GROUP 3

CATERING INDUSTRY – a business that provides food service to an event or location. It is a

process or business of preparing food services for clients at remote locations such as hotels,
restaurants, offices, concerts, and events.

BUSINESS: CATERING INDUSTRY

VISION are:
to become the most popular and influential catering brand in the city
attracting and retaining diners from all over with its excellent creative dishes,
high-quality service and unique dining experience
through continuous innovation and improvement, we hope to become a trend-
setting leader in the catering industry
taking active responsibility for the environment and the community and
operating our business in a sustainable manner

MISSION are:
to bring customers the enjoyment of food through unique dishes and high
quality services
to create a warm and comfortable dining environment, so that every
customers can find a feeling home here
to integrating food and culture and let people have a deeper understanding of
culinary traditions and stories around the world
to bring people together and have a positive impact on our customers, our
team, the environment and the community
to be a leading provider of quality delicious foods and flawless customer
service by offering a versatile and flexible service with consistency and
presentation that will leave a lasting impression

OBJECTIVES:
1. PROVIDE AN EXCELLENT FOOD EXPERIENCE: We are committed to
the uniqueness and quality of each dish to ensure that every customer can taste
the most delicious food in our restaurants.

2. INNOVATION AND DIVERSITY: We will continue to explore innovative

cooking methods and ingredient combinations, presenting diversified menus to
customers to meet the needs of different tastes.

3. HIGH-QUALITY SERVICE: Our goal is to make every customer feel special

respect and care under the warm and friendly service, so as to create a pleasant
dining experience.

4. SOCIAL RESPONSIBILITY: We will actively participate in community

activities and are committed to reducing food waste, promoting environmental
protection and supporting the development of local communities.

5. CONTINUOUS DEVELOPMENT: We will continue to learn and grow, and

through continuous improvement and expansion, we will achieve sustainable
development of the catering business and become a leader in the industry.
PERFORMANCE TARGETS:

I. TURNOVER GROWTH: Set an annual turnover growth target, which can be

achieved by increasing customer flow, increasing average consumption amount
or expanding business.

II. CUSTOMER SATISFACTION: Set customers satisfaction goals, measure

them through regular surveys and feedback, and take measures to improve
service quality to ensure customers have a good dining experience.

III. REPEATED CONSUMPTION RATE: The goal is to increase the repeated

consumption rate of customers, and encourage customers to patronize again
through special discounts and membership systems.

IV. COST CONTROL: Set cost control targets, including ingredients, manpower
and operating costs, to ensure business profitability.

V. EMPLOYEE SATISFACTION: The goal is to improve employee satisfaction,

create a good working environment and benefits to attract excellent employees
and reduce staff turnover.

VI. INCREASE MARKET SHARE: Set the goal of increasing market share,
expand brand promotion, etc., and attract more potential customers.

VII. INNOVATIVE MENU: Set the goal of regularly updating the menu, introduce
new dishes and drinks, attract customers’ interest and increase stickiness.

VIII. ENVIRONMENTAL PROTECTION AND SOCIAL RESPONSIBILITY:

Set goals such as reducing food waste, promoting environmental protection and
participating in community activities to demonstrate corporate social
responsibility.

IX. QUALITY CONTROL: Set the goal of ensuring the stable quality of dishes,
and ensure that each dish maintains a consistent level at different times and
locations.

X. IMPROVEMENT OF ONLINE REVIEWS: Set the goal of improving online

reviews, encourage customers to share positive dining experiences online, and
increase brand reputation and credibility.
 In this Catering Industry business, the key result areas for each of the objectives are as follows:

OBJECTIVES KEY RESULT AREAS

1. PROVIDE AN EXCELLENT FOOD
1a. Ascending rates of the customer
EXPERIENCE: We are committed to the
uniqueness and quality of each dish to ensure 1b. Number of customers’ recommendations
that every customer can taste the most and suggestions
delicious food in our restaurants.
1c. Recognitions given by the customers
2. INNOVATION AND DIVERSITY: We will
continue to explore innovative cooking
2a. Sales volume attained
methods and ingredient combinations,
presenting diversified menus to customers to
meet the needs of different tastes.
3. HIGH-QUALITY SERVICE: Our goal is to
make every customer feel special respect and 3a. Performance of the employees
care under the warm and friendly service, so as 3b. Growth in sales
to create a pleasant dining experience.
3c. Recognitions and awards given by the
community for excellent service
4. SOCIAL RESPONSIBILITY: We will
actively participate in community activities 4a. Ambiance outside and inside the
and are committed to reducing food waste, restaurant
promoting environmental protection and 4b. Customers’ feedback and complaints
supporting the development of local
communities.
5. CONTINUOUS DEVELOPMENT: We will
continue to learn and grow, and through 5a. Number of agents
continuous improvement and expansion, we 5b. Employees and peasant turnover
will achieve sustainable development of the
catering business and become a leader in the 5c. Total numbers of application
industry.

In turn, key result areas must be rendered into quantified performance measurements,
otherwise called Performance Indicators. These Performance Indicators or PIs serve as the
aspirational scorecard of the enterprise managers and the motivational results of the investors.
However, the PIs must actually be credible to the business audience in mind.

In the case of this business, the performance indicators for each of the key result areas are as
follows:

PERFORMANCE INDICATORS
KEY RESULT AREAS 2023 2025 2028
(Now) (2 Years Later) (3 Years Later)

1a. Ascending rates of the customer 6 out of 10 7 out of 10 10 out of 10

1b. Number of recommendations or 3 out of 10 5 out of 10 6 out of 10
suggestions Recognized Advertisement Advertisement
through Facebook through Facebook through Other
1c. Recognitions given by the customers
app Social Media
platforms like
 Youtube, Instagram,
Twitter, etc.
`

2a. Sales volume attained ₱ 9 million ₱ 14 million ₱ 56 million

3a. Performance of the employees Excellent Outstanding Exceptional
3b. Growth in sales 30% 50% 80%
3c. Recognitions and awards given by the One by Barangay Two by Municipal Two for Municipal
community for excellent service Captain Mayor Mayor and One for
Governor
4a. Ambiance outside and inside the restaurant Good Very Good Excellent
4b. Customers’ feedback and complaints 1 out of 10 O out of 10 0 out of 10
5a. Number of agents 10 agents 15 agents 30 agents
5b. Employees and peasant turnover 3 out of 10 per 2 out of 10 per 1 out of 10 per year
year
year
5c. Total numbers of application 5 more job 15 more job
applicants applicants
10 more job
applicants

LEADERS:
MARIBEL MATA
MARDY AGUINALDO

MEMBERS:
KING BRIAN ESMINO
JANICA MAE CANCERAN
JENNICER UBAN
DOMINIC BARSINAS
JOHN-JOHN SIMON
JOHN MARK MACALINGO