Dedication

This study is wholeheartedly dedicated to my beloved parents, who have been my

source of inspiration and gave me strength when I thought of giving up, who continually

provide their moral, spiritual, emotional, and financial support.

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

advice and encouragement to finish this study.

To my instructor who gave me the opportunity to conduct this analysis and gave me

the chance to study the business flow and learn from it. And to my chosen respondent for his

willingness in sharing the needed data’s which I need to finish this study.

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

strength, power of mind, protection and skills and for giving me a healthy life. All of these, I

offer to you.
Rationale

A restaurant is a business that prepares and serves food and beverages to customers in

exchange for money, either paid before the meal or after the meal. Meals are generally served

and eaten on the premises but many restaurants also offer food for take-out. Restaurant is a

most popular establishment in the present world. Restaurant vary greatly in appearance and

offerings including the wide variety of the main cuisines and service models. The food in the

restaurants is prepared by their cooks or a properly known as chefs.

In restaurant industry, success depends on strong brands concept that is successfully

executed by restaurant managers or the owners who has an experience and by employee who

delivers great customer service. The food had to be of good quality while following food

safety regulations. The menus had to be diverse. A successful management organization that

helped everyone makes decision the best support of the said business. Like every other

country, the food industry has flourished very well in Philippines. Filipino’s love to eat and

that’s the reason why you will see a lot of restaurants and fast food restaurants scattered in the

localities. Filipino dishes are known to be delicious, savory and mouth-watering.

One of the main objectives of a restaurant is to ensure customer satisfaction and build

a repeat customer base. Other goals of this objective include enticing regular customers to

come back more often as well as introducing the restaurant to new customers. Restaurants that

give frequent diner cards such as buy 3 meals and receive add-ons free typically incorporate

this objective in their overall marketing plans. Many restaurant marketing plans focus on

generating restaurant traffic, which means growing the client base and having busier lunch

times and dinner services. There are several ways to attain this objective such as intensive

marketing campaigns using social networking pages. Other marketing strategies include

monthly or weekly special, coupons, and gift-card promotions. Many restaurants incorporate

takeout or delivery services to accommodate prospective customers that do not typically dine

out.
 The business enterprise that I want to study is a mini restaurant here in Magsingal,

Ilocos Sur. It was newly opened restaurant in the midst of pandemic. I proposed to study this

business enterprise to know if there is need to be improve when it comes to their menus as

well as their services. This study focuses on the challenges that they encounter upon their

opening and may possible encounter in the future. It also helped them to manage disputes

when problem arise and also help the management in monitoring the in and out sales of their

business. This study could help them figure out if there is need of improvement with their

analysis on their current state and help them know for sure that their business is still in the

competitive market.

Introduction

“Sometimes in order to go big, you have to think small”. This quote gives an idea that

could inspire us as a beginner entrepreneur. It says that when you want something to pursue,

you will always start in a low level before going to advance in a dreamt level. Small things

can be bigger when you have the courage to climb the ladder despite of those obstacles that

could possibly encounter before reaching the top. Some beginner entrepreneur thinks about a

bigger chance of success when putting up a business without knowing that the more who has

the chance of success are the one who think a small objective with a meaningful missions,

visions, and goals.

Eating is one of life’s pleasure and pride, so is cooking and serving good food to

others. A restaurant is a commercial outfit which specializes in the preparation of quality food

and to serve them to satisfy the customer’s demands. A restaurant is an eating place where

people are served food, drinks, and desserts. The food is normally served and can be given

packed to be eaten away. Typically, customers sit at tables, their orders are taken by a waiter

who brings the food when it is ready, and the customers pay the bill before leaving. Starting a

restaurant will demand a whole lot of work. Also, the pace of failure can be quite high. But

success is also totally possible. In virtually any business endeavor, success is relative.
Selecting a restaurant location that is small, even tiny, can help you acclimate to owning a

restaurant without being overwhelmed.

Jude’s Diner is a mini restaurant located along Maharlika Highway, Brgy. San

Basilio, Magsingal, Ilocos Sur infront of J&T Express Building. It is newly opened restaurant

here in Magsingal. It was just started last January, 2021. It is owned and managed by Judy

Christopher F. Rosario. He is an HRM Graduate and having a dream of becoming a manager

of his own restaurant. According to him, he chose to put up this kind of business because he

was inspired and also for his passion in cooking and loved for food. He became once a chef in

overseas and since then he began planning how to start his own business. Upon returning

home, he decided to used his earnings to put up and run his own business and named it as

“Jude’s Diner”.

