POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Office of the Vice President for Branches and Satellite Campuses

LOPEZ, QUEZON BRANCH
Office Administration Department

GROUP 4:
Santos, Keisha - Leader
Basco, Aila O. Guinaja, Jebel
Delos Santos, Juan Altheo P. Macapia, Dexter
De Los Santos, Ronesa Necerio, Nikka
Fajardo, Cerla J. Zamora, Maureen C.

Case Study Analysis in SaiRap

Title of the SaiRap

Case:
Time of February 14, 2023
Context:
Perspective: Owner
Central Issue: The central issue of our business was the customer satisfaction and loyalty that will be
the focus of our analysis.
1. To know the current situation.
Statement of
2. To evaluate its existing problems.
Objectives:
3. To build most effective strategies.
4. To Implement the strategies
STRENGTHS WEAKNESSES

▪ Highly rated online ▪ Poor Online

▪ Guest Loyalty ▪ Not Offering
▪ Local Staff ▪ Online Ordering
▪ Guest First Approach ▪ Limited Menu Items
▪ Foods/Products Quality ▪ High Cost
▪ Attractive Food Hub ▪ Lack of Product Innovation
▪ • Design/Layout
SWOT OPPORTUNITIES THREATS
Analysis:
▪ Offering Online Ordering
▪ Increase Reviews ▪ Lack of Trust from Customers
▪ Social Media Campaigns ▪ Competition Taking Customers
▪ Reduce Prices ▪ Rising Fixed Cost
▪ Train Staff ▪ Guest Have Less Income
▪ Develop the Service Team
▪ Improve Customer Experience
▪ Develop Relationship with
Influencers
POLITICAL ECONOMICAL
▪ Inflation rate
▪ Current tax policy ▪ Exchange rates
▪ Trade Policies ▪ Economic growth
▪ Political stability ▪ Interest Rates
▪ Government policy ▪ Disposable income
▪ Unemployment rate
▪ Seasonality
SOCIAL TECHNOLOGICAL
▪ Lifestyle attitudes ▪ Level of innovation
PESTLE ▪ Cultural barriers ▪ Technological awareness
Analysis: ▪ Population age ▪ Cyber security
▪ Health consciousness ▪ Technological change
▪ Target demographics ▪ Internet availability /speed
▪ Changing preferences ▪ Social media marketing
▪ Customer/Media views ▪ Research and development
 LEGAL ENVIRONMENTAL
▪ Employment laws ▪ Weather
▪ Discrimination laws ▪ Climate change
▪ Health and safety ▪ Environmental policies
▪ Copyright protection ▪ Recycling
▪ Consumer Safety ▪ Pollution
▪ Sustainability
Threats of New Entrants- High
Being in the food industry has a high threat of new entrants because it is the most
basic needs of the customers (foods and beverages). It is highly in demand for
passengers/travelers.
Competitors Rivalry-Low
Competitors can also afford this kind of business as it does not require big capital. So
far, Sairap has only few competitors in the place.

PORTER’S Five Bargaining Power of Supplier- High

of Sairap Dine Sairap does not have specific supplier .it does not require many supplies of product
and Shop: from a specific store; therefore, a store cannot lower the price as Sairap needed.

Bargaining Power of Customer- Low

Sairap has affordable price, costumers could not ask for bargain.
Threats of Substitute Products- Low
Since Sairap has only few competitors, and they do not have the same products the
substitution is a very low. However, as consumers tastes continuously changing, they
could easily shift to competitors, and tastes different types of foods.

Our supply chain management in SaiRap follows a sequence of processes starts with
sourcing raw materials and turning them into a finished product that can be sold to
customers.

1. Buying Raw Materials (buy ingredients needed and other supply)

2. Transportation (getting raw materials to the area)

Supply
Management: 3. Food Preparation (kitchen staff turn raw materials into finished products in
demand by the customer)

4. Serving (serving foods to customer in dining area or take out depends to

preference of customers)

