data gathering and analysis on kitchen 2k

[Document subtitle]

DECEMBER 5, 2024
BY: MA. PENELOPE C. QUIBIN AND REYNALDO M. ROCABO JR.
BSHM 2D
I. Introduction

1. Objective:

• To analyze the performance and impact of a local restaurant like kitchen 2k across
key business domains: Marketing, Production, Financial, Human Resources, and Socioeconomic
aspects.

2. Scope:

• Focus on data collection from stakeholders; the Business owners, employees and
customers.

II. Data Collection Methods

• Surveys, via Google Form (customers, and community members)

• Interviews (business owners, employees)

Documentation of Interview with Owner and Assistant manager:

III. Key Domains and Questions

For Business Owner/Manager (Sir. Ramon Salazar III)
In this part, we talked directly to the owner, after sending them an invitation letter for an interview via their
Facebook page, after a day they responded and agreed to an interview, stating their available hours for an
interview. The interview was done in-person at the restaurant.

Marketing:

 How do you promote Kitchen 2K to attract customers?

- We have an In-house agency, which handles all social media aspects.
(internal employees)
 What marketing strategies have been the most successful?
- We focused on marketing the Establishment as casual dining, because from
the outside we could see that people are intimidated by the restaurant because
from their point of view it looked pricey, but when they come in and see the
menu, they could see that we are not that expensive.
 Do you use social media or digital platforms for advertising? If yes, how effective are
they?
- Yes, we have Facebook and Instagram, I think we also have a tiktok account
but it’s not that active. In a way these social media marketing are effective.

Production:

 What challenges do you face in maintaining the quality of your food and services?

- Well, it’s hard to find the products that are to my standards when I try to
source it locally, so we have it shipped from Baguio.

 How do you manage inventory and ensure efficiency in production?

- I manage it myself, and don’t leave it to the employees to make sure that we
miss nothing, and I monitor our inventory every day.

 Are there specific local suppliers you collaborate with?

- Yeah, like for coffee we go to matchstickandcompany. We also do

collaborations with local Restaurants, like with their desserts in La Maison
Punjab, their Chef Yan.

Financial:

 How do you assess the financial performance of Kitchen 2K?

 - It’s okay, we are surviving, we are doing good, doing better, and okay
performance for a provincial restaurant, we keep track of everything we spend,
and what comes in.

 What has been the trend in revenue growth over the past year?

- We get better every year, there little improvements every year, and we know
that in terms of sales we are doing better this year.

 How do you manage cost control while ensuring quality?

- By myself, I handle everything in the kitchen and my wife handles everything

in front of the house, I mostly do it myself and my wife, we only delegate the
smaller tasks to our cooks and other employees, but for high stake items I
handle them myself.

Human Resources:

 How do you ensure employee satisfaction and productivity?

- I make it a fun environment. My wife and I worked in restaurants in the past

with bad management, and didn’t treat employees well, so being experienced
firs-hand we know what not to do, and make sure our employees come first
and that their families come first.

 What training programs or incentives do you provide for your staff?-

- The service charge, so if they sell a lot the service charge increases so they
make sure our customers purchase a lot, and management does not have a
share in the service charge. The tips handed personally to their waiters are for
them only, but if it’s left in the bill jacket it’s for the whole team to split up
and we don’t get a share in it.

 How do you handle staffing during peak seasons?

- Overtime, I offer paid overtime.

Socioeconomic Aspects:

 How does Kitchen 2K contribute to the local community?

- I religiously pay taxes, and pay them in the exact amount I owe, there are
chances where you could cheat the system, but I don’t do that, because it’s
 something to give back to the community. We also give food to church and
participate in cultural events (e.g Oktubafest)

 Are there any sustainability practices in place (e.g., waste management, energy
efficiency)?

- Practicing zero waste management, trying to use all useable parts of an animal,
and with produce we re-plant the stalks and seeds. In packaging we still use
plastic for takeout, but very minimal. We are planning on using solar, I’m still
trying to figure out where I have to start.

 How do you balance affordability for customers with maintaining profitability?

- We manage the overheads, cutting costs where it is needed, focusing on

minimizing overheads.

For Employees

We interviewed their Assistant Manager (Miss Jenrill C. Grothe) as they have no

Manager position because the Couple that owned the restaurant are hands-on with
their management.

Marketing:

 How do you contribute to the restaurant’s marketing efforts, if at all?