Jude’s Diner serves various cuisines like Filipino, Japanese, Middle Eastern and

Western. It is open at 8 o’clock in the morning until 7 o’clock in the evening from Monday to

Sunday. They offer not only dine in customers but also take out’s, reserves, and order for pick

up and deliver depends on your location. The location of the site is easy to find because it’s

established beside the national highway. Customers are welcome to dine. What are you

waiting for? Tell your friends, relatives, and families to satisfy their hunger at Jude’s Diner

with their delicious menus.

Statement of Purpose

Having a better insight and mind set in putting up a business could help you win the

game. Opening a business in the midst of pandemic is a big challenge especially to the

beginners. For a new entrepreneur’s, they must analyze their long-term goals for a better

outcome of their business. These days, the industry of food and beverages is considered as

one of the most fastest growing fields. It comes out with different marketing strategy that

could attract the interests and excitement of the customers. This study gives me the

opportunity to learn the life cycle of my chosen enterprise where I can adapt some knowledge
about its operation and management. This study aims to analyze the current state of the

business, its growth if it still profitably stable and still growing in the business industry.

I tend to study this enterprise to know exactly on how or what strategy they had used

to run and manage their business. The focus of this study is to improve the management

strategy of Jude’s Diner and to analyze their past, current, and future income. This could

serve as a guide for them to monitor their actual sales every month to avoid losses and

bankruptcy and it also help them to forecasts their future sales. They might have given also

the opportunity to know their most and least product for them to upgrade or comes out a

better strategy to cope up with the trends. This study could help them more knowledgeable in

all aspects in operating their business and for them to analyze the possible problems that may

encounter in the future.

Scope of the Analysis

In putting up a business pertaining to a food industry, a lot of tasks needed before it

operates. Planning for the location to put in, preparing for the needed documents, planning for

strategies, hiring of employee, and you must set a clear vision, mission, and goals for the

accomplishment of the business. Jude’s Diner is a mini restaurant that offers a different kind

of cuisines like Japanese, Middle Eastern and Western, and a Filipino cuisine. Since Jude’s

Diner is a pandemic business, it is not easy for the owner to attract customers and it is not

new to them also the struggle that could possibly face in the beginning of operation. This

study focused on the growth of Jude’s Diner mini restaurant. All the data contains in this

study are willingly given by the owner of the restaurant. These involve the following:

a. Profile of the Business

b. Number of Employee

c. Salary of the Employee

d. Customers

e. Offered Menus
 f. Monthly Income

Data Analysis and Interpretation

This presents analysis and interprets of the data gathered from the owner of Jude’s
Diner Restaurants to answer the question raised in the study. The interpretation of the data is
presented in tabular form, pie charts, line chart, and textual forms.

Problem 1. The Profile of the Business

a. Types of ownership
b. Location of the business
c. Years of operation
d. Number of employees
e. Hours of operation
f. Source of capital
g. Average annual income
h. Services offered

Table 1.1. Business Profile

Type of Ownership Location of Business Years of Number of

Operation Employees
Sole Proprietorship Within the 1 year and 4 5
Municipality months

Hours of Operation Source of Capital Average Annual Services

Income
8 am to 7 pm (daily) Own Funds 481200 Dine-in, take-out,
and order for
delivery

The data gathered from the profile of the business determine that the business falls
under Small Business Classification due to the assets of less than 15M and less than 10
employees. This is according to Magna Carta for Micro, Small and Medium Enterprises (RA
No. 6977, as amended by RA 8289, and further amended by RA 9501).
Table 1.2. No. of Employees

no. of employees

2; 40% men
women
3; 60%

The data presented shows the number of employees in Jude’s Diner. They only have
5 employees, 3 who are men (2 waiter, 1 chef) with a percentage of 60% and 2 women (1
cashier, 1 kitchen) with a percentage of 40%.
Problem 2. How much the salary of each employee offered by the business?
Employees Salary Per Day
Cashier 380
Waiter 430
Kitchen/Chef 430

The table shows how much the salary given to each employee of Jude’s Diner per
day.
Table 2.3. Salary of Employees

