Gearing up for growth - San Miguel PureFoods

Quarterly Newsletter
San Miguel Pure Foods Company Inc.
Vol. 7 Issue 2 July 2014
Gearing up
for growth
Food
06
SMPFC University:
Nourishing and
Nurturing talents
18
12
leveraging on
Technology
Our sales team:
delivering
excellence
New products:
delighting
our customers
2
04
Export: bringing
Our products
to the world
24
22
code of ethics:
our way of life
Editorial Board. Food Talk is released
for the employees and friends of San Miguel
Pure Foods Company Inc (“the Company”).
No parts of the newsletter may be copied
without written consent from the Company.
EDITORIAL ADVISER Ma. Soledad E. Olives MANAGING EDITOR Gelonie Grace T. Yap
Please send your requests contributions,
comments and suggestions to:
CONTRIBUTIONS FROM
San Miguel Pure Foods Company Inc.
Corporate Planning and Management
Services Group
Demantra—Irene Pacheco and Jericho Del Puerto SMPFC University —Alvin Ramos
23/F JMT Corporate Condominiums, ADB
Avenue, Ortigas Center, Pasig City or email
[email protected]
Nadine Baritua, Rey Naig, Juliana Garcia
ASSOCIATE EDITOR Jessa Grace L. Bitanga DESIGN DIRECTOR Elsie Chua-Dormiendo
CONTRIBUTING PHOTOGRAPHER Alexies Santiago
SMPFC partners with IBM—Annabelle Pascasio and Rommel Del Rosario
and Gabby Mercado, Kambal Pandesal Aldrin Linas, Rochelle Basilan, Tina Almonte,
President’s Message
Gearing up for growth
To my San Miguel Pure Foods Family,
Now, more than ever
is a very exciting time
to be part of the biggest
Filipino food Company
in the country.
We are starting to reap the benefits of the
transformational strategies and programs we have put
in place since we started our journey in becoming a
stronger and more profitable San Miguel Pure Foods.
In the first quarter of 2014, I am happy to report that
we have sustained our growth momentum and I am
confident this will continue for the balance of the year.
Now, more than ever is a very exciting time to be part
of the biggest Filipino food Company in the country.
Our various initiatives to improve operations and
expand our businesses will bring us closer to our goals
and make us stronger. Amidst many challenges, we
were able to deliver expectations because we were
supported by the strategies we have put in place.
Seven years ago, we laid out the groundwork for our
growth and we have continuously supported these
programs.
I would like to thank everyone for the hardwork,
dedication and commitment you have shown. We will
continue to implement and fine tune the programs and
strategies we’ve put in place to help us in reaching our
targets and goals.
Let us continue to excel in all things we do and be
the best we can be so we can secure the year ahead
of us. Live the values we have in the code of ethics,
delight our consumers, and look for ways to innovate
and keep ourselves ahead of competition.
Together, we will bring SMPFC to even greater
heights.
Butch
3
99.8
Revenues in billion Philippine Pesos
4.1
Net income in billion Philippine Pesos
66
Total number of new products
launched as of December 2013
60
Years that BMEG has been the undisputed
market leader in the Feeds Market
44
22
Number of countries our products
are currently being exported to
2000
Opened close to two thousand
exclusive franchising stores
nationwide
9
Combined Platinum Reader’s Digest
Trusted Brands’ Awards
for Monterey Meats and
Magnolia Chicken
6
Number of times we can circumnavigate
the world with the number
of Purefoods Tender Juicy® hotdogs
we produce in a year
206
90
percent
Business control of Magnolia
in the butter, refrigerated
and non-refrigerated margarine
10B
Opened 206 active Kambal Pandesal
Neighborhood Bakery Outlets
as of March 2014
Reached 10B revenue in 2013,
as they continue to expand product
offerings through traded and imported
goods (Great Foods Solutions)
160
154
More than 160 interconnected sites
able to access a centralized business
application system across the country
63
GMP certified manufacturing
company-owned and
partner facilities in the country
Number of graduates of the
SMPFC University since it was
launched in 2010
4691
Number of children served
in the flagship Corporate Social
Responsibility Program:
Handog Lusog, Nutrisyon Para Sa Nasyon
* all data as of Dec. 31, 2013 unless specified otherwise
5
Process and Growth Initiatives
SMPFC Export Business: Bringing San Miguel Pure Fo
Export is one of the few sectors
that prove to be a success these
days. More and more companies,
conglomerates to small and
medium enterprises, are looking
and investing across continents in
new, and or emerging markets to
boost their bottom line.
But growth beyond the comfort
zone can be tricky. With global
business expansion posing
problems like building your
consumer base, market-entry
strategy, quality control, and tax
considerations that changes per
destination, has proven to be a
challenge in growing our export
business. But we’re not one to
back down.
(Right) Oscar R. Sañez, Vice President
for International Operations & Exports
Companies like us who are
seeking for bigger markets to
expand abroad are finding fewer
and fewer reasons not to go
global. Better financial systems,
looser trade restrictions and more
effective and cost efficient service
providers widen the opportunity to
compete globally.
