THE STRATEGIC WAY OF FOOD BUSINESSES AROUND PADADA

DAVAO DEL SUR TO GAIN PROFIT DURING PANDEMIC

A Thesis Presented to the Faculty ofHoly Cross of Sulop Inc.Sulop Davao del sur

In Partial fulfillmentof the Requirements the courseof

Practical Research II

Erwin V. Alocillo

Jake Tanawan

Christine Joy C. Tabay

Marianne Mae M.Tesoro

Jhon Vincent J.Villatura

July 2021

i
 APPROVAL SHEET

This thesis entitled “STRATEGIC WAY” prepared and submitted by Christine Joy C. Tabay,

Marianne Mae M. Tesoro, Jhon Vincent J.Villatura, Jake Tanawan, Erwin V.Allocilloin

partial fulfillment of the requirements for the subject of practical research 2 Accountancy,

Business and Management has been examined and hereby recommended for oral examination,

approval and acceptance.

MA. ELYZA M. TALADRO, LPT IRENE B. CLARK, PhD

Grammarian Adviser/ Statistician

PANEL OF EXAMINERS

APPROVED by the panel of examines and oral examination with a grade Passed.

IRENE B. CLARK, PhD

Chairman

ACCEPTED in partial fulfillment of the requirements for the subject Practical Research 2,

Accountancy, Business and Management: Passed

MA. ELYZA M. TALADRO, LPT

Practical Research II Teacher

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 ACKNOWLEDGEMENT

We wish to thank people who were more than bounteous with their expertise and

precious time. A special thanks to Dr. Irene B. Clark, the untiring adviser who always shares her

time and expertise, countless hour of reflecting, reading, encouraging, and most of all patience

throughout the entire process.

Sr. Ma. Rosalina T. Manwales, ADM., school directress for allowing us to conduct our survey in

Holy Cross of Sulop, Inc.

Miss Ma. Elyza M. Taladro, the research teacher and grammarian of the researchers, for her

support and mentoring us.i

Holy Cross of Sulop, Inc., Faculty and Staff, for allowing us to conduct our research.

On a personal note, the researchers also wish to acknowledge each of our family without

them this research paper would not been accomplished. We are so blissful and thankful to our

parents for the unending love, support and patience they gave us through the entire academic life

and for putting up as a responsible individual.

Finally, the researchers thank God for all his grace, guidance, and blessings bestowed

upon us.

Researchers

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 ABSTRACT

This study was conducted to present the different strategies used by food entrepreneurs to

gain profit during pandemic. The participants were chosen based on types of their businesses,

age, and location. Based on the results gathered from the answer of thirteen entrepreneurs, they

have uses four different types of strategies to allure consumer. Due to Covid 19 pandemic Food

industry was the one to be critically hit, thus for some businesses to survive owners should have

the capability tothink for alternatives strategic way. The recommendation and result of this study

was based only from the voluntarily answer of participants.

Keywords: Strategic way, Profit, Pandemic, Non-Experimental Qualitative Research,

Descriptive, Philippines

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 TABLE OF CONTENTS

Title Page i

Approval Sheet ii

Acknowledgement iii

Abstract iv

List of Tables viii

List of Figure ix

Dedication x

PROBLEM AND ITS SETTING 1

Introduction 1

Purpose of the Study 2

Significance of the study 3

Theoretical Lens 4

Definition of terms 5

Review of Related Literature 6-9

Methods 10-12

Results and Discussion 13-25

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Limitations of the study 26

References 27-28

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 DEDICATION

This study is wholeheartedly dedicated to our beloved parents, who have been our source of

inspiration and gave us strength when we thought of giving up, who continually provide their

moral, spiritual, emotional, and financial support.

To our brothers, sisters, relatives, mentor, friends, and classmates who shared their words of

advice and encouragement to finish this study.

And lastly, we dedicated this study to the Almighty God, thank you for the guidance, strength,

power of mind, protection and skills and for giving us a healthy life. All of these, we offer to

you.

Researchers

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 CHAPTER I - INTRODUCTION

BACKGROUND OF THE STUDY

The novel corona virus also referred as a Covid 19, spread rapidly throughout the world

within a short period of time. Covid 19 attacks the lungs leading to pneumonia and eventually a

cascade of serious complication.Languido, BSN (2020). It has severely affected almost all

countries in the globe including Philippines. Thus, increasing of cases and deaths have leads to

worldwide lockdown, quarantine, and travel restrictions. In Philippines, lockdown forces every

operating business establishment to temporarily stop. The economic downturn resulting from

corona virus restrictions has been concentrated among certain types of business. Along with its

impact on public health, pandemic has also impacted the operation of different industries.

Food and Beverage industry feel the primary hit of Covid 19. New normal make the

small sector of food businesses to face struggles of earnings profits during pandemic. Many

people are scared to interact or have dine into their favorite snack house due to possible

transmission of viruses. These problems led to permanent closure of some Food businesses in

Davao del sur.

However, In Padada Davao del sur there are food or snack house that are still in operation

despite the crisis they face. Thriving businesses in the middle of pandemic are forced every

business owner to create and develop strategies. Although pandemic has a range of development

concerns such as needs to adapt new normal which involves new norms of safety measure in

public spaces to avoid the spreading of Covid 19. It has also unveiled the “Filipino Diskarte

System” which is an innate capacity to learn and adapt ideas to local needs.

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PURPOSE OF THE STUDY

This study will be focusing on the strategic way of food businesses to gain profit during

pandemic. The researcher conducts this study to examine how a small sector of food industry

survive despite the crisis brought by covid 19 pandemic to the lives of business industry. They

attempt to know the perspectives of entrepreneur about pros and cons of food business in the

middle of pandemic.

RESEARCH QUESTIONS

This study is aimed to know the strategy of food entrepreneur of how they gain profit during

pandemic.

What strategy did food entrepreneur use to continue earning profits in the middle of pandemic?

Why this strategy is effective to the customer?

How does entrepreneur manage to cope up the new regulation of handling business in new

normal?

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SIGNIFICANCE OF THE STUDY

The significance of the study includes the following:

Students- this study is likely to answer queries related to entrepreneurial experiences

while taking Business management strands. Through this present study student’s perspective and

attitude might change towards business environment.

Teachers- The present study would give them insight about business environment and

give them empowerment in making their lesson plan more interesting, motivating, and engaging

for learners.

Future Researcher- Moreover, future researcher may find the present study helpful as

their guide in conducting business related topic. Additionally, the future researcher could use this

present study as a Review Literature to make their research more reliable.

Small Food Business Industry – The present study would inform them about factors on

marketing aspect of their businesses and make adjustment or create new strategies to become a

leading food chains in their industry. They gain knowledge about the possible wants and needs of

customers, through this study they can get along well to their future customers.