Employees Salary Percentage

35% 31%

35%

Salary of Cashier per day Salary of Waiter per day

Salary of Kitchen/Chef per day

According to the given data, the salary of their cashier is 380 per day with a
percentage of 31%, and their waiter and kitchen/chef is 430 per day with a percentage of
35%.
Problem 3. Who are the customers?
Table 3.4. Customers per day

Customers per day

17%

52%
31%

municipal employee group of friends family's

According to the given data of the owner of Jude’s Diner, the customer who visits the
restaurant per day is mostly a group of friends with a percentage of 31%, a family with a
percentage of 17%, and a municipal employee (by order) with a percentage of 52%.
Problem 4. What are the menus offered by the business?
Table 4.5. Menus of the restaurant
This table are the lists of their most ordered menus of the restaurant. It includes the
food and beverages, sales per day, price of the product, and their actual sales.

FOODS SALES/DAY PRICE Actual Sales

Tapa 10 110 1100

bistek 2 110 220
Pares 5 110 550
Tocino 5 100 500
Sisig 5 100 500
Bangus 2 90 180
shawarma beef 3 80 240
shawarma chicken 2 75 150
chicken poppers 5 80 320
chicken wings 5 145 725
Carbonara 2 80 160
french fries 0.5 30 15
burger beef patty 20 95 1900
chicken burger 4 85 340
Bolognese 2 80 160
pork chop 3 150 450
beef kebab 2 185 370
chicken kebab 2 160 320
Bulalo 6 150 900
chicken teriyaki 1 130 130
Egg 0.5 130 65
chicken inasal 35 120 4200

total amount of
sales 13495
SALES/
BEVERAGES DAY PRICE ACTUAL SALES

cucumber lemonaide 3 35 105

house blend iced tea 1 35 35
ROYAL (8oz) 5 12 60
COKE (8oz) 10 12 120
SPRITE (8oz) 3 12 36
ROYAL (L) 1 37 37
COKE (L) 2 37 74
SPRITE (L) 1 37 37
Bottled Water 8 20 160
Mocha 8 85 680
iced coffee latte 4 75 300
salted caramel 1 100 100
 red velvet 5 100 500
Oreo 3 100 300
salted caramel (non-caffenaited) 2 95 190
red velvet (non-caffeinated) 3 95 285
oreo (non-caffeinated) 2 95 190

total amount 3209

According to the given data of the menus offered by the restaurant, the best seller
food from their menus is chicken inasal (35 orders, actual sales of P4200), burger beef patty
(20 orders, actual sales of P1900), and tapa (10 orders, actual sales of P1100). When it comes
to their beverages, the best seller is coke soda 8oz (10 order, actual sales of 120), bottled
water (8 order, actual sales of 160), and mocha (8 orders, actual sales of 680). The overall
total amount of their actual sales is P16704 (depends on the demand of customers per day).
Table 4.6. Revenue Forecast

Jude 's Dine r monthly income

40000 40100 38100
35700
30000 27800 30400
23500
20000
REVENUE

10000
0

- 21 - 21 - 22 - 22 - 22 - 22 - 22
ov ec J an eb ar A pr ay
N D F M M
1- 1- 1- 1- 1- 1- 1-
MONTH

MONTH REVENUE 3MMA

1-Nov-21 23500
1-Dec-21 27800
1-Jan-22 30400
1-Feb-22 35700 27233.33
1-Mar-22 40100 31300
1-Apr-22 38100 35400
1-May-22 37966.67
The data shows the revenue of Jude’s Diner from the month of November 2021 with
a monthly income of 23500, december 2021 with a monthly income of 27800, January 2022
with a monthly income of 30400, February 2022 with a monthly income of 35700, March
2022 with a monthly income of 40100, and April 2022 with a monthly income of 38100.
Moving average method was used to forecast the revenue of Jude’s Diner for the month of
May with a 3months moving average forecasts of P37966.67.
Findings

The location of Jude’s Diner is easy for the customers to find because it is along the
highway and it is only a walking distance to the church. Since it is also closed to the
municipal hall of Magsingal, the municipal employees are often order their lunch and snacks
in the restaurant, they are their most customers. Other customers who visits Jude’s Diner are a
group of friends and families who are happily get together. The first thing I have noticed at
Jude’s Diner is their hours of operation which is 8 am to 7 pm, it is too early to open and
closed. Second thing is when it comes to their services. They have a good strategy because
they offer to their customers not only dine in but also dine out or open for order to pick up
and deliver depends on the location of the customer. Third I have noticed is the employee’s
wages. The waiter and kitchen staff should not be the same in salaries per day. The waiter
should be waged a bit lower to the kitchen staff.

