Investor Presentaiton
STRATEGY & TRANSFORMATION
Case example: Transforming Q Catering
•
Before Transformation, Q Catering had a >10% unit cost gap to
on-shore competitors
•
Significant changes are being made to close the cost gap
-
-
Matching labour supply to demand, increasing productivity
Focus on improving process efficiency (waste reduction)
Redesigned meals, removing trays and extracting cost
•
There has also been a shift in culture and behaviours
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De-layering management
Increased collaboration and co-ordination
0%
Unit cost gap
by end FY151
↑2.5%
Customer
satisfaction scores²
Q Catering: Increasing Customer Satisfaction
While Reducing Cost
Up to 50% more food ✓
Improved customer feedback ✓
Simplified (production, logistics, delivery)
Net transformation benefits
1.To on-shore competitor. 2. Average increase in customer satisfaction with Domestic meals (Food Quality/Taste; Freshness; Presentation/Appearance) between January 2014 and March 2015
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