Streamlining operations and best practices in the restaurant industry: A catalyst for business expansion

This research delves into the business operations, profiles, challenges, and best practices of homegrown restaurants in Nueva Ecija, Philippines. The study used a qualitative design, conducting interviews with restaurant owners or managers to gather data. findings reveal that Ecija display significant variability aspects such as number branches, years operation, registration status. Most tend lean towards corporation model, prioritize local sourcing ingredients, heavily utilize word-of-mouth promotion (Kaplan & Haenlein, 2010). Challenges encountered operational phase mainly revolve around staffing issues, budget management, adapting customer preferences (Perry, 2001). Successful involve treating personnel family, maintaining good relationships, effective financial management (Kusluvan et al., 2010; Liu Jang, 2009). concludes robust entrepreneurial qualities, technical skills, an excellent understanding market trends contribute significantly restaurants’ success. adds depth existing literature on small-scale operations contributes insights can aid future endeavors food industry (Parsa 2005).