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Republic of the Philippines

Department of Education
Region IV-A Calabarzon
Division of Batangas
District of Ibaan
Dr. Juan A. Pastor Memorial National High School – Senior High School
Talaibon, Ibaan, Batangas

Sustainability of Eateries in Ibaan

A Research Study

Presented to

The Faculty of Senior High School

Dr. Juan A. Pastor Memorial National High School

Talaibon, Ibaan, Batangas

In Partial Fulfillment

Of the Requirements or the Academic Strand

Accountancy, Business and Management

Names of the Proponents

Furtades, Eugene G.

Manalo, Aron R.

Punzalan, Paul Joseph P.

Redomi, Richard Q.

October 2018
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Chapter I

The Problem and Its Background

Introduction

In the Philippines, nowadays, different fast food chains emerge rapidly. It

shows effects in the taste and preferences of every customer. It is a big factor

that affects the sustainability of the eateries.

This research entitled “The sustainability of eateries in ibaan”. It focuses

on the problems that they are facing such as the emergence of many fast food

chains and this research also provides solutions for that problem. Consumers

today do not have as much loyalty as they before to some eateries because they

are spoilt for choice. Due to increased and stiff competition between both

eateries and fast food chains, serving in a particular place that is teeming with

completion has become difficult. And the only way to last long in that competition

is continue to be relevant and consistently good.

Based on a statistics, it is no wonder that there are so many people

investing in the food industry. The questions to ask is that, are they investing in

the right market segment, is their market segment already saturated? Or are

these eateries can sustain is existence for a long time?

In this research it also tackles about the eatery owner`s ways and

methods of sustaining it. It is necessary to know the importance the eatery`s

sustainability, since eateries occurs for a very long time. This research also
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shows the effects of the emergence of the fast food chains to the eateries and

what are the importance of sustaining eateries in ibaan public market.

Theoretical Framework

The researchers intend to use Roger`s diffusion of innovations theory as

the main theoretical framework for this paper about the evolution of the

restaurant review. Rogers (1983) defines it in the following way:

The innovation-decision process is the process through which an

individual (or other decision-making unit) passes from gaining initial knowledge of

an innovation, to forming an attitude toward the innovation, to making a decision

to adopt or reject, to implementation of the new ideas, and to confirmation of this

decision. The perceived newness of an innovation, and the uncertainty

associated with this newness, is in distinctive aspect of innovation in decision

making.

The researchers explore how five stages of Roger`s innovation-decision

process-knowledge, persuasion, decision, implementation, and confirmation-

have played a role in the past, present and future of restaurant reviews.

The “present” for my project is 2000-2005. In terms of diffusion theory, for

this section of my project, I`m most interested in examining the decision stage

and what caused people to consider food blogs and food sites such as

Chouwhound and eGullet as valid sources of restaurant reviews

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Roger`s idea of discontinuance-the decision to reject an innovation after

having previously adopting it will be an interesting lens to look at the decline of

traditional journalism and how that affected eatery reviews in print publication.

Conceptual Framework

Output:
Input:
Process : Having the proper
Eateries:
management of their
Interviews and
Location financial, the list of capitals,
observations epenses and profit. Then,
Service they always having the
checking of their product to
minimize shortage.

th
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Statement of the Problem

This study aims to describe the sustainability of eateries in ibaan.

Specifically, the following questions will be answered:

1. How sustainable are the eateries in ibaan as to:

1.1 location; and

1.2 service?

2. How do eatery owners overcome the difficulties they encounter?

3. What are the possible solutions for eatery owners to maintain their

customers in the face of competition?

Scope and Limitation

This research focuses on the sustainability of eateries in ibaan. This study

includes how the eatery business and the factors affecting their business. This

also covers how the eatery business remain competitive even there are new

entry of eateries

This study intimately includes how the owner of those eateries in ibaan

can sustain its existence in the firm.

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Significance of the Study

The result of this study is beneficial to the following:

To the Society. This study is beneficial in the way that they can

easily know the factors on how they can sustain this business in the firm.

To the Owner. This study helps them to know on how they can

prolong their business and to overcome the problems that will come to their

business.

To the Students. This study gave them the ideas on how eateries

business sustain its life and what would be the factors that may affect eatery

business.

To the Future Researchers. This study can be their reference to

make their own study about the sustainability of eateries.

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Definition of Terms

Eatery. A restaurant or other place where people can be served food.

Emerge. Move out of or away from something and come into view.

Location. It is the place where a firm decides to site its operations.

Saturated. Completely filled with something.

Service. It is an action that a person does for someone else.

Sustainability. Able to last or continue for a long time.

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Chapter II

Review of Related Literature

This chapter dealt with the related literature and studies which were reviewed

and helped the researchers fully understand the topic that is being investigated.

Related Literature

Carinderia is a local eatery selling and serving affordable viands for the masses.

It is also known as “turo-turo” wherein customers literally point what they want to eat.

Carinderia is most likely derived from the word “cari” or “kari”, a tamil word for sauce, or

a saucy accompaniment for rice. Some theories attribute connection to the large number

for breakaway soldiers from the invading British army, mostly East Indian Bengalis or

Tamils, ended up settling in Taytay and Cainta, major tourist routes at a time.