- I manage in-house promotions and make sure they catch our guests’ attention.

 Are you trained or involved in customer interaction and promotion?

- Yes, I keep an eye on social media, promoting events or specials to engage

customers.

Production:

 What is your role in ensuring smooth operations in the kitchen or service area?
 - I help them with daily operations like serving the food and monitoring staff
needs in case of customer overflow

 What are the common challenges you face in daily operations?

- Mostly just rude customers

Financial:

 Are you aware of any financial goals or performance targets for the restaurant?

- Yes, I am included and it is mostly on how to decrease overheads.

 Do you feel that the resources provided are sufficient to do your job efficiently?

- Yes, definitely.

Human Resources:

 Are you satisfied with the working conditions and benefits provided?

- Yes, we have government mandated benefits, and we can request additional

days off, especially during off season.

 How does management support your professional growth and development?

- I started out as a waitress when they first opened in 2018, then was promoted
to head waitress a little later, and just last 2023, I was promoted to assistant
manager, so yes, and they support me professionally in my career growth.

 What would you suggest to improve employee engagement?

- Trainings on focus-enhancing seminars or anything that can help improve

reactiveness to current servers

Socioeconomic Aspects:

 How do you feel Kitchen 2K impacts the local community or economy?

- We participate and give food to the local church.

  Are there any eco-friendly practices in the restaurant that you are involved in?

- I make sure that unnecessary use of air-conditioning is limited, we try to use

wooden utensils and reusable plastic containers for take outs.

For Customers

In this part we used a Google form to make a survey in order to assess the customers
perspective on what they see based on the Marketing, Financial, Process, Human Resource
and Socioeconomic impact.

Who has responded?

Email

[email protected]

[email protected]

How did you first hear about Kitchen 2K?

2 responses

- Friends, and Facebook

- saw it along the road

What promotions or advertisements have influenced your decision to dine here?

2 responses

- Good Quality Food and Fine Dining, mostly from their social media like
Facebook
- just trying out restos

How would you rate the quality and consistency of the food and service?

2 responses

- 10/10
- 6
Do you feel the waiting time and service efficiency meet your expectations?

2 responses

- Yes
- yes

Do you find the pricing of the food and beverages reasonable?

2 responses

- Yes
- just fine

How often do you dine here, and does pricing influence your frequency?

2 responses

- Not very often, yes

- I’ve visited twice, and while the food was okay, I feel there’s room for
something truly special to stand out. For the price, I find myself considering
other options, as I usually return to a restaurant when there’s a dish that really
captures my palate. I do hope to see a signature dish in the future that will
make this a go-to spot for me. As for the steak, just the usual steak. For the
Lechon kawali I think, it was kinda pricey for the quality.

How would you describe the behaviour and professionalism of the staff?

2 responses

- Good, they were friendly and hospitable

- they were just fine

Are there any improvements you would suggest regarding customer service?

2 responses

- Maybe more reactiveness, but they were okay, since we went there on am off
season
- It was fine overall, but I believe there’s room for improvement, particularly in
enhancing attentiveness and warm service. These are the qualities we truly
loved about Q Kitchen (XYZ), and it would be wonderful to see that same level
of care and hospitality reflected here.

Do you think Kitchen 2K positively impacts the local community?

2 responses
 - Yes, I think they participate in cultural events, I could see it in their social
media pages.
- Not sure.

Have you noticed any environmental or sustainable practices in the restaurant?

2 responses

- Yes, for their takeout when we had left over, they used reusable plastic
container and wooden spoon and fork.
- didn’t pay attention to that

IV. Analysis Framework

1. Marketing

What’s Working:

 The restaurant focuses on promoting itself as a casual dining spot to change the
perception of being too pricey.
 Facebook and Instagram are actively used to showcase the restaurant and its offerings.
 An in-house team takes care of all social media efforts, keeping things organized.

Challenges:

 TikTok isn’t being utilized much, leaving an opportunity to connect with a younger
audience.
 While promotions are effective, nothing stands out as truly unique.

Suggestions:

 Get creative with TikTok! Fun, short videos could draw in new customers.
 Introduce a signature dish or special promo to make Kitchen 2K unforgettable.

2. Production

What’s Working:

 The owner keeps a close eye on quality by sourcing from trusted suppliers (even if it
means shipping from Baguio).
 Daily inventory checks ensure everything runs smoothly.
 Strong partnerships with local businesses like Matchstick & Company for coffee and
La Maison Punjab for desserts.
Challenges:

 Finding local ingredients that meet high standards can be tough.

