SUPPLY CHAIN PLANNING STRATEGIES, SUSTAINABILITY, AND PROFITABILITY OF GRMHC, INC.: FOUNDATION FOR ESTABLISHING A CENTRALIZED COMMISSARY

Abstract

This study examined the supply chain planning practices, sustainability, and profitability of GRMHC, Inc., with the aim of determining the relationships among these variables as a basis for establishing a commissary. A descriptive correlational research design was adopted, targeting a population of 47 key personnel from GRMHC, Inc. and its six branches. Using Slovin’s formula, a sample size of 42 was determined. Findings indicated that the respondents are knowledgeable and confident that GRMHC, Inc. has been implementing activities to promote effective supply chain management—specifically, the coordination of resources to optimise the delivery of goods, services, and information from suppliers to customers, while maintaining a balance between supply and demand. Furthermore, GRMHC, Inc. demonstrated the capacity to generate returns on investment using its available resources, meeting industry standards for catering services and exceeding those for full-service restaurants. The results hold significant implications for enhancing the company’s operational sustainability. It is recommended that GRMHC, Inc. regularly assess its practices using the Sustainability Assessment of Foodservice Checklist, including monitoring freezer and refrigerator door alarms or automatic locks, managing the recycling of used cooking oil, and maintaining partnerships with charitable foundations or social enterprises that deliver social impact. Additionally, consolidating the operations of its six branches through a centralised commissary is suggested to further increase profitability.