Abdussalam M., (1996) in his report “Essential Safety Requirements for Street

Venved Foods”, states that the foods that the owner sell should be clean and the

business should learn the proper hygiene. The way the food was cook and the place

where it will be put should be clean. It also states that the food handlers should wash

their hand with soap and water after engaging in any activities that are likely to introduce

biological, chemical or physical hazards and also they should be educated to wear clean

and proper clothing according to prevailing local standards.

Taylor D.S., et al., (2000) in their review “Street Foods in America – A True

Melting Pot” described a historical perspective of street food retailing, types of street

foods available in American cities, nutritional analysis of selected street foods,

preparation and processing of street foods, microbiological quality of street foods,

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regulatory issues surrounding street food retailing and profiles of street food retailers and

consumers.

Garbin B. et al., (2002) in their article “Food and Environmental Hygiene”,

described that tests on the street vended ready to eat foods (sandwiches, ice-cream and

sorbets) and the vendors of such foods were carried out to assess the microbiological

quality of these foods. The study shows that the poor microbiological quality of these

street foods constitutes a potential hazard to public health, that the extent of this hazard

varies between the cities studied, and that vendor`s health education in safety is a

crucial factor in the prevention of food borne infections.

Mboganie-Mwangi A., et al., (2002) in their article “DO street food vendors sell a

sufficient variety of foods for a healthful diet ? The case of Nairobi” examine whether

these vendors sells sufficient variety of foods for a healthful diet. Nearly fifty-three

percent of vendors sold foods of only one food group, with forty-four percent selling

cereal products and thirty-six percent only selling carbohydrate-based foods. The

percentage of vendors selling of foods >1 food was higher in the industrial area than the

slum and lower-middle-income areas. Micronutrient-rich and mixed nutrient foods were

associated with female vendors.

Von H.A. (2004) in his article “Street Food Vending” stated that, sales of street

vended foods are increasing in several countries and offer stakeholders in the industry a

wide range of economic benefits. This article discussed potential public health problems

that may be associated with this trend. Out-breaks of food borne diseases connected to

a street food consumption are considered together with studies into the safety of street

foods and attempts to regulate street vendors in Durban, South Africa.

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Related Studies

Perdigon G. (1986) according to his study “Street Vendors of Ready-to-eat food:

As a source of income and food for low Income group” states that most of the family

street vending is the source of their meals. Some of the owners were married and they

were the income earners and food provider of their business. And some of the owner the

place were street vending you can find were occlude and crowded and every vendor are

putting themselves to work more than (eight) 8 hours.

De Guzman M.P. et al., (1987) according to their article “Street foods in the

Philippines Health, Nutrition, Management and Livelihood Aspects” their uses to build

their business come from the loans of their relatives and to the money lenders. The

schedule of street food business depends on the size of their business, the type of

goods they are selling and the location where they are selling. The type of food they are

selling are common and simple food. They prepare their street foods in their home and

then they are just transport the cooked foods in the place where they will sell it.

Hutabarat R.L.S., (1994) in her article “Street Foods in Bangkok – The

Nutritional Contribution Content of Street Foods” 20,243 is the total number of registered

street vendors in the Bangkok. 30% of that registered street vendors are selling cooked

foods in the street. There is less number of street vendors who are selling cooked foods

than who are selling ingredients in the street. There are problems that are associated

with street vending are about the hygiene at the ordinances of the place. The location
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where they are selling their products is near to schools and to the place where there are

a lot of people. The owners carries pale of water to clean the used utensils.

Mohan B.E. et al., (1999) in their article “Surveying Vendors of Street Food” it

analyses the safety of street vended foods. The vendors have the knowledge about the

food safety and cholera but they are still doing the unsafe method. 87% of vendors used

stored water that can cause contamination to its food. With the method of surveying the

street vendors the data for public health planning and intervention can be gathered

easily.

Umoh V.J., and Odofa M.B., (1999) in their article “Safety and Quality Evaluation

of Street Foods Sold in Zaria, Nigeria” it states that the street vendors and the public

should be educate about the importance of the cleanliness of the environment where

they are selling the food and the right handling of foods to lessen the risk of Food Borne

Pathogenic Diseases.

Synthesis

The studies of Perdigon P. (1986) and De Guzman M.P. et al.,(1987), focused on

how the street vendors build their business and also the things that are needed to build a

business. And also their studies describe the places where you can find street food, the

type of food they are selling and also how they prepared their products.

The studies of Hutabarat R.L.S., (1994), Mohan B.E. et al., (1999) and Umoh

V.J., and Odofa M.B., (1999) analyses the safety of the street vended foods. These

studies are similar in a way that street vended food should be clean and also its

environment. And because of that the people who will buy their product will not get sick.
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Chapter III

Research Methods

This part dealt with the methods and procedures used by the researchers to

come up with the results of the study.

Research Design

This study used the method of Qualitative design, wherein the researchers

utilized the interview notes with the used of interview method. The said interview method

helped the researchers to find out the response of the respondents.

The researchers interviewed the Carinderia owners of Ibaan.

Subject of the Study

The respondents of this study are the carinderia vendors of Ibaan. A total number

of five respondents were used in the conducted interview.