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Theoretical Lens

This study was strengthened by the theory of Henry Mintsberg The 5p's of strategy in

1987. Henry Mintsberg distinguished these five visions for strategy, they stand for Plan,

PatternPosition, Perspective and Ploy. The objective of strategy is to create advantage, sustain

advantage, and renew advantage to produce superior value for the business ecosystem. Theories

of strategy attempt to explain the underlying forces which produce this advantage or are the

primary factors of consideration in producing advantage Strategy formation is judgmental

designing, intuitive visioning, and emergent learning; it is about transformation as well

as perpetuation; it must involve individual cognition and social interaction, cooperation as well

as conflict; it has to include analyzing before and programming after as well

as negotiating during; and all of this must be in response to what can be a demanding

environment. Just try and leave any of this out and see what happens (Mintsberg,1998).

Mintzberg's view of strategy has at least two implications. First, strategy is not one

decision but must be viewed in the context of several decisions and the consistency among them.

Second, the concept means that the organization must be constantly aware of decision

alternatives. Strategy may be viewed as the rationale that governs the organization's choices

among its alternatives. Traditionally, strategy has been viewed as simply a result of the planning

process.

According to Mintzberg, this view of strategy solely as a deliberate process ignores a

wide range of other possibilities. Mintzberg distinguished between deliberate strategy and

emergent strategy. Therefore, Henry Mintzberg developed the concept of strategy as "a pattern in

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a stream of decisions," by elaborating along this continuum various type of strategy uncovered in

further research. These include strategies labelled planned, entrepreneurial, ideological,

umbrella, process, unconnected, consensus and imposed.

Definition Of Terms

*Covid 19- Coronavirus disease (COVID-19) is an infectious disease caused by a newly

discovered coronavirus. Most people who fall sick with COVID-19 will experience mild to

moderate symptoms and recover without special treatment.

*Strategic- Strategy is an action that managers take to attain one or more of the organization's

goals. Strategy can also be defined as “A general direction set for the company and its various

components to achieve a desired state in the future. Strategy results from the detailed strategic

planning process”.

*Food Business- Food business means any undertaking, whether for profit or not and whether

public or private, carrying out any of the activities related to any stage of manufacture,

processing, packaging, storage, transportation, distribution of food, import and includes food

services, catering services, sale of food or food ingredients.

*Profit- Profit, also called net income, is the amount of earnings that exceed expenses for the

period. In other words, it’s the amount of income left over after all the necessary and matched

expenses are subtracted for the period. Notice I didn’t say all the expenses that were paid during

the period.

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 CHAPTER II

Review of Related Literature

This section presents a decisive examination of the results of the related studies

conducted by the previous researchers. It also presents selected views and thoughts of authorities

which have bearing to the presents study. Moreover, the findings of significant studies are

discussing to provide clearer view of the problem a comprehensive understanding of the study

conducted.

Strategic management of Food Industry

In time of globalization technology is available in all places that results into different

business ideas. It has been the most known in terms of building connections between people.

Technology helped in fast operation of businesses where products become globally competitive

and more new products are being introduced to the market compared to traditional business. One

of this is the introduction of food parks in different places. This allows more stores in one place

to accompany many customers as they can.

The idea of innovation and creativity in terms of strategies might be easy with its

implementation. According to a research conducted on 160 organizations, success can be

achieved if the marketing strategies are executed perfectly. The researchers put so much effort in

understanding the effective execution such as market orientation, innovation orientation and

most of all is marketing strategy about your product is to gain more customers.

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 As time goes by, new trends and different activities was introduced in Batangas and one

of this is the Food Park. Food Park is modern and innovated like school canteen or food court

with many different stalls and stores which offers various choice. Most of the Filipinos love to

eat, just like their desire to take pictures and post it on their social media. It is a new and

excellent way to introduce the Filipinos in an improved food culture. Filipinos are delighted to

try distinct and modern course that will satisfy their taste buds. They enjoyed eating with their

families and friends cherishing the moment, which is more memorable, providing the venue with

ease.

Food parks administer small scale businesses the chance to succeed and gain profit with

lower costs in comparison with bigger businesses. According to the owner Geremy Kho, Good

Tapa opened their food bazaar with the starting capital of Php 20,000. After a few months they

opened their first food park100, 000 capital and returned with the span of two weeks. Some of

the master plan for food parks is to determine the SWOT (strengths, weaknesses, opportunities,

and threat) to the business; create a breakdown of expenses; get all the requirements that will

make the business legacy.

Despite of all the advantages a business has, still they encounter problems that can affect

the performance. Businesses experience failure that leads to bankruptcy. But this can be avoided

or can easily get over with thru creative marketing. Unique vision and artistic minds are mostly

needed. In doing creative marketing one needs to make sure not to sacrifice the effectiveness in

creativity it ensures, to meet the perspective consumers or users

But Last December 2019 was the outbreak of Covid 19 pandemic that have led many

countries to impose travel restrictions and movements controls(Noor Fzlinda et.al,2020). In

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Malaysia the small business sector is one of the most directly affected by the movements control

order. In fact, the impact is more significant among micro enterprises than its larger counterparts.

Entrepreneurs experience business cancellation or closure and reduce income due to the closure

of several supporting sectors such as retails and transportation (Noor Fzlinda, et.al,2020).

Crisis can be highly damaging for business as they erode trust, destroy company value,

threaten business goals, exert pressure on management by providing limited time for

management to respond, and may even lead to business failure (Hermann, 1963; Penrose, 2000;

Lerbinger, 2012). Existing literature suggests that small firms may be more vulnerable to crisis

events due to lower levels of preparedness, resource constraints,relatively weak market positions,

and higher dependence on government and local agencies (Runyan, 2006;Herbane, 2013; Hong

&Jeong, 2006). Small businesses usually suffer from financial loss, reduced sales volume,

incapability of meeting contract terms, cash flow difficulty, reduction in staff number, and even

close of the business during or after crises events. Crises events may also bring emotional and

psychological stress to victims and the managers of SMEs (Leung et al., 2005; Doern, 2016;

Ferris et al., 2007). These factors were experienced by many SMEs in the UK tourism industry

after the foot and mouth disease

Booth (1993) defined crisis as a situation faced by and individual, group or organization

which they are unable to cope with using normal routine procedures. The covid 19 crisis visibly

can be regarded as sudden threat as a crisis developed suddenly and its effect not only entire

organization, but also whole sectors of the economy (Noor Fzlinda et.al,2020). McCarthy (2003)

in his study on crisis management of entrepreneurial firms,suggests that the experience of crisis

leads entrepreneurs to become more rational and guided by planned behavior in making decision.

