Introduction

In this Global Generation, people are allowed and free to go wherever they please.

The Philippines is a good option for people who seek comfortable lifestyle in a country

apart from their own. The beautiful country with the most pristine waters, wonderfully-

shaped mountains, amazingly-designed structures, and the friendliest locals can easily

embrace people from different races tightly.

The Philippines is very friendly to independent businessmen who are looking for

extra income out of their funds. It offers versatile investment opportunities that would fit

to anyone’s budget and preference. In all the provinces and cities in the Philippines, there

is one small city that entices tourists to come and visit the most. Located in the region of

Visayas, in the island of Negros Oriental, is the beautiful and peaceful city of Dumaguete.

Recently, it has been named the best place to retire in the Philippines by the Philippine

Retirement Authority and has been dubbed by Forbes as the 5th best place to retire in the

world.

Given that, a developmental study was conducted in light of the above mentioned

concept. Dumaguete City in recent years has boomed with an estimated fifty new

restaurants and eateries. The researches have chosen a food establishment which is known

in the City of Gentle People, Dumaguete. Juancho’s Restaurant is the establishment upon

which the study is conducted by the researchers. It is located in Plaza Escaño, Flores

Avenue, Piapi, Dumaguete City.

The goal of the researchers is to come up with recommendations for the

development and improvement of the establishment. Each of them is required to render

1
150 hours of observing and looking closely into the business’ operations. The study is not

only in quest for its development, but it also opens a whole new vision on the success and

opportunities that are in store for Juancho’s.

OBJECTIVES

A. General Objectives

1) To determine if the proposed restaurant is economically justifiable; and

2) To determine if the operation, human resource, policies and marketing are

effective.

B. Specific Objectives

1) To review the restaurant’s strengths and weaknesses, its position in the market

and its financial situation;

2) To help the establishment achieve its goals and objectives by recommending

strategies that will improve the operations of the establishment;

3) To increase customer’s satisfaction; and

4) To maximize the profit of the business.

2
METHODOLOGY

The highlights of this section are the procedures in gathering data, analyzing and

summarizing the results. Juancho's Restaurant is the business that the researchers have

chosen as object of this study. The members had 150 hours to assess the establishment and

make observations on every aspect including the management, marketing, technical and

socio-economic. In the span of one month from April to May, the researchers observe,

interview and write down all critical information needed for the study.

In going to duty, at least two (2) researchers must render their duty hours at the

same time. The researchers keep a log book to record the hours they have complied and

record their observations, as well as an individual DTR (Daily Time Record) to keep track

of their duty time; the latter signed by the supervisor on duty. The log book will help find

both major and minor problems of the business internally and externally. After finding out

internal and external problems of the business, the researchers formulated useful strategies

and recommendations that can help the business improve and upgrade.

A formal interview to the owner and some casual interviews to the supervisor are

also conducted to gather more essential information on how the business was established

and maintained.

3
SCOPE AND LIMITATIONS

The sole purpose of this study is to observe and learn Juancho's daily operations

and offer recommendations to remedy and increase market profitability as well as address

improvements on their services and amenities.

SIGNIFICANCE OF THE STUDY

The researchers seek to obtain the levels at which Juancho's has influence over its

competitors in terms of their methods and strategies in management and operations with

which will be have importance and give benefits to the establishment, customers, and the

researchers.

1. Establishment. This study will set framework for new development by looking

into six (6) major aspects of the business: management, marketing, technical,

financial, legal, and socio-economic aspects of the business.

2. Customers. The future improvements of this business through this study would

increase customer satisfaction through the changes in the services and

improvements in the products and amenities.

3. Researchers. Through this study, the researchers are able to recommend useful

business strategies and methods, and to assess actual day to day operations of an

establishment.

4
PROJECT SUMMARY

Business Profile

Name of the business

The business name is “Juanchos” which is a play of words inspired by the name of

the general partner Mr. John Paul Lacubtan “Juan” and a very famous Mexican dish

“nachos”. It serves a wide variety product mix of Mexican food together with native

Filipino food. Hence, Juancho’s was established.

Location of the Business and Contact Detail

Juancho’s is located at Plaza Escaño, Flores Avenue, Piapi, Dumaguete City. It is

approximately 290 meters away from Lantaw Native Restaurant and Marina Spatial

Condo.

Type of Establishment

Juancho’s is a barangay microbusiness form of business duly registered at the City

Treasurer’s Office and Department of Trade and Industry. The business is owned by Pros.

Cathy D. Cardino and Mr. John Paul E. Lacubtan.

5
Operating Hours

The business establishment is open from 8 o’clock in the morning until 10 o’clock

in the evening form Monday to Sunday.

Nature of the Business

The business is a Mexican influenced restaurant which offers a variety of Mexican

and native Filipino meals, soups and beverages. Mexican influenced restaurants are slowly

booming in Dumaguete’s food industry. Juancho’s has established itself as one of the go-

to Mexican influenced restaurants in the city.

6
HISTORICAL BACKGROUND

On July of 2019, Mr. John Lacubtan had an idea that was impressed to him as a

result of his long - standing experience as an Overseas Filipino Worker. He decided to

retire as an Overseas Filipino Worker and drew inspiration from his friend and developed

an interest for putting up a local restaurant establishment. Mr. Lacubtan collaborated with

Pros. Cathy Cardino and forged a partnership. They partners initially planned to establish

a lifestyle restaurant which highlighted healthy and low calorie dishes as their main product

however, after a more careful observation of the Dumaguete market, the partners came to

a conclusion that it was not a viable option. They then opted to shift to having a Mexican

themed restaurant instead. That sparked the birth of “Juanchos” which is a play of words

inspired by the name of the proprieting partner Mr. John Paul Lacubtan “Juan” and a very

famous Mexican dish “nachos”.