Sampling Procedure

There are 5 respondents. The researchers selected 5 owners where they

gathered the information. The owners came from the municipality of ibaan.

Instrument

To come up with the results, the researchers used an interview method wherein

the researchers prepared questions to be answered by the respondents of this study.

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The interview note consists of 3 items that is stated in English and in concrete words to

be more understandable.

Data Gathering Procedure

The researchers made their own interview notes, as they made their interview

notes they went to their research adviser for the approval. There are things that were

changed in the made notes. After the research adviser approved their notes they now

made their request letter for the authority that they will interview. As they get their

request letter for the interview they now conducted their interview. They explained the

nature of the study and as the respondents answering the questions, some of the

researchers are recording and writing the respondents` responses. As they interviewed

all the respondents the researchers now analyzed and organized the collected data that

was used to their study.

Data Analysis

The data proximity matrix was used to analyze the gathered responses.

Responses were coded and classified by similarities. Then, they were interpreted by the

researchers.
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Chapter 4

RESULTS AND DISCUSSION

This chapter presents the results of the data gathered from the

participants which were further analyzed and interpreted to answer the statement

of the problem.

1. Sustainability of eateries in ibaan

The following are the data gathered from the participants.

Researcher: Ilan taon na po ninyo pinamamahalaan ang inyong

karinderya?

Participant1: Six years.

Researchers: Sa six years pong iyon marami nap o ba kayong
nakasalamuhang tao na may ibat ibang ugali?
Participant1: Oo utoy, may mahirap, may mayaman. Sari-saring tao
minsan nga may foreigner pa.
Researchers: Doon po sa six years na iyon marami po bas yang
naitulong sa inyong buhay?
Participant1: Oo naman, lalo na yung baon ng mga bata, pagkain
naming every day, nakakatulong sa pagpapaaral ng mga bata.

Participant2: Twenty-one years.

Researchers: Sa twenty-one years na pagmamanage ng business
ano po yung naitulong o pagbabago sa inyong buhay?
Participant2: Ano yung… sa pagpapaaral ng mga bata.
Researchers: Nakapagpatapos na po ba kayo?
Participant2: Oo, gaya nung grade-12 na, hindi pa sila napasok eh
nakatayo na itong karinderya.
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Participant3: Ahhh, totally sa ngayon bago palang kami ditto

nagsisimula pero yungpast experience naming dito sa labas, ay
don sa dati naming pwesto sa tabi ng Mlhullier ay fourteen years.
Researchers: Unang business nyo po ba ito?
Participant3: Oo.

Participant4: Month. Last year, December.

Researchers: Sa month po na yan, ano pong nagging
experience nyo?
Partcipant4: Experience sa cater.

Participant5: Ang aking karinderya ay mina manage ko ng

halos labing…labing dalawang taon, labing dalawang taon
na.
Researchers: Ano po ang mga magagandang experience
na inyong nakuha?
Participant5: Ay marami based on my experience
napakaraming magagandang ahh ehh is store manage.
Pangalawa ay yung ano, yung maayos yung nakaka-
experience ka ng paglulto ng ibat ibang putahe, natututo
ka.
Researchers:Masaya naman po kayo?
Participant 5: Masaya kasi ito ang aking hilig kaya nagtayo
ako ng ganitong negosyo.

Researcher: Ano po ang dahilan o rason ninyo kung bakit

nyo po ito itinayo?

Participant1: Rason, para utoy makatulong sa asawa, tama

ga iyon?(laugh)
Researchers: Ano po ang trabaho ng inyong asawa?
Participant1: Junkshop, small junkshop lang.

Participant2: Para kami eh mabuhay (laugh) para

makapag-aral at matupad ang pangarap.
Researchers: May mga pangarap po ba kayo na natupad
na?
Participant2: Meron din naman.

Participant3: Ahh, unang-una negosyo, pangkabuhayan

then pangalawa eh habbit ang magluto then makatulong
narin sa iba.
Researchers: May pamilya po ba kayo?
Participant3: Meron, andito.
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Researchers:Ayos naman po ba yung karinderya nyo?

Participant3: Oo naman kahit papaano perfect naman sya.

Participant4: Para may income.

Participant5: Main reason dahil siguro ay ito ay nasa

linyako, ang hilig sa pagkain. Pangalawa, yung kaguistuhan
kong maka-experience ng pagluluto, at the same time ay
pagtitinda ng niluluto.

Researchers: Ano ang inyong mga isinasaalang-alang sa

pagtatayo ng karinderya?

Participant1: Aydi ang pagiging house wife, sa bahay kasi

hindi na ako nakakauwi sa bahay gabi na ako nakakauwe.

Participant2: Sa lugar.
Researchers: Mabenta po ba dito?
Participant2: Oo

Participant3: Unang-una.. kaayusan. Pangalawa yung

quality ng pagkain.
Researchers: Sa tingin nyo po ba nagustuhan po talaga
sya ng mga customer?
Participant3: Oo naman kasi hindi naman sila babalik-balik
kung hindi sila nasatisfy, kasi hindi naman tatagal ang
business kung hindi sila nasatisfy.

Participant4: Yung pantustos.

