January 20, 2021

Dear Sir /Madame

Warm Greetings!

Thank you for considering me to be part of the development and growth of your company.

In this light, we would like to give you a brief background about us and to formalize our proposal

WHO I PARTNERED WITH?

 Existing operator looking to expand • A national chain in need of improved profitability • A private
equity firm looking to turn around a brand in your portfolio • Individual seeking to develop a new
restaurant. Running a canteen concessionaire from 1,500 to 10,000

EXPERIENCE

Armed with over 45 years of combined experience in international and local five Star Hotels, Fine Dining
Restaurants and Catering industry, Canteen Concessionaire. We are an expert in a wide range of
international cuisines and in Hospitality industry. Over the years, we were a professional working in the
industry. I feel that more business in the market would need my services and I am very passionate about
growing people.

Hands-on experience in Strategic Planning, Restaurant & Hotel Set up from start to finish, Opening &
Operation both Front of the house and Back of the House, Menu and Recipe Development, Project and
Product Management, and Culinary Standards System Organization. We have proven our ability to
successfully analyse a kitchen organization’s critical business requirements, identify deficiencies and
potential opportunities. Design, development and execution of innovative and cost effective-solutions
for enhancing competitiveness, increasing revenues, and improving customer service offerings.

When we see things now, we don’t see any problems, we see solutions!

With confidence, we believe that I will be able to deliver your requirements, contribute significantly to
the growth, development and success of your company.
In order to be successful in any industry today you have to be a PURPLE COW.

WHAT WE CAN DO

A. Provide service to 10,000 employees by supplying hot meals

Breakfast/Merienda/Lunch/Dinner/Midnight Meals
Price @80-120
Price
Pork
Chicken
Beef
Seafood
Executive meals

I. DINING & KITCHEN LAYOUT AND DESIGN

A. Coordination with supplier/contractors

B. Identification of Kitchen Equipment and Utensils

C. Design and Layout Consultation

II. MENU PLANNING AND DEVELOPMENT

A. Restaurant

B. Catering

C. Create a “Signature Dish” where your concept will be known. This will build a brand recall

III. STANDARDIZED RECIPE

A. Formulation of customized recipes exclusive for the brand

IV. FOOD COSTING

A. Improve Cost Efficiency

Achieve theoretical target food and beverage cost

Establish System to Achieve Ideal Inventory Levels

Establish System to minimize spoilage and wastage

B. Provide a Standard Template to determine cost of every menu

V. RECRUITMENT OF FRONT & KITCHEN STAFF and MANAGERS

Set standard and achieve manpower levels for Back of the House

Selection and Training of FOH & Kitchen Staff

VI. TRAINING OF FRONT & KITCHEN STAFF and MANAGERS

Food Safety Standards Establish HACCP practices

VII. KITCHEN OPERATIONS MANUAL Create a Manual for Kitchen Operations

Create Back of the House Standard Manual to be used as reference on all systems established

Mission Statement: To provide total customer satisfaction by rendering superior food

quality, excellent service, well-balanced and affordable meals consistent to the
company’s standards.

C. Core Values

CUSTOMER SATISFACTION

To sustain our customers’ satisfaction, Catering and Events Depot:

 Set up high quality, service, cleanliness & safety standards through regular internal
audits;
 Provide specialized skills training in Front Of House (FOH) & Back Of House (BOH)
through our employee training programs; and,
 Continuously check customer satisfaction through our customer feedback/ survey
forms and take immediate action on customer concerns.
INTEGRITY

Catering & Events Depot delivers what it promises …

CONTINUOUS IMPROVEMENT for MAXIMUM EFFICIENCY

Catering and Events Depot:

 Train, develop and empower its people through our training and development
programs;
 Introduce new food concepts and products through our research and product
development programs;
 Improve our operational systems by formulating of creative solutions to improve
productivity by updating the system with new business processes;
 Invest in state of the art computer software and update existing ones to streamline
our operations.
FOOD SAFETY

Catering and Events Depot is committed to produce a delightful line of products and serve
food with the highest standard of quality using a process that complies with all the
requirements and standards of food safety.
D. Requirements

Catering and Events Depot Management ensures that products served in all outlets are of
best quality by ensuring that all items pass through the most stringent safety process.
Management invests a lot of its time in making sure that all programs are effectively
followed and implemented through the conduct of regular internal safety audits by
Quality Assurance and Compliance Auditors.

