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THE STUDY OF OPERATIONAL SUSTAINABILITY MEASURES ADAPTED

BY SELECTED RESTAURANT OWNERS IN TAYTAY RIZAL

Ghiel Dela Torre, Sophia Dolar, Kevin Procopio, Ralph Medel, Andre Surio

Secondary Education, Siena College of Taytay

In partial Fulfillment of the Requirements for the Degree of Bachelor of Science in

International Hospitality Management

Ms. Nenita Romero

2022
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Approval Sheet
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Abstract

All businesses are down during pandemic, including restaurants because of the COVID-

19 pandemic. The researchers aim to determine what are the operational sustainability

measures that most of the restaurant owners did to survive the pandemic, in order to share

to the general readership, other restaurant owners, and Hotel Resource Management,

Tourism Management, College of Marketing of our School.

This study scopes the selected restaurant owners in Taytay Rizal. The researchers

distributed survey forms and the results were interpreted in graphical formats and in order

to understand the researchers used a percentile method to gather the percentage of how

the selected restaurants in Taytay are coping up with this pandemic.

According to the results of the survey, the restaurant owners have adapted mostly of the

survivability measures and also based on the percentage there is a 50-50 percent of

owners that has not yet adapted on some of the measures. This research will surely

benefit the readers, mostly the business owners that will just start their first business, so

that they can able to learn and know what are the possible solution, what are the new

standards, and what are the ways that the restaurant owners can do to make their

employees and guests safe during pandemic.

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Acknowledgement

With boundless love and appreciation, we would like to extend our heartfelt gratitude and

appreciation to the people who helped us bring this study into reality.

We would like to extend our profound gratitude to the following:

To Mrs. Nenita Romero, our dean and our thesis adviser, whose expertise consistence

guidance, ample time spent and consistent advice that helped us bring this study into

success;

To our friends, classmates for giving their moral support and for being the one call away

friends for our thesis meetings and sessions.

To the group, Andre, Kevin, Ghiel, Ralph and Sophia, we did well, without our fully

cooperation, this would have been impossible.

To our parents, for the patience, prayers, caring and sacrifices, for unending support and

financial support.

And above all, to God, the author of knowledge and wisdom, for his countless love.
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DEDICATION

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

of inspiration and gave us strength when we thought of giving up, who continually

provide their moral, spiritual, emotional, and financial support. To our brothers, sisters,

relatives, mentors, friends, and classmates who shared their words of advice and

encouragement to finish this study.

We would also like to sincerely thank our adviser, Ms. Nenita Romero for her guidance,

support, and patience throughout this study. We apologize for being a headache when we

were doing this study. To the research panels, thank you for the comments and questions

you shared that are beneficial for the completion of this study. To all of our very diligent

professors, instructors and also our College Dean. Lastly, we dedicate this book to our

Almighty God, thank you for the guidance, strength, power of mind, protection and skills

and for giving us a healthy life.

All of these, we offer to you.

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Table of Contents

Title ……………………………………………………………………………………1

Approval Sheet (Endorsement Page) …………………………………………………2

Abstract ……………………………………………………………………………….3

Acknowledgment ………………………………………………………………………4

Dedication ………………………………………………………………………………5

Table of Contents ………………………………………………………………………6

List of Figures ………………………………………………………………………… 9

List of Tables …………………………………………………………………………10

List of Appendices ……………………………………………………………………11

Chapter 1

Introduction ……………………………………………………………………………12

Review of Related Literatures………………………………………………………15

Statement of the Problem ……………………………………………………………19

Conceptual Framework …………………………………………………………………20

Significance of the Study ………………………………………………………………21

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Scope and Delimitations ………………………………………………………………22

Definition of Terms……………………………………………………………………23

Chapter 2

Methods …………………………………………………………………………………25

Research Design…………………………………………………………………………26

Locale of the Study …………………………………………………………………….26.

Population and Sampling ………………………………………………………………26

Research Instrumentation ………………………………………………………………27

Data Gathering Procedures ……………………………………………………………28

Statistical Treatment ……………………………………………………………………29

Chapter 3

Results ………………………………………………………………………………30-42

Chapter 4 Discussions

Interpretations …………………………………………………………………………43

Implications ……………………………………………………………………………51

Limitation ………………………………………………………………………………62
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Conclusions……………………………………………………………………………..63

Recommendations ………………………………………………………………………65

References ………………………………………………………………………………66

Appendices ……………………………………………………………………………68

Curriculum Vitae ………………………………………………………………………74

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List of Figures

Figure 1. Conceptual framework 20

Figure 2. Age Range 31

Figure 3. Gender 32

Figure 4. Education 33

Figure 5. Civil Status 34

Figure 6. Years in the Business 35

Figure 7. Reasons for establishing the business 36

Figure 8. Risk in reopening the business 37

Figure 9. Operational survivability measures 38

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List of Tables

Table 1. Identify the Opportunities for Cost Savings 51

Table 2. Temporarily Remove “Not So Popular” and Retaining Menu Items 53

Table 3. Support Delivery and Take Out for Solo and Group Meals 54

Table 4. Reduce Hours of Service 55

Table 5. Introducing Promotions to Guest 56

Table 6. Making Dining Area Safe to Guest 57

Table 7. Cashless transactions 58

Table 8. Deeper Relationship with Regular or Loyal Customers 59

Table 9. Closing a Branch if there is One 60

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List of Appendices

Appendix Title Page#

Survey Questionnaire A Study on Operational

Sustainability Measures

Adapted by Selected

Restaurant Owners in

Taytay
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

The world is currently experiencing the worst impact on the hospitality and tourism

industries. When WHO declared the pandemic in January 2020, the operations of the hotels,

restaurants and food facilities came to a stop. The Philippines as well, went through the same,

halting many of Tourism (DOT) has released guidelines for the operation of accredited

restaurants under new normal circumstances. The DOT released a memorandum circular on “The

New Normal Health and Safety Guidelines for DOT- Accredited Restaurants,” which focus on

areas such as restaurant management, configuration or set-up, delivery services, sanitation and

disinfection and guidelines for employees and customers, among others. Among the guidelines

include the completion of a health declaration form by employees prior to every duty as well as

the monitoring of body temperature. “The restaurant proprietor must ensure the monitoring of

body temperature of all employees every time they report to work. Unwell employees or those

with mild flu-like symptoms shall be directed to see a doctor and to stay at home,” DOT said. In

addition, the restaurant proprietor must also provide food safety apparel for all employee’s

restaurant proprietor must ensure that its employees are trained and regularly updated on health

concerns and other related information by installing a safety bulletin board and maintaining a

display of safety and health-related information in the working premises,” DOT added. The

guidelines also emphasized a maximum customer capacity for the establishment at 50 of its

facilities. The country went through a series of lockdown classifications.

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The preventive garments such as hair nets or hair caps, face masks, face shields, gloves apron

and shoe cover. “The percent of the seating or venue capacity should be implemented. In terms

of restaurant configuration and set-up, DOT emphasized that restaurant seating capacity should

allow at least one meter spacing between customers. “Dining tables that can accommodate 10

guests shall accommodate only five guests,” DOT said. It added that tables shall be arranged

such that the distance from the back of one chair to the back of another chair shall be more than

one meter apart and the guests face each other from a distance of at least one meter. If seats are

fixed, alternate seats shall be marked out. (Catherine Talavera Philippine Star 2020).