On July 18, 2018, a small stall was built and first launched its operations in Dad’s

Gastro Park, EJ Blanco Drive, Dumaguete. It serves a wide variety product mix of Mexican

food together with native Filipino food. Later in their course of business, they decided to

scout for more viable locations. This was due to adverse external factors which plagued

Dad’s Gastro Park such as: small stall designs and it was a secluded far from good food

traffic. Flies were also major adverse external factor which plagued Dad’s Gastro Park due

to the structural nature of its establishment, being an open-space-themed food park. After

an extensive search for a viable location, Juancho’s stumbled upon an opening at Plaza

Escano. On the 18th of December 2018 until present day, Juancho’s operates its business

in Plaza Escano continuously satisfying its various customers.

7
EXECUTIVE SUMMARY

Management Aspect

Juancho’s is a sole proprietorship business owned by Pros. Cathy Cardino and Mr.

John Paul Lacubtan, registered under the latter’s name. The establishment opens at 08:00

AM to 10:00 PM from Mondays to Sundays.

Marketing Aspect

The establishment offers a variety of Mexican and Filipino dishes made with

special ingredients. They offer a variety of breakfast meals, Mexican entrees, desserts and

drinks.

Technical Aspect

Juancho’s is located at Plaza Escano, Flores Avenue, Piapi, Dumaguete City. It is

approximately 100 meters away from Lantaw Native Restaurant and Café Racer. It offers

a rustic yet familiar ambiance to the customers due to the fact that Juanchos is established

in a modernized commercial building.

Financial Aspect

The initial capital for the establishment when it first started was Php 200,000. All

of the capital came from the owners, Pros. Cathy D. Cardino and Mr. John Paul E.

Lacubtan, with no additional loan from the bank or money from their family members. The

partners initially contributed Php 100,000 cash each. However, when it transferred its

location at Escaño Plaza, the sister of Pros. Cardino contributed additional Php 100,000.

8
Socio-economic Aspect

Juancho’s positively helps the community by providing jobs and somehow lessen

the number of unemployed people in the city, while also providing and serving quality food

and good service to the customers. They create job opportunities to the people in need of a

job, improve their standard of living.

Legal Aspect

Juancho’s is licensed and registered under Department of Trade and Industry and

Bureau of Internal Revenue.

9
MANAGEMENT

ASPECT

10
Planning

It is the basic function of management. Planning is deciding in advance, what to do,

when to do it, and how to do it. It bridges the gap from where we are and where we want

to be. Planning is the determination of courses of action to achieve desired goals and is

necessary to ensure proper utilization of human and non-human resources.

Planning in Juancho’s is intellectually done by the partners, John Paul Lacubtan

and Pros. Cathy Cardino. They later on rely their plans to their employees in the form of a

manual which is very helpful in avoiding confusion, uncertainties, risks, loses, etc.

Organizing

It is the process of bringing together physical, financial, and human resources and

developing productive relationship amongst them for the achievement of organizational

goals. Organizing a business involves determining and providing human and non-human

resources to the organizational structure.

The organization’s (Juancho’s) customer flow and ordering system is a classic

system. The customers enter the establishment and is guided by the staff to a table suited

to the number of customers there is. Afterwards, a menu is given and once the customers

are ready the waiter will approach and list their orders. A complimentary dish of nachos is

then given to the customers as they wait for their orders to be served.

In cashiering system, they have only one cashier and stationed at the counter right

next to the prepping area beside the kitchen with an optimal view of the entire

establishment. She oversees tallying the orders and computing the total bill of the

11
customers. The customers can just ask the waiter for the bill then the cashier will give the

receipt to the waiter and give it to the customer.

Staffing

Organizational Chart

Cathy Cardino

John Paul Lacubtan

PARTNERS

Leah Torres

SUPERVISOR

Larry Mae Elumbaring Ricky Salac

Marilou Catulong Junel Duritan

Christine Elumbaring Marjohn Artucilla

SERVERS/WAITERS KITCHEN CREW

12
Specific Job Description

1. Manager- Supervises all operations of the business, make policies and plans

concerning all decision-making process, including the financial concerns of the

business.

2. Supervisor- Handles managerial tasks concerning business operations in the

absence of the manager and consolidates everyday sales.

3. Waiter- The ones tasked to usher customers, get their orders, serve, and dish out

finished tables.

4. Cashier- A person whose job is to receive and pay our money. Also, they subjugate

the orders to carry out for the cook.

5. Cook- The one preparing and cooking the meal orders.

6. Assistant cook- assists the cook in the preparation of orders.

Employee Profile

1. Larry Mae Elumbaring

a. Position: Waitress (on-call)

b. Age: 24

c. Civil Status: Single

d. Educational attainment: College level

2. Marjohn Artucilla

a. Position: Head Chef

b. Age: 25

13
 c. Civil Status: Single

d. Educational attainment: Vocational graduate

3. Christine Jane Arcamo

a. Position: Waitress

b. Age: 20

c. Civil Status: Single

d. Educational attainment: College level

4. Leah Mae Torres

a. Position: Supervisor

b. Age: 33

c. Civil Status: Married

d. Educational attainment: College graduate

5. Marilou Catulong

a. Position: Waitress

b. Age: 21

c. Civil Status: Single

d. Educational attainment: College level

6. Junel Duritan

a. Position: Assistant Chef

b. Age: 25

c. Civil Status: Single

d. Educational attainment: College level

14
 7. Ricky Salac

a. Position: Chef

b. Age: 21

c. Civil Status: Single

d. Educational attainment: College level

Directing

It is the part of managerial function which actuates the organizational methods

to work efficiently for achievement of organizational purposes. It is the life-spark of the

enterprise which sets in motion the action of people because planning, organizing, and

staffing are the mere preparations for doing the work.