Catering and Events Depot is dedicated in implementing ISO 22000 (Food Safety
Management System) in all aspects of operations through a continuous improvement
program such as Good Manufacturing Practices (GMP) and Hazard Analysis Critical
Control Points (HACCP) in accordance to the Food Development Center (FDC) standards.

The following are the list of food safety programs presently employed by Catering and
Events Depot in ensuring proper food safety practices;

Supplier Visit Program

Catering and Events Depot conducts random visits to all its suppliers to ensure standard
food handling procedures and to develop a partnership with its suppliers in producing safe
products.

Sanitation & Safety Programs

Catering and Events Depot observes cafeteria process and procedures in conformance
to the basics of Hazard Analysis Critical Control Points (HACCP.

Food Safety Training Program

Catering and Events Depot conducts training courses in improving its staff’s customer
service skills and developing food safety comptencies. This is being monitored and verified
and included through QSCS Audits.

Third Party Audit Program

Catering and Events Depot contracts with a laboratory testing company that conducts
quarterly inspections in its complete cafeteria facility where results are included in
assessing cafeteria performance. Inspection covers the following:

• Kitchen sanitation inspection

• Swab testing of contact surfaces Atmosphere testing
Occupational Safety and Health Management Program

Company endeavors to keep and maintain the employee’s work place free from work
hazards that cause or likely to cause physical harm to workers or damage to property and
the environment. The safety and health of the company employees, customers, the public
and the environment is of the highest priority to the Company.

Environmental, Health, & Safety (EHS)

 Catering and Events Depot complies with all EHS requirements. HUC management trains
all Cafeteria personnel on proper safety behavior before they begin to work on company
premises and provide continuous mandatory safety trainings. No staff is allowed to work
with any communicable disease. No open sores or other signs of infection or illness. All
food handlers must wash their hands before preparing foods and after every time they
leave the food preparation area.

Catering and Events Depot provides annual medical examinations to all its employees
before sending them off to their respective outlets/branches. Food handling certificates
are awarded upon completion of each training program. Appropriate records for each
employee are kept on file.

Catering and Events Depot develops in recycling programs of its own by working out with
client’s recycling coordinator and with the waste management contractor.

Personnel Appearance is of utmost importance to Catering and Events Depot. The

company provides complete uniform and PPEs such as hairnet, mouth masks and non-skid
shoes for all canteen personnel. Kitchen and counter personnel wear apron and
disposable gloves.

E. Objectives

Catering and Events Depot is committed in achieving excellence in doing its business by
concentrating on the following:

• Customer loyalty
• Market Leadership
• Profitability
• People Development
• Cost-efficient Management Systems
• Sustainable Quality, Health and Safety Excellence
• Product Research and Development

III. Franchise Overview

Catering and Events Depot Franchise is a development of successful business which has been
operating in the foodservice industry since 1999. It was in response to growing demand from clients
over an increasingly wide area that the decision was taken to award franchises to suitable
franchisees in order to service this demand.

The concept of Catering and Events Depot is basically simple, however, there have been key
factors which led to its rapid growth and continued success. In order for franchisees to replicate
this success, it is imperative that the quality standards are maintained and that the current business
model, including all of its operating systems, are adhered to in their entirety.
Franchises are only awarded to candidates who demonstrated a commitment to maintain and
uphold these standards. It is also by doing so that Catering and Events Depot can be sure that the
franchisees will enjoy similar levels of success, ensuring that the financial and methodical
aspirations of each franchisee can be met and exceeded, and that the brand continues to grow
throughout Metro Manila and its nearby provinces but also beyond.

A. Franchisor Responsibilities and Rights

Having established a successful method of operation, it is Catering and Events Depot’s

responsibility to pass on these systems to you, in a structured manner, as well as the benefits
of this experience in a form that you can take and use in your own business.

