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 Operation Number of

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

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
3, 60%
women
 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

BEVERAGES SALES/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 DINER MONTHLY INCOME

50000
40000 40100 38100
35700
REVENUE

30000 27800 30400

20000 23500

10000
0

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.