As of November 2020, the Coronavirus is affecting 217 countries in the world and

international conveyances. Philippines, on the other hand is on the 26th place in the ranking of

the number of cases having above 400,000 and has above 7,500 total number of deaths and

increasing each day. By having above 400,000 cases CALABARZON contributed above 74,500.

The Municipality of Taytay which the researchers will conduct the study on has above 2,190

confirmed cases. All of the numbers of the cases written above are the documented data for the

month of November. The Municipality of Taytay, in the province of Rizal has above 100 local

restaurants. In every barangay, barangay Sta. Ana, Brgy. San Isidro, Brgy. Muzon, Brgy.

Dolores, Brgy. San Juan. Both big and small local restaurants are affected by the pandemic.

Through the years, the food industry has faced a lot of circumstances such as increasing cost of

raw materials, changing consumer behaviors; drastic globalization because of the growing online

world, but this, Covid 19 is so far the worst. Since the month of March, the Philippines is slowly

facing the so-called “New Normal” and food establishments are raring to start to operate again.

Local communities in Taytay are now starting to reopen and be operational again. The study will

show how the local restaurants faced a crisis that is hugely impacting the industry. Owners in
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Taytay cope with limitations given them by the different government agencies as guidelines. It

will discuss the sustainability measures adopted by these restaurants to cope and stay alive in the

industry.

` Covid 19 Pandemic has changed the whole world in terms of everything. The Philippines

has been facing every change and adjustments that this situation has, may it be medical,

environmental, psychological, economical, or even personal. The one that has been really

affected are the businesses, big or small, they all have their own story of how they cope up with

this pandemic. Furthermore, this study will demonstrate how Taytay Rizal's local restaurants are

adapting and dealing with the Coronavirus Pandemic. This will inform readers about any shift

and plan they have and will be a guide to new small businesses that have given birth to,

specifically, new local restaurants in this pandemic. The researchers will conduct a study in

Taytay among 5-7 local restaurant owners.

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REVIEW OF RELATED LITERATURE

Because of today's modern standard, the Restaurants' Coping Strategies are reviewed here

separately. The researchers will note in this report, seek various tips or activities for restaurants

to deal with this pandemic and still work inside it. (Phil Stella,2020) stated that “While the scope

and severity of this pandemic caught most of us by surprise, the next one better not. So, create a

crisis plan for dealing with the next one and surviving it.” Surprisingly, the COVID 19 came

from us. The pandemic affected a large number of people. Many people all over the world lost a

lot of money. Had a business failure establishments begin to close, which leads to bankruptcy.

Because of the quarantine, all investments and jobs are on hold and they have not yet coped with

this situation. Many businesses did not survive. Everyone in the community have learned a lot

about this pandemic, so there's no room for being unprepared in this case. It’s important to plan

in dealing with and surviving the next crisis. Because it is known that running a business is risky,

therefore preparations are made for disasters, off-seasons, even crises and (Emily Heaslip,2020)

said “Keep your employees and your customers safe by being as proactive as possible about

cleanliness.” We all know that cleanliness is so critical for any company, not only for the food-

related industry, but almost for everyone. Sanitation is one of the people or customers' most

observed. Officials rush to contain the spread of the coronavirus and public concern grows;

restaurateurs find themselves on the wrong end of a global lockdown. (Lenny DeFranco,2020)

said “As a restaurateur, your priority is obviously the safety of your team and your guests. But

after ensuring a safe environment, you’ll need to get proactive and creative to stay afloat during

the current period of lower dine-in business.” In these surreal times, we remember that this

situation is a new chance for us to leverage and deepen relationships with your loyal customers.
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There are the ones who will carry our business through the uncertain times ahead, and who will

help us return to normal when the world emerges. Restaurant owners do not rely on the

government or officials to assist their business, he said. Restaurants have various ways to cope

with new requirements for the protection of everyone, including crews and customers. He said

the reaction to a coronavirus situation could be similar to a flu pandemic or hurricane plan.

Where a restaurant chain may have to close a large number of locations in a coronavirus-related

quarantined area?

Lenny De Franco(2020) research is about “How Restaurants can minimize the Impact of

Covid 19” and on his research he stated that “No one knows how long it will last in this situation.

Some hope that warm weather will delay the spread of the virus and allow health officials to take

control of the situation; others are planning for a few very bleak months. The only thing we

know is that before it gets better, it will get worse. According to Inquirer.net Filipinos also has a

trend on Social Medias by selling different types of food, in order to gain profit. During the

ECQ, it was apparent that Filipinos engaged in online shopping and deliveries versus physical

visits to restaurants. Filipino food scene has shown a significant uptick in activity and interest.”
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STATEMENT OF THE PROBLEM

This research is all about “The Study of the Operational Sustainability Measure of Restaurant

Owners in Taytay Rizal '' because restaurant owners nowadays are having difficulties with

sustaining their business just to earn profit because of the pandemic. This study aims to

determine and analyze what are the ways of the restaurant owners to sustain their business during

pandemic. Specifically, it aimed to answer the following questions:

1. What is the profile of the respondents?

2. What are the risks seen by the Pandemic in the following areas:

2.1 Additional Investments

2.2 Sanitation of the Workplace

2.3. Health and General Well-being of its Employee

2.4 Profit

3. What are the sustainable measures adopted by the respondents to cope with the impact of the

pandemic to businesses?

4. What are recommendations of these business owners to the government to cushion the effect

of the Pandemic?
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CONCEPTUAL FRAMEWORK

The Study of the Operational Sustainability measures adapted by Restaurant Owners in

Taytay Rizal

INPUT PROCESS
 The profile of the Gathering Data OUTPUT
restaurant owners in
Taytay
• Risks in opening the
Survey
business Questionnaires
The Sustainability
• Adaption of strategies Interviews & Measures Adapted by
Observation Restaurant owners in
• Recommendation of
the business owners to
Taytay Rizal
the government

RESPONSE

Output: operational sustainability measures adapted by restaurant owners in Taytay, Rizal

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SIGNIFICANCE OF THE STUDY

This study aims to benefit the following:

● General Readership- The outcome will be able to provide readers with various ways of

handling business in times of crisis, and when they build a business on their own, they will

implement the outcomes.

● Our School- The data generated would be able to provide some ideas on the various ways of

maintaining business to share with the students. This study will help to extend their awareness of

how they will adhere to the expectations of the new normal if they are hoping to have a food

company someday. It is important to have this as a reference because it will act as an eye opener

that if they want to be in this business, it is a must to obey those guidelines.

● Hotel Resource Management, Tourism Management, College of Marketing of our School- The

findings will give students some understanding of how to handle business in times of crisis.

Students will also gain more expertise when it comes to troubleshooting their business, and this

research will also help them prepare for certain threats to their business or employment.