Researchers: Sumasapat po ba sa pang araw-araw ang
inyong pantustos?
Participant4: Sapat naman.

Participant5: Unang-una ay yung location kung saan

ilalagay ang tindahan, yung malapit sa merkado, yung
malapit sa customers, sa mga kliyente na nangangailangan
ng pagkain. Tapos eh, Pangalawa yung kalinisan ng
paligid. Yun yung number one na i-consider sa pagtatayo
ng canteen.

Researchers: Ano po yung average na tubo ninyo kada

linggo?
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Participant1: Linggo-linggo, siguro utoy ehh kung ano.

Mapwera hindi ako mahina ha. One thousand fivehundred
a day kwentahin mo na iyon times seven days.
Researchers: Bukas po kayo seven days lagi?
Participant1: Oo
Researchers: Yung po sa kinikita nyong iyon nakakatulong
po ba iyon sa inyong pangaraw-araw na buhay?
Participant1: Lalong-lalo na sa estudyante, sa aming mga
anak. Akoy may culinary gagraduate na ngayon, tapos ehh
akoy may isang high school, tapos ang isa kong anaka ehh
wala na dito, nasa America na.
Researchers:Yun po bang anak nyong nasa America na,
bunga po ba iyon ng pagtatrabaho nyo dito?
Participant1: Oo, second year college sya , akoy
nagcacanteen na. Ngayon tapos na sya, tapos sya ng
culinary nasa Orlando Florida na sya.

Participant2: Sa loob ng isang lingo nasa mga one

thousand.
Researchers: Sa one thousand na yon,sa tingin nyo po
nakakasapat po ba yon sa pangaraw-araw na gastusin?
Participant2: Syempre konting tipid (laugh) oo hindi na bibili
ng kung ano-ano eh
Researchers: Sa pangangailangan nalang po?
Participant2: Oo, kasi dito hindi kana bibili ng mga pagkain,
ang bibilhin nalang eh yung sabon kasi yung pagkain dito
nanaman kinukuha.

Participant3: Hindi mo naman masasabi ang ano eh. Kasi

hindi naman pare-pareho ang araw-araw eh pero sapat
narin sa aming pangangailangan sa araw-araw.

Particiapant4: One thousand.

Researchers: Ano pong pagbabalance ang inyong
ginagawa?
Participant4:balance kinukuhanan ng gastos at pambaon at
konting tipid.

Participant5: Honestly, yung average tubo talaga di mo

masasabi pero kung mostly ay nagaaverage kami ng
tubong one thousand fivehundred a day, so one thousand
fivehundred times six days dahil ang ika-seven day naming
ay pahinga. So nagrerange kami ng nine thousand weekly,
average.
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Researchers: Sa One thousand-five hundred nay un paano

nyo nababalance ang inyong pang araw-araw na buhay?
Participant5: Simple lang live in your income, ahh
mamuhay kalang kung ano yung kanyang
pangangailangan sa pang araw-araw na buhay para
mabalance mo yung kinikita mo ay yung paraan ng
paggastos.
Researchers: Ano po ang mga estratihiya ng inyong
ginagawa, ipinapatupad para mahikayat ang mga mamimili
na bumili o kumain sa inyong karinderya?

Participant1: Edi masarap na pagkain (Laugh). Masarap na

pagkain yung halimbawa may putahe ka talaga na iba –iba.
Researchers:Ano po yung pinakabinibili sa inyong
produkto?
Participant1: Tinola, ginataang tulingan,ano pa atsaka yung
pinaka ano nila st saka tortang talong.

Participant2: Sarap ng luto saka malinis.

Participant3: Unang-una yung pakikisalamuha sa tao,

pakikipagkaibigan eh yun ang una. Tawag dito ah…..
salubungin ng ngiti para madali yung contact o
communication.Kahit kayo nagkukwentuhan eh willing
syang bumalik ulit

Participant4: Nagpapa-announce sa radio station

Participant5: Una yung cleanliness ng aming karinderya

kapag malinis kasi ang karinderya madami ang nahihikayat
na mga mamimili na bumili sa amin ng pagkain.Number
one kasing factor na dapat akonsider ay yung kalinisan.
Pangalawa is very approachable kong kasamahan sa
trabaho.Pangatlo,yung masarap na luto naming na
dinadayo ng mga customer.At pangapat,yung maayos na
pakikitungo ng bawat isa na manggagawa sa loob ng aking
canteen na higit na nakakaapekto na mas makahikayat pa
kami ng maraming customer na kumain sa aming
kariderya.

Researchers: Paano nyo po napapahaba ang inyong

business?
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Participant1: Edi….,ulit,ahh okay. Murang serve ng pagkain

murang takal ng pagkain kasi hindi kami umuupa dito at
saka dapat malinis
Researchers: Isa po ba ang lokasyon ng inyong
pinagtayuan ng karinderya ang kinonsidera ninyo sa
pagtatayo ng business na ito?
Participant1: Oo, kase di na ako uupa.

Participant2: Ehh syempre eh napapaikot nyo yung ano

yung tubo.

Participant3: Ang number one talaga yung location para

syempre mas maraming tao,mas maganda,mas attractive
talaga sa business.