Instructions and directions regarding business operations are taught to the

employees through orientation and demonstration. The partners (both managing and

general partner) also visit the establishment from time to time. There are also times that

they cannot go the establishment due to conflict of schedules in some of their personal

appointments. That is when the role of the supervisor is vital. The supervisor will directly

call the partners if there are problems in the establishment or if they are lacking in supply.

Controlling

It implies measurement of accomplishment against the standards and correction

of deviation if any to ensure achievement of organizational goals. The purpose of

controlling is to ensure that everything occurs in conformity with the standards. An

efficient system of control helps to predict deviations before they actually occur.

15
 Cash Control

The cashier is the one in charge in keeping and ensuring safety of the money. She

balances the beginning and ending petty cash for the day, and is in charge of remitting the

sales to the owners.

Quality Control

They have their own chef who has cooked the different dishes of the

establishment since they have opened. The recipe has been worked on and perfected by the

chef together with the owners. Constant testing by the owners through dining at the

establishment is done to ensure the quality of the dishes. The quality of the waitresses’

service is also closely monitored by the owners and the supervisor.

Security Control

The establishment has several guards around the entire Plaza Escaño which paid

for in the common usage portion of their rent. Maintenance of the area is also included.

Customer Control

Usually the ambiance of establishment is maintained and kept clean, peaceful,

and conducive for a great time dining. The establishment also gather feedback in their

social media accounts and online reviews and implement those feedback which are helpful

in improving the overall performance of the establishment

16
MARKETING

ASPECT

17
Products and Prices

The following are the products being offered and its corresponding
prices:

18
 ENTREES
AYONG’S EL BISTEC (Pork Steak. Good for Php 198.00
2-3)

JUAN’S FISH & CHIPS Php 175.00

LA FIESTA (Seafood Festival) Php 450.00
POLLO PICANTE (Spicy Chicken with Gata) Php 198.00
SALISBURY STEAK Php 150.00

19
EL POLLO PRITO (Fried Chicken. Served Php 125.00
with rice)
POLLO A LA PARILLA (Grilled Chicken. Php. 125.00
Served with rice)

EL BISTEC (Pork Steak. Served with rice) Php 125.00

JUAN’S PESCADO (Crabs and Shrimps) Php 380.00
CAMARON REBOSADO (Breaded Shrimp. Php 210.00
Good for 2-3)

COSTILLAS DE CERDO (Back Ribs solo. Php 190.00

Served with rice)

BULALO (Good for 3-4) Php 420.00

COSTILLAS DE CERDO (Salt and Pepper) Php 390.00
GARLIC SHRIMP Php 190.00
LA CADENTE (Sizzling Pochero. Good for 3-4) Php 410.00

20
21
 MEXICAN

CHIMICHANGA (Made of deep fried Php 175.00

Tortilla wrap with Beef, Lettuce, Onions and
Tomatoes, topped with Sour cream sauce or
Rojo sauce and Cheese)

NACHOS CARNITAS (Towering Tortilla Php 245.00

chips with Beef, Beans, Layered with Cheese
Sauce and Special Rojo Sauce top with Lettuce,
Onions, Guacamole or Mango Salsa, and
Jalapenos and lots of cheese)

QUESADILLAS (Two Flavors to choose: Php 108.00

Chicken or Beef, Mixed with Melted Cheeses
and Pan grilled, topped delicately with Onions
and Tomatoes drizzled with cheese sauce and
comes with Sour cream sauce)

SOFT TACOS (Three soft open-faced Php 168.00

Tacos of either Beef or Chicken)

EL PABURRITO ( You all-time favorite Php 175.00

Buritto, with choice of Beef or Chicken)

FAJITAS (Classic Fajitas recipe, made with Php 255.00

strips of either Beef or Chicken, Onions and
Bell Peppers, served with Jalapenos with fresh
Tortillas, Guacamole or Mango Salsa, Sour
Cream, Cheese and Rojo Sauce)

22
23
 BREAKFAST
(All served with brewed coffee or tea)

EL BEICON (Bacon, Eggs and Toast Php 148.00

or Rice)

LA SALCHICA (Sausage, Eggs, and Php 188.00

Toat or Rice)

JUANCHO’S GRAN Php 218.00

DESAYUNO (Sausage, Bacon, Eggs
and Toast or Rice)

BREAKFAST BURRITO Php 120.00

FELIZ TOSTADA Php 85.00
CHORIZO DESAYUNO (Smoked Php 128.00
Chorizo, Eggs and Toast or Rice)

24
EGGS & RIBS (Ribs, Eggs and Rice) Php 240.00
LONGANIZA DESAYUNO Php 128.00
(Skinless Longaniza, Eggs and Toast or
Rice)

APPETIZERS

TAPA TIPS SIZZLERS Php 198.00

FRITOS CALAMARI Php 155.00

CEVICHE FILIPINO Php 240.00

GARLIC BREAD Php 45.00

LA ALITA DE POLLO (Glazed Chicken) Php 175.00

25
 SOUPS & SALADS

SOPA DE TOMATE Php

90.0
0
SOPA DE CAMARONES (Shrimp Soup) Php
120.
00

26
NACHOS SALAD (Made of our own Tortilla chips Php
covered with Lettuce, Beef, Tomatoes, Cucumber, Cheese 165.
and Sour Cream 00

EL POSTRE
(Desserts)

TORRON DE PLATANO with ice Php 90.00

cream

MANGO FLOAT Php 75.00

ICE CREAM (Mango, Chocolate, Php 35.00/scoop

Vanilla, Strawberry)

BANANA SPLIT Php 120.00

27
 DRINKS

SODA (Coke, Coke Zero, Sprite, Royal) Php 50.00

BOTTLED WATER (600ml) Php 30.00

CANNED JUICE Php 50.00

FRUIT SHAKES (Mango, Buko, Choco Php 95.00

Cookies & Cream)