For our Branded products we are
currently exporting to 22 countries,
namely Canada, Dubai, Saudi
Arabia, United Arab Emirates,
Kuwait, Qatar, Lebanon, Oman,
Hong Kong, Singapore, Brunei,
Taiwan, South Korea, Japan, Macau,
Australia, Japan, New Zealand,
Papua New Guinea, Italy, United
Kingdom and the Netherlands.
“We have increased our
distribution in particular within the
USA that has helped us grow our
numbers from 2010 to 2013. At the
same time, we deal directly with
one of the biggest distributors in
the Unites States”, said Eric Ortiz
of Branded Export.
Our Poultry export isn’t one to fall
shy. Our Magnolia Chicken export
started in 2003, exporting to Japan
and Kuwait. Generating one of the
highest revenues in 2011, we are
exporting a varied combination
of Poultry products under the
Magnolia Chicken Brand.
Creating new value added
products in the portfolio to secure
niche consumers in emerging
markets as well as Filipino overseas.
Much can be expected from our
poultry export business.
The branded export group (left) and the Poultry Export Group (below)
1
USA
2
Canada
3
Italy
Getting a leg up on our
competition, our export business
raises our level of competence
and innovativeness in the global
market place. Winning trade
overseas is a foundational strategy
that kickstarts our growth in
new markets.
“Export is very exciting, we have
so many plans next year and
internally we are expanding to
further adapt to the growing needs
of the market. We will continue
to reach opportunities until we are
able to saturate the market with all
our brands”, said Ortiz.
Dubai
Saudi Arabia
4
United Kingdom
7
5
Netherlands
8
United Arab Emirates
9
Kuwait
10
Qatar
11
Lebanon
currently exporting to 22 countries
“We continue to expand and
extend our product offerings
to ever growing Filipino
communities abroad, we are
targeting greater presence in key
regions,” said Ronnie Sufronio
of Poultry Export.
6
Oman
Besides the positive financial
returns the export group can
13 Hong Kong
provide the Company, the vision
14 Singapore
is that in the next couple of years,
15 Brunei
wherever you travel, you would
16 Taiwan
find your most loved San Miguel
17 South Korea
Pure Foods products displayed
18 Japan
in the local grocer’s shelf, making
19 Macau
every meal feel a little bit closer
to home.
20 Australia
12
21
New Zealand
22
Papua New Guinea
7
Technology
understanding Demantra
With Irene Pacheco and Jericho Del Puerto
a. Why is there a need
for Demantra in SMPFC?
Demantra is a a web-based
forecasting software that enables
the Integrated Business Planning
(also called Sales and Operations
Planning “S&OP” process)
to come up with an approved
consensus forecast across the
organization. Implementing
Demantra support SMPFC’s key
pillar of growth of developing
a world class supply chain.
b. What are the features and
benefits of the project?
Demantra is an analytical tool
which provide users with better
information for analysis and
review. It is able to provide
a 24 month statistical forecast
and is also a collaborative demand
planning tool that shifts the focus
of the team from creating to
analyzing reports. It is also
a single repository of data related
to forecast.
8
c. How were we able to adjust
the software to cater to what the
branded business of SMPFC needs?
Demantra is based on the best
practice model thus SMPFC
embraced the core design.
Only minor adjustments were
made to ensure that specific
SMPFC business requirements
were captured.
d. What are the contributions
forecasted by DEMANTRA to SMPFC?
Key stakeholders of the
integrated business planning, has
on their fingertips, the capability
to easily access the forecast at
level relevant to their function. For
example, sales can readily view
the forecast at the customer level.
The system is able to consolidate
key forecast data automatically
so users will spend less time in
creating reports and focus on
analysis.
Overtime, there is an expected
improvement in forecast accuracy
and service level thru lost sales
reduction and inventory write-off.
f. Who will the project
primarily serve?
Demantra is a cross-functional
tool used by Demand
Management Planning, Sales,
Marketing, Finance and Supply
Chain.
The Branded Business Cluster
together with SMMI and GFS went
live in 2013 while SMFI Feeds
successfully implemented the
system in the last quarter of 2013.
g. Who are the other companies
who have used DEMANTRA and has
proven it effective?
SMPFC is the biggest food
and beverage company using
Demantra in the country
with SMFI Feeds as the first
agribusiness to implement the
system. Other local companies
using Demantra are Del Monte
and Nutri Asia.
Globally, some of the companies
that have implemented Demantra
are Cadburry, Hormel, General
Electronics and Apple.
San Miguel Pure Foods partners with IBM
With contributions from Belle Pascasio and Rommel Del Rosario
Technology continues to
transform the space where we
work and play, and is a norm
in our daily life. In order to stay
on track with today’s fast-paced
business environment, we are
dependent on the capacity of
technology to make life a little
easier for us.
San Miguel Pure Foods signed
a five year strategic agreement
with IBM to optimize the delivery
of IT operation support and
efficiently address the computing
requirements of SMPFC, serving
thousands of users nationwide.
As the usage and adoption of the
transformational projects we’ve
implemented like Cybertron,
Demantra and SSC widens
throughout the organization,
it is increasingly becoming critical
to provide nationwide support
services for our IT-enabled
end users.
