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Related Literature and Studies


1. Thinking About Opening a Restaurant Bar in the Philippines?

Published on April 21, 2017 By Sean Cooney

Are you Opening a Restaurant Bar in the Philippines?

This is one of the most common businesses foreigners will jump into however its not a good if you dont
know what youre doing.
Not a bad idea actually, people have to eat and drink!
If you really are considering opening a Restaurant Bar in the Philippines, keep a few things in mind

6 Tips in Opening a Restaurant Bar in the Philippines

This is NOT a good idea if you are looking for a Hobby. It is a business like any other and you must take
this seriously or you will certainly LOSE MONEY!
1. You, or someone you REALLY trust, MUST be there always.
2. Be prepared, staff are going to be an issue
3. Sell what your customers want NOT what YOU like!
4. Be able to serve the complete menu ALWAYS
5. If it is a bar, be prepared to drink ALL DAY.

Two Key Ingredients You Need When Opening a Restaurant and Bar
Only two things make a restaurant or bar work: great location or great food & cold beer. Both would be
best. I can show you side-by-side bars with one packed and one empty. So even if you have a great
location, youll still have to beat your competition.

How to Legally Go About Opening a Restaurant Bar in the Philippines

Now, the really important part of Opening a Restaurant Bar in the Philippines which is following the laws.

Another common question I get is:

How Do You Legally Open a Venue Without Breaking Philippine laws?

As a foreigner you can lease the premises/location in your own name legally. You control the
location therefore you control the business.
Put all the utilities like phone, water, electric, etc. in your name.
When you purchase the equipment and furnishings for the bar, be sure to have the receipts clearly
in your name.
Get insurance on the contents and have that in your name as well. If things go really crazy and
someone strips the place, you can always charge them with theft.
If this is a serious bar/restaurant then you will probably have a Facebook page and website. Make
sure you control these.
Bank accounts can also be in your name. Have one ATM account for your trusted staff. As much as
possible, try to run your accounts through online banking. This will allow you to track deposits and
withdrawals. Set up payments for utilities with auto debit to deduct automatically.
2. Ilonggo Native Resto Bar (A Project Mini-Feasibility Study Proposal)
Ame, Darel Anthony V., Bunda, Gerian Belle T., Cudo, Juvy Lyn D., Jagunap, Jcynth G., Madera, Marc Zeasar Z.,
Maturan, Metudio Jr. A., Puig, Ella Jane E., Pingoy, Mary Anne E., Salido, Julienne E., Sola, Mariel A.

Ilonggo Native Resto Bar is one of the leading food establishments here in Panay Island. The
main branch of this restobar is located along the highway of the city of Iloilo, Diversion Road, Mandurriao.
It opens from 10 am until 10 pm during weekdays and during weekends it opens from 10 pm until
midnight. The whole structure of this restobar is made up of native bamboo, woven grass mat, four inch
light weight natural fiber reinforced lime-pozzolanic concrete deck, lime plaster finish coat with
broadcasted mica flakes and cobwall with carved out niches, daylighting screen, and rainwater harvesting
from roof. It is like a tree house type of restobar and good place to dine. During night it offers a free live
band, singers, and a pianist as an entertainer while dining. You will really enjoy the good taste of foods as
well as the entertainment. It offers different specialties of native foods that are originated by pure
iIonggos, seldom to the eye of some customers. It also offers drinks that are fresh, just like tuba,
lambanog and rice wine. The target market of this restobar is the Ilonggo itself, foreigner and the Filipino
Balik-Bayan. The competitors of this are those who are already offer native foods like Ponsyon by
Breakthrough at Plazuela, Teds, Uncle Toms, Mang Inasal and Butot Balat. But the foods we offer has a
great difference because of its signature dishes like sisig na kambing, linabugang manok, pinangat na
gabi, ginataang talbos ng kamoteng kahoy,etc. Not only are the foods native and original but also the
ambiance as well. You can really experience the nativeness of this certain restobar as you dine.

3. 2009 Annual Survey of Philippine Business and Industry (ASPBI) - Hotels and Restaurants for
All Establishments : Final Results
Reference Number: 2012-677
Release Date: Saturday, February 4, 2012

Number of Establishments

Final results of the 2009 Annual Survey of Philippine Business and Industry (ASPBI) conducted
nationwide recorded a total of 14,998 Hotel and Restaurant establishments in the Philippines. As shown
in Figure 1, Restaurants, bars, canteens and other drinking and eating places garnered the highest
number of establishments at 13,348 or 89.0 percent. Hotels, camping sites and other provisions of short-
stay accommodation comprised the remaining number of establishments with 1,650 or 11.0 percent.