Catering and Events Depot has chosen to do through the following ways:

• Provision of the Franchise Operations Manual which contains detailed instructions

on how to develop and run the business based on our current business activities;
• Initial and ongoing training, which may take place in your outlet, corporate office
or other suitable locations. This may include practical on the job training and
experience, as well as elements of more structured classroom style training; and,
• Ongoing support and development through the Franchise Support Team.

In return for this Catering and Events Depot has the right to expect you to:

• Develop the business using the system outlined in the Operations Manual and the
Franchise Agreement;
• Maximize the potential of your outlet; and,
• Enhance the goodwill attributing to the brand by ensuring that services are
provided to the standards laid down in the Manual and elsewhere and by doing
nothing which might have a detrimental effect on the brand’s standing in the
franchisee’s local area or elsewhere.

B. Franchisee’s Qualities

You have been chosen to be a franchisee because of the qualities you demonstrated
during the recruitment process. It is these qualities that Catering and Events Depot would
expect to see demonstrated in running your business such as:

• Good Leadership Skills

• Reliability
• Sound Judgment
• Financial Capability
• Good Networking Skills

C. Franchisee’s Responsibilities
 Both the Franchisor and Franchisee have a role to play in the success of the Catering and
Events Depot network. This means that as a Franchisee, you have a greater responsibility in the
system i.e. beyond achieving your own goals and objectives:

The following are the responsibilities of a Franchisee:

• To the franchisor, to develop and run your business to the best of your abilities;
• To other franchisees, ensuring your actions complement and enhance their
businesses and the reputation of the system as a whole;
• To the brand – to promote the brand using the all the reasonable means.

IV. Pre-trading

A. Aim of Service

The aim of Catering and Events Depot is to provide high quality products and dependable
service to all of its clients. Its main purpose is the provision of the highest standard of service
tailored fit to client’s needs.

B. Statement of Principles

The provision of highest standard service is based on the comprehensive evaluation of client’s
needs as well as the risks associated with it which takes place with client’s full involvement. It
also takes into consideration their objectives, rights and values.

Catering and Events Depot documents the service agreements of each client and reviews
them as necessary. The company also matches the skills and competencies of its employees
to the needs of its clients through recruitment and training of high quality people.

It has clear policies and procedures and has an effective and evolving quality assurance
system which includes quarterly survey of client satisfaction, regular conduct of compliance
audits in outlets and regular review of documentation, policies and procedures.

C. Nature of Services

Catering and Events Depot is engaged industrial catering services or cafeteria services,
catering for corporate events and other special occasions and restaurant businesses.

D. Quality Assurance Framework

Catering and Events Depot adopts and implements Good Manufacturing Practices and
Hazard Analysis Critical Control Points System in its operations. Franchisees are expected to
apply these systems into their operations as well. They are required to accomplish
Implementation Reports which will be submitted on a monthly basis and reviewed to assess
franchisee performance.
E. Franchisee Quality Assurance and Monitoring

Franchising Team is established to support the Franchisees. The team is expected to provide
initial training and support in all aspects of the development of Catering and Events Depot
franchise.

Franchisees are expected to work within the timeline to ensure that all facets of the pre-trading
progressed in a timely manner. Franchisees will be supported throught the pre-trading period
or one month with regular reviews of progress i.e. (twice a month).

F. Timeline

The pre-trading phase is divided into these three stages:

 Identification of Possible Franchisees

 Training and Supervision
 Internship
Throughout this period the Franchising Team will be available to offer advice and support. The
Franchisor uses this opportunity to ensure the franchisee is well equipped and experienced to
make a rapid start once they have been registered to trade.

G. Premises Equipment

The Franchising Team will support the Franchisees to set up their outlet and provide technical
support though. As part of the set-up costs the Franchisee will be given a business computer
with Microsoft Office and Linux software with a single license. The franchisee will be expected
to provide a business telephone service to the office.

