Managing Business Obstacles Amid COVID-19 Outbreak PDF

Managing Business Obstacles Amid the COVID-19 Outbreak: How to survive and maintain the business A Quality Assurance Plan Presented to the Faculty of Bachelor of Science...

Managing Business Obstacles Amid the COVID-19 Outbreak: How to survive and maintain the business A Quality Assurance Plan Presented to the Faculty of Bachelor of Science in Hospitality Management STI College Balagtas In Partial Fulfilment of the Requirements for the Pre-Finals and Final period of the subject Operation Management (TQM) Submitted by: Bandong, Angeline C. Chang, Bianca Crystal.Eudela, Via Mhae B. Jacinto, Jennelyn R. Martin, Gian D. Sualog, Robilyn S. November 2024  QUALITY ASSURANCE PLAN ACCEPTANCE SHEET This Quality Assurance Plan titled: Managing Business Obstacles Amid the COVID-19 Outbreak: How to survive and maintain the business was prepared and submmited by:< Angeline C. Bandong >, < Bianca Crystal Chang >, , < Jennelyn R. Jacinto >, < Gian D. Martin >,and < Robilyn S. Sualog >, in partial fulfillment of the requirements for the pre-Finals and Finals Period of the Subject Operations Management (TQM) has been examined and is recommended for acceptance anf approval. Ms. Jan Allen Dela Rama Operations Management (TQM) Accepted and Approved by Quality Assurance Plan Panel In partial fulfillment of the requirements for the pre-Final and Final Period of the Subject Operations Management (TQM) < Name> Panel Member Panel Member < Name> Lead Panelist Noted by: Ms. Jan Allen Dela Rama Ms. Ellaine Bolipata Operations Management (TQM) Program Head Instructor  ENDORSMENT FORM FOR FINAL DEFENSE TITLE OF QUALITY ASSURANCE PLAN: Managing Business Obstacles Amid the COVID-19 Outbreak: How to survive and maintain the business NAME OF RESPONDENTS: Bandong, Angeline C. Chang, Bianca Crystal. Eudela, Via Mhae B. Jacinto, Jennelyn R. Martin, Gian D. Sualog, Robilyn S. In Partial Fulfilment of the Requirements for the Pre-Finals and Final period of the subject Operation Management (TQM) Has been examined and recommended for the Final Defense ENDORSED BY: Ms. Jan Allen Dela Rama Operations Management (TQM) Instructor APPROVED FOR FINAL DEFENSE: Ms. Jan Allen Dela Rama Operations Management (TQM) InstructorNOTED BY: Ms. Ellaine Bolipata Program Head < Date of Final Defense >  Table of Contents (Research and Analysis)........................................................................................................................... 5 Analyze the Bankruptcy........................................................................................................................... 5 Identify Root Causes................................................................................................................................... 5 Assess Quality Issues.................................................................................................................................. 6 CHAPTER 2.......................................................................................................................................... 8 Customer-Centric Approach).............................................................................................................. 8 Redefine Business Goals......................................................................................................................... 8 Customer Focus....................................................................................................................................... 8 Value Proposition.................................................................................................................................... 8 CHAPTER 3....................................................................................................................................... 9 ( Proposed Course of Action)............................................................................................................ 9 Foreecasting and Demand Management.............................................................................................. 9 Historical Data Analysis...................................................................................................................... 9 Market Research................................................................................................................................ 10 The following steps can be taken to prevent the business from falling apart:................................... 10 Demand Forecasting.......................................................................................................................... 15 Ways to Forecast: Quantitative Approach......................................................................................... 15 Time series analysis........................................................................................................................... 15 Demand Management Strategies....................................................................................................... 18 Inventory Management...................................................................................................................... 19 Optimal Inventory Levels.................................................................................................................. 19 Inventory Control Systems................................................................................................................ 