● The researchers’ findings would be able to help researchers who are aiming to start their own

business.
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SCOPE AND LIMITATION

This study aims to understand the various tactics and the sustainability measure of the

five chosen Taytay Rizal businessmen and restaurants, and what are their ways to thrive during

the pandemic of their restaurant.

In Taytay Rizal, the study will concentrate on selected restaurants that will be the

respondents and the subject of this study. The researchers will concentrate on how they accept

the safety principles to what the government has declared and obey them. Considering the social

gap attributable to the pandemic, the researchers would send the respondents survey

questionnaires via social media. Their comments will help strengthen the analysis and will help

the readers further.

The small businesses around Taytay Rizal such as food stalls, "karinderya," food carts,

and businesses without licenses would be exempt from this report. Also, this study would be

based on the criteria published by the DTI and the restaurants chosen.
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DEFINITION OF TERMS

Coping- dealing with the responsibilities

Contingency- a future event or circumstances which is possible but cannot be predicted with

certainty.

Corona Virus- any of a group of RNA viruses that cause a variety of respiratory, gastrointestinal,

and neurological diseases in humans and other animals.

Crisis- the turning point for better or worse

DTI- (Department of Trade and Industries) provides protection to consumers through consumer

education and information dissemination programs. Information materials such as Consumer

Alerts, Tips, and Advisories are regularly released and updated.

ECQ- enhanced community quarantine is the strictest of such measures.

Gcash- digital wallet

Grab, Food panda, Lalamove- Phone app that delivers food and other stuffs.

Karinderya- small market or roadside cafe or food stall restaurant.

Operational- refers to everything a business does day-to-day to keep running and making money.
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Pandemic- an outbreak of a disease that occurs over a wide geographic area

PPE- Personal Protective Equipment

Sanitation- conditions relating to public health, especially the provision of clean drinking water

and adequate sewage proposal.

Sustainability- sustainability refers to doing business without negatively impacting the

environment, community, or society as a whole.

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CHAPTER 2

RESEARCH METHODOLOGY

This chapter presents the research design, locale of the study, the population and sampling

to determine who will be the respondents, the research instrument used to gather data, data

gathering procedure and the statistical treatment to analyze and interpret the data.

RESEARCH DESIGN

The research employed a descriptive method. The data collected were portrayed in graphical

formats. These are presented in a comprehensive presentation of data to explain the study's

variables in detail. The researchers will conduct this study to evaluate the different sustainable

measures adopted by restaurant owners around Taytay, Rizal amidst the guidelines set by the

government to control the spread of the coronavirus. Specific measures were thoroughly

discussed to understand how these owners are coping to survive in the business.
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Interviews, questionnaires, observations that are used to obtain knowledge about the topic of the

study are part of this type of research.

LOCALE OF THE STUDY

This research was conducted at selected local restaurants in Taytay, Rizal province; Pay and Eat

- #39 Rizal Avenue, Brgy. San Isidro, Taytay, Rizal., Palmera Dimsum - #57 Rizal Avenue, Brgy.

San Juan, Taytay, Rizal., El Markus - #17 Ignacio F. Cruz Street, El Monterde Subdivision,

Brgy. San Juan, Taytay, Rizal., Ihaw Kamayan - Rizal Avenue, beside Flying V, 1920, Taytay,

Rizal., Pak n Wings - KM. 23.5 Manila East Road, Brgy. San Juan, Taytay, Rizal., Samgyup

Grab 'n Go - Rizal Avenue, Taytay, Rizal.

POPULATION AND SAMPLING

The researchers picked the owners or the managers of the selected restaurants in Taytay

Rizal as their respondents in this study. Only owners or managers have been picked because they

are more informed about what is going on in their food industry and are more present and

experienced in troubleshooting and managing their businesses. This is what we called Purposive

Sampling.
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This study is qualitative research since it requires non-numerical data analysis. The

researchers used the judgment sampling approach for the preference of participants in this

analysis. This indicates that a sample is chosen by the researchers because they have expressed

their intentions to engage in the study. This method helps the researcher to obtain knowledge that

is released and usable to address the study query.

RESEARCH INSTRUMENT

To dispense and accumulate as much informative and corresponding evaluation, a

descriptive research method is utilized. This method involves the use of questionnaires and

interviews. Interviews or the interaction where verbal questions are asked by an interviewer to

draw out verbal responses from the respondents. The researchers used Unstructured Interview, a

less formal set of questions where the interviewer modifies the sequence and wording of

questions.

The other instrument used is the survey questionnaire. The questionnaires are sent to the

respondents in order to gather data for the research. It has three parts which are: Profile of each

respondent such as name, age, gender, educational background. Free-Answer, also referred to as

open-ended questions, these include unrestricted, essay, or unguided questions. Guided Response

Type, this has questions asking the participant to look back on a set of categories multiple-choice

or multiple response questions. By the instruments written above, the researchers will be able to

test postulations and answer proposed research questions.

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DATA GATHERING PROCEDURES

The researchers observed about the conditions of the restaurants during the pandemic,

some restaurants struggled in coping up with the pandemic.

The researchers formulated questions for the survey that can help the other business

owners what they can do, or what they will avoid when crisis came to their business.

In gathering and measuring information on variables of interest, in an established

systematic fashion that enables one to answer stated research questions, and evaluate outcomes.

The researchers coded and analyzed the responses of the respondents.

The questionnaire consists of questions that will support the researchers with what various

strategies were used during the pandemic by the restaurant owners. The researchers would then

carefully count their responses after collecting the questionnaires from the respondents.
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STATISTICAL TREATMENT

Statistical treatment of data is essential to make use of the data in the right form. Raw

data collection is only one aspect of any experiment. The organization of data is equally

important so that appropriate conclusions can be drawn. (Siddharta Kalla, 2009)

The researchers used a percentile method to gather the percentage of how the selected restaurants

in Taytay are coping up with this pandemic. The gathered data results of the respondents are

being analyzed and interpreted.

Below is the formula used for finding the percentage of the data. P=F/N×100

Interpretation:

P-percentage
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F-Frequency

N-Total number of respondents

Chapter III

PRESENTATION, ANALYSIS AND INTERPRETATION

This chapter presents the results of the survey taken to find the answers to the statements of the

problem. The responses were tabulated and illustrated through a graph and described. The

analysis was done for each response of the participants to the study followed by an implication of

the results. To further solidify the results, the related literature is quoted to enhance its validity.
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A. Profile of the respondents:

1.1 Age Range

Age ranges of the respondents are indicated on the chart below:

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Table 1 shows the ages of the selected respondents and out of 5 respondents, 2 or 40% responded

that they belong to the age 33 years old. Also 2 or 40% of the 5 respondents belong to the age

range of 27-32 years old and only 1 or 20% are within 21-26 years old, the total of 5 respondents

or 100%. The result shows that most of the respondents are in the age of 27 years old and above.

1.2 Gender
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Table 1.2 shows the gender of the selected respondents and out of 5 respondents, 3 or 60% are

female and 2 or 40% is male. The result shows that most of the respondents are female.

According to www.lunchbox.io (2021), the National Restaurant Industry reported that nearly 50

percent of all restaurants are owned or co-owned by women. On top of this about, 45 percent of

managers in the restaurant industry are female, which is higher than most other industries.