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 There are many studies that have been conducted on business continuity strategy among

large manufacturing-based companies (Kepenach, 2007) or in the developed region (Herbane,

2013). However, there are limited studies examining micro-enterprise in the less There are many

studies that have been conducted on business continuity strategy among large manufacturing-

based companies (Kepenach, 2007) or in the developed region (Herbane, 2013). However, there

are limited studies examining micro-enterprise in the less developed countries. Furthermore,

most studies on crisis management processes are focused on managing the impact of epidemic

disease outbreak (e.g., Ritchie, 2003), natural disaster (e.g., Flynn, 2007, Bresciani, et al, 2002;

Fabeil, et al, 2019), economic and financial crisis (Devece, Ortiz &Armengot, 2016) and

inadvertent disaster and terrorisms (Cook, 2015). There is still a lack of literature on the impact

of new and emergent crisis like a pandemic outbreak on micro-enterprises.

It is postulated that micro-enterprises in the less developed areas are exposed to greater

challenges than larger enterprises or in urban areas, especially during a crisis. The impact of

crisis or disaster on a business enterprise should be of great management processes are focused

on managing the impact of epidemic disease outbreak (e.g., Ritchie, 2003), natural disaster (e.g.,

Flynn, 2007, Bresciani, et al, 2002; Fabeil, et al, 2019), economic and financial crisis (Devece,

Ortiz &Armengot, 2016) and inadvertent disaster and terrorisms (Cook, 2015). There is still a

lack of literature on the impact of new and emergent crisis like a pandemic outbreak on micro-

enterprises. It is postulated that micro-enterprises in the less developed areas are exposed to

greater challenges than larger enterprises or in urban areas, especially during a crisis.

Entrepreneurs demonstrate their ability to innovate by undertaking survival mechanisms

for managing the impact of crisis on their business, namely marketing innovation through

alternative promotion or pricing (Naido,2010), alternative distribution channel(Yu-Lian,2008)

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and use of cheap and effect online campaign(Bourletidis& Triantafyllopoulos,2014). According

to Noor Fzlindaet.al who wrote about The Impact of Covid 19 pandemic Crisis on Micro

enterprises: Entrepreneurs Perspective on Business Continuity and Recovery Strategy. The

entrepreneur perceived the slow demand for their products as reactions from changes in

consumer buying behaviors, that their buying intent on staples and sanitation goods has been

elevated during the crisis. To ensure continuous earnings, entrepreneurs need to be more flexible

and make important adjustment in their business. According to Cook (2015), entrepreneurs’

business recovery approach during crisis evolves in at least four stages, namely responding,

resuming, recovering, and restoring.

According to Jose C.Alves who conducted a study about The Crisis Management For

Small Business During The Covid 19 Outbreaks: Survival, Resilience, and Renewal Strategies of

Firms in Macau, SMEs should establish a crisis plan in the good days. Irvine & Anderson (2006)

and Munoz et al. (2019) also found that small ¦rms with proper crisis planning survive and

recover better from crises events. Ferris et al. (2007) and Maniero& Gibson (2003) concluded

that HR should be responsible for coming up with a crisis plan,involving various organizational

levels, and guarantee its timely dissemination. Ruff and Aziz (2003) stated that SMEs should

have a crisis management team involving staff from various fields and even outside specialist.

Jose Alves also stated that the Researchers concluded that having a crisis warning system is

crucial to survival from crisis events. Kurschusetal. (2015) suggested that SMEs need to adopt a

comprehensive crisis warning system that fully considers both financial and non-financial

factors.

A stakeholder perspective of crisis diagnosis to identify a possible crisis at an early stage.

Liu (2013) studied the feasibility of constructing a crisis-based early warning intelligence

xvii
system. Leadership and HR are critical during crisis events (Tannenbaum & Schmidt, 1957;

Perkings& Murphy, 2013; Edmond et al., 2014; Xu, 2013; Guo, 2018; Cheng, 2018). Losing

critical employees during crises can be disastrous (Hao, Zhang & Shang, 2010). Dent &

Cudworth (2018) identified the effectiveness of leadership and decision-making and the

effectiveness of teamwork as the top two challenges to effective crisis response. SMEs should

provide proper training for managers on crisis stress management (Ferris et al., 2007; Maniero&

Gibson, 2003) and resolving conflicts in the workplace. Timely communication at the

management level is essential during crises. Tang (2018) and Nong (2018) found that social

media is widely used as a channel for effective crisis communications by professionals and

management. Finally, robustness and flexibility are highly demanding when managing

transboundary crises. Firms need to rapidly customize their strategies and timely reorganize their

courses of action (Ansell et al., 2010).

McConnell (2011) stated that recovery from crises is never entire and complete,

particularly in SMEs due to their resource constraints and relatively weak market positions

(Hong & Li, 2012; Corey & Deitch, 2011). During challenging times, new startup firms have a

high chance of surviving during crisis periods than during the growth period, likely due to the

lack of job opportunities (Simon-Moya et al., 2016). Entrepreneurship activities could offset the

negative impacts of crises by maintaining the flow of goods and services and restoring public

confidence of other business owners and the community at large (Doern et al., 2019; Szabo,

2011; Herbane, 2010; Chamlee-Wright &Storr, 2008). Kuckertz et al. (2020) identified that

entrepreneurs pursued new opportunities and established new directions for their ¦rms during

crises. Bishop (2019) proposed that a diverse and robust knowledge stock would foster

entrepreneurship after crises events.

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 Chapter III- Methods

This chapter presents the process in conducting the research. It includes the choosing of

the research design, research locale and participants. It also includes discussion on the sources of

data and the data gathering tools and techniques, the processes and procedures of the analysis

and interpretation of the data gathered using different tools and techniques applied in this study.

Research Design

This study carries a qualitative phenomenological research design. This kind of research

design is very suitable at concluding the experiences and perceptions of individuals to other

people. The father of phenomenological design, Husserl, as cited by Padilla- Diaz (2015)

proposed that this method is dependent on the content of a certain phenomenon and this content

will be derived from the experiences of certain people (Padilla-Diaz, 2015). As explained by

Pope and Mays (2000), it is intended to give a resolution or conclusion to a certain research

problem from the perspectives of the local population it involves. This kind of research has the

ability to give complex textual descriptions of how people experience a certain research issue. It

xix
also provides information about the human side of an issue that is, the often-contradictory

behaviors, beliefs, opinions, emotions, and relationships of individuals.

In this study, we have focused on the strategic ways of food businesses owners to gain

profit during pandemic, what strategies they use and why is it effective during these times.

Participants of the Study

The participants of this study were Food Entrepreneurs that were selected based on their

age. The age of participants must be from 18 and above and were identified to have used

strategic methods for their businesses to survive during pandemic.

Sampling Design

We, the researchers used purposeful sampling in this study in identifying our participants.

As stated by Oliver (2006), purposeful sampling is a form of non- probability sampling in which

decisions concerning the individuals to be included in the sample are taken by the researcher,

based upon a variety of criteria which may have a relevance to the research problem and the

willingness to give participation in the research. Research must decide about who will be the

individuals that will be involved in the study to set the parameters of the study. With this

method, the researchers must see to it that they will prioritize the participants who can contribute

ideas as much as they could in the study.