20 Supply Chain Optimizations.............................................................................................................. 20 Supply Process................................................................................................................................... 21 Supply Chain Management............................................................................................................... 21 Project Management.......................................................................................................................... 25 Project Prioritization......................................................................................................................... 25 Project Charter................................................................................................................................. 26 PROJECT EXECUTION.................................................................................................................. 27 Project Planning................................................................................................................................. 31  CHAPTER 1 (Research and Analysis) Analyze the Bankruptcy Identify Root Causes Ella and the Blackbird first opened in 2013. More than being a famous hangout spot among the students in the surrounding universities, they also played host to events such as jazz nights and open mics, as well as wedding proposals and prenup shoots. Ella Cafe, a cozy corner where the aroma of freshly brewed coffee mingles with the warm smiles of baristas. Whether you're here for a hearty breakfast, a light lunch, or a sweet afternoon treat, Ella Cafe promises a relaxing escape from the daily grind. Discover our delightful pastries, flavorful teas, and gourmet sandwiches all crafted with love. Make Ella Cafe your go- to spot for comfort and good company. Step into the enchanting world of The Black Bird, where every visit is an adventure. The Black Bird combines rustic elegance with modern comforts. Indulge in our carefully curated menu, featuring organic and locally sourced ingredients that promise a feast for the senses. Whether it's a casual brunch or a special evening out, The Black Bird is your destination for unforgettable culinary experiences and timeless memories. But the pandemic has affected Ella Cafe and the Black Bird to keep up with the reason that it is better known for the Walk-in customers affected by the lock down. Katipunan's beloved coffee shop Ella and the Blackbird announced that it will be permanently closing its doors amid the pandemic. Posting a video that showed the establishment throughout the years on Facebook, Sunday, the coffee shop bid their farewell to their loyal customers after seven years in service. Assess Quality Issues Decreased Foot Traffic - Impact with lockdowns, social distancing measures, and people staying home, cafes experience a significant drop in customer visits. This reduction in foot traffic directly impacts sales and revenue. Supply Chain Disruptions - Impact The pandemic can disrupt the supply chain, making it difficult to obtain essential ingredients and supplies. Delays and shortages can affect the cafe’s ability to serve its usual menu items, leading to customer dissatisfaction. Increased Operational Costs - Impact Implementing health and safety measures, such as frequent sanitization, providing personal protective equipment (PPE) for staff, and reconfiguring spaces to allow for social distancing, can increase operational costs. These additional expenses can strain already tight budgets. Staffing Challenges - Impact With illness, quarantine requirements, and safety concerns, maintaining adequate staffing levels becomes difficult. Reduced workforce or high turnover rates can disrupt operations and service quality. Changing Consumer Behavior - Impact During a pandemic, consumer preferences shift towards convenience and safety. Many customers may prefer home delivery or takeout over dining in, which requires cafes to adapt their services. Those unable to make this transition quickly may lose business.  Financial Strain - Impact Revenue loss, combined with fixed costs such as rent, utilities, and salaries, can lead to financial strain. Without sufficient reserves or financial support, cafes may struggle to stay afloat. Health and Safety Concerns - Impact: Ensuring the health and safety of both customers and employees is a major concern. Any perceived lapse in safety measures can deter customers and harm the cafe’s reputation. Regulatory Restrictions - Impact Government-imposed restrictions, such as capacity limits, curfews, or temporary closures, directly affect the cafe's ability to operate normally. Compliance with these regulations can limit business hours and customer capacity.  CHAPTER 2 Customer-Centric Approach) Redefine Business Goals Customer Focus Our customer focus/target market will be in general because everyone here in our country loves coffee,tea and any kind of drinks, our cafe is a place that you can relax specially to those students that needs a place that they can focus to their studies and also to those people who love posting on social media, they can take a photo of their coffee and our place to post to their social media to be them an aesthetic person like an instagramable. Our cafe will serve them of what they wants and needs, we respect them by giving a good service and good communication to be them a loyal to our cafe. Value Proposition Our cafe is a cozy welcoming space where you can enjoy a high quality locally sourced coffee and freshly pastries. Whether your here to relax,work or meet friends, we offer a comfortable atmosphere with a free access Internet and has a excellent services. When a customer buying a cup of coffee and pastries they can benefit that their orders is a quality and freshly made to enjoy their orders also by giving them a convenience quick service to make sure that our customers feel welcomed and to provide them a comfortable ambience that they can relax, work and socialize.  