1.3 Education
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Table 1.3 shows the educational attainment of the selected respondents and out of 5 respondents,

5 or 100% of the respondents are college graduates. According to www.zippia.com (2021) That

restaurant owners usually study Business, Accounting or Management. 49% of Restaurant

Owners hold a Bachelor's Degree and 22% hold an Associate Degree. Also owning a restaurant

is not easy, it requires right knowledge, patience, and most of all a problem-solving mindset.

1.4 Civil Status

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Table 1.4 shows the civil status of the respondents and out of 5 respondents, 4 or 80% are single

and 1 or 20% are married. The result shows that most of the respondents are single.

B. Psychographic Profile

2.1 Years in the business

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Table 2.1 shows the frequency and percentage of years the restaurant has been in business. The

percentage of two out of five restaurants that have been in business for one to three years is 40%,

while the percentage of one restaurant that has been in business for four to six years is 20%, and

the percentage of two restaurants that have been in business for more than ten years is 40%.

According to the bar chart, most restaurant owners who have managed to survive the pandemic

have been restaurant owners for more than a year already, signifying that they are already

experienced in facing and handling problems as well as crises arising from these problems. The

chart also shows that there is a higher percentage of restaurant owners who are either 1-3 years

or more than 10 years, who have survived the pandemic.

2.2 Reasons for establishing a business

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Table 2.2 shows what are the respondent’s reasons for establishing a business. The results are

80% of the respondents said that they want to start a business because it is their passion, 40%

said that it is to supplement their income, and 20% said that it is to fulfill a dream. The survey

found that the majority of respondents said the reason they started their business was because of

their passion and according to www.aofund.org (2021) Many entrepreneurs start their own

business to follow their dreams and fulfill their passion. Following their dreams will fulfill them

in a way that working for someone else may not do. They are in charge of creating their business

from the ground up, so they can shape their company to be something they’re proud of and that

they may even be able to pass on to their children as their legacy.

II. Risks in reopening the business during the Pandemic

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Table 3.1 shows what are the respondent’s Risks in Reopening the Business during the

Pandemic, shows that health and wellbeing of the employees and Additional investment to

comply with the MCQ guidelines are mostly the risk of reopening the business during pandemic

As a result, 60% of business owners place a high priority on employee health and well-being, as

well as significant investments to comply with the MCQ requirements.

Second is the risk of Infection to start from employees or guests and Profit may not be realized in

the set time due to uncertainty that results in 40% of the business owners to have been at risk.

Lastly, the less risky are being stressed out mentally and fear of being infected while on

commute which result in 20% of the owners being at risk.

According to Lenny de Franco {2020} as restaurateur, the restaurant owner’s priority is the

safety of their team and their guests.

III. Operational Survivability Measures

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Table 3 shows what are the Operational Survivability Measures that the respondents adapted.

The first one shows that 3 out of 5 respondents fully adapted the identification of the cost savings

measures, meanwhile 1 out of 5 is not fully adapted and the last one is thought of adapting.

Referring to the findings, the majority of respondents are able to fully adjust and identify

solutions to cut business costs. According to Edward Geisen (2021) It’s a focus on cost and value

transformation: Finding better ways to organize and run a business that lower cost and make it

more variable, while enabling investments so the company is positioned for growth.

The next one is 2 out of 5 respondents are fully adapted with temporarily removing or

considering not so popular menu items, meanwhile 2 out of 5 are not fully adapted and the last

one is having the thought of adapting. As indicated in the results, when deleting menu items that

are not routinely ordered, the full adaptation of the two local restaurants is comparable to the two

that stated that they are not entirely adapted. According to Amelia Lucas (2020) When the

coronavirus pandemic forced restaurants to shut their dining rooms, many chains slimmed down

their menus to make service smoother and some of those changes may be permanent.

The third one is 5 out of 5 respondents are fully adopted with supporting the delivery and take

out for solo and group meals. As can be seen from the findings, all of the respondents are in
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favor of persistence and offer meal delivery services. During the ECQ, it was clear that Filipinos

preferred online buying and deliveries to real restaurant visits, according to Inquirer.net [2020].

The fourth one is 2 out of 5 respondents answered that they are fully adapted with reducing the

hours of service, while also 2 out of 5 respondents answered that they are not fully adapted and

the last one only thought of adapting. The result shows that the respondents are adapted with

reducing the hours of service and there are respondents also that did not adapt, and according to

Cortney Norris (2021) To comply with social distancing requirements as well as to meet shifting

demands some restaurants found it helpful to adjust their operating schedules and employee

roles.

The fifth one, 2 out of 5 respondents thought of adapting the introduction of promotions like

appetizers or drinks for orders worth 1000, while 1 of them is fully adapted with the promotions,

the other one is not fully adapted and the last respondent did not adapt. As a result, the majority

of the respondents are thinking of adapting the introduction of promotions. Offers, discounts, and

promotions are effective marketing tools that restaurant owners can utilize to fuel additional

orders and revenue during trying times according to www.rewardsnetwork.com (2020)

The next one is to make the dining safe for guests like attention to cleaning door knobs, air

circulation, gloves for servers are fully adapted by all of the respondents. According to the World

Health Organization, the main priority is to keep the virus out of the food environment. Several

key measures are required including upgrading of cleaning and sanitation measures, disinfecting

surfaces and high-touch points, educating staff on the virus and how to protect themselves and

others, reinforcing protocols such as physical distancing, hand washing, and improved security
 39

with people staying in their vehicles/sanitizing hands when handing out documents and other

material.

Next one is making cashless transactions fully adapted by 4 out of 5 respondents and 1 out of 5

are not yet fully adapted. As a result, the majority of the respondents are adapted to making

cashless transactions and according to www.ft.com (2021) Individuals gain convenience as they

don’t need to carry cash around. Security is another important issue.

Next one is 4 out of 5 respondents are fully adapted with deeper relationships with regular

customers and 1 out of 5 respondents are not yet fully adapted. As a result, the majority of the

respondents adapted to building deeper relationships with regular customers and according to

Greg Thompson (2021) In response to physical distancing, restaurants have made many changes

to how they serve customers. For example, restaurants have developed systems to help customers

pick up their food without entering the premises. Similarly, restaurants have devised new

protocols for contactless delivery. Therefore, restaurants should alert potential diners to these

changes in multiple ways, such as advertisements on TV, radio, or their websites.

Lastly, 3 out of 5 respondents fully adapted the closing of a branch, 1 out of 5 did not adapt the

closing of a branch and the last one only has 1 branch so it is not applicable for the respondent.

As a result majority of the respondents are adapted to closing a branch and according to Stephen

Fishman (2021) Due to the unprecedented economic disruption caused by the Coronavirus

(COVID-19) pandemic, many businesses may have to close permanently in a hurry. Even so, it's

never wise to simply close down and let the pieces fall where they may. If you do this you could

end up haunted by unnecessary headaches, lawsuits, and debts for years.