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 We, the researchers of this study used the purposeful sampling method, in which we

identify the criteria that will qualify the participants of our study. Purposive sampling is a

method in which the research already identified what kind or in what category the participants

will be in and most of all, the individuals must have a great relevance to the certain study.

In this study, we considered the type of businesses that the participants are handling. We

chose thirteen participants aging from 18 years old and above, and by the diagnostics and

recommendation of our English teacher, we successfully identified our participants.

Data Sources

The source of data for this data was the Key Informant Interviews (KIIs). We have

interviewed Food entrepreneurs last May 9 2021 in a certain location of their businesse which

lasted for 3 hours starting from 9: 30 am until 12: 30 pm in the afternoon. We have recorded and

transcribed all the answers of the interviewees.

Data Collection

In gathering information with the use of in-depth interview, we personally interviewed

the Food Entrepreneurs from Padada Davao del sur using the questions that are anchored to our

study. In- depth is a qualitative research technique that involves conducting intensive individual

interviews with a small number of respondents to explore their perspectives on a particular idea,

program, or situation (Boyce & Neale 2006). We have noted the important details from their

answers and recorded it in our phone recorders. We have chosen a specific group that we will

interview, and we selected it by age category (participants aged 18 above).

Analysis and Interpretation of Data

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 In data collection all information from the interviews are recorded, coded, transcribed,

and analyzed as they were gathered. The basic procedures for data analysis are observed in this

study. The data collected are organized, simplified, summarized, and categorized. Lastly, the

data gathered are linked together.

In the process of the coding of the data, the researchers observed open coding in which

concepts are identified and developed in terms of the strategies used by different entrepreneurs.

All the data gathered are categorized and pressed to form one big idea. All the answers of the

respondents are taken into account and conceptualized to be the bases in making themes and

were subjected to analysis and interpretation.

Role of Researchers

In this qualitative study, according to Denzin & Lincoln (2003), as cited by Simon

(2011), the role of researcher serves as an instrument in data collection. As a researcher, we

played many roles to attain the success of our research. We became data- gatherers, facilitators,

transcriber, and data analyst. This means that in this study, we were the researchers who asked

for permission to conduct the study, facilitated the research procedure, transcribed, and analyze

the data under study. We explained the main purpose of the study and the procedures of

gathering and collecting data to the informants took hold of the documents. We had the

opportunity to interview the Food entrepreneurs from Padada Davao Del Sur.

After conducting the interview, we have transcribed the data that we have gathered from

the responses of the participants out from the question given by the researchers. Next, we

analyze the data through thematic analysis on what are their effective strategies used.

xxii
Trustworthiness

The aim of trustworthiness in a qualitative inquiry is to support the argument that the

answers to the questions asked are legit. Credibility, confirmability, transferability, and

dependability are observed in this study to establish trustworthiness.

Credibility. Lincoln and Guba 1985 as cited in Moon, Brewer, Januchowski, Adams, and

Blackman (2016), “Credibility refers to the degree to which the research represents the actual

meanings of the research participants, or the truth value.” Two procedures by Shenton (2004),

are utilize in this research to come up with a credible study. Thick, rich description procedure is

used by the researchers in collecting and encoding data from the interviews and contextualized

them. Another is the collaboration procedure where the participants and the researchers have the

collaboration in unleashing data that will help in making the study successful.

Confirmability. Confirmability reminds researchers that they must assure that the results are

clearly linked to the conclusions in a way that can be followed and, as a process, replicated

(Moon et. al., 2016). The researchers must make sure that the data gathered are used and

intertwined in making conclusions. Conclusions must be related to the findings of the study to

give account to the interviewee’s responses.

Transferability. Moon et al. (2016) defined transferability as a type of external validity, refers

to the degree to which the phenomenon or findings described in one study are applicable or

useful to theory, practice, and future research. Research results must be timely for it to be useful

in other research. It must address the needs of the society and support the results of future

research.

xxiii
Dependability. As Shenton emphasized, to show dependability, the same technique must be

used throughout the study. Moreover, Moon et al. (2016) mentioned that “dependability refers to

the consistency and reliability of the research findings and the degree to which research

procedures are documented, allowing someone outside the research to follow, audit, and critique

the research process.” The answers are summed up and categorized accordingly to be the basis in

making themes and analysis. The respondents’ answers to the queries are the determinants of the

findings and not merely the researchers’ opinions. The same questions are asked to the

participants which they will answer base from their experiences.

Ethical Considerations

Before we commenced our research, we looked at whether ethically our study was sound.

To do this, the following series of this ethical issues need consideration and attention. Upon

conducting our study, we make sure first that we informed our Principal through a formal letter

of asking for permission to conduct this. We go through formal process by personally asking the

food businesses owners for us to conduct an interview with them. When approval was granted,

we personally ask the entrepreneurs for their approval to have an interview with us, as well as by

informing them the purpose of the activity by providing consent to participate in the study. The

interview guide protocol was also provided before conducting the interview as part of the formal

process of the study.

Confidentiality. Crow & Wiles (as cited in Tudy, 2018) stated that confidentiality assures the

protection of the participants’ identity. The researchers ensure that the data collected were kept

confidential including the participants’ names, personal information, and other important details.

xxiv
Anonymity. Anonymity must be observed by the researchers in order to hide the identity of the

participants (Corti, Day, & Backhouse as cited in Tudy, 2018). We hide the identity of our

participants through code names.

Chapter IV

Results and Discussion

This chapter will present the results and discussion of the verbatim information from Key

Informative Interviewees(KII) from Food businesses owners of PadadaDavao del Sur. There are

themes that generated to reveal the different types of strategies used by participants. The first

part will discuss the different strategic method used by entrepreneurs to gain enough profit

during pandemic,the second part will tackle about the effectiveness of strategies used by the

participants. And lastly,the third part will discuss about how entrepreneurs cope up with the new

normal regulation.

The results of analysis are presented through themes that were identified from the data.

Fourmajor themes were developed under the main questions of this study.

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 Major Themes Core Ideas

Consumer’ promotions Using promos are tactics or techniques to help their

businesses find new customers. (KII-7, KII-10), KII2

Maintaining of prices Using this strategy to maintain loyal customers (KII-1, KII-3,

KII-8)

Advertising of products online Posting products online to attract more customers(KII-9, KII-

5, KII-13, KII6)

Reduction of Supplies/Raw Decreasing food raw supplies is one of the strategic ways to

Supplies carinderia owners in order to balance their earnings (KII-4,

KII-3, KII-11)

Consumer’s promotion

In this table the different information about different strategies used by Food

entrepreneurs to gain profit during pandemic. The tables will show that entrepreneurs

xxvi
useConsumer’s promotion, Maintaining of prices, Reduction of Supply, and Advertising of

Products online.