 Staff occasionally struggle with handling rude customers.

Suggestions:

 Explore more local suppliers to reduce reliance on distant sources.

 Offer staff training on managing difficult customer situations with professionalism.

3. Financial

What’s Working:

 The business has been growing steadily every year.

 The owner and their spouse handle cost control personally, keeping overheads in
check.
 Customers generally find the pricing fair.

Challenges:

 Some customers feel the food doesn’t always deliver value for the price.
 Balancing affordable pricing with maintaining quality is an ongoing effort.

Suggestions:

 Create special combo deals or family-friendly bundles to offer more value.

 Keep tracking expenses and make small tweaks to reduce costs without sacrificing
quality.

4. Human Resources

What’s Working:

 The owners have created a positive and fun work environment, treating employees
well.
 Staff are given opportunities to grow—like promotions from within, as seen with the
assistant manager’s journey.
 Benefits like fair tip distribution and paid overtime show care for the team.

Challenges:

 Employees could benefit from more structured training to improve their skills.
 Staffing during peak seasons can get tricky.

Suggestions:
  Organize workshops or seminars to help employees become even better at their jobs.
 Plan ahead for busy times by hiring temporary staff or cross-training team members.

5. Socioeconomic Impact

What’s Working:

 The restaurant gives back to the community by participating in events and supporting
local churches.
 Sustainability efforts include reusing food scraps and using minimal plastic for
takeouts.
 Plans to adopt solar energy show commitment to a greener future.

Challenges:

 Customers don’t always notice the restaurant’s community efforts or eco-friendly

practices.
 Plastic use for packaging still needs to be addressed.

Suggestions:

 Highlight community contributions and sustainability practices on social media to

show what Kitchen 2K stands for.
 Speed up the transition to eco-friendly packaging and renewable energy.

6. Customer Feedback

What’s working;

 Customers appreciate the friendly staff and good food quality.

 The restaurant’s participation in cultural events is a nice touch.

Challenges:

 Some guests feel the service could be a little more attentive.

 There’s a desire for a unique dish or standout menu item that keeps people coming
back.

Suggestions:

 Train the team to be more proactive and attentive during service.

 Develop a signature dish that will leave a lasting impression.
V. Conclusion and Recommendations

1. Summary of Key Findings

Marketing:

 Facebook and Instagram are used well for promotions, but TikTok is underused.
 Customers like the casual dining concept but feel the restaurant lacks a signature dish
or unique promotions.

Production:

 Quality control is a priority, with careful sourcing and daily inventory checks.
 Challenges include finding good local suppliers and dealing with rude customers.

Financial Stability:

 Sales have improved each year, and the owners keep tight control over costs.
 Some menu items are seen as pricey compared to their value.

Human Resources:

 Employees enjoy a supportive environment with opportunities to grow, fair tips, and
paid overtime.
 More training and preparation for busy seasons are needed.

Socioeconomic Contribution:

 The restaurant is active in local events and supports the community.

 Sustainable practices like reducing waste are in place, but more can be done with
packaging and energy use.

2. Actionable Recommendations

Marketing:

 Use TikTok to post fun videos, like behind-the-scenes clips or customer stories, to
attract more people.
 Create a signature dish or unique menu item to stand out.
 Share more about the restaurant’s community efforts and eco-friendly practices on
social media.

Production:

 Partner with more local suppliers to lower costs and improve sustainability.
 Train staff to handle difficult customers better and maintain excellent service.

Financial Stability:
  Offer meal combos or loyalty rewards to give customers better value for money.
 Keep monitoring expenses to find small ways to save without affecting quality.

Human Resources:

 Organize training sessions to improve customer service and teamwork.

 Plan for busy times by hiring part-time help or teaching staff to handle different tasks.

Socioeconomic Contribution:

 Switch to eco-friendly packaging and explore renewable energy options like solar
panels.
 Share updates on community activities to show how the restaurant is giving back.

In Summary:

Kitchen 2K is doing a great job balancing quality, growth, and community

engagement. There’s room to enhance customer experience with a standout dish, boost
marketing creativity, and improve service attentiveness. With a little more focus on
sustainability and staff training, Kitchen 2K could become an even bigger favourite in the
community.