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FOOD
ESTABLISHMENT IN
SAN ROQUE,
MARIKINA CITY
CHAPTER
1
Introduction
O Food tourism is one of the fastest growing areas in
tourism industry nowadays. People, who leave their

home for travelling, have to eat out of home. Restaurants
serve a significant and vital role in tourism. Not only they
provide tourists with food, but also they create their
experiences. In fact, restaurants are not merely designed
for eating purpose. Foodservice which plays a supportive
role, is key parts of tourism industry. Flawless
performance of restaurants requires deep understanding
of customers' demands, needs and expectations.
Study Purpose
O The purpose of the study is to know the tourism
impact of food establishment in San Roque,

Marikina City. First and foremost it will be favorable
to the Marikina government in pursuing the Food
businesses in Marikina City. It will help the city
government to gain tax revenue that can help the
city to progress. It also help in terms of convenience
of the masses in finding the nearest food chain that
are now located in San Roque, Marikina City.
Increased community pride about, and awareness
of, the areas food resources.
Study Methods
The researcher will be getting all the
information through the following:
O Interview
O Observation
O Survey Questionnaire
O Related Research
CHAPTER
2
Area Resources
OSan Roque offered the place where
you can build you restaurant, they

have their called business avenue
where there's a lot of food and service
establishments. Business avenue is
along Tuazon avenue that now's
Fernando avenue is San Roque
Marikina, before you get to
Marquinton Marikina City.
CHAPTER
3
Market Analysis
Product Strategy
TAPSI NI VIVIAN AT BULALUHAN
Tapsi ni Vivian at Bulaluhan was famous for their
delicious different kinds of silog and bulalo.
HAPAG SA MARIKINA
Hapag Sa Marikina was one of the oldest restaurants in
Marikina City. They are known as RestoBar that offer
live band at night. They are also offer different kind
of delicacies such as Filipino and Japanese Food.
MISSION AND
VISSION
TAPSI NI VIVIAN AT
BULALUHAN
"Serve good foods, serve the

needs of the customers, serve good
quality". - (Motto of Tapsi ni Vivian)
PACKAGES AND LOGO

The Logo is
inspired by the
owner Vivian . It
has a picture of
her and the year
wear the
restaurant
started.
The Logo of Hapag sa Marikina has a Bahay Kubo that represent the themed Filipino style of the restaurant.
PRICE STRATEGY
O Liemposilog
O
O
O
O
O
O
120php
Barsilog
120php
Dangsilog 155php
Chicksilog 140php
Nilsilog 135php
Sisig
145php
Bulalo 320php
Tapsilog
90php
Tocilog 90php
Chichasilog 90php
Adsilog 90php
Dinisilog
90php
Longsilog
105php
Letsilog
105php
HAPAG SA MARIKINA
MARIKIT-NA DELIGHTS
APPETIZERS
VEGETABLES
SEAFOODS
O
O
O
O
O
O
O
O
O
NOODLES
SIZZLING
RICE
RICE TOPPINGS
BEEF
LOCATION STRATEGY
TAPSI NI VIVIAN
Address: 32 Mayor Gil Fernando Avenue, San Roque,
Marikina City
HAPAG SA MARIKINA
Address: 42 Gil Fernando Avenue, San Roque,
Marikina CitY
PROMOTIONAL STRATEGY

O Featured in a TV Show Kapuso mo, Jessica
Soho and hailed as The Best TAPA in Town

among the restaurants that offers that kind
of food.
O They are using tarpaulin as their banner so
anyone could see the restaurant

O They do sponsorship on some of the TV
Shows.
O They cater different occasions.
HAPAG SA MARIKINA
O They have a live band at night as an entertainment
for the customers.

O They also invite some famous singers.
O They promote through radio announcements and
tarpaulins.
O They offer various packages, discounts and seasonal
promos.
O For service deliveries they distribute flyers.
O They give gift certificates for their loyal customers
where they can invite their friends.