“DIT together with IBM will
provide a single point of contact
for IT support services required
by the Food Group. IT support
processes will be aligned to
the best practices and provide
actionable insights for continuous
improvements and innovation,”
said Rommel Del Rosario, IT
Infrastructure Manager.
The project will increase
employee productivity because
of the faster resolution of
computer-related breakdowns.
The project also aims to enhance
over all total IT end-user
satisfaction, given the clear and
simpler delivery of IT services.
“DIT partnered with IBM
given its capability to support
our sites all over the country,
enhance information security
and introduce efficiencies on the
delivery of IT services,” said Belle
Pascasio, AVP, Division IT.
Since its launch in October
of last year, DIT and IBM has
cascaded the entire project
throughout 160 sites across
the country.
Desktop Management System
is a fundamental IT service
contributing to how we timely
we conduct our day-to-day
business. “The flexibility offered
by this service can extend to
how we may manage our retail
footprint in the future or how
we may better collaborate with
each other regardless of physical
location,” explained, Rommel Del
Rosario. We plan, along with our
providers– SMITS and IBM, to
provide field or mobile personnel
a system where they can securely
and efficiently collaborate with
other business units anywhere
they may be.”
9
The san miguel pure foods university
Nourishing and Nurturing Talents
Contributions from Alvin Ramos and Gabby Mercado
they provide is compelling, workrelated and value adds to every
employee’s career goals.
In any successful business, its
people are its strongest assets.
If you look far towards a global
fast moving consumer goods
company, these companies
don’t just hone the brands they
create; they hone the people who
create these ideas that make great
companies.
Employees must be equipped
with the right leadership,
management, and technical
skills to be able to deliver what is
expected of them and contribute
to the vision. San Miguel
Pure Foods University was born
to ensure that this requirement
for growth is met.
The San Miguel Pure Foods
University, Nourishing and
Nurturing Talents
In San Miguel Pure Foods, we
have our own school that’s aligned
with SMPFC’s envisioned future
of further growing and sustaining
its leadership position in the
industry. One of the key drivers of
achieving our vision is our people,
we have to make sure the training
The University is able to provide
resources where people can truly
communicate and learn. The San
Miguel Pure Foods University’s
vision is to be the benchmark
of people development in the
industry - to engage, develop,
leverage and move talents from
within through structured and
relevant programs.
In July 2010, the University
was launched and subsequently
created new schools and
integrated those that already
existed under the University.
Made up of 11 schools, with each
school that focuses on developing
the technical skills of our people
and supplanting them with
training that will enable them to
not only perform well, but excel
and exceed expectations.
The University is tasked to
oversee and synergize all the
training initiatives of the Company
to make sure programs and course
offerings are appropriate and
timely, based on present and
future needs of its businesses.
With the help of Internal Experts,
External Consultants and
Training Providers, the University
continuously conceptualize,
develop, and implement
purposive learning programs
that will enable employees and
business partners to perform and
deliver expectations.
Maximizing the skill set and
experiential knowledge that is
already present in the Company
through its set of key executives,
the University has also inculcated
Schools under the University
Poultry
& Meats
Live
Operations
School
Feed
Milling
School
Poultry
& Livestock
Slaughtering
School
Animal
Feed
Science
&
Technology
School
Wheat
& Flour
Technology
School
School
of
Culinology
Monterey
Meatshop
School
School of Management
Leadership &
Management School
10
College of Precision
Marketing
Sales Academy
Supply Chain School
the need for these key executives
to impart their knowledge to the
younger generation of SMPFC
employees. The University also
engages the expertise of various
third party training providers,
who have proven their excellence
in training various industries, to
impart on the company the best
practices to continuously be ahead
of our competitors.
San Miguel Pure Foods
University was built a home, with
six training rooms, three in each
floor, which depending on size can
accommodate 10 to a maximum
of 25 participants. The rooms are
also convertible to bigger rooms
that can accommodate up to a
maximum of 75 participants in
each floor.
To-date, since the launch of the
University in 2010, SMPFC has
invested over a hundred million
pesos in people development,
including PhP5M in the
construction and renovation of the
University building – a concrete
manifestation of management’s
commitment to developing a
culture of learning and excellence.
The Schools
The Poultry and Meats Live
Operations School was created
primarily for the technical
personnel of the Poultry and
Meats Business of San Miguel
Pure Foods. The school is
meant to establish a uniform
level of technical & operational
knowledge in the different
aspects of animal production for
new Production Specialists and
to enhance the competency of
personnel by providing continuing
education. The Core Competencies
(or specializations) managed by
the Live Operations School are:
General Animal Husbandry, Poultry
Husbandry, Hatchery, Swine
Husbandry, and Animal Health
(Swine & Poultry). Courses were
designed to deliver the required
levels of learning through lecture,
laboratory, guided readings, and
special projects.
The Feedmilling School In line
with the vision of becoming a World
Class Feed Manufacturer, was
revitalized by developing programs
and courses that will continuously
improve the knowledge and skills
of the Feeds Business technical
people. The School is mandated to
develop and deliver comprehensive
training programs in feed
production, for key personnel in
manufacturing and other related
units – understanding the feeds
manufacturing processes and
Good Manufacturing Practices
in feedmilling are fundamental
requirements for any job
assignment within the Feeds
Business.
