Mission Statement:

English:
We aspire to be a well-known CHAO FANALO in the community. Focused on
convenient foods and services by giving satisfaction through technology and
expertise. As we provide opportunities for growth and enrichment to our beloved
employees and in everything we do, we strive to act with honesty and integrity. The
business is on mastering the flavor of its product so the respective customers
regardless of their age but having purchasing power will be satisfied and always
look back on our product offerings. The business team will strive to be the
backbone of the community to have financial soundness in terms of profit and
growth. Moreover, for the materials and labor work, our business will be responsible
for bringing out the best in the community's environment by being environmentally-
friendly. This will serve as our protection of business public image. We believe that
a business that helps its employees to get what they want can help the business to
get what it wants.

Translation
Hangad namin na maging isang kilalang negosyo sa pamayanan. Nakatuon sa
kalidad ng pagkain at serbisyo upang makapaghatid ng kasapatan sa pamamagitan
ng teknolohiya at kadalubhasaan. Nagbibigay ng mga pagkakataon para sa paglago
at pagpapayaman ng aming mga empleyado, at sa lahat ng aming ginagawa
nagsusumikap kaming kumilos nang may katapatan at integridad. Ang negosyo ay
patuloy na nagsisiyasat upang mapainam ang lasa at timpla ng produkto nang sa
gayon, ang sinumang may kakayahang tumangkilik ay magkaroon ng kasiyahan sa
mga produktong aming handog. Sisikapin ng mga kabilang sa negosyong ito na
maging pundasyon ng pamayanan upang magkaroon ng kabutihan sa pananalapi sa
mga tuntunin ng kita at sa patuloy na pagunlad. Bukod dito, ukol sa mga
materyales at paggawa, ang aming negosyo ay gagamit ng ligtas at makabubuti
para sa kapaligiran ng pamayanan na magsisilbing proteksyon sa imaheng
pampubliko ng aming negosyo. Naniniwala kami na ang isang negosyo na
tumutulong sa mga empleyado nito upang makamit ang nais nila ay makakatulong
sa negosyo na makuha ang nais nito.

Vision Statement:
English
To become an outstanding food corner not only in the community, but in,
nationwide; with our uncompromising food quality and excellent service.

Translation
Maging namumukod tanging tindahan ng pagkain hindi lamang sa pamayanan
ngunit sa buong bansa; sa pamamagitan ng aming hindi kompromisong kalidad ng
pagkain at mahusay na serbisyo.
Values:
 Quality conscious - We ensure that all products meet its best in all means.
From the ingredients, production and serving we commit to satisfy the
customers expectation.
 Transparency - We allow the community to see through us. Giving honest
information without hiding controversies.
 Equality - We highly promote the custom of equality, the personnel and even
the company. We give fair and same service to everyone disregarding
stereotypes and other life status. Also, we avoid having issues of disparaging
our competitors.
 Integrity- The aim of the business is to act honor regards when unfortunate
things occur. We, as a business`` will "walk what we talk" and consider the
perspective of ethical culture, behavior and norms of the consumers we have
so that we can impose integrity continually.
 Customer-Centricity – the business exists solely for the sake of bringing
convenience to the customers. Customers are the number one priority of the
business.
 Accountable – the employees, managers, and partners of the business are
accountable to each other, the customers, and most of all the stakeholders.

PRE-PANDEMIC

OBJECTIVES
1. Increase the profit margin
2. To establish a good connection to the suppliers
3. To create a better harmony, healthy atmospheric communication strategies
and improve skill competency of the employees.
4. To make new recipe introduction at least every quarter of the year
5. To establish a strong brand promotion to the industry
6. To maintain the excellent satisfactory rate of customers

STRATEGIES
 Have a daily inspection of ingredients, utensils and the place
 Read Feedback
 Social media advertisement
 Tarpaulin and flyers for promotion
 Maintain good customer service
 Set an affordable price
 Create Promo

POLICIES
The following policies that the management created are some of the behaviors that
violate restaurant policies and may also lead to disciplinary sanctions, up to and
including termination:
General Conduct Items
 Eating, chewing gum or taking breaks while working
 Failing to notify a violation of a rule or policy
 Violation of Food Safety Policies and Procedures
 Using cell phone not related to food delivering areas

Food and Safety

 Ignoring the need to wash and sanitize your hands
 Serving, consuming, or ingesting expired food
 Follow FIFO when storing food
 Follow the rules of proper dishwashing.
Cash Control
 The person accountable for funds should be provided a secure storage facility
to which only s/he has access. Access to cash should be restricted at all
times to the person responsible for it.
 All transactions regarding cash accountability should be documented. The
documents should have the following information: amount transferred, date,
and signatures of both parties involved in the transaction.