CHAPTER 3 ( Proposed Course of Action) A. Foreecasting and Demand Management Historical Data Analysis Ella and the Blackbird's historical data analysis tells an intriguing tale of the evolution, social or customer relationship, and challenges faced throughout the Covid-19 epidemic. Ella and the black Bird first opened in 2013 a cafe near Katipunan known for their rustic and industrial interiors the signature wall, and great cups for joe. that happy moments in Ella and the blackbird has end when their closed their doors on January 31 in order to make their customers aware, they posted through social media that they will be closing, aside from that they left a letter for them, dear customers, because of the huge amount of damage caused to them during the pandemic. Customers are drawn to the cafe and are encouraged to return time and time again by the inviting atmosphere created by the food and drink they serve, which includes coffee, pastries, and light meals. Additionally, during specific periods, they offer exclusive discounts that may have further boosted sales and possibly help them maintain their standing as a home away from home. Due to the inability to operate at full capacity and the potential for financial losses, the difficult decision to close the business in 2021 was ultimately made. The closure also serves as a reminder of the larger challenges that many small businesses faced during the pandemic. The incident demonstrates how important it is to be adaptable and brave when faced with unforeseen circumstances. Market Research Many an artsy soul found their haven at Ella and the Blackbird, a café near Katipunan known for their rustic and industrial interiors, signature art wall, and great cups of joy. It provides a service that brings joy to everyone. The surroundings are beautiful, and relaxing. All the students come at the café because they opened it specifically for students since it’s located right next to a school. This is especially helpful for students who want to study, review, meet, and other group activities. 2013 was the year café ella and the Black bird started this journey in a quiet street adjacent to the more busy street, Katipunan Avenue. This service is very well known for its services. However, Katipunan's beloved coffee shop Ella and the Blackbird announced that it will be permanently closing its doors amid the pandemic.They had to close down due to the pandemic The following steps can be taken to prevent the business from falling apart: 1. During pandemic what the challenges you will faced in your business?  Because of the pandemic, the only businesses that are open are the essential ones, so the coffee is not that essential, because we have another business that we can take care of like the restaurant, so we have to continue our livelihood through that restaurant because of course it is open even when pandemic so we can grab or pick up if the roads are still open that people can pass through 2. What strategies did you do during pandemic and how did you come up this strategies? As for those strategies, the number one tactic during the pandemic is that all the businesses are really down, so we are now focusing on marketing through social media because with social media, everyone now has a cellphone, whether they are old or not. children, they can't live without cellphones, adults or children have cellphones, especially Facebook, if they can't live without mobile phones, that's why those who have businesses have more priority on strategie. 3. How did your business survive during the pandemic? During the pandemic, my business survived by quickly adapting to the new challenges. We transitioned to online operations, ensuring customers could access our products and services remotely. 4. How long has your business been standing and providing service?  So far we are still very new when it comes to coffee grahe because it just started. It's like we are just trying. It's also because of my partner and he really likes to mix drinks because that's his job so he resigned from He works to pursue our dream of having a partner. 5. How do you get reviews and feedback from your customers? When it comes to customer media feedback, I'm nervous about that. Of course, there is good and bad feedback in the good feedback. to the customers because they are satisfied with the service for them and then because of its cheap price but quality is given to the customer 6. How do you solve the problems facing your business? when it comes to a problem, it doesn't go away, it's a pain for businessmen, if it doesn't mean that your business doesn't work anymore, when it comes to a problem, maybe we just handle it, we just accompany it with prayer because it hurts your head, you'll sleep you still understand your business, it's not that easy to be hones. 