The Poultry & Livestock
Slaughtering School to develop
the competencies of technical
people involved in slaughtering
operations. A team was organized
to define the curriculum and
courses that will deliver the
learning needs of the business and
help meet its goals.
The Monterey Meat Shop was
established before the University
was built. The school was folded
into it. The Monterey Meatshop
School was established to train
our business partners (franchisees
of neighbourhood meatshops) in
meatshop operations. Franchisees
and their crew are trained prior
to page 12
11
feature
Nourishing and Nurturing Talents
Alvin Ramos and Gabby Mercado
From page 11
to store opening and as the need
arises.
Animal Feed Science and
Technology School is a newly
created learning institution
under the University, mandated
to manage the competency
development of feeds technical
people, specifically along feed
innovation and new technologies.
Curriculum and course
development is currently on-going.
Wheat and Flour Technology
School is one of the pioneers in
technical training in the Food
Group, existing even prior to the
creation of the University. Recently,
the school was revitalized and
evolved to become part of the effort
to further develop the skills of San
Miguel Mills.
12
The School of Culinology is
managed by the San Miguel Pure
Foods Culinary Center who helps
different businesses of the Food
Group in coming up with nutritious
menus various product applications.
It conducts cooking lessons for
employees and the general public.
The Leadership and Management
School is responsible for developing
and implementing programs that
will hone the skills of executives,
middle managers, supervisors, as
well as high potential, rank-and-file
employees.
The Sales Academy was created
and launched in January 2012.
Originally, each Business Unit of
the Food Group has its own unit or
person in-charge of sales training —
San Miguel Integrated Sales (for the
Branded Business), Poultry & Meats
Sales, Feeds Sales, Flour Sales, and
Foodservice Sales.
The Academy promotes training
as an inherent function of Sales
and that real learning happens in
the field through demonstration
and repetition (continuous
practice, drill, and rehearse).
Classroom sessions will only be
for introduction of concepts and
debriefing.
The Sales Academy engaged the
services of consultants and experts
in diagnosing the sales organization
and in developing training modules
intended to enhance distribution
and account management, and
“train the trainers” in the process.
College of Precision Marketing,
as Marketing is one of the driving
forces in making the envisioned
future of San Miguel Pure Foods,
the College of Precision Marketing
was created, immediately after
the University was launched.
Consultants were engaged to
help developed the curriculum
and execute the programs. The
following competency blocks were
defined and became the anchor of
subsequent modules in up-scaling
the marketing skills of the Food
Group practitioners.
The Logistics School was also able
to hold one class Supply Chain
School in 2013. The focus areas
of the School are: Distribution
Planning, Transportation and
Warehouse Management.
The Management
Development Program
Every year, the Division Human
Resources along with the business
heads and general managers
nominates key employees from
our different business units
for a learning opportunity
through the San Miguel Pure
Foods University’s Management
Development Program or widely
known as the MDP one of the core
program of the SMPF University.
In the MDP classes, students
from different business units are
grouped together to harness crossfunctional knowledge in group
discussions, slicing through silos’
and promoting inter-BU teamwork
for four months. The classes run
for 12 sessions and the students
are supplied with case studies
that have been specially chosen to
have similarities to the structure
and the vision of the Company.
MDP Batch 2013
A lot of the case studies identified
supply our employees the
knowledge and information that
supports the Company’s business
thrusts.
“The program aims to develop
the management and leadership
skills of SMPFC employees. The
cases were carefully chosen to
reflect similar scenarios the Food
Group is experiencing or has
gone through in the recent years
and cases that could potentially
happen in our businesses, given
the fierce competition”, said
Alvin Ramos, SMPF University
Administrator.
It aims to give you a fresh
perspective and a first-hand
account of what’s happening now
and what can happen eventually in
the industry and in our Company,
making experience relevant to the
student’s work and professional
life. These opportunities open
up an in-depth analysis that
encourages the creation of
significant ideas that work.
We have seen numerous projects
launched that are based on the
ideas created and honed with
the help of the University. From
the likes of Kambal Pandesal,
Purefoods Tender Cuts, Sexy Chix
– is now part of the Company’s list
of innovative brands. To date, the
program has seen 319 employees
(41 executives, 217 middle
managers, and 61 associate level
high-potential rank-and-file
employee-graduates).
A certificate of distinction is
awarded to those who garnered a
weighted rating of 95% and above;
a certificate of special recognition
to those with a weighted rating of
92% to 94%, as well as to those in
the top 3 action learning projects.
to page 15
13
feature
The San Miguel Pure Foods’ University Live Operatio
contributed by SMFI South Luzon division human resources
“Ang layo pala ng mga farms.”
“Ang hirap pala talaga mag
eyeball.”
“Now I understand how and why
short counts happen.”
These are some of the mixed
reactions that we got from the
concluded AHu 100 – Animal
Husbandry (Introduction
to Animal Production)
commencement exercises held
in the second quarter of 2013
at the SMFI Calamba, Live Operations office.
The course was the first to be
offered by the Technical Training
and Audit Services (TTAS)
under the Meats & Poultry - Live
Operations School of the San
Miguel Pure Foods University. The
school aims to provide a common
ground on the management of live
animals, in an effort to standardize
the process.
