Regional Monthly General Meetings (‘Nobody gets left behind’)

MAY – to focus on DA Process for FSC Critical Deviations effective on May 16, 2010

- recurring & common deviations : next steps

- advance info on Pilot Proj Slimfast

JUNE – to “mindset” the stores for Proj. Slimfast Nationwide Roll-out on July 15, 2010

- Production Guide

Priming the Stores on July Product Launch : Beef Broccoli

May RGM schedules Region 1 May 14 Region 2 May 13 Region 3 May 5 Region 4 Region 5 Region 6 May 20 (Mindanao)

> please provide dates (R4 and R5)> kindly update us on Store Cascade, ideally within 2 days after your RGM

Caveat

NOT RECOMMENDED AS RGM SLIDES

THESE ARE ONLY GUIDES / KEY POINTS

MAY Regional Gen Meeting Key Points FSC

Round 1 Results – passers / non-passersRecurring & Common Deviations

Reco Solutions on Short term, doable immediately;

Action Steps DA Process – Critical Deviations Workshop

Project Slimfast Pilot

FSC Round 1 Results

Passers Non-passers

Dear OMs, you may want to show the Mancom Presentation done by QM,please refer to slide 2 of Mancom Prezzo in the attachment

Top Deviations . SW. Per region

Recurring Deviations & Recommended Solutions

Action Steps

Top Deviations, Systemwideas of April 25, 2010

Expired food items SD present in any of the food Hot-held food not within internal

temperature of 60 deg C Store’s water potability result/s failed or not

up to date Visitors police not properly implemented Pest sightings … etc

Please refer to slide note

Action Steps

Please refer to the attached Top FSC Deviations. Action steps

You may want to focus on the Short term solutions only

DA Process on FSC Critical Deviations

DA Process (please refer to the penalty table of the DA memo, to be released latest May 5)

Sample Round 1 store with the lowest results > using the penalty table

DA Process on FSC Critical Deviations

Cook 1 Raw mats beyond shelf life Verbal Warning (Counseling)

Cook 2 Raw mats not w/in std storage temp

Verbal warning (Counseling)

Cook 3 With Left over baguio beans Verbal warning (Counseling)

Cook 4 Chiller products over thawed; frozen items already thawed

Verbal warning (Counseling)

Mgr 1 Toyomansi, chorizo bits, bangus, caramel syrup, spicy bean sauce, chili garlic, tofu, longa expired

Verbal warning (Counseling)

SM PCO not accredited Verbal warning (Counseling)

SCENARIO 1: Actual Round 1 result: APRIL Rating (QM)Critical Findings (different cooks)

Cook 1 Raw mats beyond shelf life Verbal Warning (Counseling)

Cook 1 Raw mats not w/in std storage temp

Written Warning

Cook 2 With Left over baguio beans Verbal warning (Counseling)

Cook 3 Chiller products over thawed; frozen items already thawed

Verbal warning (Counseling)

Mgr 1 Toyomansi, chorizo bits, bangus, caramel syrup, spicy bean sauce, chili garlic, tofu, longa expired

Verbal warning (Counseling)

SM PCO not accredited Verbal warning (Counseling)

SCENARIO 2: Actual Round 1 result: APRIL Rating (QM)Critical Findings (same cook)

Cook 1 Raw mats beyond shelf life Written Warning

Cook 2 Raw mats not w/in std storage temp

Written Warning

Cook 3 With Left over cabbage Written Warning

SCENARIO 1: May Rating (AM)Critical Findings (different cooks)

Cook 1 Raw mats beyond shelf life 3 DS

Cook 1 Raw mats not w/in std storage temp

6 DS

Cook 2 With Left over baguio beans Written Warning

SCENARIO 2: May Rating (AM)Critical Findings (same cook)

Workshop

Suggested Workshop Questions :1. What specific steps shall I take as an SM to avoid

recurrence in the next AM audit ? In Round 2 ? Permanently?

2. Since we had our April FSC rally, How have we progressed? In what measure have I turned-around the mindset of my people to move forward into making FSC a way of life?

3. Given the new DA process for FSC deviations, how can I prepare my team?We suggest to come up with a Tagalog version for the Store Gen Meetings

Proj Slimfast : Store Benefits More efficient kitchen processes Improved Food Serving Time Meet target FST of 5 minutes for 80%

of TC Faster queuing Will have more focus on the

preparation for the retained product items

Greater convenience in order-taking Easier for customer to choose from the

menu selection Simplification of menu offering thus

eliminating clutter and confusion. Opportunity to highlight product heroes

Proj Slimfast : Customer Experience

Business Key Performance Indicators

No Decline on the ff KPI : Sales GP NIC

Customer loyalty and possible shifts to other brands where the product is available

Proj Slimfast Pilot Objectives

> to measure risks> to determine effect on Sales & GP> to assess impact on Kitchen &

Counter & Dine-in processes> to gather customer feedback on the

new menuboard and reduced product line

Timelines : May 6 Pilot Training May 15 – June 15 , Start of Pilot