7. How does COVID-19 impact your business? Nitially, we faced disruptions in supply chains and a sudden drop in customer demand as lockdowns were implemented. Sales declined, and we had to make tough decisions, such as cutting costs and re-evaluating priorities. Shifting to remote work was a challenge but necessary to ensure  employee safety. On the positive side, it pushed us to innovate by moving operations online and exploring new revenue streams, such as digital services or delivery options. 8. What financial strategies did you implement to manage cash flow during the pandemic? First, we concentrated only on essential operational costs, giving priority to cutting non-essential spending. To alleviate the immediate financial strain, we bargained with suppliers and landlords for longer payment periods or short-term reductions. In order to obtain emergency funds, we also applied for grants, government assistance programs, and low-interest loans. We refocused on in- demand goods and services in order to boost sales, changing prices and launching campaigns to draw in more clients. 9. How did government regulations and lockdowns affect your operations? Our businesses were significantly impacted by government controls and lockdowns. Movement restrictions and business hours made it harder for us to serve clients, which decreased sales. Costs increased and inventory was delayed as a result of supply chain disruptions. Operating changes and additional resources were needed to comply with health and safety regulations, such as sanitization and social distancing. 10. Have you utilized any government assistance or relief programs? If so, how have they helped your business? These funds also allowed us to invest in digital tools and safety measures to adapt to the new business environment. Overall, government support gave us the stability needed to weather the challenges and gradually recover as restrictions eased. 11. How did your supply chain disruptions impact in your bbusiness during the pandemic? when it comes to the supply chain, it's really difficult, as in, it's very difficult because of the sudden increase in prices and then you can't buy supplies just so you can use something in the rest of your life, so what's happening is that we provide alternative uses that can be used just to survive your search for life but the quality is still there 12. How did the pandemic affect the finances of your business? The pandemic had a significant impact on the finances of my business. Initially, we faced a sharp decline in revenue due to lockdowns and reduced customer demand. Fixed costs, such as rent and utilities, became harder to manage with limited cash flow. Supply chain disruptions also increased expenses, as we had to source materials at higher prices or deal with delays. Demand Forecasting Accurate demand forecasting helps restaurants optimize their operations and remain profitable Ella and the Blackbird. The global crisis of COVID-19, which affected the restaurant sector widely, underscored the need for a robust customer behavior understanding and market trend analysis. Cafes Ella faced a historical level of business decline as do many other eateries due to unprecedented lockdowns and restrictions; however, at volume prediction capability, it remains an essential component for any restaurant that wants to succeed. Forecasting techniques could have been applied by Cafe Ella to estimate customer traffic by analyzing historical sales data, seasonal trends, and local events' impacts such as university schedules or special celebrations. The information would be harmonized with real-time data regarding pandemic-related restrictions and consumer sentiment that may help them fine-tune operations and perhaps navigate through the challenges of the pandemic more effectively. Ways to Forecast: Quantitative Approach Time series analysis This technique analyzes data collected over time at regular intervals (monthly, quarterly, yearly) to forecast future sales. A cafe notices a consistent increase in sales during the summer months. Using this trend, they can forecast a similar increase next summer and plan inventory and staffing accordingly Data Collection: Gather historical sales data on a monthly or quarterly basis.  Trend Analysis: Identify long-term trends in sales growth or decline. Seasonality: Detect seasonal patterns, such as higher sales during holidays or weekends. Regression Analysis This method predicts a dependent variable (e.g., sales) based on one or more independent variables (e.g., market spending, economic indicators). Might find that an increase in local marketing spend by $1,000 results in an average sales increase of 10%. This insight helps in budgeting for advertising. Identify Variables: Determine factors that impact sales, such as advertising spend, local events, or economic conditions. Model Building: Use statistical software to develop a regression model that predicts sales based on these variables. Decision Making: Adjust marketing strategies based on the model’s predictions to optimize sales. Causal Modeling This approach identifies cause-and-effect relationships between variables to forecast future outcomes. It will help causal modeling to understand that a promotional discount leads to a 20% increase in customer visits, thus forecasting higher sales during promotional periods. Identify Relationships: Determine key variables that influence sales, such as promotional activities or customer satisfaction levels. Develop Models: Create models that link these variables to sales outcomes. Forecasting:Use these models to predict how changes in one variable (e.g., increasing promotions) will impact