BREWED COFFEE Php 50.00

HOT TEA Php 50.00

BEERS

ESTRELLA Php
120.00
CORONA Php
140.00

28
 COCKTAILS

CATH’S CAFÉ IN LLAMAS Php 150.00

LA CREMA BEBER Php 150.00

MOJITO Php 130.00

PINACOLADA Php 130.00

DREW’S BEBER Php 130.00

PLAIN MARGARITA Php 130.00

BLUE MARGARITA Php 135.00

PONCHE (Tequila Punch) Php 150.00

CITRUS TEQUILA Php 150.00

CORRIDO PROHIBIDOS (Tequila Php 75.00
Beer)

29
BLUE SUNRISE Php 210.00
(pitcher)

HARD DRINKS

TEQUILA (Jose Cuervo) Php 80.00 / shot

BAILEYS / KAHLUA Php 75.00 / shot

GRAND MARNIER Php 125.00 / shot

Whiskey: BLACK LABEL Php 130.00 / glass

Whiskey: RED LABEL Php 100.00 / glass

COGNAC Php 135.00 / glass

30
PLACE
Juancho’s is situated at Plaza Escaño, Flores Avenue, Piapi, Dumaguete

City. It is 1.4 km away from the heart of the City from Silliman University.

The restaurant is located behind TiKi Bar which also can be seen easily and

has a relaxing beach view at the front of the whole complex.

31
PROMOTION

One marketing tool used by the establishment to promote their products

is the use of Social Media like Facebook. They have an active Facebook

account which posts announcements and answers inquiries as well.

32
DIRECT COMPETITOR
MOOON CAFÉ
Mooon Café is located at the al fresco dining area of Robinson’s Place, Dumaguete

City. They also have another branch located at #7 Silliman Ave. Near Rizal Blvd.,

Dumaguete City. It is a Mexican-inspired restaurant here in Dumaguete City. It is also the

first branch of Mooon Café chain in Dumaguete originating as a franchise from Cebu.

Mooon Café offers a wide variety of Mexican food starting with appetizers like Tacos and

Nachos, a big selection on the menu for beef, pork and chicken. They also serve fish for

those who don’t like meat. Mooon’s signature dish is the delicious Baby Back Ribs with

yummy barbeque sauce.

33
CAFÉ MAFIOSO
Café Mafioso is located at Plaza Escaño, Flores Avenue, Piapi, Dumaguete City. Café

Mafioso gives you quite a number of entree dishes to choose from be it fish, pork, beef, or

chicken. They serve paninis, salads, pasta, hotdogs, and burgers if you’re not in the mood

for a full meal. They have a wide beverage selection as well- softdrinks, hot or cold coffee,

frappes, smoothies, and beer.

INDIRECT COMPETITOR
EL AMIGO
El Amigo is located near the university belt of Silliman but it is also close to the

famous attraction the Rizal boulevard, students and young professionals flock at this place

and fills it up almost nightly as it is so affordable and got live entertainment too.

34
LANTAW

Lantaw Native Restaurant, the latest place to dine in Dumaguete City, has opened

its doors to residents and tourists alike, offering Filipino dishes at affordable prices. Lantaw

is located at EJ Blanco Drive corner Flores Avenue, Dumaguete, 6200 Negros Oriental.

ATONG KAMALIG
Atong Kamalig is a restaurant in Dumaguete city that serves native Filipino cuisine

and other foods. Atong Kamalig welcomes you to a feast of Filipino Cuisine accompanied

by great music and good food.

35
DON ROBERTO’S BAR AND RETAURANT
Don Roberto’s is located at Perdices St, Dumaguete City. Don Roberto's Bar and

Restaurant is as iconic as it gets in Dumaguete. For generations (and counting!), this family

gathering place has been the traditional destination for wedding receptions, baptismal

celebrations, birthday celebrations, family reunions, or even casual dining out on the

town. Don Roberto's has always been there serving the finest cuisine at affordable prices

to the gentle people of Dumaguete.

SANS RIVAL BISTRO

San Rival Bistro, located along Rizal Boulevard, is one of the restaurants in

Dumaguete which is facing the beautiful view of the ocean. Sans Rival Bistro is a sister

company of the Sans Rival Cake House, which is famous for their signature dessert, the

famous Silvanas.

36
LORD BYRON’S
Lord Byron’s, located at Tugas, Piapi, Dumaguete City is known for their meaty

tender back rib that is coated with a sweetish barbecue sauce. This classic taste, perfected

over a decade is what gives Lord Byron’s ribs an almost universal appeal. This dish has

become very common in Bacolod with numerous restaurants serving up their own

version. Lord Byron’s Ribs however still retains the quality and taste that it had over the

years.

37
HUKAD
Hukad restaurant is a franchise restaurant of Cebu based Golden Cowrie and
located at the al fresco area of Robinson’s Place, Dumaguete. Hukad has a great choice of
traditional Filipino dishes as well as some vegetarian cuisine and fresh seafood. The drink
menu is pretty standard and goes from soft drinks to fresh juices and shakes to coffee and
beer.

38
TECHNICAL

ASPECT

39
Location
Juancho’s Restaurant is located at Plaza Escano, Flores Avenue, Piapi, 6200

Dumaguete City. The restaurant located at exactly the back of Tiki Bar on the left side of

the Plaza. It is Approximately 290 meters away from Hayahay and Café Racer. It offers a

modernize type of feeling to the customers due to the fact that Plaza Escaño is a new

establishment.

40
41
Service Flow

42
Service Management and Quality Control

They have their own chefs who cook the different dishes of the establishment since

the day they opened. The recipe has been worked on and perfected by the chef together

with the owners. Constant testing by the owners through dining at the establishment is done

to ensure the quality of the dishes. The quality of the waitresses’ service is also closely

monitored by the owners and the supervisor.