Participant4: Oo naman kasi,katulad maraming mga tricycle

driver na dito sila nakain pati mga kapitbahay namin dito
nakain .

Participant5: Ah syempre ang….unang-una kapag ikaw ay

isang nangungupahan sa isang lokasyon o building
kailangan mong huwag sumira sa pagbabayad ng
buwanang renta upang mapanatili na ikaw ay mag stay
longer sa pwestong iyong kinaroroonan.Sa service
naman,pagdating sa service ibigay mo yung full pledge
mo,yung buong kakayahan mo upang mabigay mo sa
iyong kliyente,sa iyong mga customer ang maayos mong
pagpeprepare o maayos mong pakikisama sa
kanila,pagseserbisyo ng sa ganun ay paulit ulit din nilang
balikan ang mga serbisyong ibinigay mo sa bawat kliyente.

Based on the answers of the respondents on the SOP1. The

longest running business among them is 21 years while the new one is

just a month in the firm. And the reasons why they build the carinderia

business are that they want to help their family and they love cooking.

Four among the five respondents said that they build this business to

help their family and to have a daily income while the other one said that
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she likes cooking that`s why she pursue to build this business. And in

building a business there are such things needed to consider first. The

respondents of this research stated that the location, the income the

quality of food and being a housewife are the things that they consider in

building a business. Two out of five said that they consider first the

location of where they build their business, one respondent said that the

income is needed to consider, the other one said that the quality of food

and lastly, the last respondent said that being a housewife is the thing

they consider.

The lowest average profit of a carinderia in a week is one

thousand and the high profit ranges from nine thousand to ten thousand

five hundred. Three of the respondents said that their profit in a week is

one thousand pesos only, one of the respondents said that their average

profit a week is nine thousand pesos and the last respondent said that

their profit ranges to ten thousand five hundred. In building a business

every business have their strategies to encourage people to buy their

product. They said that the cleanliness, the quality of food, announcing

on the radio station and the good approach to the customer are the

strategies they are doing to encourage consumer. Three of the

respondents said that the cleanliness and the quality of food helps them

to encourage customer to buy their product, one of the respondent said

that they are announcing their business on the radio to attract customers

and the last respondents said that keeping your good approach to your
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customer can help your business to keep their customer buying their

product. Four of the respondents said that the location helps them to

utilize their business while the other one respondents said that the

continuous managing of the profit is a big help to their business to keep it

alive.

This is somewhat related to the study of Perdigon G. (1987)

because just like the study of Perdigon it shows that the Carinderia

business is one of the source of the income the owners.

2. Overcoming the difficulties that the eatery owners encountered.

The following are the data gathered from the participants.

Researchers: May mga araw po bang hindi nauubos ang inyong mga
paninda?Ano po yung inyong ginagawa sa mga tiring paninda?

Participant1: Yes po,pwede pa kinabukasan like adobo,pwede mo pa

yung itinda kinabukasan iniinit mo kung kokonti na ,tapos yung mga
hindi na pwede,inuuwe naming sa junk shop ng aking asawa para sa
aming mga tauhan ng mga hindi na pwede kinabukasan.

Participant2: Meron,
Researchers: Ano po ang ginagawa ninyo sa mga produktong ito?
Participant2: Yung kapag halimbawa nasisira agad ayon pinamimigay
na namin.Pero yung pwede pa kinukuha parin namin tapos ginagawang
ibang putahe.Halimbawa,may tira mga isda,piprituhin mo yan tapos
gagawin mo yang ibang putahe.

Partcipant3: Oo naman,lahat namna ng klase ng tindahan eh,kasi nga

hindi parepareho ang customer,mayroong matumal.
Researchers: Ano po yung ginagawa nyo sa mga natitira?
Participant3:Pag ganun hindi naman karamihan ang aming itinitinda
so….irerecycle nalang babalutin ilalagay sa malinis na lalagyan sa
freezer.

Participant4: Bihira,ubos lagi. (laugh)

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Researchers: Pero pag po may times na hindi nauubos, ano pong

ginagawa nyo?
Participant 4: Kinakain na lamang namin.

Participant5: Sa tagal nang aming karinderya hindi na usapin sa amin

kung hindi nauubos o nauubos man dahil sa araw-araw na pagtitinda
ang assurance naming ay ubos an gaming paninda dahil alam na
naming kung paano, kung anong pagkain ang dapat naming i-prepare
sa bawat araw dahil sa tagal nan g aming hanapbuhay kabisado na
naming yung mga panindang gusto n gaming mamimili.
Researchers: May times po ban a hindi naubos ang inyong paninda
dati?
Participant5: Dati meron
Researchers: Ano po ang ginagawa nyo?
Participant5: ANg ginagawa naming hindi naman kami ng nagluluto ng
madami tamalang an gaming niluluto o sapat lang sa, kumbaga yung
pagkaing aming iniluluto o itinitinda ang kulang pa dahil hindi kami
nagluluto ng madami para maiwasan naming ang matira kung may
matira man kami, kagaya ng adobo, sinaing na tulingan, humba na
alam naming na mas napapasarap sya ay mas napepreserve yung
pagkain at may nagugustuhan sya ng mamimili, na luma o tira dahil
yung mga putahing yon ay masarap kung preserve.