“The graduates are very
fortunate. Ours is a complicated
operation and there are people
handling the bulk of the
transactions for so many years
who have not been to a farm.”
– Dr. Leo A. Obviar
14
The course presented an
overview of all the Business
Units under the Live Operations.
Some days, students played the
role of Production Specialists,
getting their hands dirty applying
the principles learned from the
lecture. Some students re-lived
their student days reviewing for
The graduates, proudly displaying their certificates of completion of study in
August 2013 AHu 100 course run. Joining them are: Dr. Leo A. Obviar, VP &
GM- Meats Business, Dr. Jose Roy T. Mujer, AVP & Live Operations Manager,
Dr. Rosette Angelie T. Arca, Manager – Technical Services Group, Mr. Joseph F.
Toledo, Manager – Technical Training & Audit Services and the teachers, Engr.
Martin T. Tayabas, Dr. Ma. Luisa D. Recinto, Ms. Daisy B. Dimacali and Dr.
Petronilo M. Abuan.
The first batch of graduates in the Meats & Poultry –Live Operation School
the exams and cramming for the
completion of their projects.
able to suggest on how recording
procedures can be improved.
The first run was offered to
selected non-technical shared
services employees directly
involved in the Live Operations.
Based on their responses, they
were able to bridge the gap
between the office and the farm
making them appreciate the
process more. They were also
The programs that are being
offered by the Poultry & Meats
- Live Operations School were
submitted to PRC for CPE
accreditation. It has undergone
evaluation and approval from the
PVMA CPE council and is just
waiting the formal awarding of
certificate of accreditation.
The San Miguel Pure Foods University
continued from page 11
From page 13
2013 LIVE OPERATIONS
TECHNICAL SCHOOL
LIST OF GRADUATES
Introduction to
Animal Production
Gold: Ana Marie G. Balita
Silver: Florisa B. Rebosura
Bronze: Odjie Airoh S. Cosico
Management of
Hatchery Operations
Gold: Romarico V. Reodica
Silver: Mateo H. Galang
Bronze: Luis G. Siyang
Management
of Growing Hogs
Gold: Tomas D. Dia Jr.
Silver: Arthur A. Torres
Bronze: Irving B. Santos
Management
of Growing Broilers
Gold: Allen Jay R. Mendoza
Silver: Lucas Daniel B. Diano
Bronze: Roderick C. Capurihan
Principles
of Biosecurity
Gold: Rommel M. Gagan
Silver: John Lester T. Arida
Bronze: Melben M. Oloc-oloc
We take pride as our co-employees walk out of the SMPF University with
ideas that become the seeds to our Company’s growth.
In companies that invest heavily on their people like ours, we make
use of these ideas as possibilities and solutions that makes our interconnected systems to be able to function seamlessly. We make sure that
we further develop programs that continue to develop the already existing
knowledge instilled in the graduates, as we encourage them and help
them challenge tasks that’s both beneficial to their productivity as well as
to the whole Company.
The strength of the University relies on the continuing initiative of
further growing people development in our Company. The more we foster
the people on building and developing ideas that apply to their work – the
more we contribute to the foundation of the envisioned future growth of
SMPFC.
The Management Development Program
aims to give you a fresh perspective and
a first-hand account of what’s happening
now and what can happen eventually in
the industry and in our Company, making
experience relevant to the student’s work
and professional life.
15
The Sales Team
2014 SMIS NASCON: ISAPUSO, IPANALO, ITODO NA’TO!
SMIS was poised to hit the
ground running in 2014 as they
held their 2014 National Sales
Convention in Megatent, Libis,
Quezon City, last March 7, 2014.
In one of the most anticipated
occasions in the Food Group’s
calendar, the event venue was
styled to the theme of Basketball,
inspired by the San Mig Super
Coffee Mixer’s PBA Back-to-Back
Basketball Championship in the
PBA. You feel the intensity of the
jostling and hustling you would
normally feel when you enter a
sports arena, only that you see
players in the SMPFC shirt jack
uniform instead of basketball
jerseys.
16
Francisco “Butch” Alejo III,
President of the San Miguel Pure
Foods Company, Inc. gave the
first speech on stage. Alejo took
a look back on how difficult 2013
was, how the branded business
performed and how they are going
to rise above the challenges
We have to make adjustments and work as
a team knowing full well that teamwork
and not individual play will bring us to the
championship”—FSA
to meet the commitments set
in 2014.
“We have to make adjustments
and work as a team knowing
full well that teamwork and not
individual play will bring us to
the championship”, Alejo said.
He also stressed how execution
is key in achieving our Big,
Hairy, Audacious Goal and took
inspiration to how Tim Cone,
San Mig Coffee Mixer’s Team
San Mig Super Coffee Mixers’
team coach and 16 PBA
Championship holders – Tim
Cone, also gave a motivational
talk during the event and focused
on the values that lead to winning
consistently the games, the
same values that he teaches his
players and how these values
can be applied by SMIS in their
daily operations. He stressed the
importance of teamwork and how
we come out stronger as a team
than what we do on our own.
Coach, was able to manage and
teach to his players the concept of
triangle offense along with better
execution and teamwork to win
the basket.
