A case study of Management Strategy of Mang Inasal restaurant in

Dasmariñas City during the pandemic.

Introduction
In March 2020, COVID-19 pandemic spread around the world resulting
poor performance of Philippine economy. Restaurants and foodservice
businesses were some of the first economic activities severely impacted by
the COVID-19 pandemic. Dining in restaurants virtually stopped overnight
in cities as social distancing guidelines took effect. While many businesses
tried to retool and adapt to the new realities, many others are continuing to
suffer from this unprecedented fallout. Even worse is the uncertainty that
has never been at such levels, the uncertainty of whether and when
consumers will feel comfortable to start revisiting their local restaurants and
how many restaurants will survive this crisis. Restaurants have served
communities and cities as a source of recreation, entertainment, access to
convenient meals, and even ensured food security for others. Restaurants
and foodservice establishments had become an integral part of the fabric of
our society, for social, cultural, and emotional reasons.
As parts of the country steadily ease restrictions on community
quarantines, the restaurant industry is also preparing to resume dine-in
services which have been placed on hold because of the extended
lockdown. People have been longing to enjoy a meal at their favorite dining
places, but many still feel apprehensive and cautious.

One well-loved Pinoy restaurant that has been preparing to welcome back
its loyal customers is Mang Inasal, reputed for its bestselling nuot-sa-ihaw
sarap Chicken Inasal. Knowing how much people have missed their
favorite Mang Inasal meals and seeking to allay their fears, Mang Inasal
has set in place strict protocols to ensure delicious food and safe dining
experience for their customers. Anyone who wants to enter the store must
wear a face mask. The customer’s temperature will be checked and only
those with temperature of 37.5-degree Centigrade and below will be
allowed to enter. A footbath disinfection mat is also placed at the entrance.
Only a limited number of customers are allowed inside the store at any
given time. Sanitizers are provided for customers at the door entrance,
counter table, and wash area for their use. In keeping with the Department
of Trade and Industry guidelines, Mang Inasal is requesting customers to
fill out a Customer Health Form before being allowed to enter the store.
For in-store safety, physical distancing is closely monitored as floor
markers set one-meter distance for counter queues. Contact-less payment
is enforced with the use of acrylic cash tray and acrylic barriers. Meanwhile,
foot knobs are used as restroom doors, and regular disinfection of facilities
and the sanitation of workers form part of Mang Inasal’s stringent safety
protocols.

Dine-in customers are enjoined to be seated apart for physical distancing

purposes. One-meter table-to-table distance segregates diners while in
selected Mang Inasal stores a table barrier is placed for face-to-face dining.

Store crew sanitize the door and door handles every 30 minutes even as
they pursue intensified cleaning and sanitation of fixtures and facilities.
Similarly, heightened safety protocols for food preparation and handling on
top of existing procedures that are already thorough are also being
implemented. These include the crew wearing face mask, face shield, and
gloves; handwashing and sanitation every hour and when necessary; and
the appointment of a Hygiene Ambassador a crew member wearing an
identifying button pin and personal protective equipment and who go
around reminding crew and diners of the safety measures. The Hygiene
Ambassador himself cleans and disinfects the tables after every use. Even
the serving of unli-rice has been modified for safety purposes. Those who
place unli-rice orders will be automatically served two cups of rice. Should
they ask for more rice, the crew in charge will provide extra wrapped rice.
Meanwhile pre-portioned condiments are served together with the ordered
meal.