O They do sponsorships.
CHAPTER
4
SOCIAL IMPACTS
Uniqueness of restaurants makes them
remarkable to the customer which helps them to
promote their products, advertising unique
product is just like promoting the culture of the
restaurant itself and the place where it is located.
With regards to the negative impacts of the
restaurants and resto-bar which complies with the
noise, chaos and overcrowded customer, the local
government assured that there is a standard
operating procedures and policies that restaurants
need to be followed.
ENVIRONMENTAL
IMPACTS
Marikina was known for being little Singapore
in the Philippines because of its cleanliness,
proper waste management is one of the
factors of it. The restaurants comply with the
policy of the local government when it comes
to the cleanliness and orderliness of the city.
ECONOMIC IMPACTS
The local government collects taxes from the
established restaurants where they can
contribute to the development of the
government of Marikina specifically to
barangay San Roque with the help of their
tax revenues.
The money invested into the local economy
by tourists circulates throughout their
economy several times over, providing an
ongoing economic impact that would
disappear entirely without tourism.

Profile of Respondents
TABLE 1
AGE
AGE
RESPONDENTS
PERCENTAGE
19 -29 years old
60%
30-40 years old above
40%
TABLE 2
ADDRESS
ADDRESS
RESPONDENTS
MARIKINA
NON - MARIKINA
9
6
60%
40%
GENDER
FEMALE
MALE
RESPONDENTS
8
7
PERCENTAGE
53.33%
46.67%
TABLE 3
GENDER
HAPAG SA MARIKINA
TABLE 1
AGE
AGE
RESPONDENTS
PERCENTAGE
19 and 29 years old

above
26.67%
30-40 years old and

above
11
73.33%
TABLE 2
ADDRESS
ADDRESS
MARIKINA
NON - MARIKINA
RESPONDENTS
7
8
PERCENTAGE
46.67%
53.33%
TABLE 3
GENDER
GENDER
RESPONDENTS
PERCENTAGE
FEMALE
26.67%
MALE
11
73.33%
Tapsi Ni Vivian at
Bulaluhan
Taste of Food
5
20% 33%
47%
33.33% of respondents gave 5
stars for the Quality of food.
40% of respondents gave 4 stars
for the Quality of food.
0% of respondents gave 2 and 1
Quality of food
5
27% 33%
40%
40% of respondents gave 4 stars
for the Quality of food.
Good value for money

Readability of the Menu
Variety of Menu Reservation
5
7%
27%
20%
53%
33%
3% 3%
13%
40%
60%
47%
94%
53.33% of
60% of respondents
40% of respondents gave
46.67% of
respondents gave 5
gave 5 stars for the
5 stars for the Variety of
respondents gave 5
stars for the Good
Readability of the menu.
the menu.
stars for the
value for money.
33.33% of respondents
Reservation.
20% of respondents
40% of respondents
Variety of the menu.
Good value for
Reservation.
money.
13.33% of
26.67% of
respondents gave 3
respondents gave 3
0% of respondents gave 2
stars for the
stars for the Good
2 and 1 stars for the
and 1 stars for the Variety
Reservation.
value for money.
of the menu.
0% of respondents
0% of respondents
gave 2 and 1 stars for
the Reservation.
the Good value for

money.
Affordability Reasonability Pleasant Ambiance

Safety and Security
5
33%
27%
33%
40%
40%
27%
29% 21%
40%
50%
Affordability of food.
40% of respondents
33%
27%
40% of respondents
Reasonability of price.
0% of respondents
the Reasonability of
price.

stars for the Pleasant
Ambiance of restaurant.
and 1 stars for the Pleasant

Ambiance of the
restaurant.
Ambiance of the restaurant.
Ambiance of the
restaurant.
and 1 stars for the Pleasant
Ambiance of the restaurant.
Cleanliness Overall viewAccuracy/Efficiency

Attitude of Staffs
5
13%
60%
27%
40%
20%
40%
33%
13%
33%
33%
53%
33%

stars for the Cleanliness of the
restaurant.
restaurant.
restaurant.
0% of respondents gave 2 and
1 stars for the Cleanliness of
the restaurant.
5 stars for the Overall
stars for the Accuracy and
view of the restaurant.
Efficiency of staff service.
and 1 stars for the Overall
33.33% of respondents gave

5 stars for the Attitude of
Staffs
Staffs
Staffs
and 1 stars for the Attitude of
Staffs
Knowledge & Skills

5
3
7%
33%
60%
Accessibility
5
33%
33%
33%
33.33% of respondents gave 5 stars for the
Knowledge and Skills of the staffs.
60% of respondents gave 4 stars for the
Accessibility of the restaurant.
0% of respondents gave 2 and 1 stars for the