Employees
 Proper uniform and grooming should always maintain.
 Employees should not leak any confidential information, photos or videos of a
customer without their consent.

NARRATIVE
The CHAO FANALO has been doing well ever since it is founded and it is also
gradually gaining public awareness. It has been generating a respectable amount of
income in line with our goals. The business objectives are divided into categories
such as financial growth, operational excellence, people expertise, and customer
and market growth. In accordance to that, we have received an excellent result by
implementing the formulated business strategies. Aside from that, it is indeed
important to obey the policies made by the business to ensure a harmonious work
place environment.
POST-PANDEMIC

OBJECTIVES
1. Increase the profit margin
2. To preserve the quality of food and nutritive value
3. To establish a good connection to the suppliers
4. To create a better harmony, healthy atmospheric communication strategies
and improve skill competency of the employees.
5. To make new recipe introduction at least every quarter of the year
6. To establish a strong brand promotion to the industry
7. To maintain the excellent satisfactory rate of customers

STRATEGIES
 Go Social
 Have a daily inspection of ingredients, utensils and sanitation of place
 Partner with a delivering service
 Read Feedback
 Good Customer Service
 Have daily meeting with a team
 Set an affordable price
 Create Promo

POLICIES
The following policies that the management created are some of the behaviors that
violate restaurant policies and may also lead to disciplinary sanctions, up to and
including termination:

General Conduct Items

 Eating, chewing gum or taking breaks while working
 Failing to notify a violation of a rule or policy
 Violation of Food Safety Policies and Procedures
 Using cell phone not related to food delivering areas

Food and Safety

 Ignoring the need to wash and sanitize your hands
 Serving, consuming, or ingesting expired food
 Follow FIFO when storing food
 Follow the rules of proper dishwashing.

Cash Control
 The person accountable for funds should be provided a secure storage facility
to which only s/he has access. Access to cash should be restricted at all
times to the person responsible for it.
  All transactions regarding cash accountability should be documented. The
documents should have the following information: amount transferred, date,
and signatures of both parties involved in the transaction.

Employees
 Proper uniform and grooming should always maintain.
 Employees should not leak any confidential information, photos or videos of a
customer without their consent.

POLICIES
To establish a positive working atmosphere and a satisfying dining experience for
our customers, we need take special care with general conduct issues, food and
safety, cash control, and staff as a small food business in a new normal phase.
Therefore, the following policies that the management created are some of the
behaviors that violate restaurant policies and may also lead to disciplinary
sanctions, up to and including termination:

General Conduct Items

 Eating, chewing gum or taking breaks while working
 Failing to notify a violation of a rule or policy
 Violation of Food Safety Policies and Procedures
 Using cell phone not related to food delivering areas
 Tracing form and checking body temperature
 No facemask, No entry
 Present vaccination card
 Maintaining social distancing
 Limited to 70% customer capacity

Food and Safety

 Ignoring the need to wash and sanitize your hands
 Serving, consuming, or ingesting expired food
 Follow FIFO when storing food
 Follow the rules of proper dishwashing
 Using PPE when serving the foods
 Staffs are fully vaccinated
 Installation of plexiglass barriers

Cash Control
 The person accountable for funds should be provided a secure storage facility
to which only s/he has access. Access to cash should be restricted at all
times to the person responsible for it.
 All transactions regarding cash accountability should be documented. The
documents should have the following information: amount transferred, date,
and signatures of both parties involved in the transaction.
Employees
 Employees experiencing coughs, sneezing or other symptoms of Covid should
take a rest and be tested for them to not infect fellow workers.
 Proper uniform and grooming should always maintain.
 Employees should not leak any confidential information, photos or videos of a
customer without their consent.

NARRATIVE
Due to the COVID-19 Pandemic, many businesses such as food industry are
affected. It requires a lot of changes in adapting of the new normal phase. The
CHAO FANALO decided to improve the business objectives, strategies, and policies
while the mission, vision, and values are remained. The business focuses more on
food and safety to ensure the consumers’ health. The business wants to maintain
its profitability so it established new sets of strategies and objectives. The need to
change consumer habits creates opportunities, but also challenges for the food
industry. This section covers not only traditional product buying and selling, but
also the competitive environments that various parties face, as well as new
business models that provide delivery services.