Employment in this sector in 2009 numbered 290,672. Of the total employment, 283,171 or 97.4 percent
were paid employees and the rest, 7,501 or 2.6 percent, were working owners and unpaid workers

The average number of workers per establishment was 19. Hotels, camping sites and other provisions of
short-stay accommodation had 34 compared to Restaurants, bars, canteens and other eating and
drinking places with only 18 average number of workers per establishment.


Total compensation paid by Hotels and restaurants amounted to PHP31,197.7 million, equivalent to
PHP110,173 average annual compensation per employee.

By industry group, Restaurants, bars, canteens and other eating and drinking places paid the highest
compensation to its employees amounting to PHP22,034.5 million or 70.6 percent of the total
compensation higher than those paid by Hotels, camping sites and other provisions of short-stay
accommodation at PHP9,163.3 million or 29.4 percent of the total. Average annual compensation for
Hotels, camping sites and other provisions of short-stay accommodation was PHP168,254 compared to
that of Restaurants, bars, canteens and other eating and drinking places at PHP96,342.


Revenue earned in 2009 for Hotels and Restaurants sector reached PHP207,798.7 million. Restaurants,
bars, canteens and other eating and drinking places were the top contributor with PHP163,852.8 million
comprised 78.9 percent of the total revenue. Hotels, camping sites and other provisions of short-stay
accommodation generated PHP43,945.9 million or 21.1 percent of the total.

Revenue per Cost

Revenue per cost ratio, or the revenue generated per one peso cost, for this sector amounted to
PHP1.32. Hotels, camping sites and other provisions of short-stay accommodation obtained a PHP1.38
revenue per peso cost. On the other hand, Restaurants, bars, canteens and other eating and drinking
places registered a slightly lower revenue per peso cost of PHP1.30.

Value Added

Value added for Hotels and restaurants sector was estimated at PHP65,165.0 million. Value added for
Restaurants, bars, canteens and other eating and drinking places was recorded at PHP46,201.3 million
or 70.9 percent of the value added for the sector, while those of Hotels, camping sites and other
provisions of short-stay accommodation was PHP18,963.7 million or 29.1 percent.

Labor Productivity

Value added per worker a measure of labor productivity, was valued at an average of PHP224,187 per
worker for the whole sector. For this indicator, Hotels, camping sites and other provisions of short-stay
accommodation had PHP337,078 while Restaurants, bars, canteens and other eating and drinking places
at PHP197,094. (See Figure 5)

Gross Additions to Tangible Fixed Assets

Gross additions to tangible fixed assets of this sector in 2009 totaled PHP16,555.8 million. Hotels,
camping sites and other provisions of short-stay accommodation recorded PHP11,664.3 million (70.5%)
while Restaurants, bars, canteens and other eating and drinking places had PHP4,891.5 million or 29.5

Change in Inventories

Change in inventories, defined as the value of ending inventory less the beginning inventory, amounted to
PHP771.9 million in 2009. Restaurants, bars, canteens and other eating and drinking places recorded
PHP687.7 million or 89.1 percent, while Hotels, camping sites and other provisions of short-stay
accommodation. had PHP84.2 million or 10.9 percent.

4. Factors Affecting Resto-Bar Customer Satisfaction: Imperatives for Philippine

Restaurateurs Pursuing Repatronage
Journal of International Trade & Commerce, Vol. 12, No. 3, pp. 1-22, 2016

In a highly competitive sector such as the restaurant industry, entrepreneurs find it difficult to keep afloat
as they encounter constantly changing customer tastes and preferences. Utilizing a face-to-face customer
satisfaction survey of 96 customers of a Philippine resto-bar, this study focuses on evaluating the level of
customer satisfaction in a Philippine resto-bar and determining which dining attributes or factors affect
customer satisfaction. Results show that while the resto-bar customer satisfaction ratings were highest for
variety of menu and for some food and beverage offerings factors such as food presentation and
freshness and temperature of food items, customer satisfaction ratings were quite low for other factors
such as coldness of beverages, food palatability, waiting time, appropriateness of price of food and
beverage offerings and promotional discounts. With respect to dining attributes or factors which affect
customer satisfaction, the study revealed that food and beverage offerings, value for money and service
are significant factors which are positively associated with customer satisfaction while location and
ambience in general are not significant factors affecting customer satisfaction.