 40

IV. What are your recommendations to the government to cushion the effect of the Pandemic?

5 responses

“Reduce the lockdown periods and allow children to dine in restaurants”

“Tanggalin na ang lockdown para makalabas na ang mga customer. Wag na ding ipa-sara

kaming mga business owners.”

“Shorten the period of lockdowns and allow children to go out for the benefit of restaurants and

establishments.”

“Allow small businesses to open during the pandemic kahit for a short period of time, we will

follow curfew and health protocols just allow us to operate.”

“Wag po sana mag tanggal ng mga empleyado at payagan na ang mga tao na lumabas para

makapag dine in.”

Above are the answers of the respondents from the local restaurant in Taytay, namely, Palmera

Dimsum, Wing District, Pak n Wings, The Bang Café, and Ihaw Kamayan to the question;

“What are your recommendations to the government to cushion the effect of the Pandemic?”
 41

Enforce rigorous food safety practices. Although transmission of COVID-19 does not appear to

be linked to food consumption, it's nevertheless more important than ever to enforce rigorous

hygiene and sanitation practices if restaurants want to protect their staff and their guests against

both foodborne illness and the coronavirus. It’s also never been tougher: With reduced staffing

and other pressing demands, restaurants may struggle to find the time to do all checks. Consider

switching away from time-consuming, error-prone, paper-based processes in favor of digital

food safety apps and systems that can reduce labor while still ensuring compliance with safety

and wellness checks, according to www.food-safety.com (2020).

 42

Chapter IV

DISCUSSIONS

This chapter will discuss the qualitative data collection methods used, as well as the analytic

approaches used and the conclusions from this phase of the research.

Summary of Findings

0. Interpretation

1 PROFILE OF THE RESPONDENTS

The researchers started the survey questionnaire with the profile of the respondent’s where it

provides the background of the respondents in terms of age, gender, educational attainment, and

civil status. All the profiles of the respondents will be essential with analyzing and interpreting

their answers.

1.1 AGE RANGE

-showed the number of frequency and percentage of the respondents that most restaurants prefer

to hire staff between the ages of 27 and 33. Because we asked the restaurant owners, they said

that personnel between the ages of 27 and 33 have more experience and are better trained. And

more adaptable when working on multiple projects at a restaurant. Only one of the five

respondents said they were between the ages of 21 and 26. When we question the owner why

they chose that age, he says it's because they're new to the job, eager to learn, and have a

millennial attitude toward the customers who will patronize his restaurant.
 43

1.2 GENDER

The gender of the respondents revealed that the majority of the owners or managers replied

female with the result of three out of five, and with only two out of five responding males. We

talk to the business owners or managers about it. And they responded that, in most cases, females

are better at running a restaurant and managing the personnel and the establishment. Men who

own or manage restaurants, on the other hand, respond that they have the ability to guide and

manage the establishment.

1.3 EDUCATION

The results revealed that all five of the respondents are college graduates. And the majority of

them have a business or hospitality management degree. We also interviewed them. We can see

that they understand how to operate a business.

1.4 CIVIL STATUS

As the bar graph shows, the majority of restaurant owners or managers are single or unmarried,

with only one out of five respondents indicating that they are married. We asked the respondents

about it, and they said that they don't have time for a relationship because they want to focus on

their restaurant, and only one respondent said that married people have a partner who can assist

them with their restaurant

 44

B. PSYCHOGRAPHIC PROFILE

2.1 YEARS IN THE BUSINESS

It shows that mostly of the 2 out of 5 business owners that has been in business for more than 10

years survived the pandemic, because of their knowledge due to their long experience in business

industry, they have already coped up with such problem and has already the knowledge of what

are the ways of troubleshooting their business. Meanwhile 1 out of 5 business owners that have

4-6 years’ experience in the business also survived the pandemic also because of the owner’s

experience, and knowledge on how to improve the business. Lastly, 2 out of 5 business owners

have been in the business for just one to three years, with their span of experience in the business

industry they also survived the pandemic. This may be owing to the fact that those owners for

more than 10 years are already more resilient in the face of adversity, while those owners for

only 1-3 years may have been able to survive the pandemic because they have stronger resolve

and determination as they may be thinking that this is just at the onset of starting their business

where they have to retrieve back their expenses and investment and thus prompting them not to

give up their business just yet.

2.2 REASON FOR ESTABLISHING BUSINESS

The respondents may be able to answer one or more options depending on the reasons for

establishing the businesses, therefore each of the selections is interpreted as 100%.

20% (1) out of 100% (5) respondents chose fulfilling a dream. According to Vocabulary.com and

Collins dictionary, fulfilling a dream has two related meanings. In terms of emotions, fulfilment

is a happy, contented feeling. Many people feel fulfilled from being a parent, having a great job,
 45

or graduating from school. People often feel fulfilled when something is completed, whether it's

a goal or a dream or repair work that you've been waiting on. Which leads to the other meaning

of fulfilment; the act of finishing or doing something that was promised. A dream on the other

hand is a situation or event as that is often thought about because one would like it to happen.

40% (2) out of 100% (5) respondents answered that business is an augment income. According

to Miriam Webster, augment is to make greater, more numerous, larger, or more intense. Income

is the consumption and saving opportunity gained by an entity within a specified timeframe,

which is generally expressed in monetary terms.

60% (3) out of 100% (5) stated that it is a passion. According to Wikipedia, it is a feeling of

intense enthusiasm towards or compelling desire for someone or something. Passion can range

from eager interest in or admiration for an idea, proposal, or cause; to enthusiastic enjoyment of

an interest or activity; to strong attraction, excitement, or emotion towards a person or a thing.

Most of the respondents chose the established local restaurants in Taytay that are owned by them

because of their passion. According to lifehack.org, “Your creative process will get a huge boost

when you follow your passion. You are more inclined to come up with creative ideas when you

like what you do. This will not only add more interest to your life, but it will make you better at

what you do and will likely lead to you moving up the ladder in the long run.” The results

showed that the majority of the respondents put up the business owing to the fact that it is their

passion.

2.3 RISK IN REOPENING THE BUSINESS DURING THE PANDEMIC

The results showed that respondents responded that the majority of the risk in opening a business

during a pandemic is the health, and well-being of the employees, as well as additional
 46

investment to comply with the MCQ guidelines. Most restaurant owners prioritize the health and

well-being of their employees, also the investment to comply with the MCQ guidelines. As a

result, 60% of the respondents responded. According to Lenny de Franco {2020} as restaurateur,

your priority is the safety of your team and your guests.

While 40% of respondents believe that the risk of infection begins with employees and guests,

the profit may not be realized within the specified time frame due to uncertainty, which rank to

the 2 risk in reopening the business during pandemic. The least risk for the respondents is
nd

mental stress and fear of being infected while commuting, which results in 20% of the

respondents responding.

2.4 OPERATIONAL SURVIVABILITY MEASURE

In identifying the opportunities for cost savings, 3 out of 5 local restaurant owners answered that

it is “fully adapted”, while 1 out 5 answered that it is “not fully adapted”, the remaining

respondent which is 1 out of 5 stated that it came in the “thought to adapt”, but did not pursue.