The franchisee must also have available a business mobile phone which can be used to send
text messages to staff and as the “on-call‟ telephone for out of hours/on-call. This mobile
phone will be available to the person undertaking the on-call hours and therefore should not
be a personal phone.

H. Franchisee Training

Within the first 4 weeks following the award of the franchise, franchisees are required to
undergo a comprehensive training programme. The course will be delivered in ten day
sessions at Catering and Events Depot Head Office. The programme will be a complete
introduction to setting up and running a business as well as the establishment of a Catering
and Events Depot franchise in an agreed territory. Where possible, training will be tailored to
reflect the past experience and meet the needs of individual franchisees. Where more than
one franchisee is receiving training at once, additional, remedial training may be given in the
evenings of the overnight stays.

I. Franchise Initial Recruitment and Induction

 The first priority after the awarding was confirmed is the application for registration. The
Franchising Team will be available to support the recruitment process which involves the
following:

 Providing standard job descriptions, person specifications and application forms;

 Providing appropriate merchandising materials and tools;
 Assisting in employee selection process;
However, the final decision to appoint must be made by the Franchisee. New appointees
(Managers, Supervisors, Personnel) will be offered a period of induction at one of the Catering
and Events Depot outlets near them. This three day experience will give a practical
introduction to them on how the franchise will run when it is established.

J. Opening Stock Requirements

The following items are included in the initial fee paid to Catering and Events Depot and will
be provided to the franchised outlet:

 Computer with Microsoft Office and Linux System with Printer

 Service Trays, Wares
 Pots and Pans
 Utensils, Ladles, Serving Spoons/Fork
 Glasses
 Measuring cups, spoons
 Chopping boards and knives
 Weighing Scales and Graduation Equipment
 Industrial Multi-cooker
 Pitchers and Juice Dispenser
 Display Cabinet
 Kitchen Tools
Uniforms of employees with Catering and Events Depot logo shall be delivered to the outlet
payable within thirty days while the initial stock requirements shall be provided by Catering and
Events Depot based from the projected sales payable within thirty days.

Succeeding stocks and supplies will be delivered by Catering and Events Depot and shall be
payable according to the terms and conditions stated on the agreement.

V. Business Administration

Proper business structure is an essential element of successful operations of the franchise. This
section presents legal and compliance issues which should be addressed before starting the
venture.

A. Legal Entity

Franchisee should decide which type of legal entity he/she hope to trade as. Below are the
different forms of legal entities:

Sole Proprietorship
 This is a self-employed individual who operates a trade or business where all the tax
consequences fall to that proprietor, including all liabilities, debts, profits, and losses.

Partnership

This is an organization or association of two or more participants who carry on a trade or

business together, and allocate the ownership and profit/loss aspects according to their
contractual terms. This partnership is a separate entity for tax filing purposes, but not tax
paying. Rather it is a form of a conduit where income, losses, credits, and certain deductions
are passed along to the partners' tax situation instead. There is no liability protection for the
general partners.

Corporation

This is a separate, legal entity formed through a state charter using articles of incorporation. It
is authorized to perform primarily all the business activities an individual can, including such
things as filing and paying taxes, signing contracts, and making loans. It is formed through the
issuance of stock or securities. There are two main types: Regular ("C") or Subchapter S ("S").

Limited Liability Company (LLC)

This is a hybrid, or combination, with some of the features of a partnership and the limited
liability aspect of a corporation. To qualify as an LLC, it can't have at least two of the main
components of a corporation: continuity, centralized management, transferability of
ownership. Thus, the two most significant features of an LLC are that it affords the partners
some degree of limited liability protection, yet it still acts as a conduit like a regular partnership.

B. Record Keeping

Record keeping is one of the important processes in a company both to comply with legal
obligations and as a management tool to assess performance and take corrective measures.

While the list of determining factors for making the best choice for the type of business entity can
be quite long, an overview of the more common ones that tend to affect the vast majority of
businesses is in order. In effect, the business owner selects the features or attributes of the entity
that best suit the current and future combined needs of business and owner.

Thank you for trusting us. We look forward to be of service to you soon.

Sincerely,

MELANIE M. EUGENIO