Marketing Plan

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  • Topic: Philippine cuisine, Pampanga, Kapampangan people
  • Pages : 3 (1006 words )
  • Download(s) : 441
  • Published : February 2, 2013
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I. Background Analysis

For 26 years, the Cabalen chain of restaurants has been the standard for excellent Filipino cuisine. Combining the freshest ingredients and the most stringent quality control, Cabalen has kept its patrons coming back for more through the consistency in Taste and Quality of its dishes served in the buffet. Balikbayans and regular patrons say that dining at a Cabalen Restaurant will make you feel the aunthentic traditional home-cooked food the Kapampangan way that you have not experienced for a long time in a very reasonable priced buffet. This is why Cabalen is every family’s all-time and leading buffet favorite for 25 years now.

II. Introduction

Cabalen Restaurant is a casual and amiable restaurant of molave wood tables and chairs and folk songs playing in the background, Cabalen serves up traditional Filipino entrees heavy on influences from the Campanga region of Central Luzon. Cabalen, which literally translates to a fellow Capampangan, is a group of casual - fine dining restaurants known for authentic Capampangan dishes and different Filipino specialties, originating from Pampanga. This province is known to food connoisseurs as the seat of sumptuous food and delicacies while the Capampangans are widely known as people with good taste and innate cooking talent. These factors contributed to the eventual birth of Cabalen, the Capampangan specialty restaurants. Philippine Cuisine has evolved over several centuries, influenced by East Asian Indian, Malay, Chinese, Spanish and American cooking. Filipinos traditionally eat three main meals a day- almusal (breakfast), tanghalian (lunch), and hapunan (dinner) plus an afternoon snack called merienda. Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (whole roasted pig),longanisa (native sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic), soy sauce, and vinegar or cooked until Dry...
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