Raul B. Nazareno, Branded
Business Head, reminded SMIS
the key strategies they needed to
win the game in 2014 despite the
macroeconomic challenges they
are expecting to face. He stressed
on the four selling basics that SMIS
needs to focus back on.
“I am confident that we can reap
and harvest these low hanging
fruits and achieve our 2014 targets
but this will require us to regularly
work with our distributors, and
use the systems in place and most
importantly kailangan isapuso ang
mga ito at maipapanalo din natin
ang 2014!”, Nazareno said.
Ceasar “Manndy” Ocampo,
National Sales Manager of SMIS
declared his commitments for
the year along with his managers.
He made a firm reminded for
his team to work even harder in
winning the game for 2014.
The SMIS NASCON gave the
sales group the fuel to deliver their
commitments and contribute
further to the growth of the San
Miguel Pure Foods.
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Far Ahead: Great Food Solutions Sales rally 2014
Great Food Solutions (GFS), the
food service arm of San Miguel
Pure Foods, held its sales rally last
February 21, 2014 at the SMPFC
Compound in Ugong, Pasig City.
The theme was “galactic” and
every member of the GFS family
was fully committed to the theme.
Costumes ranged from space
alients, to avatars were worn by
the sales team. The food was well
prepared by the Culinary Center
and support was given by sister
companies San Miguel Brewery,
Inc. and Ginebra San Miguel, Inc.
for the beverages.
Helene Z. Pontejos, Vice
President and General Manager
for GFS congratulated GFS for
reaching the 10 billion peso
revenue mark and for achieving a
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15% growth revenue from 2013. In
her speech she posed a challenge
for the entire team to conquer the
Food Service Universe and exceed
expectations in 2014.
for the year in both revenue and
volume. Leading the pack are
Mico Areglado as the top MSPA,
and Tins Mandap as ASM of
the Year.
Recognition were given out to
the Managers, Sales and Product
Application (MSPA) employees
with the highest performance
Ramon Vinluan, AVP and
National Sales Manager along
with Tracy Fortu, GFS Marketing
Manager announced that the GFS
The Sales Team
SMIS holds office in the
20th floor, JMT Corporate
Condominiums
sales team will be provided with
tables to allow them to present
the entire portfolio of San Miguel
Pure Foods in a convenient and
efficient way. GFS and Division IT
has been working to cascade the
use of these tablets to the whole
GFS sales team since March of
this year.
The selling arm of the Branded
Business, SMIS moved office
address to the 20th floor of the
JMT Corporate Condominiums
last March 17, 2014. The move
of the Sales Group intends to
fast track the transactions in
the Branded Business Group
– especially for the sales and
marketing departments. The
project was spearheaded by the
late Mr. Ely Capacio+, along with
the team of Ms. Rachelle H. Santos
of Division Human Resources.
The movement of SMIS aims
to promote further teamwork,
better time management, open
communication and the breaking
down of silos’ among business
units and functions between the
Branded Business.
“Ultimately, the move of SMIS
hopes to facilitate faster decision
making which will translate
to more efficient operations,
speed to market and improved
customer satisfaction,” said
Rachelle S. Santos, Division HR
Manager for SMIS.
Commitment from the Branded,
Agro and Flour businesses were
conveyed through an audio-visual
presentation.
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Kambal Ang Sarap, Kambal Ang Saya!
Contributed by Aldrin Linas
March 31, 2014 marked the most delightful event for the
baking industry as San Miguel Pure Foods and its flour business,
San Miguel Mills, Inc., launched the newest and most exciting
neighbourhood bakery in the Philippines—Kambal Pandesal!
With synergies from the biggest brands in the food industry
today, Kambal Pandesal is set to move in full gear in 2014.
Focused on continuously exciting the consumers with its
uniquely Pinoy breads like Pan de Keso and Pan de Kape,
Kambal Pandesal’s constant drive to reinvent the neighbourhood
bakery industry will surely fuel the brand to greater heights.
Packed with a more playful and exciting product portfolio this
year - Kambal Pandesal, kambal ang sarap sa bawat kagat!
During its 2-in-1 brand launch and trade convention—Kambal
Festival—Kambal Pandesal had a 360 degree shift with its new
store look, new products, new mascot, new jingle and new
identity. Kambal na talaga ang sarap at saya sa Kambal Pandesal!
For more details, please visit our Facebook page:
www.facebook.com/KambalPandesalOfficial
Left to right:Ned Roberto,
Bob Labrador, Fer Gatchalian,
Tonette Sio; Below (Left to
right): Rico Zapanta, Scotty
Punsalang, Alex Trillana,
2020
Left to right: The bike pan
de pot pot; the games during
the event, distributors’ Q&A
portion and the welcoming
committee.
21
Winners of the photo contest
Code of Ethics: Our way of life
CENTERLINE
By: Joms P. Reyes, SMIS
The inspiration behind the photo is the customers we serve
and the co-employees we work with everyday. Customer centricity
is an integral part of selling we have direct contact with our end
users. We should value them as much as we value our families.
The photo also represents innovation and how we should also
be always on the lookout for new things and take the initiative on
learning, how to improve our products, our services and
our systems and find the methods that work. Our continuous
learning and drive for innovation will eventually contribute
to our bigger goals.