sales. Simulation Modeling This technique involves creating a representation of a real-world system to simulate different scenarios and assess potential outcomes. To assess the impact of a new competitor opening nearby. By simulating different levels of customer loss, they can develop strategies to retain customers and adjust inventory accordingly.Conclusion: By integrating these analytical techniques, a cafe can forecast sales more accurately, identify key factors driving sales, understand cause-and-effect relationships, and prepare for various scenarios. This comprehensive approach helps in making data-driven decisions, optimizing operations, and enhancing overall business performance. Build Simulation: Create a simulation model of the cafe’s operations, including factors like customer arrival rates, service times, and inventory levels.  Scenario Analysis: Test various scenarios, such as changes in customer volume or supply chain disruptions, to see their impact on operations and sales. Optimize Operations: Use the simulation results to make informed decisions about inventory management, staffing, and customer service. Demand Management Strategies Cafe Ella, and the Blackbird need effective demand management to cope with the fluctuations in customer traffic and remain profitable. Analysis of data could have helped identify peak hours and days so that they could adjust staffing and menu offerings accordingly. Promotions: Offer limited-time menu items based on the season or holidays. Offer discounts on drinks and snacks during specific hours, such as late afternoons or evenings. Create a loyalty card where customers earn points with every purchase, which can be redeemed for free items. Discounts: The café could have been strategically used during slower periods to attract new customers or incentivize repeat visits. A "free delivery " on weekdays or a special "discounts", and Get a 10% discount at our cafe with your ticket stub from the local theater.”on drinks and snacks can be offered as well. Inventory Management: Data would help Cafe Ella in optimizing inventory management to ensure that popular items were in stock while minimizing waste. Though the pandemic was an unprecedented challenge, the principles of demand management are vital for restaurants that want to succeed in any competitive environment. With knowledge about customer behavior and flexibility with changing scenarios, restaurants can place themselves in a position of greater success even when faced with unpredictable factors. B. Inventory Management Optimal Inventory Levels To calculate the inventory management precisely the quantity of products that are needed to operate daily in Katipunan's beloved coffee shop Ella and the Blackbird, they should prioritize and use the safety stock for their dishes that are popular them to prevent shortages mostly during their busy periods since it is famously a hangout place and events and also need to use inventory turnover to determine which of their products are selling promptly that has a positively do a high sales performance. Additionally, stabilizing and meeting customer demand while keeping storage costs low and cash flow moves higher can also ensure efficiency that leads to high satisfaction of customer demand level. Also makes an effect that promotes the trust and loyalty of customers as well as good outcomes in repeat business that makes the brand reputation stronger. Inventory Control Systems Vendor Managed Inventory strategy that can be helpful for business inventory management to ensure consistent availability of supplying a stock of products inventory levels. It can provide the precision of the inventory and remind if it needs to restock or reorder stocks at optimal levels. They can also use the Inventory turnover metric that indicates which products are best-selling on their menus. It can rely on the complications of sales, purchases, receiving, shipping, and storage stocks. It can save you money and reduce manual labor inaccuracies by physical inventory tracking that makes an error and fraud. Reduces unnecessary ordering and the need for excess storage space. Creates a result of improvement in satisfaction of customers and expectations Supply Chain Optimizations Having an effective supply chain management system can satisfy customers by having a better service they will do. The business should set goals and objectives, creating an inventory based on financial forecasting to avoid wasting money. It can encourage supply chain standards to be improved. Makes a competitive advantage that focuses real-time decision that supports and protect the business brand. In this generation, it is essential to be agile to survive and remain competitive. To make the goods that are produced sustainable and acceptable by using low-impact methods of extraction Supply Process Day Activity Monday Delivery of raw materials Tuesday Wednesday Checking and listing of unavailable raw materials Thursday Restocking of raw materials Friday Saturday Weekly inventory Sunday Inventory and purchase Supply Chain Management Maintaining high standards of quality is a top priority at Ella's Cafe. Our quality control processes begin with selecting reputable suppliers who meet our stringent criteria for quality and sustainability. Upon delivery, all ingredients undergo thorough inspections to ensure they meet our standards. Regular audits and feedback loops with suppliers help maintain consistency and address any issues promptly. Ella's Cafe is committed