JOLLIBEE FOOD CORPORATION Medium – Term Strategic Plan Prepared by [pic] Date 30th October‚ 2009 STRATEGIC PLAN FORMART Page I. Introduction 3 II. Brief Description of the Company 3 III. Mission/ Vision/ Values 4 IV. SWOT Analysis 4 V. Business Objectives 5 VI. Key Strategies 6 VII. Key Activities 6 Introduction Nowadays‚ the environment of business is more severe. This is a
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Limitations of the BCG model. The BCG model is criticised for having a number of limitations (Kotler 2003; McDonald 2003): ➢ There are other reasons other than relative market share and market growth that could influence the allocation of resources to a product or SBU: reasons such as the need for strong brand name and product positioning could compel resource allocation to an SBU or product (Drummond & Ensor 2004). ➢ What is more‚ the model rests on net cash consumption or generation as the
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BCG Matrix Product Relative Market Share Market Growth Classification Note D 2 Leader 3% Low Cash Cow Generates more cash than needed to maintain business. Requires frequent “milking” and very little investment. A 3 Leader 20% High Star Requires a high level of funding to battle competitors and maintain growth rate. When industry slows‚ has potential to become cash cow if market share is retained. C 1 Co-Leader 25% High C 1 Co-Leader 25% High Question Mark Potential to gain market share and
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Philippines could also be applicable to the international market. These stores should be particularly targeted towards the Filipinos working overseas. b. Increase depots in the domestic and other countries JFC could establish additional depot near Jollibee stores. Through this‚ they could be able to reduce logistics costs thus leading to cost efficiency. Such a measure will ensure the freshness and high quality of the products that they will deliver to the international stores. In addition‚ they could
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cover‚ ½ drain tray‚ vanadium knife‚ chopping board Recta file‚ bastard ½"‚ recta file holder‚ stockpot 20 cm (sanitizing) Catsup: Catsup dispenser red‚ pitcher plastic w/ cover Others: Measuring pitcher (sanitizing)‚ wire whisk‚ aluminum tray‚ jollibee red tray‚ hot pan 2 ½ x ½ 100ppm container‚ stainless burger wheel SBD: 1/6x4 pan‚ plastic f5 container (parts traex)‚ plastic s2 container (open pack sbd)‚ plastic f3 container (sbd leftover)‚ 1/6x4 pan (ice)‚ spatula 1905 (L)‚ 1901 (M)‚ 1903
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I. Summary Jollibee started in 1975 as an ice cream parlor‚ Mr. Tony Tan the young Chinese entrepreneur had an idea of putting up a business together with his two brothers and the financial backing of his father. In January 1978‚ the ice cream parlor evolved into fast food chain‚ the Jollibee Foods Corporation. At that time McDonald’s was making waves in the United States and Mr. Tan added the famous hamburger and hotdog sandwiches to keep up with the changing taste and lifestyle of customers. Jollibee
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increasingly complex. No longer simply the domain of the warehouse manager or logistics director‚ supply chain management is viewed by most companies as a mission-critical element. In this special report‚ experts from Wharton and Boston Consulting Group (BCG) discuss strategies for maximizing the value of supply chains‚ avoiding inefficiencies‚ managing the omnipresent risk of disruption‚ and evaluating the pros and cons of supply chain enterprise systems. ‘You Can’t Manage What You Can’t Measure’: Maximizing
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5 BCG matrix Brands under Gucci group The Gucci Groupe in now a muiti- brand conglomerate ‚with a collection of high fashion brands ‚like : Gucci Yves Saint Laurent Alexander McQueen Stella McCartney Sergio Rossi Balenciaga Bottega Veneta Today ‚ it is one of the world’s leading luxury brands‚in fact the name Gucci conjures a vibe of exclusivity and prestige‚an Italian brand of quality. BCG Matrix of Gucci Group [pic] [pic] As the Creative director
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Jose Garcia QSR: Jollibee Taft (Right on front of One Archers Place) 1) Product Elements D NI S VS E The food in this branch was top notch and would certainly belong to the Jollibee branches of higher quality. Service was also quick and easily accessible. It does not stop in the counter as staff goes around the restaurant for them to attend to your needs as well. This is not too common in QSR’s that I’ve been to. 2) Price D NI S VS E Prices in this Jollibee branch were just enough
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Jollibee case study How can companies create value in the Fast Food industry? How was Jollibee able to develop a dominant position in the Philippines? What are Jollibee’s sources of competitive advantage with respect to McDonald in that market? Companies in fast food industry are creating value with: Providing a time constrained customers a good quality food in a clean dining environment at a low price Offering Standardized menus‚ cooked in bulk in advance‚ kept hot‚ packaged‚ and available
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