5. Inventory Management (keep track the number of raw materials/ingredients

supply have in stock, as it helps in knowing when to buy or reorder)
▪ Ask clients what they need.
▪ Have a dependable team by selecting the best candidates.
▪ Reward devoted clients
▪ Establish contacts with regional influencers and businesses.
▪ Maintain a consistent presence on social media.
▪ Offline restaurant advertising
Growth ▪ Support ongoing innovation.
Strategy: ▪ Encourage growth among employees.
▪ Adopt an attitude of upselling.
▪ Collaborates with well-known delivery services
▪ Provide faster service.
▪ Offer branded goods.
▪ Offer packages with signatures.
▪ Adopt and develop a menu according to local taste and preferences.
Competitive ▪ Deliver a product (foods/dishes) that are both cheaper and better tasting.
Strategy: ▪ Recognize flexibility or respond to the changes in the market/industry quickly.
▪ Relationship-building with customers; stay relevant and connected to the
customers.
 SISIG SILOG

BCG Model:

1. Employees/ Services - hire more employees and assigned them to their designated
area like cooks, servers, cashier, and all kinds of people who have experienced in
this field. And to maintain a good relationship the head management should set an
agreement with their employees so they can be stick to their work.
2. Offer variety of menus - is a big consideration in a business. The owners should
study the food trends and if they line up with Sairap there are a few menus must
haves they should include, such as meatless options for Vegans and vegetarian.
Sairap should considered the customer culture why because we always say that "
Areas of Customers is always right" to settle the customer satisfaction.
Consideration:
3. Improve marketing strategy - planned to use social media platforms to attract our
customers, giving flyers and lastly to have a strong gimmick that will captivate our
target customers.
4. Evaluate the location's - put our mind that "location is everything" in order to attract
the customers. Location must be seen and visible to the target customers.

Alternative 1. Hire more employees.

Courses of 2. Offer more variety of dishes.
Action: 3. Advertisement/ Seasonal promo.
4. Improvement ambiance/Safety.
Decision Matrix
Alternatives
Variables
OFFER MORE VARIETY OF ADVERTISMENT SAFETY
HIRE MORE DISHES SEASONAL PROMO
EMPLOYEES

Risk 4 4 4 5
Cost 2 3 3 2
Benefits 4 5 5 5
Ease
Implementation 2 2 2 2
Total 12 14 14 14
Conclusions: Therefore, we conclude the problems that the quality and amount of the meal must be
guaranteed when serving. It is important to follow standards when producing and preparing food. Protection
of health and safety is necessary in order to boost the profitability of the business. We should put emphasis
on up selling and on attracting and satisfying clients. Several aspects of this project have been discussed,
including different strategies such as pricing, place, product offered, promotion, and positioning. There should
be no discrepancy between what is offered and what the client expects.

Recommendations: Based on analysis of results, the Sairap Dine and Shop should keep on providing high
quality food and offer more different kind of dishes with an affordable price that would fit for the customers
changing taste and preferences. Social media engagement plays an important role as it helps the restaurant
to promote the product that they offer. The Sairap should be more active on social media to boost their
advertisement and attract potential customers. Offering online ordering can also be an advantage for
restaurant as people nowadays tend to spend their time on social media. The owners consider adding more
choices of dishes like Samgyupsal, FruitShakes and other drinks, that will be a fulfillment to the desire of the
customers.
Activities Objectives Division Cost Time
Person
Responsible
To make use of greater
number of manpower Advertisement
and to help generate for hiring and
1. Opening for fresh ideas and Owners with HR venue 1 week
employee techniques that can help Management Head
application in resolving the ₱ 10,000
 problems of the
company.
To offer unique and Equipment
2. Product more appealing foods for and resources
innovation and the customers and to Owners together for innovation, 3 months
strategic find ways to attract their with Strategic venue, foods,
planning attention. Planning Team and
beverages,
salary

Action Plan: ₱ 15,000

3. Marketing To promote the dishes, Owners, marketing, Advertising
and advertising we offer in a better way and advertising fees (online Infinite
and make it known to staff with Finance and print
people through its Team advertisement
signature tastes and
qualities. ₱ 5,000
To identify what could Owners, marketing Venue, 1 month
4. possibly be improved in staff and Finance facilities,
Benchmarking the company and what Team foods, and
else can be done. beverages

₱ 5,000
To ensure and improve Construction Construction 2 months
the quality time and workers, supplies, and
5. Renovation of comfort of the customers architecture, resources,
facilities like during their stay at the engineer and labor
Fence and dining. To ensure their Maintenance Team
Benches safety and their peace of ₱ 10,000
mind.

Activities Jan Feb Mar Apr May Jun July Aug Sept Oct Nov Dec
1. Opening for
employee
application
2. Product
innovation and
strategic
Gantt Chart: planning
3. Marketing
and advertising

4.Benchmarking
5. Renovation of
facilities like
Fence and
Benches