Equipment and Tools

Equipment: Definition: Quantity:

Plates A flat dish, typicallyand Small – 10
circular
Medium – 18
made of china, from which food is
Breakfast (small) – 13
eaten or served. Breakfast (medium) –
6
Saucer A shallow dish, typically having a circular 50
indentation in the center, on which a cup is
placed.

Laddle A large long-handled spoon with a cup- 2

shaped bowl, used for serving soup, stew, or
sauce.

Bowl A bowl is a round container with a wide Small – 24

Big – 10
uncovered top.

Drinking glass A glass with a flat bottom but no handle or Water glass – 24
Spirit glass – 7
stem; originally had a round bottom. water
Shot glass – 47
glass. a glass for drinking water. Wine glass - 10

43
Coffee mug A coffee mug is a container that coffee and 9
espresso-based drinks are served in. Coffee
cups are typically made of glazed ceramic and
have a single handle for portability while the
beverage is hot.
Glass pitcher A pitcher is a container with a spout used for Small – 4
storing and pouring contents which are liquid Large – 1
in form. Generally, a pitcher also has a
handle, which makes pouring easier.

Water dispenser It is a device that cools and dispenses 1

water with a refrigeration unit,
commonly located near the
restroom due to closer access to
plumbing.

Coffee maker A machine or pot for brewing coffee. 1

Chiller A machine for cooling something, 1

especially a cold cabinet or
refrigerator for keeping stored food
a few degrees above freezing

Freezer A refrigerated compartment, 1

cabinet, or room for preserving food
at very low temperatures.

Sink A sink is a large fixed container in a kitchen, 1

with taps to supply water. It is mainly used for
washing dishes.

Microwave oven A microwave oven is an electric oven that 1

heats and cook’s food by exposing it to
electromagnetic radiation in
the microwave frequency range. This induces
polar molecules in the food to rotate and
produce thermal energy in a process known as
dielectric heating.
Dish rack A rack that dishes are placed on so they can 1
dry.

44
Stove A stove is an enclosed space in which fuel is 3
burned to heat either the space in which the
stove is situated, or items placed on the heated
stove.
Electric fan A device for creating a current of air by 1
movement of a surface or surfaces

Air conditioner Ordinary usage in homes, buildings, and 1

vehicles means control of temperature and
removal of moisture by condensation; more
correct designation is refrigeration.

Electric Deep Fryer Deep frying (also referred to as deep fat 1

frying) is a cooking method in which food is
submerged in hot fat, most commonly oil, as
opposed to the shallow oil used in
conventional frying done in a frying pan.
Pan A metal container that is round and often has 23
a long handle and a lid, used for cooking
things on top of a cooker.

Rice cooker It is an automated kitchen appliance designed 2

to boil or steam rice. It consists of a heat
source, a cooking bowl, and a thermostat.

Chandelier A decorative light that hangs from the ceiling

and has several parts like branches for holding
bulbs.

Guitar amplifier A guitar amplifier is an electronic device or 1

system that strengthens the weak electrical
signal from a pickup on an electric guitar,
bass guitar, or acoustic guitar so that it can
produce sound through one or more
loudspeakers, which are typically housed in a
wooden cabinet.
Tray table A portable table consisting of a tray mounted 1
on folding legs.

45
Furniture
Juancho’s has Sixteen (16) chairs for two-person, ten (10) chairs for one person,

eight (8) tables for 4 persons and five (5) table for 2 persons. Total sitting capacity is around

30-35 customers.

Electricity

The electric lines of Juancho’s is provided and installed by Negros Oriental Electric

Cooperative II (NORECO II). The establishment pays the electricity bill on a monthly

basis.

Water

Juancho’s supplier of water needed for washing the dishes and utensils is

Dumaguete City Water District (DCWD). The business pays its water bill on a monthly

basis.

46
Counter

The counter serves as the receive as the receiving area. It is situated right beside the

kitchen, right at the end of the room to make the service flow easier. This is where they

receive customer payments and sometimes order.

Comfort Room

The comfort room of Juancho’s is located outside of the restaurant. It’s located at

the right side of Plaza Escaño area. It has one comfort room for each men and women.

Waste Disposal

As a food establishment, it is very important to keep an organized waste disposal.

The establishment make sure that waste disposal is properly managed and will make sure

to keep the area clean and free of debris. Moreover, proper waste management standards

implemented by DENR (Department of Environment and Natural Resources) is carefully

followed by the business. Enough number of trash bins and proper waste management is

be taken care of properly. Having all that above, the management of the business can help

maintain the environmental wellness.

47
FINANCIAL

ASPECT

48
Sources of Capital or funds
The initial capital for the establishment when it first started was Php 200,000. All

of the capital came from the owners, Pros. Cathy D. Cardino and Mr. John Paul E.

Lacubtan, with no additional loan from the bank or money from their family members. The

partners initially contributed Php 100,000 cash each. However, when it transferred its

location at Plaza Escaño, the sister of Pros. Cardino contributed additional Php 100,000.

Cash Flow Management

The cash inflow of Juancho’s is from their daily operation which is providing food

to their customers. Average daily cash sales are arbitrary wherein it depends on the number

of customers availing of what they are offering.

The cash received from customers is directly received by the cashier or the

supervisor and counted at the end of the day and will be turned over to the owners when

they visit the restaurant. In cases where owners cannot visit the establishment upon

closing, the supervisor will then keep the cash and give a net of the petty cash the next day.

They petty cash maintained at the end of the day are budgeted for the needs of the following

day of operation.

Bookkeeping and Accounting System

The daily accounting records are managed by the supervisor which is maintained through

a logbook. Mr. Tony Marie Escaño is the bookkeeper of the said establishment.

49
 SOCIO-

ECONOMIC

ASPECT

50
Social Benefits

The establishment of Juancho’s provide the market with more options in terms of

restaurant choices especially serving a fusion of quality Mexican and native Filipino food.

