LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

RESTAURANT MANAGEMENT OPERATIONS

A Research Proposal
Submitted to
Del Prado, Ma. Consuelo Conie

In Partial Fulfillment
of the Requirements of the Degree
Bachelor of College of International Tourism and Hospitality Management
with specialization in Hotel and Restaurant Administration

BACANI, JERICKA MAE G.

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Business Name

As stated by When in Manila (2017), food has always been important in every

country’s culture. It’s telling of what kind of climate a country has, how history shaped it,

and how its people live. In our country, eating is not just about filling our stomachs, but

also about catching up and telling stories around the table.

According to The Daily Roar (2015), “Kaon ta!” is similar to the salutation

pronounced ‘Bon Appetit’. It is the best way to eliminate stress through the food for the

soul. Kan-Anan come up with the idea of a Filipino Modern-Traditional Cuisine which

shows the importance of the Filipino Food. It is a restaurant which you will enjoy the

food itself and how they enjoy eating it with family or with other people. Filipinos are

considered to be among the most hospitable people in the world and in the way they

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welcome people into their homes. For many Filipinos, eating this way comes almost

naturally and it has a long history in the Philippines. It tells a lot about our culture.

Theme

As stated by Peter Pysk (2018), “Filipinos love their food and there are two

reasons why, (1) the food itself and (2) how they enjoy eating it with other people”. The

theme of ‘Kaon Ta!’ is ‘by hand’ or known as kamayan night. Kamayan is one of the

traditional Filipino form of eating. It refers to a communal-style Filipino feast, composed

of colorful arrays of food that are usually served on banana leaves and eaten without

utensils. In addition to that, boodle fight brings to another level by having everyone

closer compared to sitting next to each other around a table. The term “boodle fight” is

actually a Filipino military term. Eating together with their bare hands developed

camaraderie and equality between soldiers, thus improving their teamwork and trust in

each other. It is requiring of a certain level of letting go: the shoulders slump and elbows

widen as you carve out spaces for yourself at the table and hunker down toward the food.

The less confident you might feel about getting food from hand to mouth, the closer you

might hunch. This kind of shared meal format, one that lends itself to closeness and

camaraderie. By incorporating the Filipino Modern-Traditional Cuisine is through a way

of eating that is common at home, but less so in public. It is an opportunity to introduce

tourist to Filipino cuisine through an eating experience that is aesthetic enough for the

Instagram crowd.

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Market Research

Restaurants are an essential part of any culture. Wherever you go, all across

the globe, you can find places of business selling food, drinks and desserts. It is usually

base their menu around a theme, which can include range of cuisines.

a. Customers – the target customers of the restaurant are the families. We

want them to feel a way of eating that is not only common in the house. It is an

informal manner yet a communal affair between families or a large number of

people. Also, the tourist to experience the country’s dining culture in the unique

way of eating through the use of hands.

b. Suppliers – having a good local food supplier for restaurants is almost as

important as having the best foods. By the help of the local farmers to import

fresh and quality ingredients. It is a win-win situation, since the quality of the raw

ingredients along with their price and availability are crucial to the success of the

culinary section.

c. Competitors – It is also very important to know the competitors what they

are doing. Every move they make, you can supersede their strategy by adding a

better promotion to attract customers back to the restaurant. We want the

customers to experience the boodle fight style.

d. Technology – Our restaurant will gain attention amongst diners and has

become a sought-after experience for adventurous eaters. It is very important to

keep the Filipino eating history in a modern time.

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Services/Product Offered

As for the dishes there are no set rules in what to add, but the most popular

ones are the dry dishes since it is consumed kamayan style. Dishes like fried dried fish

like tuyo, bangus, danggit and pusit are quite common. But in the ‘Kaon Ta’ we serve

common dish yet unique such as fried sinigang, adobo, kare-kare and tulingan. Fruits are

also served as a balancer to the salty and oily viands. Some people add saucy dishes just

to add some moisture to the mostly dry viands. By doing this expect it to be messier!

Boodle fights often feature simple but scrumptious dishes that reminds everyone at home.

Ranging from seafood to fried sinigang and seasonal vegetables.

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Service Style

According to Chefmanship Academy, Chinese banquet service is where

another form or waiter service where each waiter takes care of a table or group of tables

with 10-12 guests. The dishes are usually communal and shared. This way, guests will

feel more relaxed because of the communal sharing dishes.

Boodle fight usually food is served on top of a table lined with banana

leaves. Rice is placed in the middle and viands are either served on top or on the sides of

the rice. The water jugs are also placed on the side used for washing your hands just

before the “fight” happens. It is expected that you eat with bare hands called kamayan, so

this is not a fine dining experience. Our restaurant adapts this kind of style which

required a big number of skilled staff because different tables have to be served in time.

Equipment, Location, Décor and Ambiance

Boodle Fight was inspired by the military style of eating. This kind of feast

that is meant for sharing, sharing all the food. Whilst the food is served and spread on

some banana leaves in a long table. Other than banana leaves, you must use your bare

hands to eat. Utensils are strictly prohibited as a sign of respect of following the old

traditional Filipino culture. Boodle Fight is supposed to be a friendly type of feasting and

not something you stress on.

One of the primary factors to be check when establishing a restaurant, is

there are enough population on the area that can support the business. While the visibility

of the restaurant is also important. The people must know that there is existing restaurant

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nearby. And lastly, the restaurant is accessible and there is enough space to cater the

parking lot for the people who will bring their cars.

As soon as you walk inside of the restaurant, antique looking tables and

rattan chairs will take you back to the old times. The depicting good cozy vibe will help

you to relax from a busy life. In any celebration, our restaurant will bring you a home

vibe and not something you stress on.

Illustration

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References

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http://www.binisaya.com/cebuano/kan-anan

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Makalintal, B. (2018, January 20). With A Show Of Hands, Filipino-American Chefs Rekindle Kamayan
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McCorquodale, A., 2019. 5 Restaurant Market Research Tactics That Will Save You Thousands. [online]
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research/> [Accessed 18 May 2020].

Native Province. 2017. December Foodie Month: Kaon Ta. [online] Available at:
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culture through the eyes of a foreigner. Retrieved May 18, 2020, from
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The Daily Roar. (2015). Retrieved May 18, 2020, from

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#WIMsquad, W., 2017. Boodle Fight Manila: Skip The Restaurant And Dive Into The Fray - When In
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