Table2: Entrepreneurs who uses promotional strategies

"Mangamay para makacustomer, pun anamogisakabalot among gitindapara

mainganyoangubangtao"(KII-7)"waving to our potential customers, and add one pack to our

usual product to attract more people"(KII-7)

"Naga promo mi samahalnabaligyaarondili mi mahutdanogcustomers (KII 10)" We give

promotions to our expensive products so that we won’t lose our customers"(KII10)

"Naga hatagmig discount once a week samgapagkaonnapalitonsamong customers

labinasamgasukinamo"(KII12)" We give discount every once a week to every customer we'll

have most specially to our loyal customers"(KII12)"

In times of crisis small businesses owners were forced to make strategiesto gain enough

profit. Consumer’s promotion is a marketing technique that is used to entice customers. This

xxvii
strategy was used by our interviewees when we asked them of what strategies they used to

continue earning profits.

The answer of KII and K10 are:

"Mangamay para maka customer,pun-an namogisakabalut ang lima one hundred,para

maenganyoangubangtao"(KII7)"waving to our potential customers, we add one pack to our

usual product to attract more people"(KII-7).

"Naga hatagmig discount once a week samgapagkaonnapalitonsamong customers

labinasamgasukinamo"(KII2)" We give discount every once a week to every customer we'll have

most specially to our loyal customers"(KII)"

"Naga promo mi samahalnabaligyaarondili mi mahutdanog customers(KII 10)" We give

promotions to our expensive products so that we won’t lost our customers"(KII10)

Using Consumers Promotions as a strategy during these hard times is one of the

alternatives ways used by the participants of the study who are struggling to earn during

pandemic. Consumer promotions are tactics or techniques designed to help a business find new

customers or reward current customers. The most common consumer promotions are aimed at

enhancing the value of your product, either by reducing the cost or adding more benefit to the

regular price. However, consumer promotions can be utilized to achieve various other objectives

as well, and different promotions work better for different purposes Bickerton (2018). According

to Bickerton Consumer Promotions are proven to be effective way to market your products and

services. Sales promotions should be well-planned, seasonally relevant, and focus on themes

surrounding your product or service that will entice your prospects and provide value to your

customers. Thus, participant use this strategic way to Allure more consumers especially that their

xxviii
 businesses were struggling to gain customers in these times. Stores that have promos and

discounted product are usually got the attention of people in a certain area of Padada Davao del

sur.

Maintaining Prices

Due to this pandemic many establishments suffer insufficiency and decrease of customers more

specifically the sector of food industry that was primarily hit by this pandemic. In results of this

crisis some entrepreneurs use strategic methods to attain income and restore their businesses.

Table3:Entrepreneurs maintaining their prices during pandemic

“pagpangabrinamogusab,walanami nag pataassa among presyo kay

angubangkakompetensyonnamonagpataasogmaayonahutdansilag costumer dugaynaman

sab mi sa among negosyonaanamisuki"(KII1) " (As we operated again with our business,

we did not raise the prices of our product as we see that our rival make higher prices for

their product they and lost customers, we have been so long in this operation enough to

have loyal customers)"(KII1)

"Nagpabilin rami sadatinamongpresyo kay, among mgasukimagpabilin man

dirigihapon,anguban sab nakompetensyanamonimahal,dakokaayomig alas

sakaron"(KII2) "(we stick to our usual pricing, because our loyal customers are always

xxix
looking for us and also this serve as our advantage towards competitors)"(KII2)

"Nagamaintainlang mi sapresyonamonabaratoogepermeanglasaaronmagustuhansa

customer"(KII8)" (We maintain our cheap prices, preserve our old flavor so that our

customer would like it)" (KII 8)

Micro food industry was primarily hit by this pandemic. Resulting for many owners to

think about strategic method to gain profit despite our current situation. Interviewees KII1, KII2,

and KII8 said.

"pagpangabrinamogusab,walanami nag pataassa among

presyokyangubangkakompetensyonnamonagpataasogmaayonahutdansilag costumer

dugaynaman sab mi sa among negosyonaanamisuki"(KII1) " (As we operated again with our

business we did not raise the prices our product as we see that our rival make a higher prices for

their product and they lost customers, we have been so long in this operation enough to have a

loyal customer)"(KII1)

"Nagpabilin rami sadatinamongpresyo kay, among mgasukimagpabilin man

dirigihapon,anguban sab nakompetensyanamonimahal,dakokaayomig alas sakaron"(KII2) "(we

stick to our usual pricing, because our loyal customers are always looking for us and also this

serve as our advantage towards competitors)"(KII2)

"Nagamaintainlang mi sapresyonamonabaratoogepermeanglasaaronmagustuhansa

customer"(KII8) “(We maintain our cheap prices, preserve our old flavor so that our customer

would like it)" (KII 8)

xxx
 KII 1, KII2 and KII 8 haveuse similar strategy which is to maintain their pricing during

pandemic, upon asking their business history,researchers found out that these three entrepreneurs

have built their businesses for a long period of time. Enough for these three to have loyal

customers, who will look for their product even if it they will increase their pricing. The strategy

of these three participants is indeed effective, it allures their costumer to buy or eat in their

snackhouses since their rival hasbeen increasing the pricing of their product during this crisis.

Maintaining prices during covid 19 pandemic is one way for these three interviewees to

pick up new customers. There are Food businesses specifically the snack houses around Padada

Davao del sur that was affected by the crisis, yet they continue to maintain their pricing as a

strategy to continue gaining their customers loyalty to their stores. These entrepreneurs have

been operating businesses for a long period of time and they have gained loyal customers for the

past years that would probably stick to their products whether they will raise the pricing or

remain the same. This strategy is truly fitted for their businesses it serves as advantage to their

stores because mostly of their rivals have been raise their pricing. For many businesses, being

price-competitive is important, whether as a price leader or responding to the competition. When

setting prices, it's always important to anticipate what your competition will do in response to

your prices and ensure that you factor it into your strategy.

xxxi
Advertising of products online

This table will show entrepreneurs who uses advertising products online as their tool to

catch customers during this pandemic.

