max's

History

• Max's Restaurant's beginnings started in 1945, after world war II

• Maximo Gimenez, a standford-educated teacher, befriended the american occupation troops and insisted that they pay for the drinks

• This prompted Maximo to open a cafe and initially served chicken, steak and drinks.

• The second and third generation of the family continued Max's Restaurant.

• It has open a window of business opportunity.

• For the first time, it opened its doors to franchising in the second quarter of 1998

• This is the opportunity to join the thriving food service industry in the Philippines.

Products

POSDICON

STRENGTHS

WEAKNESSES

OPPORTUNITIES

THREATS

Organizing

Branch

Manager

Staffing

Branch

Cashier

Accounting

• The head office does the selection, recruitment and hiring of new employees before sending to different branches

Manager

• But when the new employees are not competent, the branch manager does the recruitment.

Banquet Sales

THANK YOU FOR LISTENING :")

Dining Supervisor

Kitchen Supervisor

Coordinator

• 3 days orientation, 7 days seminar, 12 days observation

banquet sales

Waiter

cook

assistant

customer sales

fryer

busboy

asistant

bar

helper cook

pantry

Importance of these factors to the

successful operation of Max's

Restaurant:

• Forecasting
• Customer Satisfaction
• Capacity Planning
• Location
• Inventory Management
• Layout of the Store

Quote:

" If you want to succeed with what you are doing, you must listen up to your lowest rank employee."

Lito Quinto

Max's Manager (Robinsons, Imus, Cavite)

If the subordinates does not follow the implementation given

Why plans sometimes fail?

Intermediate Planning: Before the manager formulate plans, he consults the opinions and suggestions of his subordinates and employees.

Holidays

and

Occasions

Long range planning: Top management set objectives.

Objective: To meet the sales target with zero complaint.

The house that fried chicken built.

Casual Fine Dining

Planning

Conventions

Vision:

To be the most Filipino brand and world-class company, passionate in bringing-out the best in a Filipino with products that delight the world and with services that epitomizes Filipino hospitably, with genuine care and service from the heart.

Positive brand Image

Healthy Life style

GROWTH OF FAST FOOD CHAINS

Quality

CARE

PROGRAM

Mission:

• Ruby, Maximo's neice, managed the kitchen and created a special recipe for chicken.

• Max's Restaurant was born

• They grew and became known as "the house that fried chicken built".

• Max's Restaurant has established itself as a household name, an institution, and a proud Filipino tradition.

Expansion

Merienda

• Quotas

Breakfast

Lunch

Dinner

SWOT

ANALYSIS

Signature Dishes

• Tariffs

Political - Legal

Taste Preference

Abroad

Ambiance

Environment

• Climate change
• An average of 20 storms per year

Influences of Foreign Countries

Man-power

Economics

• Inflation Rate (5.3%)

Franchise

Technology

• Induction Cooker
• Internet

Allocation of

Income

Controlling

Socio -Cultural

Snapfinger

• Health awareness

• Instant goods
• Influences of other country
• Holidays and Occasions

• KFC, McDonalds, Jolibee (fast-foods)
• Savory, Aristocrat,Shakeys (fine dining)

of

CUSTOMER

Competition

Market

Weather

Condition

Price

• 103,775,002 est. 2012

• to ensure conformity to plans, assessing the status of each employee are done through:

MCSTEEP

Waste

Disposal

Awareness

• Customer: to consistently delight them with great food, excellent service in a clean and comfortable environment.

• Employers: to provide them with good working environment and opportunities for personal, professional and career development.

• Stockholder: to treat as strategic business partner worthy of respect, fairness and professionalism

• Community: to conduct our business with social responsibility through good corporate governance and citizenship.

Preparation Time

• twice a month general meeting.
• once a week departmental meeting
• "kamustahan"

Adjustment

Period

Directing

• monitor and measure performance of employees.
• take corrective actions.

Leadership Style: Democratic Leader

Motivating Employees:

• First, you should know the behavior of each employee.

• Second, conduct twice a month meeting to know the status of each employee.

• Third, implement the standard operating procedure or house rules.