Business Background & Operations
📌 Albert's Cooking and Catering Services operates in Baguio City, running six days a week (Mon-Sat) with extended hours on Saturday.
👨‍🍳 The owner, Mr. Alan Edward Otamo, personally handles cooking and inventory alongside management, supported by five employees focused on procurement and sales.
🍲 The menu features *à la carte* and sizzling orders, updated regularly based on profitability; unsold food is consumed or sold at a discount before closing.

Procurement Process & Risks
🚚 Procurement involves daily inventory checks; supplies are sourced via trusted delivery suppliers or direct market purchases.
📦 Goods received must be inspected for quantity and quality, and all supplies are stored using the First-In, First-Out (FIFO) system.
⚠️ Key procurement risks include inaccurate inventory counts (managed by systematic counts) and supplier unreliability (managed by maintaining good relationships and backup lists).

Sales Process & Controls
🍽️ Sales cover ready-to-eat or freshly cooked meals; the process includes order recording, billing, payment, serving, and immediate table cleaning for dining in.
🗣️ Major sales risk is miscommunication/incorrect orders (controlled by staff verifying and repeating orders) and manual entry errors (controlled via staff training or adopting a POS system).
📉 General risks include owner overdependence, changing customer demand, and external factors like price inflation; these require delegation, demand forecasting, and market monitoring.

Key Recommendations & Implementation Plan
💻 Recommendation 1: Implement a simple digital inventory system like Loyver POS to replace manual tracking, aiming for zero sales/cash discrepancies post-closing.
🗑️ Recommendation 6: Establish a data-driven waste management system using a daily log to categorize waste (spoilage, overproduction), targeting a 15% reduction in total waste cost in the first month.
✅ Recommendation 3 (Goods Receiving): Formalize receiving by assigning a staff member and using a checklist to verify purchase orders against received goods, aiming for below one problematic delivery incident per week.
👨‍🍳 Recommendation 5 (Kitchen Workflow): Enhance efficiency by implementing a formalized color-coded order routing system and mandatory pre-shift briefings, aiming for a 50% reduction in incorrect orders.

Key Points & Insights
➡️ Replace error-prone manual tracking with a digital POS system to improve decision-making and purchasing efficiency.
➡️ Enforce FIFO and organized storage rigorously to combat spoilage, which is identified as a major profit killer.
➡️ Formalizing the receiving process through checklists ensures accountability and prevents acceptance of substandard ingredients, protecting food quality.
➡️ Address owner overdependence by delegating responsibilities and establishing clear process guidelines/manuals.

📸 Video summarized with SummaryTube.com on Nov 27, 2025, 02:09 UTC