The results show that most of the respondents are able to fully adjust and identify the ways to

reduce the cost that is being spent for the business.

In temporarily removing the considered “Not so popular” and retaining menu items, 2 out of 5

respondents answered that it is “fully adapted”, along with 2 out of 5 that stated “not fully

adapted”, the remaining number of respondents which is 1 out of 5 had “thought of adapting” but

did not pursue. As shown in the result, the full adaptation of the 2 local restaurants when

removing the menu items that is not consistently ordered is parallel to the 2 which stated that it is

not fully adapted.

 47

In terms supporting delivery and take out for solo and group meals, 5 out of 5 local restaurant

owners stated that it is fully adapted. As seen in the results, all of the respondents are in support

and offer food delivery service for persistence. According to Inquirer.net[2020] during the ECQ,

it was apparent that Filipinos engaged in online shopping and deliveries versus physical visits to

restaurants.

In reducing the hours of service during the pandemic, 2 out of 5 respondents answered that it is

fully adapted, as well as the 2 out of 5 owners that ticked “not fully adapted”, and 1 out of 5

stated that it came in thought of adapting, but did not push through. The response of the 2 owners

shows that reducing the hours of operation is used for the survivability of the business while the

other 2 did not. According to Lenny de Franco a restaurateur should identify new opportunities

for cost saving like reducing hours of operations thus reducing the number of employees.

In the course of introducing promotions like appetizers or drinks for orders worth 1,000.00

pesos, 2 out 5 respondents stated that it came in the thought but did push through, 1 out 5

answered “fully adapted”, 1 out of 5 answered not “fully adapted”, and the remaining 1 out of 5

ticked “did not adapt”. The answers of the respondents varied; however, most owners have

thought of adding promos and freebies but did not pursue. According to Lenny de Franco “make

marketing hyper personalized. Personalize the service and cultivate the experience when they

come”.

In terms of making the dining safe for guests like attention to cleaning door knobs, air

circulation, and gloves for service, 5 out 5 restaurant owners answered “fully adapted”. All of the

said local restaurants in Taytay have fully adjusted with this matter for the safety and well-being

of the employees and customers during the pandemic. According to the World Health
 48

Organization, “Disinfect high-touch points, educate staff on how to protect themselves and

others, reinforce physical distancing, hand washing & sanitizing hands when handing out

documents.”

In terms of making cashless transactions, 4 out of 5 respondents answered “fully adapted”, while

1 out of 5 ticked “not fully adapted”. As seen on the results, most of the local restaurants

managed to adjust and have cashless transactions for the survivability of the business. According

to Anna de Ocampo {2020} ,the restaurant industry is encouraged to do cashless business or

adapt an application for online payment.

In having deeper relationships with regular and loyal customers, 4 out of 5 respondents answered

“fully adapted”, on the other hand, 1 out of 5 checked the “not yet fully adapted” box. The

results show that most of the restaurants have deeper connections with the loyal and regular

customers. Lenny de Franco [2020] emphasised the need for owners to strike a deeper

relationship with customers through engagement via social media. Inquirer.net on the other hand

shows that there is a significant uptick in social media as shown in food photography, cooking

demonstrations and search for easy recipes.

Lastly, in terms of closing a branch, 3 out of 5 responded “fully adapted”, 1 out of 5 answered

“did not adapt, and the remaining 1 out of 5 has one branch so, the said survivability measure is

not applicable for the respondent. According to Lenny de Franco [2020] restaurant chains may

have to close a large number of locations in a corona related quarantine area

 49

3.What are your recommendations to the government to cushion the effect of the

Pandemic?

According to the responses of the local restaurant owners and managers in Taytay, to the

question; “What are your recommendations to the government to cushion the effect of the

Pandemic?” 4 of 5 respondents answered that lockdowns should be lifted or be shortened.

“Reduce the lockdown periods and allow children to dine in restaurants” “Tanggalin na ang

lockdown para maka labas na ang mga customer. Wag na ding ipa-sara kaming mga business

owners." “Shorten the period of lockdowns and allow children to go out for the benefit of

restaurants and establishments”. 2 of the 5 respondents also state that the government should

allow dine in service for customers even the children. “Reduce the lockdown periods and allow

children to dine in restaurants” “Wag po sana mag tanggal ng mga empleyado at payagan na

ang mga tao na lumabas para makapag dine in” 2 of th 5 respondents also anwered that the

government should allow them to reopen during the enhanced community quarantine.

“Tanggalin na ang lockdown para maka labas na ang mga customer. Wag na ding ipa-sara

kaming mga business owners.” “Allow small businesses to open during the pandemic kahit for

a short period of time, we will follow curfew and health protocols just allow us to operate” 1 of

5 stated that local restaurants should not terminate employees during the pandemic. “Wag po

sana mag tanggal ng mga empleyado at payagan na ang mga tao na lumabas para makapag

dine in”

II. Implications

Table 3.1: Identification of cost saving measure.

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CHOICES FREQUENCY PERCENTAGE

Fully Adapted 3 60%

Not fully Adapted 1 20%

Thought of Adapting 1 20%

Did not Adapt 0

Table 3.1: Shows the number of frequency and percentage of the respondents who have adapted

in identification of cost saving measures. Respondents that answered "fully adapted" have a

number of 3 and its percentage is 60% which rank first while the respondents who answered "not

fully adapted" have a number of 1 and its percentage is 20%

Lastly the respondents who answered "thought of adapting" have a number of 1 and its

percentage is 20% It shows that the majority of the respondents were fully adapted in

identification of cost saving measures. This implies that most of the respondents are able to

distinguish measures on how they can save costs. According to the Asian development bank, the

domestic food supply chain disruptions and rising shipping costs due to the pandemic related

restrictions, imposed by some grain exporters, contribute to increasing prices of fruits,

vegetables, dairy products, and other basic food items. The spread of infectious diseases among

animals (such as the African swine fever) has also affected food production, further disrupted the

food supply and caused inflation.The restaurant owners may have been able to foresee the things
 51

they should do, such as, looking for suppliers that offer lower prices, having their own delivery

vehicles so they can charge the customers for delivery fees. Having cheaper but high quality

packaging materials. Some of the respondents may have seen this kind of cost saving plan of

action on the internet which is dependable nowadays. The researchers conducted an interview

with the owners and asked about how they perceived the steps or the strategies they can do to

save costs during the pandemic. They stated that they observed and imitated other restaurants

that they have been to or they know.

Table 3.2: Temporarily removing or considering not so popular menu items.

CHOICES FREQUENCY PERCENTAGE

 52

Fully Adapted 2 40%

Not fully Adapted 0

Thought of Adapting 1 20%

Did not Adapt 2 40%

Table 3.2 shows the number of frequency and percentage of the respondents who adapted in

temporarily removing not so popular menu items. Respondents who answered "fully adapted"

have a number of 2 and a percentage of 40% and the respondents who answered "thought of

adapting" have a number of 1 and a percentage of 20%. Lastly, the respondents who answered

"did not adapt" have a number of 2 and a percentage of 40% .