Table 4: Advertising of products online as strategy

Ui "strategy namomaamnagapost mi safacebook para makabaloang customers

samgapagkaonnagibaligyanamo" (KII9) “We post our product on facebook to let our customers

know what foods we sell"(KII9)

"Gamay raman among negosyo, di pa mi iladomaongnagapost mi safacebook para ibaligya

among mga tinda"KII5"(Our business is small, and we are unknown yet that’s why we post our

product online)"KII5

" Bag o lang man among negosyomao ng ginapostlangnamosafacebookaronmakakuhamig

customer"(KII13) "Our business is new that’s why we post it on facebook to get customers"(KII

13)

"Nagapost mi sa among

xxxii
mgabaligyasafacebookaronangmgatawomaenganyonamupalitogmoadtosa among tindahan"KII6

"we post our product on facebook to advertise,and to entice people to buy and visit our

store"(KII6)

For a business to survive it should have obtained the right income it needed but due to

this pandemic it became impossible for micro businesses to attain enough income. Some

entrepreneurs used to advertise their product online to get customers. Researcher interviewed

KII 9, KII5,KII13 and they said:

"Strategynamomaamnagapost mi safacebook para makabaloang customers

samgapagkaonnagibaligyanamo" (KII9) “We post our product on facebook to let our customers

know what foods we sell"(KII9)

"Gamay raman among negosyo, di pa mi iladomaongnagapost mi safacebook para ibaligya

among mga tinda"KII5"(Our business is small, and we are unknown yet that’s why we post our

product online)"KII5

" Bag o lang man among negosyomao ng ginapostlangnamosa fb aronmakakuhamig

customer"(KII13) "Our business is new that’s why we post it on facebook to get customers"(KII

13)

"Nagapost mi sa among

mgabaligyasafacebookaronangmgatawomaenganyonamupalitogmoadtosa among tindahan"KII6

xxxiii
"we post our product on facebook to advertise,and to entice people to buy and visit our

store"(KII6).

These interviewees used the advertising method as a strategy to catch up customer especially that

their businesses really need to stand up during these times. Nowadays advertising of products

online is the most common strategy to some entrepreneur due to its powerful connection to

everyone it could be easy for one person to be able to buy things or advertise product through it.

Advertising of product online is a strong online marketing strategy for entrepreneurs

ithelps boost the business. A marketing strategy is a plan to make consumers aware of a product,

build the need for the product, and encourage them to actregarding the item. Online advertising

strategies have the same purpose, to educate online consumers and persuade them to buy a

product or service. These advertisements may be through social media, online ads, or on blogs or

other information websites Schofield (2021). Online marketing has a several advantages

including reaching our new customers and it might lead to increase of sales in your business.

Nowadays, this strategy has been used by most entrepreneurs to endorse their product to the

people who uses any social media platform. And this method was also used by the participants in

this study, through this online advertising they gain customers who discovered their product on

the internet. Social media is truly helpful for people especially to those entrepreneurs who

suffered from possible bankruptcy due to losing customers. Interviewees said that it is this online

advertising save them from closing their businesses, social media gives them more privilege and

advantage to sell their product to the people around.

Reduction of Supplies/ Raw Materials

xxxiv
As pandemic hits food industry there are small sector of food businesses that were severely

affected due to the newly implemented law for carinderia and other dine in businesses, toprevent

the spreading of this deadly coronavirus. Government prohibited people to dine in carinderia,

due to this prohibition many carinderia were chose to temporarily close their businesses until

everything would be back to normal again but there are still carinderia around Padada Davao del

sur that are still operating despite the crisis brought by Covid 19 pandemic.

Table 5: Entrepreneurs who chose to reduce their raw supplies and products

"Gidecreasannamo among mgaputahenggibaligyaaron di kaayomasayang kung gamay ra ang

among customer na mamalit"KII11 (We reduce our products (viand) that we sell,incase we don’t

have a lot of customers to buy it, only few will go to waste)"KII11

"Gipagamyanlangnamo among ginalutona fried chicken aron di mi posibleng malugi"KII3 (We

decrease the fried chicken that we cook, to prevent the possible bankruptcy of our business) KII3

"nagadependenalang mi sa among customer, kung tan aw

namonadaghanmagpunomiglutoogputahe"KII 4 (We depend of how many customers would

come to us, if we see that there's alot of customer we would cook another viand)"KII4

Before pandemic strike every industry, these carinderia were once a good spot eatery for

customers. However, CoViD-19 suddenly emerges, and these entrepreneurs were forced to think

alternative strategies to continue earning their profits. KII4,KII3, and KII11 said in an interview:
xxxv
"Gidecreasannamo among mgaputahenggibaligyaaron di kaayomasayang kung gamay ra ang

among customer na mamalit"KII11 (We reduce our products (viand) that we sell,incase we don’t

have a lot of customers to buy it, only few will go to waste)"KII11

"Gipagamyanlangnamo among ginalutona fried chicken aron di mi posibleng malugi"KII3 (We

decrease the fried chicken that we cook, to prevent the possible bankruptcy of our business) KII3

"nagadependenalang mi sa among customer, kung tan aw

namonadaghanmagpunomiglutoogputahe"KII 4 (We depend of how many customers would come

touu see that there's alot of customer we would cook another viand)"KII4

These ownersreduce the amount of viand they usually cook to balance the capacity of

customers and the food they will cook. In this way they could lessen the food that could be waste

if they got only few consumers.

Reduction of supply/ Raw Materials is an alternative way used by carinderia owners to

minimize the possible unsold viand. Due to strict Protocol for Covid 19 pandemic the

government did not allow the people to dine in to carinderia and restaurant and only food take

out should be cater. Many carinderia was chose to temporarily close because of the threat of

bankruptcy. But the interviewees in this study were eager to continue operating despite of the

threat cause by Covid 19.For their carindera to survive and gain enough profit, owners must find

alternatives strategy to restore their businesses. Reducing supply is one way to minimize unsold

viand and to lessen the expenses cause by buying supplies or raw material for the ingredients.

They cook their products depending on how much customers would come to their carinderia to

buy, through this strategy they continue earnings up until this day. In a sense, continue operating

a carinderia business in the middle of pandemic may be abound with risks that can drag down

xxxvi
profits, slow down progress or worse, shutdown the business. So it is much important to have

strategic way of dealing the situation and prepare yourself for many unwanted possibilities that

might come along.

The Effectiveness of Strategies Used by Food Entrepreneurs

To survive the crisis everyone must look for an alternative strategy that are probably

effective especially in business industry. In these times it is so important for an entrepreneur to

think a good strategic method that will truly entice the consumer.

In this part the discussion will be focusing on the effectiveness of each strategy that used

by the participants. The effect of these strategies was generated into 3 themes which are

consumers’ loyalty, product discovery and minimizing waste viand and expenses.

In this table will show the different effect of strategies why it is become effective to

consumer and entrepreneurs

xxxvii
Table 7: The effect of strategies to consumer and the business

Major Themes Core Ideas

Affordable prices for consumer Through using the strategy of promotion and

maintaining, customers were enticing to this

affordable pricing of these snack houses (KII7,

KII10, KII12, KII1, KII2,KII 8)

Consumer’s discovery of products Some Entrepreneurs are using social media to

advertise their product through posting they

successfully get their customers attentions.

More customerspreferred this type of strategy

because they can easily choose the foods they

want to buy. (KII9, KII5, KII13)

Minimizing waste viand and expenses Reducing the food, they sell to prevent wasted

unsold viand is an effective strategy as it

xxxviii
 balances the capacity of customers and the

food to sell. (KII11, KII3, KII4)

Affordable prices for consumers

The table shows that promos and discounts have big impact to businesses, itcan allure

customers due to the affordable pricing of its product.

