CHAPTER I

INTRODUCTION

Background of the Study

Western culture has penetrated long ago in the heart of the Filipinos, that bring
fast-paced growth and lifestyle. Anywhere in the Philippines is speeding up its economic
development in terms of food and restaurant industry. The food industry is a dynamic
global network of diverse businesses that provides the majority of the world’s food. The
word food industries refer to a range of industrial activities involving the production,
distribution, manufacturing, conversion, preparation, preservation, transportation,
certification, packaging of food.

Restobar is derived from two words, restaurant and bar. A restaurant is a

business establishment which prepares and serves food and drink to customers in
return for money. It can be paid before the meal, after the meal or by a running tab.
Usually in a restaurant the meal is eaten within the premises but many restaurants
nowadays offer take-out and food delivery services. Typically, customers sit at tables.
Their orders are taken by a waiter, who brings the food. After eating, the customers then
pay the bill.

A seafood restaurant is a restaurant that specializes in seafood cuisine and

seafood dishes, such as fish and shellfish. Dishes may include freshwater fish. The
concept may focus upon the preparation and service of fresh seafood, (as opposed to
frozen products). Seafood restaurants may have a marine-themed decor, with
decorations such as fish nets, nautical images and buoys. Fare can vary due to
seasonality in fish availability and in the fishing industry. Seafood restaurants may offer
additional non-seafood items, such as chicken and beef dishes (Gazette 2016)

Mig’z Restobar and Seafood Grill is a restaurant which serves alcoholic drinks
and has characteristics of a combined restaurant and bar. It is commenced its
operations by serving silog plus rice, sizzling plus rice, short order, soup, family treat,
pulutan, grilled, dessert and drinks plus liquors. Mig’z Restobar and Seafood Grill
formally open August 28, 2014. Originally the name created by the owner was Mig’z
Tapsilog and Sizzling, after a year they change it for a business purpose and this is now
we called Mig’z Restobar and Seafood Grill.

Mig’z Restobar and Seafood Grill is now at their 7 years in business industry and
has 8 regular employees and 9 part-time. The restaurant gained its popularity because
of its best-selling sisig. The establishment is nearly located nearby highway where
people urge to stop by. Their business was called “Restaurant of the Star” in Surallah
because this is where the artist and bands stop over and served their delicious and
best-selling food.

As the store gained customer due to their good services and delicious food with
different flavor and menu. The restaurant offers before, different kinds of service like
catering, food packs, KTV and Bar. The restaurant opens every Monday to Saturday at
7 o’clock in the morning until 10 o’clock in the evening. Restaurants range from
unpretentious lunching or dining places catering to people working nearby, with simple
food and fixed menu served in simple settings at low prices, to expensive
establishments serving expensive special food and beers in a formal setting. The whole
structure of this restobar is made up with native bamboo. They have a unique design
and different flags from different countries. Furthermore, this research would not only be
beneficial to the Mig’z Restobar and Seafood Grill but also to the further future of their
business.
Rationale of the Study

Statement of the Problem

Parking space is one of the important factors to satisfy customers need in

sufficient parking space affect the customer’s satisfaction and their operations. Parking
spaces might be an inconvenience to nearby residents and businesses. Business may
experience difficulty in retaining customers and residences may have a problem finding
close to their homes. The store’s location is along the highway that’s why they do not
have a proper parking space. This causes to customer’s inconvenient parking options
and difficulties with parking of their vehicles, scare parking for vehicles to load or unload
will cause them to block the travel lanes and these might lead to customer’s
dissatisfaction.

Sub-Problem

1. Lack of Human Resource Manager Officer (no filled up position)

2. No day-off for employees

3. Employees don’t ask permission to make absent.

Objectives of the Study

The research aims to evaluate the current status of Mig’z Restobar and Seafood
Grill versus other business industry in Municipality of Surallah.
 It also aims to analyze and suggest strategies that will further improve the
management of the business. Specifically, it aims to:

1. Describe the profile of Mig’z Restobar and Seafood Grill.

2. Present the Situational Analysis of Mig’z Restobar and Seafood Grill in terms of:
a. Organizational
b. Operational
c. Marketing
d. Financial
3. Present recommendation strategies for Mig’z Restobar and Seafood Grill in
terms of:
a. Organizational
b. Operational
c. Marketing
d. Financial

Review of Related Literature

Related Literature

Organizational
Operational/Technical
Marketing
Finance
Market Industry and Capacity
 Actual Player

Table 2. List of Registered Resto Bar and Seafood Grill in Surallah South
Cotabato

Source: Business Permit and Licensing Division (registered eateries of year 2020)

Major Player Industry

1.