Researchers: Ano po ang inyong ginagawa sa mga kilyente na may

mga reklamo?

Participant1: Wala pa po.

Participant2: Awa ng diyos wala pa namng nagrereklamo.

Participant3: Ahh syempre hinahaharap, kinakausap pero sa

experience naming wala pa naman kaming naeencounter na ganun.

Participant4: Walang nagrereklamo.

Participant5: Hindi naman mawawala ang mga customer na

nagrereklamo sa isang hanapbuhay. Sa isang karinderya, ang
ginagawa ko dyan ay una: maging mapagkumbaba ka lamang, i-
approach mo ng mabuti ang mga customer na nagrereklamo base sa
iyong itinitinda. Pangalawa, ahh… bigyan mo sya at ang bawat
reklamong iyon ay binibigyan mo ng agarang solusyon nang sa ganun,
na ang mga nagrereklamo o customer na nagrereklamo ay masatisfy
at hindi sila maging negative at, at the second day bumalik pa din sila
na bilhin an gaming produkto.
 Page | 23

Researchers: Ano po ang inyong ginagawa sa mga empleyado na

biglaang umaalis?

Participant1: Na biglang umalis? Wala hindi na naman namin hinahabol

kase pag ayaw edi ayaw paghindi na pumasok tatawagan mo at
paghindi sumagot at ayaw tinatamad na at naka-ilang araw ng liban ibig
sabihin tinatamad na wala na.
Researchers: Paano po yung mga naiwan na Gawain, sino po ang
gumagawa nito?
Participant1: Ako, kaya kong mag-isa, magluto, mag.. ano yun?
magtinda,napapagsabay ko yan. Luto, tinda at sa customer.

Participant2: Ehh syempre hahanap ako ng isa para may kapalit kasi
hindi naman natin kayang pigilan na umalis.
Researchers: Kapag po hindi kayo agad nakahanap ng kapalit, sino po
yung gagawa ng naiwan nilang Gawain?
Participant2: Akoy tatawag kung pede kaba bukas.Sayang kasi kapag
nagsasara kami.

Participant 3: Well kami lang dalawa eh last Christmas lang to ehh at

tsaka self-business lang naman to.

Participant 4: Wala kaming employee kami kami lang.

Researchers: May empleyado po kayo?

Participant5: Oo, apat ang aking empleyado.
Researchers:
Participant5: Simple lang, kinakausap ko siya sa maayos na
pamamaraan at ahh… ibinibigay ko sa kanila ang tamang sweldo na
hindi nila nakukuha sa akin nung panahong sila ay nagtatrabaho, dahil
biglaan ngang aalis, basta sa lahat ng nagging kasama ko sa
paghahanapbuhay wala akong nagging problema pagdating sa
pasahod sa kanila na magiging dahilan upang sila ay biglaang umalis at
kung biglaan man silang umalis ay ibinibigay ko yung lahat ng kanilang
kitain sa canteen ko bago sila umalis o kahit kahit man biglaan silang
umalis.

Researchers: Ano po ang inyong ginagawa kapag may panindang

gusting bilhin sa inyo ang inyong customer ngunit wala sa inyo?

Participant1: Aydi inaalok ko ng iba, inaalok , ko ng iba nag-ookay

naman sa kanila kung ano yung meron kami sya naming inaalok.

Participant2: Syempre gagawa din ako. Halimbawa, may bulanglang sa

kabila syempre gagawa din ako .
 Page | 24

Participant3: Ahh syempre hinihikayat muna sila sa iba pero sasabihin

naming na sige bukas ka, bukas meron na.

Participant4: Sa sunod nalang pero nagpoprovide nalang ng gusto nila .

Halimbawa, nilulutuan nalang.
Researchers: Gaano po sila nagiintay?
Participant4: Kaunting time lang.
Researchers: Ano pong ginagawa ng iba?
Participant4: Nabalik nalang.

Participant5: Simple lang ahh.. kapag ubos na nagpopromise nalang

ako sa kaniloa na sa kinabukasan ay meron akong pagkain na kanilang
hinahanap at sinisigurado naming na ang pagkain hinahanap naming o
nila ah ehh following day ay maibibigay ko sa kanila ng masarap at may
sustansya.

Researchers: Ngayon po na marami ng fast food chains ang tumatayo

sa market, ano po yung epekto sa inyo o may malaking epekto po ba ito
sa inyo?

Participant1:Siguro eh nakakaapekto pero ang iba naman lalo na yung

matatanda ayaw ng chicken. Ang gusto nila ay mga lutong bahay kaya
lalo na yung mga pasyente sa aming tapat gusto nila lagi kinamatisang
isda na wala naman sa Jollibee na ganun yun, wala naman diga.
Chicken lang lagi hindi naman pwede yun sa matatanda.
Researchers: Sa pagtagal po ba ng panahon umuunti po ba ang mga
customer ninyo o dumadami?
Participant1: Dumadami minsan di maiwasang mahina diba pero
dumadami.

