The Micro Cuisine Industry in Region III

Authors

  • Juan A. Asuncion, Jr.

Keywords:

opportunities, threats, culinary business, micro cuisine industry

Abstract

INTRODUCTION

The micro cuisine industry in Region III focuses on the culinary business challenges and copes with the new trends. The study provides solution to the different challenges including the need to improve the gastronomic offer at a medium end, globally create and position a brand image of products, set up a chain of restaurants where foreigners and locals can participate not only as distribution channels but also as country image channels; and become a reference in education and training of innovative creators in the culinary world.

 

METHODS

A researcher-made questionnaire was employed to gather the necessary data to support the study. Frequency and Percentage Distribution, Weighted Mean and ANOVA were utilized as statistical tools.

 

RESULTS

The culinary business opportunities of the tourism industry in terms of financial aspects are strongly agreed by the respondents based on the group of business organization, except capitalization which is only agreed. In terms of market, product, investments and regulatory aspects, the respondents agreed on all of the business organization. For the business rivalry, market, ease of entry, customer's bargaining force and competition aspects, the respondents agreed on all of the business organization. Moreover, in terms of culinary business threats of the tourism industry for supplier/customer, the respondents strongly agreed upon the business organization, number of years of operation, number of employees and number of branches, whereas only capitalization and type of business operation were agreed.

 

DISCUSSIONS

This study aimed to know the micro cuisine industry in Region III. The business owners were randomly selected from the mentioned locale. The local government may want to revisit the necessary documents that micro cuisine businesses need to comply and submit; they may shorten the processor should not be too strict in the application process. They may also review the required documents and just ask the owners the most important papers. The micro cuisine industry may want to create a video that highlights the authentic local foods of the region that will entice travelers and visitors to visit their place. The industry must make sure that they provide " ̃quality' food experience through the food offerings that they serve. 

Published

2019-01-18