Their competitive prices of food make this establishment a prominent competitor in this

area (Plaza Escaño) as well as other Mexican restaurants. Thus, boosting the economic and

tourist drive of the locality.

Economic Benefits

The project will have a great effect on the economy in the sense that it utilizes local

raw material and they provide employment opportunities. It can contribute to the income

of the city or the country at large through its taxes that the establishment will pay. Thus,

the business can help the town’s economic growth.

Environmental Impact

Taking care of the environment is important not only for the area close to the

establishment but also for the environment. The establishment makes sure that waste

disposal is properly managed and will make sure to keep the area clean and free of waste

debris. Moreover, proper waste management standards implemented by DENR

(Department of Environment and Natural Resources) are carefully followed by the

business. Enough number of trash bins and proper waste management are being taken care

of properly. Having all that above, the management of the business can help maintain the

environmental wellness.

51
LEGAL

ASPECT

52
 Juancho’s restaurant has legal business requirements such as permits from
Department of Trade and Industry, Office of the Treasurer and Department of Finance.

53
54
55
56
57
 SWOT

ANALYSIS

58
SWOT ANALYSIS

This portion of the paper will cover the Strengths, Weaknesses, Opportunities, and

Threats (SWOT) of Juancho’s in which internal and external factors are to be analyzed.

This is an essential step that every business should conduct in order to sustain and improve

the current position of the establishment. Strengths and Weaknesses will be categorized

under internal factors while Opportunities and Threats will be under the external factors of

the business. Analysis of both will be crucial.

STRENGTHS

The strengths of Juancho’s are the attributes that give the establishment its edge

over its main competitors and areas of the firm which are exemplary. The researchers

observed the following strengths that the establishment possess:

 The ambiance, aesthetics, and interior design of the establishment are really

appealing. It gives of a minimalistic, rustic, and true Mexican vibe.

 The establishment has an amazing line up of Mexican and Filipino dishes

which has been an increasing market trend.

 The establishment has ample parking space and good security.

WEAKNESSES

This are the business areas of Juancho’s in which it could work on and improve for

it has resulted in an unfavorable image for the firm and proved to be a hindrance in the

effectivity and efficiency of business operations.

 The inconsistent performance of the work force.

59
  The inconsistent availability of the dishes in their menu or poor inventory

system.

 The inability to give their customers proper change due.

 The noncompliance of having an official receipt which will result in dire

legal consequences.

 Limited customer area.

 The comfort room of the place they are renting is far from the establishment.

 The terms and conditions of the contract with their lessor may prove to be

a hindrance to profitability of their alcoholic beverages.

 Poor marketing strategy. It has not yet been a well-known contender in the

food industry market.

OPPORTUNITIES

The factors in which the business could evaluate, examine, and may possibly

convert into an advantage or strength. These are the opportunities which the researchers

have deemed useful for the business for further growth.

 Economic growth of the food industry in Dumaguete City in which has led

to an increase in demand for modern and minimalistic restaurants.

 The utilization of proper marketing and promotional techniques such as:

tarpaulin, radio, word of mouth, and sponsoring certain local events.

60
THREATS

The threats of the establishment are those concerning external factors in which the

management has to be mindful of, for if left unattended may lead to loses and/or the closure

of the establishment.

 The rising number of direct and indirect competitors as well as potential

substitutes. The direct competitor would be Moon Café which is already a

well-established restaurant in Dumaguete and has garnered an excellent

reputation and demand-interest in the market.

 The location is a prime business area; however, the specific location of the

stall that the establishment rented is a bit secluded.

 The rising interest rates and increased taxes levied on goods and

commodities which raise the prices of supplies and decrease the

communities purchasing power.

61
OBSERVATIONS

62
MANAGEMENT ASPECT

POSITIVE:

 The employees always do an excellent job at maintaining the establishment’s

cleanliness. They even put in extra work during wee hours when there are no

customers.

 Customers are attended immediately most of the time.

 The researchers have observed that the quality of the food is very good especially

when the owners of the establishment are around to check on them.

 The employees are well taken cared off and are valued by the owner or partners.

 The owners reprimand the employees immediately once any offenses have been

committed or any regulations are broken.

 The owners are constantly monitoring the establishment during peak hours and

constantly conduct taste testing.

 Mr. Lacubtan exhibit excellent personal relations skills which is vital in generating

returning customers for the establishment.

NEGATIVE:

 They have inconsistent food quality and availability.

 Inconsistent quality of services:

o Complementary appetizers are not consistently given to customers as they

wait for their orders.

o The quality of the dishes is not maintained.

o The availability of the dishes on their menu is not consistent.

63
 o There are days when the employees are very courteous, polite, and customer

friendly, but there are also days when they are not.

 One of the employees did not act appropriately inside the premises.

 The operations and performance of services by the waiters are good and efficient

only if the supervisor is around. But whenever the supervisor is not around, waiters

tend to lax and perform their tasks mediocrely.

 Employees loiter around the dining area even when customers are still dining. One

of the employees was fooling around the entrance.

 There is no strict log-in time for their employees and some of the employees arrive

late to work and do not wear the prescribed uniform.

 Employee incompetency: One of the researchers had an unpleasant experience as

he remarked “It was stated on the menu that they offered brewed coffee which was

at a price of 50.00 Philippine Pesos. But I was told later on that while I was paying

for the bill, that they did not have any of their usual stock of brewed coffee, and

that they opted to use Starbucks coffee which costs 80.00 Philippine Pesos.” The

research also observed that the tacos were like salads in a tortilla which should not

be the case, it had very little meat and spices in it. The researchers have also

observed that the disposition of the employees for the past 3 days have not been

good. The employees have also not been performing their duties well, not being

courteous, and at times are late at coming to work.

 There was an instance when the owners were disciplining their employees however,

it was done in an inappropriate way.