That implies that the respondents are divided on whether to adapt or not. The respondents have a

different set of menu items, each restaurant’s menu item may be different from the others. This

adaptability measure may not be suited for each respondent due to its difference when it comes

to the items they serve. For instance, one respondent has a large menu that serves, “silog meals”

e.g. Tapsilog, Bangsilog, Porksilog etc. say, Bangsilog is a “not so popular” menu item, this

respondent may adapt and remove it, On the other hand, this respondent serve unlimited wings

and rice, removing other menu items would not be possible if only rice, wings, and/or drinks are

the ones to be served. As the researchers conducted the interview, one of the respondents stated

that they did not adapt because customers have different interests when it comes to food. For this

matter, it became hard for them to adapt.

 53

Table 3.3: Supporting the delivery and take out for solo and group meal

CHOICES FREQUENCY PERCENTAGE

Fully Adapted 5 100%

Not fully Adapted 0

Thought of Adapting 0

Did not Adapt 0

Table 3.3 shows the number of frequency and percentage of the respondents who adapted in

'supporting the delivery and take out for solo and group meal." The respondents who answered

"fully adapted" have a number of 5 and a percentage of 100% which ranked first. It shows that

all of the respondents were able to adapt in supporting the delivery and take out for solo or group

meals.

This implies that the respondents were able to adapt to the current situation.. Taytay Rizal

implemented Enhanced Community Quarantine which left the restaurants closed and the people

restricted to leave their houses. The delivery system took place not only for the restaurants but

for a lot of businesses. Customers would order through different platforms available, e.g. Grab,

Food Panda, Lalamove, etc. and have the items delivered door to door. The respondents used this

adaptability measure to follow safety health precautions given by the local government, prevent

further transmission of the virus through going out, and for the welfare of the restaurant staff

and customers so they are able to sell items and still be profitable in spite of the situation.
 54

Table 3.4: Reducing the hours of service

CHOICES FREQUENCY PERCENTAGE

Fully Adapted 2 40%

Not fully Adapted 2 40%

Thought of Adapting 1 20%

Did not Adapt 0

Table 3.4 shows the number of frequency and percentage of the respondents who adapted in

"reducing the hours of service". The respondents who answered "fully adapted" have a number

of 2 and a percentage of 40% While 2 of the respondents answered "not fully adapt" have a

percentage of 40%

Lastly, the respondent that answered "thought of adapting" have a number of 1 and a percentage

of 1%This implies that despite the fact that they did not all fully implement, they still adapted to

the present situation. This is not the only effective way the respondent used; it is just one of the

ways.

Table 3.5: Introduction of promotion like appetizers or drinks for orders worth 1000

CHOICES FREQUENCY PERCENTAGE

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Fully Adapt 1 20%

Not fully Adapt 1 20%

Thought of Adapting 2 40%

Did not Adapt 1 20%

Table 3.5 shows the number of frequency and percentage of the respondents who adapted in

"introduction of promotion like appetizers or drinks for orders worth 1000." The respondent who

answered "fully adapt" have a number of 1 and a percentage of 20% While the respondent who

answered "not fully adapt" have a number of 1 and a percentage of 20% the other respondent

who answered "thought of adapting" have a number of 2 and a percentage of 40% which rank

first. Lastly, the respondents who answered "did not adapt has a number of 1 and a percentage of

20%

This implies that having introduction of promos like appetizers or drinks for orders worth 1000

pesos is not adapted by the respondents. The pandemic may have caused the people to lose jobs

and income so the restaurant owners may have foreseen this matter. having this kind of

promotion may not be helpful to the business. They can introduce discounts and promos at a

lower price, in that way, the customers would be more interested.

Table 3.6: To make the dining safe for the guests like attention to cleaning door knobs, air

circulation, gloves for servers.

 56

CHOICES FREQUENCY PERCENTAGE

Fully Adapt 5 100%

Not fully Adapt 0

Thought of adapting 0

Did not adapt 0

Table 3.6 shows the number of frequency and percentage of the respondents who adapted to

"make the dining safe for the guest like attention to cleaning door knobs, air circulation, gloves

for server." All 5-respondent answered they "fully adopt" with the percentage of 100%

This implies that all of the respondents prioritize the safety of their guests and are familiar with

the health protocols that are implemented by the local government.\

Table 3.7: Making cashless transaction

CHOICES FREQUENCY PERCENTAGE

Fully Adapt 4 80%

Not fully Adapt 1 20%

 57

Thought of Adapting 0

Did not Adapt 0

Table 3.7 shows the number of frequency and percentage of the respondents who adapted to

"making cashless transaction. "Respondents who answered "fully adapt" have a number of 4 and

a percentage of 80% which ranked first. The respondent who answered "not fully adapt" have a

number of 1 and a percentage of 20%

This implies that the majority of the respondents have fully adopted in making cashless

transactions, it implies that respondents want fast and convenient transactions.

Table 3.8: Deeper relationship with regular customers

CHOICES FREQUENCY PERCENTAGE

Fully Adapt 4 80%

Not fully Adapt 1 20%

 58

Thought of adapting 0

Did not Adapt 0

Table 3.8 shows the number of frequency and percentage of the respondents who adapted to

"deeper relationship with regular customers." Respondents who answered "fully adapted" have a

number of 4 and a percentage of 80% which ranked first and the respondent who answered "not

fully adapted" have a number of 1 and a percentage of 20%

This implies that the majority of the respondents have fully adapted in making a deeper

relationship with regular customers they're know how to treat the customers right.

Table 3.9: Closing of a branch

CHOICES FREQUENCY PERCENTAGE

Fully Adapt 3 60%

Not fully Adapt

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Thought of adapting

Did not Adopt 1 20%

Table 3.9 shows the number of frequency and percentage of the respondents who adapted to

closing of a branch. The respondents who answered "fully adapt" have a number of 3 and a

percentage of 60% which ranked first. The respondents who answered “did not adapt" have a

number of 1 and a percentage of 20%. Lastly, the one respondent has only one branch so it's not

applicable for the respondents. This implies that the higher number of respondents closed a

branch/es for sustainability. The pandemic caused a lot of changes and it sure affected the

hospitality industry. leaving the local business owners in Taytay Rizal no other options than to

close branches.

According to the findings, the research would benefit local business and restaurant owners, as

well as future scholars who will read this study. As the research is headed, "Study of Operational

Sustainability Measures Adapted," readers will understand that this study has a lot to learn about

dealing with said situations.

Also, in this study, the researchers focus on coping with the pandemic and dealing with the

situations that arise as well as the problems that will arise, so that future researchers, business

owners, and restaurant owners will be better prepared and equipped to deal with the state of

affairs that will arise if the problem resurfaces. In view of the fact that only a few individuals

have studied this problem, this will give assistance to the people who do not know how to handle

situations like the pandemic, this research will have a significant impact on the food and

beverage industry.
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III. Limitation

The researchers started this study in 2019, where the pandemic is still at its worst time. The

researchers first reached out to the respondents through online platforms such as Facebook

Messenger and Gmail. Gathering data is one of the most daunting parts of this study. After a

number of requests and messages, none responded. The researchers waited till the pandemic

slowly went down, once the restaurants are allowed to entertain dine in customers, and by the

consent of the research adviser, the researchers went to 12 local restaurants in Taytay Rizal to

personally distribute questionnaires, to do an informal interview and to observe, though it is said

that 12 restaurants received the paper, only 5 of them returned and answered the survey

questionnaire. The other restaurant owners who are not able to answer may be more focused on

the sustainability of their restaurants itself so the questionnaires may not be a priority. The
 61

researchers persevered to gather data and information from more than 10 respondents for the

sake of this research however, it would not be proper to force restaurant owners to participate.