Organizational Aspect
Operational Aspect

Marketing Aspect

Financial Aspect

International and Local Studies

Foreign Studies
Local Studies

Scope and Limitation of the Study

 This study entitled A Corporate Stratedy of Mig’z Restobar and Seafood Grill in
Municipality of Surallah. The setting of the study will be conducted at Mig’z Restobar
and Seafood Grill and just within the vicinity. The respondents of the study were the
owner, the 17 employees and the 100 customers of the establishment.

Research Methodology

This analysis performed a series of interviews with the owner, employees, customers,
and established competitors for this research report. Descriptive research is used to
collect information by scientific methods such as analyzing, determining and explaining
the different variables.

Respondents of the Study

The study covers the owner or manager, 17 employees, one (1) direct competitor and
100 customers of Mig’z Restobar and Seafood Grill.

Sample Size

The research will be conducted to gather information from the one (1) owner, seventeen
(17) employees and one hundred (100) public and private customers with the use of
structured questionnaire to collect the information from the respondents. A total of 118
respondents. The data which is collected from the respondents were analyzed and
classified with Cochran’s formula based on the value in z-table as deemed sufficient to
represent the population as whole.

Research Instruments
 In order to have relevant results for the study being conducted, the researchers
utilized questionnaires with check list question in order to encapsulate the differing
thoughts and ideas of the respondents. Included in the questionnaire are the
demographic profile of the respondents. Also, the researchers made use of records in
order to document the participants responses. Key informal information was utilized as
well during personal interviews to the manager of the company and managers of the
direct competitor.

Data Gathering Procedure

Data Analysis

Significance of the Study

 The significance of the study will be given information and improve about chosen
establishment which is the Mig’z Restobar and Seafood Grill. Thus, the results of the
study will be benefitted also following.

Owner- this research will provide the owner with information about the
company’s current state. Its competitiveness, strengths and weaknesses, opportunities
and challenges are all factors to consider. The findings and recommendations would
help to enhance the overall operations of the company.

Employees- employees of Mig’z Restobar and Seafood Grill will benefit from this
study because it will provide an objective assessment of the company’s existing policies
that protect employee welfare. Employees will be mindful of their rights to work in a
positive and motivating setting.

Customers- customers will be benefited in every way from this study, which is
why the organization operates and why it is constantly enhancing the goods and
services it offers. This provides them with the opportunity to obtain the most anticipated
goods as a result of the management’s ability to enhance quality, price, promotions and
satisfaction based on their feedback and responses.

Researchers- this study can provide insight into how to run a restobar and
seafood grill for the researchers. Understanding the company’s internal operations,
organization, marketing, and financial aspects as important function of company’s
success.

The Future Researchers- this study will serve as reference, guide and or basis
for conducting new researchers in the field academe and industry.
Definition of Terms

The following terms are conceptually and operationally defined for the thorough
understanding of the study and the discerning of the terms used.

Customer - a person or organization that buys goods or services from a store or

business.

Restobar - a resto-bar generally offers both a large selection of dishes and drinks, so
that both to eat and to consume alcoholic beverages.

Seafood - is any form of sea life regarded as food by humans, prominently

including fish and shellfish. Shellfish include various species of mollusks (e.g. bivalve
mollusks such as clams, oysters, and mussels and cephalopods such as octopus and
squid), crustaceans (e.g. shrimp, crabs, and lobster).

Grill - is a metal framework used for cooking food over an open fire; a gridiron.

Sisig -  is a Filipino dish made from parts of a pig's face and belly, and chicken liver
which is usually seasoned with calamansi, onions, and chili peppers.

Hototay - hototay is a rich and delicious soup dish composed the combination of
vegetables varies, mushrooms are optional, the meat can be chicken, pork, chicken or
pork liver, or all of them, but the wontons are never absent. Soup recipe is of Chinese in
origin. This dish was embraced by the Filipinos and became part of the cuisine of the
Philippines.

Buttered Chicken – is a curry of chicken in a spiced tomato, butter and cream sauce. It
originated in the Indian subcontinent as a curry. It is similar to chicken tikka masala,
which uses a tomato paste.

San Miguel Light - is a low-calorie beer that gives you the full beer flavor and the same
alcohol content but is less filling. Refreshingly smooth, well balanced, San Miguel Light
is crowned with foam that exhibits a finely beaded lace to satisfy the senses.

Tuna Kinilaw – is a Filipino dish wherein cubed fresh tuna is mixed with vinegar,
lemon, or calamansi and chilled until the fish is gradually cooked by the vinegar or citrus
juices.