64
MARKETING ASPECT

POSITIVE:

 Their Product, which is Mexican Food, tasted good and satisfying that translates

the worth of its price.

 Hosting Events through inviting different local amateur singers to perform in the

establishment.

 Juancho’s restaurant is located in a strategic area of Plaza Escano.

 Pricing of their food and beverages is reasonable.

 Acoustic nights are very well organized by the partners.

NEGATIVE:

 Even though Juancho’s has its own Facebook page, they have not utilized it into

its maximum capability to promote.

LEGAL ASPECT

NEGATIVE:

 The researchers have observed that Juancho’s has been operating without an

official receipt. The establishment claims that it is still being processed for

printing.

65
TECHNICAL ASPECT

POSITIVE:

 The furniture and equipment are well-organized

 The paintings inside the establishment makes the place attractive

 The establishment, along with the whole compound, still had electricity despite the

power interruption in the city since the plaza has a generator.

 The place is nice and quiet.

 The establishment has ample parking space and their security guards are provided

by the owners of the location they are renting.

 The researchers also observed that the establishment had knowledge of color

psychology.

 The staffs conduct an early morning clean up before they open.

 the staffs clean the area of the establishment and they also frequently clean their

glass windows.

 The researchers also observed that there were no readily available trash bins for the

customers to use.

 The establishment was kept spotless and very clean and the employees immediately

dish out the used dishes once the customers have left which prevents and flies from

accumulating.

 When there are no customers, the staffs clean the area of the establishment and they

also frequently clean their glass windows.

 The researchers ordered food, and it was of really good quality. The food was

carefully prepared to satisfy customer’s needs.

66
  They also serve a complementary appetizer specifically nachos while the customers

are waiting for their order

 Complimentary nachos while waiting for the order to be served is a perfect touch.

NEGATIVE:

 There is no CCTV inside the establishment, still

 When the researchers arrived, the tables and chairs were slightly out of order.

 The researchers observed that their table liner had stains and the floor was not

properly mopped.

 The researchers also observed that leaves which gather outside their alfresco area

are not swept.

 Some of the lights started blinking.

 Inside the kitchen, the researchers observed that the preparation of making the

dough wasn’t sanitary. The kitchen staff used the top of the refrigerator due to lack

of space.

 There is no rest room for the restaurant alone, the customers needed to use the

public comfort room for the whole Plaza Escaño.

 The signage of the restaurant is not that visible from the highway especially when

driving from south.

 The researchers again experienced ordering a dish and it was once again not

available due to lack of ingredients.

 The researchers noticed that the door is always left ajar.

67
 There are no readily available trash bins. Which are accessible for the customers to

use.

 The researchers tried to order Gran Desayuno (3 times since the previous week),

but it was again unavailable because there’s no bacon in stock.

 The contract and terms of agreement between the researchers’ proponent and the

location where the establishment is renting may prove to be detrimental to the

profitability of their alcoholic beverages because they cannot sell the usual

alcoholic beverages that the market is accustomed to.

68
RECOMMENDATION

69
MANAGEMENT ASPECT
OBSERVATIONS RECOMMENDATIONS
 They have inconsistent food quality. The researchers recommend that the

 One of the employees did not act establishment facilitate and/ or require

appropriately inside the premises. internal and external trainings and seminar

 The operations and performance of for employees such as: customer relations

services by the waiters are good and training, business etiquette seminars.

efficient only if the supervisor is The researchers also recommend that the

around. But whenever the establishment enforce the implementation

supervisor is not around, waiters of the establishment’s log in and log out

tend to lax and perform their tasks schedules. The management may also

mediocrely. employ a reward or incentive system for

 Employees loiter around the dining being the top performing employee of the

area even when customers are still month.

dining. One of the employees was

fooling around the entrance.

 There is no strict log-in time for

their employees and some of the

employees arrive late to work and

do not wear the prescribed uniform.

 Employee incompetency: One of

the researchers had an unpleasant

experience as he remarked “It was

70
 stated on the menu that they offered

brewed coffee which was at a price

of 50.00 Philippine Pesos. But I was

told later on that while I was paying

for the bill, that they did not have

any of their usual stock of brewed

coffee, and that they opted to use

Starbucks coffee which costs 80.00

Philippine Pesos.” The research also

observed that the tacos were like

salads in a tortilla which should not

be the case, it had very little meat

and spices in it. The researchers

have also observed that the

disposition of the employees for the

past 3 days have not been good. The

employees have also not been

performing their duties well, not

being courteous, and at times are

late at coming to work.

 Inconsistent quality of services: The researchers recommend that the

establishment implement a proper quality

71
o Complementary appetizers control program by implementing Total

are not consistently given to Quality Management (TQM).

customers as they wait for

Total quality management, or TQM, can
their orders.
be summarized as a management system
o The quality of the dishes is
for a customer-focused organization that
not maintained.
involves all employees in continual
o The availability of the dishes
improvement. It uses strategy, data, and
on their menu is not
effective communications to integrate the
consistent.
quality discipline into the culture and
o There are days when the
activities of the organization. Many of
employees are very
these concepts are present in
courteous, polite, and
modern quality management systems, the
customer friendly, but there
successor to TQM. Here are the 8
are also days when they are
principles of total quality management:
not.

1. Customer-focused

The customer ultimately determines the

level of quality. No matter what an

organization does to foster quality

improvement - training employees,

integrating quality into the design

process, or upgrading computers or

72
 software -the customer determines

whether the efforts were worthwhile.

2. Total employee involvement

All employees participate in working

toward common goals. Total employee

commitment can only be obtained after

fear has been driven from the

workplace, when empowerment has

occurred, and when management has

provided the proper environment. High-

performance work systems integrate

continuous improvement efforts with

normal business operations. Self-

managed work teams are one form of

empowerment.

