BMSH2301

Name: Del Rio Carlo, De Torres JuliusCaezar, Section: HUMSS 201

Enrico Aeron John, Laroza Gerenie,
Lesano Yla, Milan Rayzon Carl,
Mendoza Kiel Emerson
Date: Score:

Group
Activity
Instruction: Assuming you already have a business endeavor to pursue, prepare an initial
outline of how you plan to achieve your mission and vision. Fill in the blank spaces and boxes
with your own answer.

Name of your business: D’ Medieval Pastil

Type of business: Food Business
Give at least three (3) reasons for choosing to start this type of
business:
1. . Market Demand: A traditional and well-liked Filipino meal, chicken pastil is relished by
many. By serving this well-liked cuisine, you may meet a need in the market by giving
customers a dependable, cosy meal option that they already want and enjoy.
2. Low Overhead: Compared to more intricate or gourmet recipes, chicken pastil usually
requires simpler ingredients and preparation techniques, which can result in lower overhead
expenses. This makes it a desirable choice for business owners wishing to launch a culinary
venture with comparatively little capital.
3. Cultural Significance: Filipino culture places a high value on food, and shared meals,
celebrations, and get-togethers are frequently linked to chicken pastil. Serving chicken pastil
lets you engage with consumers on a cultural level, preserve and celebrate Filipino culinary
traditions, and promote a feeling of community and nostalgia.

Guide in crafting the Vision, Mission, and Strategic Objectives:

A. Vision – Envision the growth and development of your business over the next five
years by crafting a compelling vision statement.
B. Mission – Write a mission statement about your goal for your business and how you
effectively cater to your key stakeholders' needs.
C. Strategic Objectives – Provide various strategic approaches that will aid in accomplishing
your mission.

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Vision
At D' Medieval Pastil we see a future where budget-friendly dining is not just
about affordability but also about education and exploration. We aspire to be a
force for positive change by prioritizing locally sourced ingredients, minimizing
waste, and supporting local economies. By building partnerships with local and
non-local suppliers, we aim to create a sustainable, eco-friendly model that fosters
long-term success while ensuring our customers enjoy delicious meals at prices
that make sense for their everyday lives.

Mission
Our mission is to provide affordable and delicious food experiences without
doubt on taste, quality, or customer satisfaction. Our goal is to establish a
friendly environment where everyone may enjoy a wide variety of foods.
Through thoughtful sourcing, efficient operations, and a commitment to customer
value, we aim to redefine budget-friendly foods by making it a delightful and
fulfilling culinary journey for all. At D' Medieval Pastil we believe that
everyone’s deserve a good and quality food without heavy price.

Strategic Objectives
Streamlined Operations: To reduce expenses and increase efficiency
in the procurement of ingredients, food preparation, and service
delivery, establish effective procedures and workflows that
guarantee uniformity and quality in all food offerings.

Customer-centrist Approach: Prioritize learning about the

preferences and feedback of your customers in order to
continuously improve the menu selections, serving sizes, prices, and
general dining experience, all of which will increase customer
happiness and loyalty.

Careful Sourcing: Form alliances with regional vendors and farmers

to obtain fresh, premium ingredients at reasonable costs,
encouraging sustainability and aiding the community while keeping
costs competitive for consumers.

Creative Marketing: Create cutting-edge marketing plans to

successfully convey the value proposition of the tasty and
reasonably priced dining experiences at D' Mediaeval Pastil. Make
use of partnerships, social media, and promotions to reach a larger
audience and draw in new business.

Training and Development: Make training and development

investments for employees to maintain service standards, improve
culinary abilities, and create a warm and inviting environment that
promotes return business and positive word-of-mouth
recommendations.

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Rubric for Grading

CRITERIA KEY PERFORMANCE INDICATORS SCORE
Content Provided pieces of evidence, supporting details, and a clear 20
mission,
vision, and strategies
Organization of ideas The entire idea is organized, clear and understandable. 10

TOTAL 30

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