to sustainability. Our supply chain management practices reflect this commitment by prioritizing suppliers who use sustainable farming and production methods. We aim to reduce our environmental footprint by sourcing locally whenever possible, thereby minimizing transportation emissions. Additionally, our inventory management practices help reduce food waste, contributing to a more sustainable operation. Supplier Evaluation Supplier Description Fresh Harvest Provides organic fruits and vegetables sourced from local farms Bakery Bliss Delivers fresh bread, pastries, and baked goods daily. Coffee Roasters Supplies high-quality, ethically sourced coffee beans. Dairy Delight Offers fresh milk, cheese, and other dairy products. Gourmet Essentials Provides a variety of specialty items like sauces, spices, and condiments. Risk Management The first step in managing risks at Ella's Cafe is to identify potential threats. These risks can be broadly categorized into operational, financial, regulatory, and market risks. Operational risks include supply chain disruptions, equipment failures, and food safety concerns. Financial risks may involve cash flow issues, rising costs, and economic downturns. Regulatory risks encompass compliance with health, safety, and labor laws. Market risks are associated with changes in consumer preferences and competitive pressures.In the bustling and ever-evolving environment of the food and beverage industry, Ella's Cafe stands as a beacon of warmth, quality, and community engagement. However, alongside the joys of serving delightful meals and beverages comes the responsibility of managing various risks that could potentially disrupt operations, impact reputation, and affect financial stability. Effective risk management is essential to ensuring that Ella's Cafe remains resilient and continues to thrive.  Risk Category Risk Description Risk Response Risk Response Tracking Supplier Reliability Delays in delivery or Establish multiple Monitor delivery times inconsistent supply of suppliers for key and consistency. ingredients ingredients to ensure Maintain a record of alternatives are supplier available. performance and review quarterly. Quality Issues Receiving Perform regular quality Maintain a log of substandard or checks and audits on quality checks and contaminated suppliers. Implement audit results. products strict quality control Immediate reporting measures for incoming and resolution supplies. procedures for quality issues Cost Fluctuations Unexpected increases Negotiate long-term Track cost changes in the cost of contracts with fixed and contract terms. ingredients or prices where possible. Review supplier supplies Keep a buffer stock of pricing every six essential items. months. Supply Natural disasters, Develop an Regularly update the Chain political instability, emergency response emergency response Disruption or pandemics plan. Identify plan. Conduct affecting annual Compliance and Changes in Stay updated with Regular review of Regulations regulations affecting regulatory regulatory updates. the sourcing or quality changes. Work Documentation of of ingredients closely with compliance checks suppliers to ensure with suppliers. compliance. Logistical Challenges Transportation issues Optimize inventory Implement a causing delays in management to tracking system for receiving supplies reduce dependency shipments. Monitor on just-in-time transportation issues delivery. Use and review logistics reliable logistics partners periodically. partners and track shipments actively. Project Management Project Prioritization The Cafe Ella and the Blackbird emphasize customer pleasure first, giving great service to all. To match customers' expectations, the café concentrates on its best and most delightful goods. We also designed a cafe to feel like a home, creating and maintaining a pleasant and soothing atmosphere. The café is designed to provide customers with a comfortable and homey atmosphere. The café chose to invest in furnishings, quality tables and chairs, air conditioning, and an upgrade to the espresso machine to increase the quality of our drink and reduce the time it took to make a coffee that they enjoyed. In order to attract clients, we plan to include an improved menu as well as a seasonal menu. We decided to refurbishing the outdoor and inside seating area of our café as it had the lowest immediate impact on revenue. Project Charter PROJECT Managing Business PROJECT Ms. Robilyn Sualog TITLE obstacles MANAGER Amid the COVID-19 Outbreak: How to survive and maintain the business. PROJECT October PROJECT November PROJECT MANATAL START 31,2024 END 18,2024 SPONSOR CORPORATION DATE DATE BUSINESS NEED The business need is to enhance Cafe Ella and the Blackbird’s profitability and operational efficiency by implementing data-driven demand forecasting and management. This is crucial due to the vulnerability of restaurants to fluctuating customer demands, as highlighted by the COVID-19 pandemic. They also need to adapt to changing market trends and consumer preferences PROJECT SCOPE DELIVERABLES This encompasses developing and 1. New seasonal menu implementing data-driven demand forecasting 2. Improved inventory and management strategies for Cafe Ella and 3. Marketing plan execution the Blackbird,including data analysis,predictive 4. Digital payment implementation modeling, and operational optimization. RISK AND ISSUE ASSUMPTIONS / DEPENDENCIES 1. Implementation challenges 1. Supplier reliability 2. External