3. Process-centered

A fundamental part of TQM is a focus

on process thinking. A process is a

series of steps that take inputs from

suppliers (internal or external) and

transforms them into outputs that are

73
 delivered to customers (internal or

external). The steps required to carry

out the process are defined, and

performance measures are continuously

monitored in order to detect unexpected

variation.

4. Integrated system

Although an organization may consist

of many different functional specialties

often organized into vertically

structured departments, it is the

horizontal processes interconnecting

these functions that are the focus of

TQM.

o Micro-processes add up to larger

processes, and all processes aggregate

into the business processes required for

defining and implementing strategy.

Everyone must understand the vision,

mission, and guiding principles as well

as the quality policies, objectives, and

74
 critical processes of the organization.

Business performance must be

monitored and communicated

continuously.

o An integrated business system may be

modeled after the Baldrige National

Quality Program criteria and/or

incorporate the ISO 9000 standards.

Every organization has a unique work

culture, and it is virtually impossible to

achieve excellence in its products and

services unless a good quality culture

has been fostered. Thus, an integrated

system connects business improvement

elements in an attempt to continually

improve and exceed the expectations of

customers, employees, and other

stakeholders.

5. Strategic and systematic approach

A critical part of the management of

quality is the strategic and systematic

approach to achieving an organization’s

75
 vision, mission, and goals. This process,

called strategic planning or strategic

management, includes the formulation

of a strategic plan that integrates quality

as a core component.

6. Continual improvement

A large aspect of TQM is continual

process improvement. Continual

improvement drives an organization to

be both analytical and creative in

finding ways to become more

competitive and more effective at

meeting stakeholder expectations.

7. Fact-based decision making

In order to know how well an

organization is performing, data on

performance measures are necessary.

TQM requires that an organization

continually collect and analyze data in

order to improve decision making

76
 accuracy, achieve consensus, and allow

prediction based on past history.

8. Communications

During times of organizational change,

as well as part of day-to-day operation,

effective communications plays a large

part in maintaining morale and in

motivating employees at all levels.

Communications involve strategies,

method, and timeliness.

MARKETING ASPECT

OBSERVATION RECOMMENDADTION

 Even though Juancho’s has its  Offers promos during special days

own Facebook page, they have to capitalize on the increasing

not utilized it into its maximum number of people that come to

capability to promote. Dumaguete. For example: Buglasan

(October, Negros Oriental Fiesta),

77
 Sandurot (November, Dumaguete

Fiesta), Halloween (October 31st)

and Christmas (December 25th).

 To offer promos to a certain

customer groups to encourage them

to dine in Juancho’s. Example:

Students, Barkadas and Family

promos.

 Make use of paid social media

promotions, come up with catchy

hashtags and creative content

videos: Example:

#Juanchosmexicano

#comidamexicana

 Develop food products that fit with

the theme of Juancho’s as a

restaurant beside the beach. We

recommend that increase the

number of finger food products that

are in the menu.

78
LEGAL ASPECT

OBSERVATION RECOMMENDATION

The researchers have observed that The researchers recommend that the

Juancho’s has been operating without an establishment comply with this requirement

official receipt. The establishment claims immediately, for failure to give customers

that it is still being processed for printing. receipts may lead to dire legal

consequences.

TECHNICAL ASPECT

Observation Recommendation

When the researchers arrived, the tables The researchers recommend that before

and chairs were slightly out of order and opening, everything should be organized

the employees didn’t even mind to put it to maintain the establishment’s cleanliness

back into place. until its closing time.

The researchers observed that their table

liner had stains and the floor was not

properly mopped.

The researchers suspect they did this

because the area of the establishment is

quite small.

79
Some of the bulbs of the chandelier started The researchers recommend that the

blinking. employees should always inspect

everything within and outside the

establishment, especially with the crucial

parts of the establishment (Aircon, Lights,

Etc.)

The preparation of making the dough The owners should acquire a decent

wasn’t sanitary. The kitchen staff used the working table that’s designated for cooking

top of the refrigerator due to lack of space. and preparing the food for sanitary

purposes.

The signage of the restaurant is not that The owner and lessor should set an

visible from the highway especially when agreement in putting signages in front of

driving from south. the compound of the different

establishment leasing in Plaza Escaño.

During afternoon, the tables and chairs The employees should move the tables and

outside are really exposed to the heat that chairs into shaded part of the

would be the cause of the materials that establishment.

would easily break down.

There are no CCTV cameras installed Juancho’s should have a CCTV installed to

inside and outside of the business help prevent mishaps.

establishment.

80
The Employees are not wearing their The researchers recommend that the

uniform in some days of the week as well employees should be required to wear

as the chefs have no proper kitchen attire uniforms daily.

and the supervisor is wearing shorts and

slippers

The researchers also observed that leaves The employees should sweep the excess

which gather outside their alfresco area are leaves in front of the establishment even

not swept. though there are maintenance personal

sweeping the grounds of Plaza Escaño .

The researchers again experienced The researchers recommend that the

ordering a dish and it was once again not employees would always check the

available due to lack of ingredients. ingredients needed for every food that is on

the list. They should also always check the

The researchers also ordered the same dish availability of the inventory stock levels.

twice at different time.

intervals and noticed that the quality of the

food was not consistent.

A lot of dishes in the menus were not

available and the customers complained,

but it was handled well by the staff.

81
There are no readily available trash bins. They should put trash bins inside of the

Which are accessible for the customers to establishment so that it wouldn’t be a

use hassle for the customers to throw their

trash, and would keep them from littering

all over the place.

The contract and terms of agreement The owners should make an appeal with

between the researchers’ proponent and regards to the terms and conditions on the

the location where the establishment is contract with the lessor concerning the

renting may prove to be detrimental to the selling of alcoholic beverages that may

profitability of their alcoholic beverages improve the establishments profitability in

because they cannot sell the usual this area.

alcoholic beverages that the market is

accustomed to.

82
APPENDICES

83