest moments, you must have

the appropriate staffing levels. With an insufficient number of employees, staff members will be

stretched too thin. They'll rapidly grow frustrated and unmotivated, resulting in a decline in your

output. You're paying for folks to stand around if you have too many staff.

Great restaurant management has to strike the right balance.

• Get a handle on your inventory levels.

Without the food or supplies your restaurant need, it's difficult to be productive. However, taking

inventory is frequently a complicated and tedious process that stifles productivity by forcing

personnel to count rather than serve. Excellent restaurant management makes effective use of the

point-of-sale system to keep inventory levels in check.

• Equip employees with the right training.

Training can be costly. However, investing a few additional hours in education can equip your

workers with the skills necessary to be considerably more productive in the long term. By

implementing a comprehensive training program for each role, you can increase productivity and

provide a more consistent level of service to your clients. From the start, proper training

demonstrates to new workers the high standards and expectations you have for them.

• Ask your employees for feedback on productivity.

Your employees are on the front lines. They observe firsthand where inefficiencies exist in the

efficiency of your processes. Excellent restaurant management makes adjustments based on staff
feedback. Perhaps you were unaware of how long it takes employees to go to the storeroom at the

start of each shift or how the kitchen layout causes cooks to tumble over one another.

Your employees are a direct source of information on productivity.

III. PURCHASING

Taking a strategic approach to purchasing is an important part of boosting the efficiency and

profitability of your company.

• Centralize purchasing

This is a commonly used strategy whereby purchasing for the entire company is made by one

department. It allows for a lot more control over purchasing on all levels and helps minimize waste.

• Plan for purchases

Identify preferred suppliers in different categories based on criteria such as quality, price and

delivery history. In this way, your company will have options and can make better informed

decisions on purchases. This is valuable in the event a main supplier raises its prices or ceases

production of the product in question. Buying exclusively from one supplier can be risky, unless the

product is highly specialized.

• Focus on quality

Companies need to go beyond working on the quality of their own products to ensure their

suppliers are just as vigilant in their operations. Evaluate and analyze the quality of your suppliers’

processes and products, and then choose those that will consistently deliver on their promises to

you.
• Build long-term supplier relationships

Developing long-term relationships with suppliers creates a mutually beneficial partnership. Better

quality products and price reductions are the principal advantages of strong relationships and

longer term contracts. Open communication between buyer and supplier can also lead to more

tailored services.

"GROUP 4"

Balbuena, Marielle S.

Doronio, John Paul

Rongavilla, Gio Matthew

Victoria, Maureen Joy

"Task/ Role/ Contribution"

• Balbuena " Leader, The role of distribution, production, and purchasing in its supply chain;?" and

some answered question number 2.

• Doronio " question number 3"

• Rongavilla " question number 2"

• Victoria " question number 2"