MAIN OBJECTIVES: Operational Excellence Cost Efficiency Data Efficiency Topics:
1. COMMI OPS
-Per department Head Roles, Responsibilities & Standards
-Commi Ops Daily Alignment Structure & Flow
-commissary ops - everyone’s harmonious day to day workflow
-daily inventory - how to do correctly
-per department workflow, production schedule
-commi operations - what to learn, how to execute, routines
-how to work with teams, how to plan ahead together, and be versatile
-inventory management FOR GROCERIES USE FIRST EXPIRATION, FIRST OUT AND FOR RAW MEATS AND VEGETABLES USE
FIRST IN, FIRST OUT
-how to audit, when to audit, who and what are the procedures & resource materials Calculation initial
stocks WE CAN DO THE AUDIT ONCE A MONTH
*Share general resources: guides, templates, standard operating procedures, best practices that has
worked for BMKN MNL Commi.
2. PRODUCTION
-how to forecast overall production WE SOULD GET FIRST THE AVERAGE CONSUPMTION PER DAY, BASED ON YOUR DATA
 ALL RAW MATERIALS NEEDED SHOULD BE IN THE COMMISSARY A DAY BEFORE THE
PRODUCTION
-how to create a production schedule - for production teams PRODUCTION OF STOCKS SHOULD BE BASED ON THE STANDARD AND CRITICAL LEVEL OF
STOCKS
 DO NOT OVER STOCK
-repacking process and templates for routines and schedule WHEN REPACKING DIGITAL WEIGHING SCALE, PLASTIC OR LATEX-POWDER FREE GLOVES
SHOULD BE PROVIDED. WEIGHT OF THE PACKAGING MATERIAL SHOULD ALSO BE CONSIDER.
-kitchen: Transfer knowledge for beef balls with cheese, new products/improved products. alternative
recipes based on frequently out of stock items as of last year.
-kitchen: Review from previous development on recipes
STOCKROOM
-Dispatch procedures, standard operations procedures, schedule BASIS IS THE PRINTED DR
 ALL ITEMS SHOULD BE DOUBLE CHECK BY THE DISPATCHER AND RECEIVER
 DISPATCHING OF ITEMS NOT IN THE DR IS NOT ALLOWED
-Delivery Flow - best practices for preparing and packing orders for deliveries
 PUT THE STICKER IN THE APPROPRIATE CUPS IN ADVANCE OR DURING LEAN TIME
 FOOD AND NON-FOOD ITEMS SHOULD BE SEPARATED
-stockroom management –
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ALL ITEMS SHOULD HAVE A STOCKCARD OR DAILY PRODUCTION
FEFO SHOULD BE FOLLOWED,
ALL SHELVES SHOULD BE 6 INCHES ABOVE THE FLOOR
AS MUCH AS POSSIBLE ONLY 1 PERSON WILL HANDLE THE STOCKS (STOCKMAN)
ITEMS DELIVERED IN BOXES SHOULD BE REMOVE FROM THE CARTON
–setting up movement of fast-moving items
 FAST-MOVING ITEMS SHOULD BE POSITION NEAR THE ENTRANCE
PURCHASING PROCUREMENT
-old and new suppliers management
-how to negotiate prices with suppliers
-Purchasing flow
-packaging supplies
-alternative suppliers
-canvassing, sourcing
COGNITO
-dr price change
ACCOUNTING
-Accuracy of Company Costing Procedure
-Price Update for Cognito
-Commi workflow with accounting
LOGISTICS -for BCD