The straight lines, represents our path and direction, how we are
able to stay focused towards a bigger goal. The spiral curved line
represents our resourcefulness in consistently looking for solutions
that are “out of the box” – showing how resilient San Miguel
Pure Foods employees really are. The “steps” on the stairway
signifies that there really is no shortcut to success – the hurdles
we go through everyday will eventually bring us closer to the top.
22
Flying Geeks
By: Farah Hannah Saculsan, Magnolia Inc.
The photo depicts the Unity Jump of Magnolia
Inc.’s Quality Assurance Central Lab Personnel.
It is also a collaboration from chemists,
microbiologists & analysts. The shot was taken after
the plans and programs of the year were laid out.
It also represents the value of Teamwork which will
allow us to reach our targets and goals and even
exceed expectations for the year
Happy Dance
By: Christian Cabantac,
The Purefoods-Hormel Co., Inc.
The inspiration of the photo came from the Kiddie
Christmas Party in 2011. The lady who’s seen dancing
in this photo, welcomes The Purefoods-Hormel
Company, Inc. party with a dance that delighted
everyone and broke the ice for the event. Kiddie
Christmas party is yearly party undertaken by PHCI
Cavite and its employees. The funds for the activity
come from the joint voluntary personal contributions of
employees and a donated amount from the Company.
The photo I submitted represents the value of Social
Responsibility and the value of Malasakit.
23
new products
San miguel foods products
New
Introducing - Monterey
Longganisa Specials
The famous native longganisa done the Monterey way.
Made from high quality Monterey pork kasim marinated in
a concentrated mix of all natural ingredients. No Added MSG.
Ready to eat canned chicken made with Magnolia Fresh
Chicken, blended with the right flavors and spices that you can
indulge in.
Comes in four exciting flavors: Guiltless Broth, Hainanese Style,
Arrabiata and Adobo.
These delicious flavors are a perfect base for a wide variety of
healthy and hearty chicken dishes such as salads, pasta and rice
meals. You can enjoy it on its own.
MAGNOLIA
YAKITORI
BONELESS
LEG
New
Skewered chicken
leg meat made from
premium quality
Magnolia Fresh
Chicken. Convenient
for frying or grilling
Approximately 1 kilo
per carton; 40g per
stick x 25 pcs per
inner carton x 9 inner
carton
MAGNOLIA YAKITORI BONELESS BREAST
Skewered chicken breast meat made from premium quality
Magnolia Chicken. Convenient for frying or grilling
Approximately 1 kilo per carton; 40g per stick x 25 pcs per inner
carton x 9 inner carton
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Bacolod Longganisa. Our very own longganisa is marinated
with a dash of garlic, paprika and dose of cane vinegar and sugar
with a hint of smoke flavour to give us the native famous Bacolod
Longganisa known for its rich sweet flavour and smoky taste
Davao Longganisa. Marinated with a dash of garlic, black pepper
and dose of sugar to give us the sweet-tasting famous Davao
Longganisa
Make Monterey Longganisa Specials, a star in your Filipino
breakfast! Only the best from Monterey!
New
New
Introducing Magnolia
Chocolate cake mix
collection. Indulge in the rich
and chocolatey goodness
of Magnolia Devil’s Food
Cake and Magnolia Fudge
Brownie Mix. Guaranteed to
be a success and will surely satisfy your chocolate cravings.
New
Devil’s Food Cake – Made with the finest cocoa powder to give you a rich choco cake.
So easy to make, just add water, eggs and oil, guaranteed to be a success and will surely
satisfy your chocolate cravings.
Fudge Brownie – Easy to make brownies, just add water, eggs and oil. Can be baked
in an oven toaster. Fudgy treat you can have everyday.
FunStuff Nuggets Medley
Enjoy three flavours of nuggets in one pack
of crunchy goodness with PUREFOODS®
FUNSTUFF™ Nuggets Medley! Whether
you can’t get enough of Bacon & Cheese,
love the creaminess of Cheese Overload,
or enjoy the savoury taste of Pepperoni &
Cheese, PUREFOODS® FUNSTUFF™ Nuggets
Medley will satisfy your every craving! It
is so easy to prepare! Cook it frozen – no
need to thaw! Just deep fry for 2 minutes
then enjoy your medley of chicken nuggets!
New
Crisp ’n Juicy
Pork Tonkatsu
Crazy for a katsudon meal but on a tight
budget? Enjoy a resto-style meal in your
own home with PUREFOODS® Crisp ’n Jucy
Pork Tonkatsu. Simply deep fry (or oven
toast) these breaded pork cutlets
for a few minutes for deliciously crispy
katsu. Best served with rice, veggies,
and the free tonkatsu sauce that comes
with every 250g pack.
New
Crisp ’n Juicy Fully Cooked
Homestyle Fried Chicken
New
Satisfy your craving for a classic chicken
recipe and let PUREFOODS® Crisp ‘N Juicy
Fully Cooked Homestyle Fried Chicken
be your choice. Deliciously coated and
specially seasoned, these golden fried cuts
of juicy chicken are already fully cooked
so it’s fast and hassle free. Enjoy bite after
crunchy bite of chicken goodness with just
a few minutes of reheating.
