The restaurant business is a challenging but exciting venture. It can often prove to be extremely competitive since food as it’s the main product is one of the basic needs and people tend to allocate majority of their income for food. As mentioned, this business is a challenging one so those who want to engage into this kind of investment should be fully prepared to handle all the issues and problems that they will encounter in the operations of their business. When entrepreneurs decided to open a restaurant, there are numerous details that they need to take care of. They should need to learn how to handle not just their employees and customers, but the pressures and problems that crop up every day in the business of running an establishment that provides food as well as customer service. Too often, most restaurant owners make the mistake of thinking that as long as they serve good food, then they will attract customers. Although the menu is the most important factor that can determine success, other issues such as the restaurant’s appearance, location, and atmosphere are equally crucial. Thus, a restaurant owner needs to know how all these things are interconnected and he or she must then be ready to make decisive actions that can help the business thrive in a perpetually changing market. For these reasons, the researchers choose a feasibility study for a restaurant business. Moreover, the researcher choose this study because they think a restaurant business is indeed profitable and a feasible kind of business. This study will help them to further analyze some of the thing they need to consider in putting up a restaurant business. STATEMENT OF THE PROBLEM
This study aims to investigate the marketing, technical, management and financial viability of a restaurant business here in Cabanatuan City. Specifically, it will seek to answer the following;
1. What are the activities we need to plan and accomplish in order to start a restaurant business? 2. Who are our competitors and what are the possible marketing strategies we need to formulate in order to compete with them? 3. How much capital we need to start our business and what are ways to come up with our start-up capital? 4. Is the location of our business accessible and can it contribute to the profitability of our business? SIGNIFICANCE OF THE STUDY
The purpose of this study is to gather information on the viability of a restaurant business in Cabanatuan City. This could provide significant contributions to all future entrepreneurs. It will provide them information with regards to their future competitors, the start-up capital they need and all the activities needed to start a restaurant business. This study is also beneficial to students and future researchers as this will serve as a guide for them in their future study.
SCOPE AND DELIMITATION OF THE STUDY
This study is conducted to gather information about the feasibility of a restaurant business in Cabanatuan City, thus, all the data and in formations we gather are limited from selected respondents who are the owners or a representative of restaurants within the city. Interview and survey questionnaire are the main tools used in data gathering. Literature cited and articles from internet were also utilized to gather information regarding restaurants from other places.
DEFINITION OF TERMS
There are terms that are unfamiliar to the readers that can confuse them in reading the study. This can help relate themselves with the operations in the services of the restaurant. The terms that are being in use in the proposed business are as follows;
Menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.
Fast food is the term given to food that can be prepared and served very quickly. While any meal with...
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