GROUP

12 & 13
 GROUP
12 & 13

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 MEMBERS;
Sarsona, John Ian P.
Selda, Dexter L.
Soleta, Nelly D.
Sotto, Angielou L.
Tolentino, Trisha Mae M.
Virtucio, Lexter D.
Yanga, Mark Angelo L.
 Some information about El Arrozal
•From the Spanish word El means “Ang”, Arrozal
means “Palayan”
"Celebrating Culture with Mother Nature. Serving
the best filipino favourites in a soothing
atmosphere."
Brgy. Malitbog, Bongabong, Oriental Mindoro
Open Daily from 9am-9pm
EL ARROZAL
•Started on June 09, 2022
•Owners: Mr. Kirby & Mrs. Laine Caringal
1.Cuisine and Ambiance
•El Arrozal services a fusion of Philippine, Asian, and
Korean dishes.
2.Features:
Delivery and Takeout
•Reservations
•Outdoor Seating
•Private Dining
•Serves Alcohol
•Free Wi-Fi
3.Contact Information:
•Address: Sitio Centro, Brgy. Malitbog Bongabong ,
Oriental Mindoro.
•Phone: +63 945 395 0336
•Facebook page: El Arrozal Restaurant Bongabong
How they manage procurement, inventory,
logistics, and distribution considering factors
like sourcing suppliers, inventory turnover,
transportation efficiency and cost
effectiveness?
EL ARROZAL
• Procurement:
Sourcing Ingredients: Restaurants procure
ingredients from suppliers. They may
negotiate contracts, compare prices, and
ensure timely deliveries.
Quality Control: Ensuring the quality and
freshness of ingredients is crucial.
•Inventory Management:
Stock Levels: Restaurants monitor
inventory levels to avoid shortages or
excess. They use inventory management
systems to track items.
First-In, First-Out (FIFO): Perishable
items are used in the order they were
received to prevent wast
age.
 EL ARROZAL
• Logistics:
Delivery and Distribution: Managing
transportation logistics for ingredient deliveries
and other supplies.
Storage: Proper storage of ingredients and
finished goods.
• Suppliers:
Relationships: Building strong relationships with
reliable suppliers.
Negotiations: Negotiating terms, pricing, and
payment schedules.
•Inventory Turnover:
High Turnover: Restaurants aim for high
inventory turnover to minimize holding costs.
Menu Optimization: Regularly reviewing the
menu to focus on popular
items.
EL ARROZAL

•Transformation Efficiency:
Kitchen Workflow: Streamlining kitchen
processes to minimize wait times.
Staff Training: Efficiently training staff to
prepare dishes.

•Cost Effectiveness:
Cost Control: Monitoring costs related to
ingredients, labor, and overhead.
Menu Pricing: Setting prices that cover costs
while remaining competive.
How El Arrozal aligns with each of
these processes such as planning,
sourcing, manufacturing/Service,
distribution and returns.
• Planning:
Menu Planning: El Arrozal likely plans its menu based
on customer preferences, seasonal availability of
ingredients, and cost considerations.
Financial Planning: They may budget for expenses,
revenue targets, and profitability.
• Sourcing:
Ingredient Sourcing: El Arrozal procures ingredients
from suppliers. They may prioritize local, fresh
produce.
Equipment and Utensils: Sourcing kitchen equipment,
utensils, and tableware.
• Manufacturing/Service:
Kitchen Operations: El Arrozal’s kitchen staff transform
raw ingredients into delicious dishes.
Service: Front-of-house staff provide attentive service to
guests.
• Distribution:
Food Delivery: If they offer delivery, El Arrozal ensures
timely distribution of orders.
In-House Service: Efficiently serving guests within the
restaurant.
• Returns:
Quality Control: If a dish doesn’t meet standards, El Arrozal
may remake it.
Customer Service: Handling customer complaints or returns
gracefully.
EL ARROZAL STRENGTHS
AND WEAKNESS AND
POTENTIAL AREAS TO
IMPROVE
 Strengths and Weakness
Strength Areas to Improve

Cuisine Diversity Lack of Review Online Presence

Location Limited Marketing Customer Feedback

Services Staff Training

Phone Number/ Facebook Page

Quality Consistency
IMPACT ON BUSINESS SUCCESS:

•Cost Efficiency
•Quality Control
•Timely Deliveries
•Competitive Advantages
• Sustainability
CHALLENGES AND MITIGATION

•Seasonal Variability
•Supply Chain Disruptions
•Cost Fluctuations
 HANK YOU!
T