0% of respondents gave 2 and 1 stars for the
HAPAG SA MARIKINA
Taste of food
Quality of food Variety of Menu Readability of Menu
5
7%
7%
47%
47%
33%
7%
60%
53%
47%
47%
47%
46.67% of
60% of respondents
respondents gave 5
stars for the Taste of
Quality of food.
food.
46.67% of
respondents gave 4
Quality of food.
stars for the Taste of
food.
stars for the Variety of the
3 stars for the Readability
Quality of food.
menu.
of the menu.
Taste of food.
and 1 stars for the Variety
and 1 stars for the
0% of respondents
Quality of food.
of the menu.

the Taste of food.
Affordability
Good value for money
5
Reasonability
47%
33%
Reservation
5
27%
20%
20%
40%
40%
3
7%
53%
20%
40%
53%
46.67%% of respondents
40% of respondents
40% of respondents
gave 5 stars for the Good
value for money.
affordability of the menu.
Reservation.
20% of respondents
gave 4 stars for the Good
4 stars for the
value for money.
Reservation.
40% of respondents
stars for the Good value for
money.
Reservation.
0% of respondents
and 1 stars for the Good
value for money.
the Reservation.
Cleanliness
Pleasant AmbianceSafety & SecurityOverall view
5
7%
40%
20%
53%
5
5
40% 53%
5 stars for the Cleanliness of
5 stars for the Pleasant
the restaurant.
Safety and security of
restaurant.
stars for the Cleanliness of
40% of respondents
the restaurant.
stars for the Cleanliness of
restaurant.
the restaurant.
and 1 stars for the
Cleanliness of the restaurant.
Pleasant Ambiance of
restaurant.
restaurant.
0% of respondents
the Safety and security
of restaurant.
7%
40%
40%
20%
20% 60%
60% of respondents
Overall view for the
restaurant.
20% of respondents
restaurant.
20% of respondents
restaurant.
0% of respondents
the Overall view for
the restaurant.
Accessibility
5
Accuracy/Efficiency
Attitude of Staff
Knowledge & Skills
5
13%
7%
13%
14%
79%
33%
40%
7%
13%
7% 47%
27%
14%
7% 43%
36%
43% of respondents
5 stars for the Accessibility of
the restaurant.
Accuracy and Efficiency
Attitude of staffs.
Knowledge and skills.
of staff service.
36% of respondents
4 stars for the Accessibility of
the restaurant.
4 stars for the Accuracy
Attitude of staffs.
and Efficiency of staff
stars for the Accessibility of
service.
3 stars for the
the restaurant.
Attitude of staffs.
14% of respondents
stars for the Accessibility of
the restaurant.
of staff service.
Attitude of staffs.
star for the Accessibility of
gave 1 star for the
1 star for the Knowledge
the restaurant.
Attitude of staffs.
and skills.
of staff service.
1 star for the Accuracy
THANK YOU PO.

GOD BLESS.
SANA PUMASA

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FOOD

tourism industry nowadays. People, who leave their

impact of food establishment in San Roque,

you can build you restaurant, they

"Serve good foods, serve the

PACKAGES AND LOGO

TAPSI NI VIVIAN AT BULALUHAN

Soho and hailed as The Best TAPA in Town

anyone could see the restaurant

for the customers.

where they can invite their friends.

TAPSI NI VIVIAN AT BULALUHAN

19 -29 years old

30-40 years old above

19 and 29 years old

30-40 years old and

Good value for money

40% of respondents gave

gave 5 stars for the

5 stars for the Variety of

stars for the Good

Readability of the menu.

stars for the

value for money.

gave 4 stars for the

gave 4 stars for the

gave 4 stars for the

Readability of the menu.

Variety of the menu.

gave 4 stars for the

Good value for

gave 3 stars for the

gave 3 stars for the

Readability of the menu.

Variety of the menu.

stars for the

stars for the Good

2 and 1 stars for the

and 1 stars for the Variety

value for money.

Readability of the menu.

gave 2 and 1 stars for

gave 2 and 1 stars for

the Good value for

Affordability Reasonability Pleasant Ambiance

21% of respondents gave 5

30% of respondents gave 5

Cleanliness Overall viewAccuracy/Efficiency

13.33% of respondents gave 5

20% of respondents gave

33.33% of respondents gave 5

5 stars for the Overall

stars for the Accuracy and

view of the restaurant.

Efficiency of staff service.

40% of respondents gave

33.33% of respondents gave 4

4 stars for the Overall

stars for the Accuracy and

view of the restaurant.

Efficiency of staff service.

40% of respondents gave