They have the best seller product which is the chicken inasal because it is unli rice,
which we know filipino’s have the habit of eating. We, filipino’s loved to eat especially when
the food is affordable with a mixed of unli food. The price of their menus is very competitive.
Since Jude’s Diner is not the only one mini restaurant in Magsingal, through their competitive
location and product I can say that they can keep up with future trends. The place where the
business put up is in favor with the owner. Their everyday sale is not bad for a new opened
restaurant in the midst of pandemic. Their sales will increase surely after schools are now
ready in accepting students for a face to face classes. Based on my analysis, Jude’s Diner will
be a successful business in the future if the owner will keep on prioritizing the customer
satisfaction. Keep checking on the environment trends so that they can monitor the supply and
demand of their products.
Conclusions

Opening and running a business in the midst of pandemic is not that easy but a
challenge to all the owners. It is a battle of stand and thoughts. If you can stand the negative
thoughts, you will surely conquer all the challenges that may encounter in the future. In
starting a business, you have to consider your budget to meet your target income, your
customers, and the place of your business. Tight competitions are expected to owners but still
believe for the possible outcome which is the success. When putting up a business you should
have the clear understanding about the market economy especially the trends. Set a clear
mission, vision, and goals for a successful outcome of the business and run for a long period
of time.

Jude’s Diner is one of the most restaurant who were open in the midst of pandemic in
Magsingal. Despite of the challenges brought by the pandemic, the owner has the courage and
a fighting spirit to open the restaurant even it is not yet fully open for dine in customer in the
first time of operation. The only thing he made the business alive and continue its life cycle is
his stand that every day always open for opportunity. An opportunity to open a new
beginning. These thoughts gave him the inspiration and motivation to follow his dream to run
his own business. Thus, if you want to succeed in the future, never stop dreaming and you
should accompany with action. Trust and believe in yourself. Nothing is impossible, success
is along the way. Challenges is a part of a life of a business, we can’t avoid them but we can
conquer them. Never treat a challenge as a problem instead used them as a motivation to
achieve your goals.

Hence, this study could provide some knowledge and ideas for the improvement, in a
way they manage and operate their business. It was indeed a great privileged to study this
kind of business, its life cycle and its daily operation especially on how to make the business
profitable. Their offered services can make the business run for a long period of time. Just
keep on trend updates, be creative to make the business more productive.
Recommendations

All customers have some pre-conceived expectations form to the restaurant before
they visit it. Both food and services are essential for delivering an excellent restaurant service
to the valuable customers. The owner of the restaurant and his employees should share the
responsibility in ensuring that the customers are treated professionally. Running a business
pertaining to a restaurant or food industry, the owner must think about on how they handle the
best services so that they can provide an exceptional customer experience. Planning a good
strategy is needed to run the business for a long period of time.

Opening a restaurant in the midst of pandemic is a risky part to a new entrepreneur’s

but also a challenge for them on how to make the business possible to operate and earn. It
serves as a big help to the owner his experience in working overseas as he enhanced his
knowledge and skills in a way a restaurant operates. In order to continue the success of the
restaurant, the business owner must continue monitor the in and out sales, customer’s level of
satisfaction, supply and demand of the market, and their services. The restaurant will have to
undergo significant and permanent changes in the way they operate. Along with offering
quality in food and service, safety and hygiene will be of paramount importance. I suggest
that the owner must join a seminar for a new entrepreneur’s so that it could help him
knowledgeable more in managing and operating his business with less hustle. He could also
adapt new strategies in marketing his business, retaining loyal customers, and he could also
learn new ideas on how to motivate his employees by joining a seminar.

When it comes to their hours of operation, I suggest that they should adjust the time
of opening and closing to earn more profit. They will adjust the time of operation especially at
night even only until 8:30pm. Customers are more in the evening. They will surely increase
their daily income if they adjust their time of operation. Expansion of their areas is also
needed so that they can accommodate more customers to dine in. Keep on sanitizing the place
and follow the government protocols so that there will be no problem arise in the future. The
owner should keep his monthly records, separate his expenses and always monitor the income
so that they can maintain their cash flows. They should also gather feedbacks to their
customers and listen to them. It will give them surely more ideas and strategy for the
development and improvement of their existed foods and services.