Table8: The effect of consumer’s promotion strategy

"tungodsamongdagdagnaisaka pack sa among baligyanaenganyoangubannamamalitsa

amoa"KII7(Due to our additional one pack to our product, there are some people who also want

to buy in our store) KII7

"Naaymgasuki mi namangitanasamongmga baligya"KII10 (We have some loyal customers who

are looking for our product) KII10

"Tungodsamongdiscount nagaadtonasabangubangmgatawodinhisatindahannamo" KII12 (Due to

our discount some people would go to our store and buy) KII12

"Mgasuking customers gyudangmangitasamong recipe"KII1 (our loyal customer will always be

looking for our recipe) KII1

xxxix
"Naa mi mga bag ong suki"KII2 (we got a new loyal customers) KII 2

"Baratora among presyomaongdagahanjudangnagapangitasamong tinda"KII8 (Our prices are

cheap that’s why there are some people who would always look for our stocks)"KII8

More customers will make the business work well, it must generate enough profit and

revenue to continue operating. Through applying strategies that were used by participants their

businesses were stand still despite pandemic. Due to discounts,promotion,and maintaining of

their prices they gathered the loyalty of theircustomers.

Upon asking participants about why their strategies are effective? They said:

tungodsamongdagdagnaisaka pack sa among baligyanaenganyoangubannamamalitsa

amoa"KII7(Due to our additional one pack to our product, there are some people who also want

to buy in our store) KII7

"Naaymgasuki mi namangitanasamongmga baligya"KII10 (We have some loyal customers who

are looking for our product) KII10

"Tungodsamong discountnagaadtonasabangubangmgatawodinhisatindahannamo" KII12 (Due

to our discount some people would go to our store and buy)KII12

"Mgasuking customers gyudangmangitasamong recipe"KII1 (our loyal customers will always be

looking for our recipe)KII1

"Naa mi mga bag ong suki"KII2 (we got a new loyal customers)KII 2

"Baratora among presyomaongdagahnjudangnagapangitasamong tinda"KII8 (Our prices are

cheap that’s why there are some people who would always look for our stocks)"KII8

xl
These prove that consumers are preferably chose to buy a certain food in a discounted store.

Consumer’s discovery of a products

As social media became more powerful specifically Facebook. Nowadays, entrepreneurs

who are struggling to earn and maintain their income during this crisis tendto use this platform to

advertise or endorse their product to the people. It made some businesses to survive during

pandemic because it could be the easiest way for both parties it is the most effective strategies to

use.

Table9: Effective discovery of products by the people using Facebook

"Naanamimgacustomersnamoordersamoatungod kay nakitanilasamongmga post "-KII9(we have

costumer who already order to our product because they see it in our post)" KII9

"kay nagapost man akonganaknakabalona sab angubanmaongmuadtosilasaamoa para

mamalit"KII5(My son posted our product that’s why a lot of people will go here to buy) KII5

"Naaymgacustomersnagaadtodirisatindahan para mag order nagbunga among post sa Facebook"

xli
KII6"( we have customers who have visited to our store just to order)"KII6

" Sa Facebooknamoginabaligya among tinda kay dri mi

nakakuhagdaghannacustomers"KII13(We sell our products through Facebook because we got a

lot of customers by posting it) KII13

As the interviewers gathered this information it was found out that Facebook was indeed

their powerful tool to catch customers and regain enough profit to survive their own businesses.

Interviewee KII 9 said "Naanamimgacustomersnamoordersamoatungodkynakitanilasamongmga

post "-KII9(we have costumer who already order to our product because they see it in our post)"

KII9. Through posting their product on Facebook they have generated customers for their

business. Same as the other interviewees who have said that:"kaynagapost man

akonganaknakabalona sab angubanmaongmuadtosilasaamoa para mamalit"KII5(My son posted

our product that’s why a lot of people will go here to buy) KII5

"Naaymgacustomersnagaadtodirisatindahan para mag order nagbunga among post

saFacebook" KII6” (we have customers who have visited to our store just to order)"KII6

"Sa Facebook namoginabaligya among tinda kay dri mi

nakakuhagdaghannacustomers"KII13(We sell our products through Facebook because we got a

lot of customers by posting it) KII13

It is good to hear that these entrepreneurs found out aneffective strategy to let the people

discovered their different products. Although social media has some disadvantage towards

xlii
businesses but if these owners know how to handle social media in a good way then they would

be successfully enlargingtheir businesses in the future.

Minimizing awaste viand and expenses

Reducing the amount of viand is one of the strategic methodsthat were used by carinderia

owners to lessen the possibility of unsold viand.

Table10: Reducing the number of foods to sell to minimize expenses due to possible unsold

viand

"walaynasayang mi namgaputahe kay mag dependeramisgidaghanonsa costumer naa may di

mahalinperodilidaghan"KII11(None of our viand would be in waste because we cook depending

on how many costumer we will have, there are some unsold viand but it’s not plenty) KII11

"Gamay ramanna chicken joy angmahabilintungodsamongdiskartena di

samaglutoogdagahanbastawalaymangabotnacustomers"KII3(Only few would be left unsold of

our chicken joy due to our strategy that we would not cook until we cannot see one single

costumer) KII3

xliii
"Naga depende man mi sacustomersmaongwalanausahaymabilinnasudan"KII4(we cook

depending on our costumer that’s why sometimes nothing would be left) KII4

To reduce unsold viand is one of the effective strategies to carinderia's owner to maximize their

cash they out and the money they would get to the customers. These interviewees were successfully

earning now right income for their businesses although they still lacking consumers sometimes but their

way of reducing their viand to cook is one way that help them stand still now. Just like how interviewee

KII 11 said "walaynasayang mi namgaputaheky mag dependeramisgidaghanonsa costumer naa

may di mahalinperodilidaghan"KII11(None of our viand would be in waste because we cook

depending on how many costumers we will have, there are some unsold viand but it’s not plenty)

KII11.