factors 2. Funding availability 3. Insufficient funding or unexpected cost 3. Marketing effectiveness during renovation 4. Staff availability and retention FINANCIALS BUDGET FOR THIS PROJECT: 1,500,000 Milestones schedule MILESTONE TARGET COMPLETION ACTUAL DATE DATE PROJECT INITIATION 1. Launch of new menu 1. August 20,2025 2. Staff training 2. May 15,2025 3. Implementation of initial 3. December 30, 2026 marketing 4. January 05,2026 4. Reopening  PROJECT TEAM APPROVAL /REVIEW COMMITTEE PROJECT Ms. Robilyn Sualog SPONSOR MANATAL CORPORATION MANAGER PROJECT Ms. Robilyn Sualog BUSINESS Mrs. Eva Cruz MANAGER DIVISION HEAD Mr.Jan Cruz PROJECT EXECUTION The Cafe Ella and The Blackbird’s revitalization will be executed in three (3) phases; planning and preparation, implementation including renovations, training, and marketing, and lastly monitoring and adjustment. We will make sure that all the plans that we implement will be executed, of how we optimize the workflows to improve efficiency to enhance the overall customer satisfaction and experience.  CHAPTER 4 (Sustainability) Process Review and Improvement 1. Lean Management- focuses on creating more value with fewer resources by eliminating waste and optimizing processes. Identify Valuen Determine what aspects of the customer experience are most valued, such as fast service, high-quality coffee, or a comfortable ambiance. Map the Value Stream Analyze all steps involved in serving a customer, from taking orders to delivering food, to identify and eliminate any non-value-adding activities. Create Flow Ensure a smooth workflow by organizing the layout for efficiency, minimizing waiting times and bottlenecks. For instance, place the coffee machine and supplies within easy reach of the barista. Establish Pull Implement a just-in-time approach where items are prepared as they are ordered to minimize waste and overproduction. Pursue Perfection Continuously seek ways to improve operations, like training staff to be multi-skilled or updating equipment to more efficient models. 2. Six Sigma- Six Sigma focuses on reducing defects and variability in processes using the DMAIC (Define, Measure, Analyze, Improve, Control) methodology.  Define Identify critical areas where defects occur, such as inconsistent coffee quality or errors in orders. MeasurenCollect data on current performance, such as the number of incorrect orders per day. Analyze Use statistical tools to determine the root causes of defects. For instance, analyze whether errors are due to communication breakdowns or equipment failures. Improve Implement solutions, such as standardized recipes and training programs for staff to ensure consistency in quality. Control Monitor the process to ensure that improvements are sustained. Use checklists and regular audits to maintain high standards. 3. Kaizen- (Continuous Improvement) Kaizen involves making continuous, incremental improvements to processes and encouraging employee involvement. Employee Involvement Encourage staff to suggest small improvements in daily operations. Create a suggestion box or regular meetings to discuss ideas. Daily Improvements Implement small changes regularly, such as adjusting the layout of the workspace or modifying the menu based on customer feedback. Standardize Improvements Once a change proves beneficial, standardize it across the cafe to ensure consistency. For example, if a new method of making coffee is faster and produces better results, make it the standard procedure. Measure and Adjust Continuously measure the impact of changes and adjust as needed. Use customer feedback forms and performance metrics to guide improvement Sustainable Business Model Proposal 1. Lean Management- Streamline operations, minimize waste, and optimize resource use, ensuring efficient and sustainable processes. 2. Six Sigma- Reduce defects and improve product quality by systematically identifying and eliminating root causes of errors. 3. Kaizen Foster -a culture of continuous improvement, encouraging all employees to contribute ideas and make incremental changes for better efficiency and customer satisfaction. Reference: https://www.gmanetwork.com/news/lifestyle/food/774223/katipunan-s-ella-and-the-blackbird- permanently-closes-doors/story/ https://www.spot.ph/eatdrink/the-latest-eat-drink/85125/ella-and-the-blackbird-quezon-city-closed- a3284-20210201?s=t7odqh1gvncmfrb7vds7t1pv99 https://restaurantguru.com/Ella-and-the-Blackbird-Quezon-City https://www.facebook.com/ellaandtheblackbird/ Project Planning Activity Sept Oct Nov DecCFeb²⁰² March²⁰²⁵ JuneCjuly August SeptCNov Dec 2025 Jan ⁵ ²⁰²⁶ Weeks 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 Creating a 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 feasibility study Finding a 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 benchmark Buying 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 materials and Equipment Renovation 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 s Buying 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 amenities, tools and machines Interior and 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 amenities upgrade Implementi 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 ng safety protocols Staff 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 training Product 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 testing Product 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 launching Grand 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 opening