KEY SUCCESS FACTORS FOR FOOD STALLS IN NOVALICHES BAYAN, QUEZON CITY

Abstract

The global economy has seen a significant rise in the popularity and importance of food stalls, offering a convenient, affordable, and culturally significant dining experience. This growth is driven by factors such as urbanization, increasing interest in street food, and demand for unique culinary experiences. However, the industry also faces challenges, including intense competition, rising operational costs, and food safety concerns. This study employed a mixed-method research design, incorporating survey questionnaires and interviews with personnel from twenty food stalls. The research sought to identify key determinants of success, assess critical success factors, analyze barriers faced, and propose development strategies to improve food stall operations. The findings indicate that adherence to health and safety guidelines, use of fresh ingredients, and quality service are essential for success, with an overall weighted mean of 4.83. Among these, skilled personnel emerged as the most critical success factor, followed by quality service and food quality. However, food stalls face challenges such as limited seating capacity, competition with nearby vendors, and difficulties in sourcing fresh ingredients. To sustain success, the study proposes a comprehensive development plan, focusing on maximizing seating capacity, enhancing competitiveness, improving ingredient sourcing, ensuring regulatory compliance, and optimizing operational costs. Additionally, continuous improvement, customer engagement, and sound financial management are emphasized to maintain quality, innovation, and profitability. In conclusion, the study highlights the importance of strategic planning, adaptability, and innovation for food stalls to thrive in a competitive market. By addressing key success factors and challenges, food stall businesses can sustain growth, contribute to the local economy, and enhance the cultural dining experience.