Other interviewees also said "Gamay ramanna chicken joy

angmahabilintungodsamongdiskartena di

samaglutoogdagahanbastawalaymangabotnacustomers"KII3( Only few would be left unsold of

our chicken joy due to our strategy that we would not cook until we cannot see one single

costumer)KII3

"Naga depende man mi sacustomersmaongwalanausahaymabilinnasudan"KII 4(we cook

depending on our costumer that’s why sometimes nothing would be left) KII4

In order for every business to earn and survive the owner must be think for practical strategies that would

highly effective.

xliv
Maintaining the Regulation

Due to the pandemic many people need to cope up with the new normal mandated by government

to restrain the spreading of viruses. Regulations for safety such as wearing face mask, and face shield

when going to public places was implemented and should be followed by everyone. Businesses owners

should also abide the regulation for the safety of their customers and to allow their business operation to

continue. This part will tackle about how food entrepreneurs cope up in handling a new normal

regulation. Participants were interviewed of how they handled this kind of situation.

xlv
Table 11: Entrepreneurs abiding the regulation from government

"Dapatmagsuotog facemask ugfaceshield among mga customers aronkapalitsa among baligya"KII

1"(customers should wear facemask and faceshield so that they can buy our products) KII 1"Mosunod

lang mi saprotocoolnaginapatumansa munisipyo"KII2( we will follow the protocool that implement ed by

our municipality)KII2" Mosunod mi samgagipatumannaprotocoolni Mayor" KII3 ( We will followed the

protocool that implemented by our mayors )KII3"Tumanlang mi sagipatumanna safety protocoolaron di

mi masarhansa among negosyo"KII4(we will follow the safety protocool so that our business won’t be

force to close)KII 4"Safety regulation mosunod lang"KII5( we follow safety regulation)KII5"Regulation

langangefollowaron di mi epaclosesa munisipyo"KII6( we should follow the regulation so that our business

won’t be close from municipality)KII6"Ang among mga customer kailanganmagsuotog mask

aronkasulodnifollowrasabmismandosa munisipyo"KII7( Our customers must wear facemask so that they can

enter, we just following the mandated safety protocool) KII7" Magsuotlanggyudog facemask

ogfacshieldangmga customers dapat"KII8( customer should wear facemask and

faceshield)KII8"Tumanonlangangmandosa mayor namusunodsa safety protocool"KII9( abide the what the

xlvi
mayor have been mandated which is to follow safety protocool)KII9"Maintain social distancing ogpasuoton

mask angmgamangadtosa among tindahan"KII10( Maintaining social distancing and wearing facemask for

those who enter to our stores)KII 10"Di namopasudlonangwalanaka facemask ky kami moymadautsa mayor

kung magpasulodmigmgawlanagfollowsaprotocool"KII 11( we never let someone enter without mask because

we will be the one held accountable to our mayor if we allow someone enter our store who doest not following

the safety protocools)KII 11 “Naga sunodlangsaprotocooljd"KII 12( We will just follow the protocool)KII

12"Di langmusupaksamandosagobyernonamagsuotog mask" KII13 (Just follow the implemented protocool

from government)KII 13

For these entrepreneurs to cope up with the new normal situation they must follow the safety

protocool that was implemented from government. These interviewees were strictly followed the safety

protocool as what they have said in an interview:

"Dapatmagsuotog facemask ugfaceshield among mga customers aronkapalitsa among baligya"KII

1"(customers should wear facemask and faceshield so that they can buy our products) KII 1

"Mosunodlang mi saprotocoolnaginapatumansa munisipyo"KII2(we will follow the protocool that

implement ed by our municipality) KII2

" Mosunod mi samgagipatumannaprotocoolni Mayor" KII3 (We will follow the protocool that

implemented by our mayors) KII3

"Tumanlang mi sagipatumanna safety protocoolaron di mi masarhansa among negosyo"KII4(we will

follow the safety protocool so that our business won’t be forced to close) KII 4

"Safety regulation mosunod lang"KII5(we follow safety regulation) KII5

"Regulation langangefollowaron di mi epaclosesa munisipyo"KII6(we should follow the regulation so that our

business won’t be close from municipality) KII6

xlvii
"Ang among mga customer kailanganmagsuotog mask aronkasulodnifollowrasabmismandosa

munisipyo"KII7(Our customers must wear facemask so that they can enter,we just following the mandated

safety protocool) KII7

" Magsuotlanggyudog facemask ogfacshieldangmga customers dapat"KII8(customer should wear facemask

and faceshield) KII8

"Tumanonlangangmandosa mayor namusunodsa safety protocool"KII9(abide the what the mayor have been

mandated which is to follow safety protocool) KII9

"Maintain social distancing ogpasuoton mask angmgamangadtosa among tindahan"KII10(Maintaining social

distancing and wearing facemask for those who enter to our stores) KII 10

"Di namopasudlonangwalanaka facemask ky kami moymadautsa mayor kung

magpasulodmigmgawlanagfollowsaprotocool"KII11(we never let someone enter without mask because we will

be the one held accountable to our mayor if we allow someone enter our store who doest not following the

safety protocools) KII 11

"Naga sunodlangsaprotocooljd"KII12(We will just follow the protocool) KII 12

"Di langmusupaksamandosagobyernonamagsuotog mask" KII13 (Just follow the implemented protocool from

government 13

Following safety protocool is a dominant answer of 13 participants, it is said that the only way to cope

up with this new normal situation is to follow the guidelines given from Department of Health for the food

businesses to continue striving in the middle of pandemic.

xlviii
Limitation Of the Study

This study is primarily focused on the strategies used by different food entrepreneur to

gain income during pandemic. The study was successfully conducted despite the threat of covid

19 pandemic that makes the works of the researcher difficult to handle. The result of this study is

applicable to all people who are studying the fields of businesses, theories and recommendation

of the study is base only in the experiences of the participants.

Concluded Remarks

Pandemic hits the world and devastates the lives of every individual including the life of

food industry. The study will make the people understand how food businesses were been

critically affected with this crisis and will present how they resort to strategies just to survive.

This present study aims to envisions the struggles and strategies of food entrepreneurs how they

overcome the difficulties in surviving. Through our research questions we discovered the

different ways used by food entrepreneurs to get back their usual income before pandemic. The

food businesses were truly struggling but due to the owner’s creative thinker they succeeded to

xlix
restore their businesses. As we are facing these struggles brought by pandemic it must be

important for every entrepreneur to be calm and think for essential strategy to take for their firm.

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Enterprises: Entrepreneurs’ Perspective on Business Continuity and Recovery Strategy

HOLY CROSS OF SULOP, INC.

National Highway,

PoblacionSulop, Davao del Sur

April 21,2021

SR. MA. ROSALINA T. MANWALES, ADM

Holy Cross of Sulop, Inc.

Dear Sr.

Greetings of Peace!

I would like to ask your permission to allow our group to conduct a interview among the

Entrepreneurs in Padadadavao del sur. This is in view of our thesis, entitled, “The Strategic Way

of Food Businesses Around Padada Davao del sur to Gain Profit During Pandemic”. This is in

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partial fulfillment for the Qualitative Research 2. Attached herewith is the research question for

the study.

The interview would last only about 15-20 minutes. The participants of this interview are the

Food entrepreneurs of Padadadavao del sur and there are non-risks in participating. The

information that will be gathered will be kept confidential and would be used only for academic

purposes.

Your favorable response and support in this endeavor will go a long way in the success of this

study.

Thank you very much and God bless you.

Very truly yours,

CHRISTINE JOY C. TABAY

Research Leader

Noted by:

Miss. MA. ELYZA M. TALADRO, LPT.

Research Teacher

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