Participant2: Awa naman ng diyos wala namang epekto. Marami-rami

rin naman ang mga customer kasi alam nila kung alin ang nauna at
nakasanayan na.
Researchers: Umonti po ba ang mga customer o nagremain lang?
Participant2: Meron din, ano iba-iba kasi ehh minsan, minsan ang
customer eh madami sila yung sabay sabay, minsan wala kaya nga
dapat lagging handa kasi hindi kada paluto minsan nagsasaing ng ilang
salop.
Participant3: Ahh. Hindi naman ganun kaano ang epekto, ang tao
naman ay kanya-kanya ang taste, panglasa kung saan sila nakasanayan
babalik-balik parin sila although kahit tikman nila yung iba pero yung
nagustuhan nila sa amin yun parin yung binabalik-balikan nila kaya hindi
kami ganun kaapektado.
 Page | 25

Participant4: Hindi naman, marami paring nakain kasi bihira naman dito
yung mga topsilogan.

Participant5: Wala, dahil the more na marami kang kakumpetensya the

more ang mga tao ay magkakaroon ng dahilan para mamili ng mga
pagkain na masarap, masustansya, pangmasa ang presyo, pagdami ng
fast food na itinatayo paglakas ng hanapbuhay o ng kompetensya ng
isang hanapbuhay kasi sa dami na nga ng mga itinatayo, pipilinalang
ang mga tao ng isang tindahan o kakainan na kanilang babalik-balikan.

Researchers: Diga po ay may mga problemang kinakaharap ang ating

business, paano po ninyo ito hinaharap?

Participant1: Wala naman minsan nagiging problema, pagnauubusan ng

tubig kasi maano, mabagal silang magdeliver ng tubig. May katulong
isinisakay sila sa tricycle para bumili. Wala pa namang problemang
malaki na dumating.

Participant2:Syempre laging nagdadasal. Oo ranas na ranas ko yan eh

tas eh talagang anuhin mo na. Nagbukas ng karinderya para maano mo
na para maayos na iyon kinabukasan, marami ngang problema edi
sosolusyunan ko yung ano yung problema para yung mapaikot mo ulit.

Participant3: Wala naman mga problemang malalaki ang dumating,

syempre kapag may dumating eh solusyunan agad wag ng patagalin.

Participant4: Siguro kailangan di mo na pinapatagal pa para di rin

lumaki.

Participant5: Ang simple lang ah ah ang poblema ay very common sa

isang negosyante at sa isang negosyo. Kung alam mo kung paano
solusyunan ang bawat problemang iyon hindi na magiging mabigat very
light mo nalang syang dadalhin in your daily life. So simple, kumbaga
dun ka lang nagsimula in the legal way, I think yung problema ay di na
para lumala pa.

Based on the answers of the respondents on the SOP2. It shows

that there are a lot of factors affecting a business. And this shows how

the eatery owners dealt with the problem they are encountering. All of

the respondents said that every problem that a business is facing it

should be dealt immediately for it to have a fast solution and for it not to
 Page | 26

get bigger. One way of solving the problem is that they need to

communicate with the one who have the negative response about their

business.

3. Possible solutions for eatery owners to maintain their customers in

the face of competition.

In order to have tteh good management of their finacial, they should

lessen the credit of their products and should have the list of their everyday

expenses, capitals and profit.. In order to cope with this problem, they should

always have the everyday checking of their stocks.

Table 1
Recommendations Based on the Findings to Address the Needs of the
possible solutions for eatery owners to maintain their customer in the
face of competition
Key Result Area Recommendations Agency/ Person Implication
to Deliver the to the
Recommendation Participants
In order to keep the To the current Telling them
1. Financial continuous rotation owner and to to have the
manageme of the profit, they future owners list of all their
nt should lessen the capitals,
credit of their expenses
products. and profit per
day.
2. Supply In order to cope To the eatery They should
with this problem, owner and future always
they should always owners check the
have the everyday stock of their
stocks of supply supply to
avoid
shortage.
 Page | 27

The key result in SOP1 is the financial management. The

recommendation that the researcher made is that they should lessen the credit of

the customer to their product and the implication to do is that they need to list all

the possible expenses, capitals and profit of their business. And the key result in

the SOP2 is the supply. The owner should always have the everyday stock of

their supply for them to do not have shortage of their product and the implication

to do is that they should have the everyday check up of their supply.

 Page | 28

Chapter 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of the study, the conclusions arrived

at, and the recommendations given to further the results of the study.

Summary

The emergence of fast food chains brought problems to the eateries. This

is one of the factors affecting the eateries nowadays. And because of the new

entry of the fast food chains, the rise of competition between them increased.

Consumers now can have the choices whether what and where they want to eat

and the only thing that any one of them can do is to remain consistent in all of the

matter. This shows how eatery owners can remain their business consistent.

There are questions associated to that were answered by the

respondents. Those questions were how sustainability are the eateries in ibaan?

And how the eatery owners conquer the problems they are encountering? This

research was focused on the eatery owners in the ibaan and it also covers how

they remain consistent in spite of the factors affecting them. This study is

beneficial to the society, owners, and students because it helps them about

knowing the factors affecting an eatery and the way to solve it.

This research used qualitative design, wherein the researchers made an

interview notes that has been answered by the selected respondents. The

selected respondents of this study are the eatery owners in ibaan, the
 Page | 29

researchers selected 5 of them. As the researchers gathered the data, they now

analyzed and organized.