Finding restaurants willing to participate in the survey is one of the challenges. Some restaurants

cooperated, while others did not. In addition, another restaurant that was interviewed by the

researchers closed after a week, implying that the researchers had more than 5 respondents.

Furthermore, conducting research virtually is difficult; some researchers have connection issues.

Because of covid 19, the researchers are unable to see each other.

C. CONCLUSION

This study therefore concluded that based on the respondents we interviewed, the majority of

them have been in the restaurant business for more than a year. As a result of their experience in

the business industry, they know how to deal with such a problem and how to improve their

business.

The majority of respondents respond that they prioritize the health and well-being of their

employees; the study concludes that they prioritized employees first in order to protect customers

or guests from being harmed on the job.

The majority respondents responded that the reason they establish their business is because of

their passion, The study concludes that one of the reasons they have been in business during the
 62

pandemic is because they are passionate about what they do, so even in the toughest moment

they find ways to cope up on any problem they face because they do not want to give up their

passion.

According to the findings, the majority of respondents prefer to hire individuals who are well-

educated and hold a four-year college diploma. The study concludes that an employee with a

degree has an advantage and knows how to deal with the work they've been given.

As a result of the respondent's experience owning a restaurant, the study determined that they

have knowledge and comprehension of how to run a business. According to the restaurant

owners who responded to our survey questionnaire and were interviewed, they prefer personnel

between the ages of 27 and 33. The study concludes That age group is more likely to have more

experience in the field of job that they are seeking for, as well as greater flexibility in performing

any task in a restaurant.

80% of the respondents respond that the reason for establishing business is for their passion

while 40% of the respondents respond the reason is augment income and lastly 20% respond to

fulfil their dream. The study shows that the majority respondents responded that the reason they

establish their business is because of their passion, the study conclude that one of the things they

been in business during the pandemic is because they are passionate on what are they doing so

even in the toughest moment they find ways to cope up on the pandemic it is because they don’t

want to give up their passion.

It shows that mostly of the 2 out of 5 business owners that has been in business for more than 10

years survived the pandemic, because of their knowledge due to their long experience in business
 63

industry, they have already coped up with such problem and has already the knowledge of what

are the ways of troubleshooting their business. Meanwhile 1 out of 5 business owners that has

4-6 years’ experience in the business also survived the pandemic also because of the owner’s

experience and knowledge on how to improve the business. Lastly, 2 out of 5 business owners

have been in the business for just one to three years, with their span of experience in the business

industry they also survived the pandemic. This may be owing to the fact that those owners for

more than 10 years are already more resilient in the face of adversity, while those owners for

only 1-3 years may have been able to survive the pandemic because they have stronger resolve

and determination as they may be thinking that this is just at the onset of starting their business

where they have to retrieve back their expenses and investment and thus prompting them not to

give up their business just yet

D. RECOMMENDATIONS

1. To address the volatile situation of the industry, these restaurant owners can continuously

scan the local environment to assess the opportunities and threats to the business.

2. To keep the steady customers, the owners should come up with new product offerings like

variants of best sellers or entree of the month with special introductory price.

3. To respond to the health protocols as advocated by the government, the owners strictly

adhere to the basics and continuously train its staff to practice these until these become habit to

them.

4. The proper implementation of health protocols among the customers, the owners come up

with visible signages and reminders and further train its employees on how to approach violators

of the protocols.
 64

REFERENCES

www.restaurantbusinessonline.com/amp/operations/what-should-restaurants-do-

duringcoronavirus-pandemic

https://sevenrooms.com/en/blog/restaurants-minimize-covid-19/

https://www.google.com.au/amp/s/www.uschamber.com/co/start/strategy/business-owner-tips-

coronavirus-pandemic/

https://www.cose.org/en/Mind-Your-Business/Operations/A-Pandemic-Strategy-for-Your-

SmallBusiness

https://business.inquirer.net/300275/for-upscale-restaurants-its-adapt-or-die#ixzz6aS6TsFj1

https://usa.inquirer.net/53907/filipino-takeout-drive-launched-for-chefs-eateries-duringpandemic

https://ph.asiatatler.com/dining/the-future-of-restaurants-in-the-philippines-how-fb-industry

https://lunchbox.io/learn/women-in-restaurants-
 65

https://aofund.org/resource/top-10-reasons-start-your-own-business/

https://abcnews.go.com/Business/businesses-adapting-coronavirus-pandemic-economy/story?

id=69748107

https://www.ibm.com/downloads/cas/XJZWD7OY

https://www.emerald.com/insight/content/doi/10.1108/IHR-09-2020-0052/full/html

https://www.who.int/news-room/questions-and-answers/item/coronavirus-disease-covid-19-

food-businesses

https://www.food-safety.com/articles/6684-5-recommendations-for-restaurants-reopening-

covid19-still-active
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APPENDICES

Attach letters documents sample accomplished survey etc.

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\
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Curriculum Vitaes
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Ralp h Laure nz Me d e l
PROFESSIONAL TITLE

0927-4968831 ABOUT ME
Ralphlaure nz479@gmail.com
Taytay, Rizal

SKILLS TRAININGS
9/10 ● American Hospitality Industry – September 2017
MS Offi e
● American Hospitality Academy – Introduction of Hospitality
8 / 10 and Tourism – October 2015
Customer Service

9 / 10
Communication

10 / 10
Time Management

8/10
Leadership

EDUCATION
Hotel and Restaurant Management
Siena College Taytay
2022

REFERENCE
Mr. X from Company

Contact No.

Mr. Y from Company

Contact No.
 76

Name: Sophia Marie Peñaflorida Dolar

Age: 21

Date of birth: October 9, 2000

Address: Blk. 29 Exodus, Floodway, East Bank Road,

Brgy.Sta.Ana, Taytay, Rizal, 1920

Contact Number: 09303958207

Email Address: Sophiamariedolar04@gmail.com

Career Objectives:

To work in a reputable company where I can use my acquired skills, and abilities to

benefit the organization.

Skills:

 Skilled in developing trust and build good rapport with clients

 Good time management and organizational skills

 Excellent command over written and verbal communication

 Familiar with major computer applications like MS Word, PowerPoint, and Excel

Educational Qualification:

Elementary: Thy Covenant Montessori School Character Reference:

2007-2012
May Montemayor
Secondary Junior Highschool: Manuel I. Santos
Memorial National Highschool 2012-2016 09569421902

Senior Highschool: Taytay Senior

Highschool Stand Alone 2016-2018 Joanna Paula Limpin
Tertiary: Bachelor of Science in Hospitality 09302419144
Management 2018 – Present
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