5. Food Safety and Sanitation Practices of R-6 Resto Bar in Paseo de Sta. Rosa, Sta.
Rosa City, Laguna

Jodeth Micah A. Cantalejo | John Carlo E. Dinulos


This case study aimed to determine the actual food safety and sanitation practices of R-6 Resto Bar in
terms of their food storage, food handling and preparation, and personal hygiene. It also aimed to
determine the strengths and weaknesses of the bar in terms of food safety and sanitation practices.
Finally, the study was presented to check the actual food storing and food handling and preparation of the
bar with regard to food safety and sanitation practices.
It was found out that R-6 Resto Bar has limitations in terms of its area appropriate for storing of food. On
the other hand, its handling and preparation practices are efficient and effectively employed. Also, the
dining room service of the bar is excellent. It has strong points when it comes to food safety and
preparation. These are: (1) they adhere to the first in, first out policy of storing of food; (2) dry goods are
separated from the wet ones to avoid contamination; they provide designated freezers for meat and
seafood; (3) when preparing foods, the staff wears clean and appropriate garments; they also refrain from
touching their faces, and they always wash their hands after using the toilet; (4) when serving foods to the
customers, the staff ensures that their nails are cut short, well-groomed, wears light make-up, and light-
scented perfume. The bar, likewise, has weak points in terms of their food safety and preparation. The
management does not provide uniforms to their staff. Also, during the peak-hour of operation, the staff
forgets to clean right away the used tables for the next customers.

1 Where people get information about restaurants and other local businesses

Where people get information about restaurants and other local businesses

People looking for information about local restaurants and other businesses say they rely on the internet,
especially search engines, ahead of any other source.

Newspapers, both printed copies and the websites of newspaper companies, run second behind the
internet as the source that people rely on for news and information about local businesses, including
restaurants and bars.

And word of mouth, particularly among non-internet users, is also an important source of information
about local businesses.

Some 55% of adults say they get news and information about local restaurants, bars, and clubs. When
they seek such information, here are the sources they say they rely on most:
51% turn to the internet

31% rely on newspapers, including

23% rely on word of mouth

8% rely on local TV, either broadcasts or websites

People who seek out information and news about local businesses and restaurants are a diverse and
somewhat upscale group. As distinct populations, they are more likely to live in relatively well-off
households those earning $75,000 or more and have college educations.

In addition, the 55% of adults who get information about restaurants, bars, and clubs are more likely
to be women, young adults, urban, and technology adopters.

The 60% of adults who get information about other local businesses are also more likely to be tech
2. How to Set Up a Restaurant Bar
By Lorri Mealey
Updated April 12, 2017

For many full service restaurants . It is where patrons gather to eat and drink, while wait staff pick up
their beverages and cocktails. The set-up of a restaurant bar depends on your restaurants size,
theme and liquor license. Some bars are service only, meaning it does not serve customers directly;
it is just for staff to order drinks. Other full service bars offer drinks as well as a limited or full menu.

Bars may double as a wait station, where servers can pour their own fountain drinks or it may be
strictly off limits to staff, except for the bartender.

Here's How:

1. Check your liquor

2. Figure Out How Much Space You Have For a Restaurant Bar
3. Figure Out How Much Space You Have For a Restaurant Bar
4. Stock Your Restaurant with Right Equipments
5. Let Your Restaurant Bar Double As a Wait Station
6. Set the Mood With Lighting
7. Take Advantage of Freebies
A restaurant bar offer easy profits for restaurants, if they follow the local laws and have the right
insurance and training for staff. Liquor licensing and accompanying insurance varies from state to
state, as do rules around responsible beverage training.

3. A review of literature on restaurant menus: Specifying the managerial issues

Article January 2013


This conceptual study specifically aims at reviewing the critical managerial issues of menu, and
demonstrating the conceptual structure of menu management. Based on the conceptual and empirical
findings of menu literature, the major menu management issues are menu planning, menu pricing, menu
designing, menu operating and menu development. Additionally, the paper makes a discussion on the
conceptual relations between menu and meal experience. Given the scarcity of research that
incorporates evidences and concepts of previous studies in one single study, the conceptual structure of
menu management presented in this paper allows a comprehensive understanding of menu and forms a
theoretical basis for future research.
4. How music establishes mood and drives restaurant profits
Article: National restaurant association

Will Bridges, co-founder of Lamberts Downtown Barbecue in Austin, Texas, sees on a daily basis the
impact music has on diners. The interplay between music and dining is crucial, he observes. You really
cant separate the two. Lamberts wouldnt be what it is today without the music component.

Whether a restaurant is seeking to increase table turnover, retain patrons by fostering a soothing
ambiance or liven a festive gathering, music plays a crucial role. No resource has greater value when it
comes to establishing a desired mood for a particular restaurant setting. Perhaps the most obvious
examples are sports bars, where music from TVs highlighting action in the game provides a fitting
soundtrack to the hustle and bustle of a lively crowd.

At the other extreme are steakhouses and fine dining establishments. Here, the desired sonic mood is
one that establishes a sense of calm and relaxation, one befitting a larger proportion of mature patrons.
Falling between sports bars and steakhouses is the neighborhood pub, which typically hosts a varied
demographics. This can include college bars and restaurants, where indie pop or alternative music
ratchets up the energized ambiance.