The following are the findings of the study.

1. Sustainability of eateries in ibaan:

1.1. Location. Three of the respondents said that the location of

their business helps them to sustain its life in the firm.

1.2. Service. Two of the respondents said that the good service

gives a big help to prolong a business.

2. Overcoming the difficulties that the eatery owners encountered

All of the respondents answered that every problem that a business

is facing should be face immediately. Every owner should communicate to

the person that brings problem to their business.

3. Possible solutions for eatery owners to maintain their customers in the

face of competition.

The researchers give their recommendations on what is the lowest

response of the respondents in every SOP.

 Page | 30

Conclusions

The following are the conclusions arrived at.

1. The researchers concluded that location and service is a big help to them

to keep their business alive.

2. The researchers concluded that every businesses problem should be

dealt immediately to resolve it.

3. The researchers concluded that every situation or problem should have

fast solution for them to keep their business ongoing.

Recommendations

The following are the recommendations based on the findings of the

study.

1. The society should provide a seminar for those who wanted to invest in

food industry.

2. The owners should keep their business consistent and they should give

fast solution every business problem.

3. The students should use this study for them to have the idea in building a

business.

4. The future researchers should use this paper for the references of their

related study about sustainability of eatery.

 Page | 31

REFERENCES

Abdussalam, M.(1997).Essential Safety Requirements for Street-Vended

Foods.World Health Organization. Geneva, vol.7, pp.1-35.Retrieved from

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De Guzman, M.P. et al. (1987).Street Foods in the Philippines, Health, Nutrition,

Management and livelihood Aspects.Food and Nutrition Research

Institute.Manila,Philippines,pp.117-121.Retrieved from

sodhganga.inflict.ac.in/bitstream/10603/64391/9/09_chapter%202.pdf

Garbin, B. (2002).Food And Environment Hygiene.Journal of Food

Protection,vol.65(1),pp.146152.Retrievedfromsodhganga.inflict.ac.in/bitstr-

eam/10603/64391/9/09_chapter%202.pdf

Hutabarat, R. (1994).Street Foods in Bangkok the National Contribution And the

Contaminants Content of Street Foods.Food and Agriculture Organization

of the United Nations. Rome, pp 1-116.Retrieved from

sodhganga.inflict.ac.in/bitstream/10603/64391/9/09_chapter%202.pdf

Mboganie-Mwangi, A. et al, (2007).Do Street Vendors Sell a Sufficient Variety of

foods for a Healthful Diet?The case of Nairobi.Food and Nutrition Bulletin,

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Mohan, B.E, et al. (1999).Surveying Vendors of Street Vended

Food.Epidemology And Infection,vol.123(3), pp. 409.Retrieved from

sodhganga.inflict.ac.in/bitstream/10603/64391/9/09_chapter%202.pdf

Perdigon , G.P.(1986).Street Vendors of Ready-to-Eat Food: As a source of

Income and Food for Low Income Groups.Terminal Report,

vol.82(101),pp.122-126.Retrieved from

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Rogers, E.M. (1983).Diffusion of Innovation.Retrieved from

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Taylor D.S. et al. (2000).Street Foods in America- A true Melting Pot.World

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Foods Sold in Zaria, Nigeriz.Food Control, vol.10(1), pp. 9-14.Retrieved

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Von, H.A. (2004).Street Food Vending.Food Review, Vol. 31(1),

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apter%202.pdf
 Page | 33

Interviews

Alongon, J. (2019, January 15).Personal Interview

Montemayor, A. (2019, January 15).Personal Interview

Panganiban, E. (2019, January 14).Personal Interview

Pateńa, E. (2019, January 14).Personal Interview

 Page | 34

APPENDIX A

INTERVIEW GUIDE QUESTIONS

SOP1

1. Ilan taon na po ninyo pinamamahalaan ang inyong karinderya?

2. Ano po ang dahilan o rason ninyo kung bakit nyo po ito

itinayo?

3. Ano ang inyong mga isinasaalang-alang sa pagtatayo ng

karinderya?

4. Ano po yung average na tubo ninyo kada linggo?

5. Ano po ang mga estratihiya ng inyong ginagawa, ipinapatupad

para mahikayat ang mga mamimili na bumili o kumain sa inyong

karinderya?

6. Paano nyo po napapahaba ang inyong business?

SOP2

1. May mga araw po bang hindi nauubos ang inyong mga

paninda?Ano po yung inyong ginagawa sa mga tiring paninda?

2. Ano po ang inyong ginagawa sa mga kilyente na may mga

reklamo?

3. Ano po ang inyong ginagawa sa mga empleyado na biglaang

umaalis?
 Page | 35

4. Ano po ang inyong ginagawa kapag may panindang gusting

bilhin sa inyo ang inyong customer ngunit wala sa inyo?

5. Ngayon po na marami ng fast food chains ang tumatayo sa

market, ano po yung epekto sa inyo o may malaking epekto po

ba ito sa inyo?

6. Diga po ay may mga problemang kinakaharap ang ating

business, paano po ninyo ito hinaharap?

 Page | 36

APPENDIX B

DATA GATHERING PICTURES

Page | 37
Page | 38