Operational Problems and Strategies of Restaurants in Northern Philippines

Dan Jayson S. Dingil; Diamonde Irishlee I. Laforteza; John Carl B. Pagulayan; John Carl B. Pagulayan; Rizza D. Velasco; Karen Joy  A. Catacutan

doi:10.55927/fjmr.v2i2.3103

Authors

Dan Jayson S. Dingil University of Saint Louis
Diamonde Irishlee I. Laforteza University of Saint Louis
John Carl B. Pagulayan University of Saint Louis
John Carl B. Pagulayan University of Saint Louis
Rizza D. Velasco University of Saint Louis
Karen Joy A. Catacutan University of Saint Louis

DOI:

https://doi.org/10.55927/fjmr.v2i2.3103

Keywords:

Operational Problems, Restaurants, Strategies

Abstract

This study aimed to determine the operational problems and coping strategies of restaurants in Tuguegarao City, Philippines. The study employed quantitative research wherein fifty-five managers/owners were surveyed using a questionnaire. Results revealed that restaurant establishments faced operational problems such as pricing, employees and service reliability, food issues, location, and atmosphere/ambiance. Furthermore, restaurants use various strategies to cope with the operational problems they encounter. This suggests that encountering operational problems depends on the type of ownership of a restaurant. Moreover, the strategies to cope with operational problems encountered were used by restaurants, regardless of their type of ownership, length of operations, number of employees, and type of restaurant.

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