25
Culinary Center Creations
Ingredients
1 pc
1-1/2
2 tsp
1tsp
1/8tsp
1/8 tsp
¼ pc
MAGNOLIA BROWN EGG
tbsp MAGNOLIA PUREFRESH MILK
MAGNOLIA CREAM CHEESE, softened
mustard
fresh thyme
salt
ground black pepper
bagel or French bread, cubed
Procedure
QUICHE CUP
Ingredients
10
1
10
2
pc
cup
scoops
cups
1. Beat egg, milk, cream cheese, mustard and thyme.
Season with salt and pepper. Stir in bread cubes.
2. Transfer in a microwave safe mug or cup microwave
for 1 minute and 10 seconds.
Makes 1 serving.
graham crackers
peanut butter
MAGNOLIA ICE CREAM BEST
OF THE PHILIPPINES
COFFEE CRUMBLE
potato chips, semi-crushed
COFFEE
PEANUT BUTTER
Procedure
1. Arrange 5 pieces of graham crackers on a tray.
2. Spread peanut butter on one side of the cracker.
3. Put 2 scoops of ice cream on each graham cracker.
Sandwich with another cracker then roll in potato chips.
4. Consume immediately.
Makes 5 servings.
ICE CREAM
CRINKLE SANDWICH
CANDIED
BACON
WITH
26
Ingredients
6
12
scoops
pc
ICE CREAM SANDWICH
MAGNOLIA ICE CREAM BEST OF THE PHILIPPINES CARAMEL CASHEW FUDGE
crinkles
For the candied bacon:
1 (250 g) pack
1/4 cup
Procedure
PUREFOODS HONEYCURED
BACON, chopped
brown sugar
1. Sandwich a scoop of ice cream between
2 pieces of crinkles. Store in the freezer.
2. To make candied bacon: Cook bacon in pan over medium
heat. Add sugar and mix. Allow to caramelize. Transfer
bacon to a plate and let it cool completely.
3. Roll each ice cream sandwich on candied bacon.
4. Consume immediately.
Makes 6 servings.
Employee Talk
we
individually
How can
contribute and help
the company
in 2014?
Michael G. Laranang
Live Operations, Central Luzon
Poultry / Growing Operations Head /
SMFI, San Fernando Pampanga
To be ahead of the competition,
I give value in delighting our
customers by providing them with
the best customer service and
technical assistance they need. Being
guided with the company’s ethical
standard of doing our
job, Central Luzon
Team is committed
in having the
initiative to go
beyond what
is expected
from us. Our
team’s aspiration
and passion for
achievements drive us to deliver all
the set objectives for the year. We are
committed in facing and overcoming
all the challenges ahead of us.
Shiela Marie T. Ginete
North Luzon-BMEG - Aquatic /
Tarlac Plant
We must proudly live and share the
San Miguel culture of excellence and
malasakit as we fulfill our respective tasks
everyday. This allow us to share our talents
and encourages excellence in us and with
our fellow employees too.
Marice I. Cabico
Christine Guinto
As for me, there would be many
contributing factors to help our
company in 2014
just like in the
past years.
I also believe
that our
company
provides all
the necessary
interventions
and tools to all
its employees for the attainment of
its goal but I guess, more than the
knowledge that has been developed
and skills that were honed, the
most important thing in order to
help our company is the “Personal
Growth” or “Solid Values” in each of
us. Employees who have access to
personal growth will feel more valued
and feel they are growing personally
and professionally. These then, would
adhere to moral behavior and ethics
resulting to a sound business goal
attainment.
For me, the best way
to help the Company
this 2014 is to live up
to the value of teamwork, malasakit
and innovativeness. We should all work
together toward achieving a common
goal of contributing to the success and
profitability of the Company at the same
time putting into consideration the welfare
of our people. Even the smallest act or
effort will be of big contribution for the
success of the Company.
Human Resources / SMFI
San Fernando, Pampanga
Magnolia, Inc. /
Cavite Plant
And as Product Development Specialist,
being innovative will always be the best
way to help the Company come up
with good and quality products that our
consumer will love and enjoy.
Ronnel Cajigal
HBC Production
Supervisor /
The PurefoodsHormel Plant / Cavite
I will challenge myself
to work more efficiently
by finishing tasks within 8 hours to
avoid overtime. As a supervisor, I will
be a role model to others. We can
also help by conserving electricity
such as turning off lights, computer
monitors when not in use, and many
other small but valuable acts. This is
MALASAKIT in action.
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Download The My Great Food App for your smart
phones now and get the latest recipes using only your
San Miguel Pure Foods most loved brands and renowned
recipes by our own Culinary Center and partner chefs.
The site displays multiple features such as cooking video
gallery, menu planner, and personalized recipe page.
It also has a social networking feature that allows its
members to interact and share their culinary experiences.
My Great Food comes in a mobile app which can be
downloaded for free on the App Store and Google Play.
Download the app today or visit www.mygreatfood.com
and register as a member to enjoy its exciting features.
MGF members will receive updates on special events,
kitchen tips, recipe ideas, and latest trends in the food
and dining scene.
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