Analysis of the Resilience Strategies of Selected Foodservice Businesses in Los Baños, Laguna

Date

1-2023

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Rei Chino C. Pua

Committee Member

Dinah Pura T. Depositario, Cris Edwin B. Bonalos, Mar B. Cruz

Abstract

As a result of the Covid-19 pandemic, numerous establishments worldwide were forced to close, causing serious interruptions in a multitude of sectors. The economy of the Philippines has been thrown off, supply chains disrupted, and many businesses had to rethink their management techniques. Despite all these challenges, some establishments managed to operate after the implemented lockdowns. Foodservice businesses in Los Baños, Laguna namely Bonitos Bar & Restaurant, Dalcielo Restaurant & Bakeshop, Danielito’s Home Kitchen, Spice Jar, and Stable were studied as they are some of the establishments that remained operating amidst the pandemic.

The general objective of the study is to analyze the different business functions of the selected foodservice businesses to determine the management strategies and best practices they have adopted to overcome the adverse effects of the pandemic on their business. The study was able to discuss the operations, human resource, marketing, and finance aspects of the businesses. Furthermore, it presented the similarities seen among them using and evaluated the implications of the patterns by relating them to the Portfolio of Capabilities, Resilience Indicators, and the profiles of the owners.

The study utilized a descriptive research design (multiple case study design) to present the similarities or differences between the selected foodservice businesses. The method of collecting data was through interviews that were both done virtually through online communication platforms and physically. Printed questionnaires were also distributed. As for the secondary data, the researcher utilized information that was available on their websites or social media platforms.

Based on the resilience indicators that were developed by Ducheck (2020), seven (7) were seen among the respondents and they are as follows: leadership and awareness, situational awareness, network robustness, market sensitivity, innovation and diversification, compliance and regulation, and core competencies of staff. It was also revealed that the owners showed entrepreneurial capabilities such as risk-taking, persistence, self-confidence, demand for efficiency and quality, and opportunity-seeking. The presence of these indicators proved that the businesses are resilient. The researcher also assessed the portfolio of competencies of each business, which aided them in overcoming crisis-related issues. The capabilities include anticipation, cultural and behavioral, relational, and technological. These qualities largely contributed to their success.

It was advised in the study that new businesses should try to look for and study the updated business models of other businesses in the same industry. It was advised in the study that new businesses should try to look for and study the updated business models of other businesses in the same industry and to assess the resilience and entrepreneurial capabilities of their business. Some of the best practices that were identified from the firms were calculated rebranding, development of innovative products or services, and the acquisition of online ordering and delivery systems. However, upon observation, there is not one-size-fits-all approach in business as it all depends on the sole-focus or priorities of each firm, thus, having a resilient and entrepreneurial mindset enables a firm to allocate their resources over their priorities efficiently. As for recommendations for future studies, it would be better to gather data from more foodservice businesses as it would provide more perspectives and to try and look for businesses that offer similar products. Acquisition of financial statements is also highly advisable.

Language

English

LC Subject

Food service, Food service management, COVID-19 Pandemic, 2020-2023

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2023 M17 B38

Notes

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Document Type

Thesis

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