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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 - 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 61
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