Home⇛Journal of Tourism and Hospitality Research⇛vol. 21 no. 1 (2024)

Innovation Practices Of Themed Restaurants In The Cities Of Batangas

Christopher Lloyd B. Remo | Kennedy L. Gonzales | Cheremie D. Magdalena | Jacob Miguel B. Manalo | Conrad Eidreen A. Paringit II | Sevilla S. Felicen

 

Abstract:

The study examined the current practices of innovation of themed restaurants in each city of the Batangas province. This includes obtaining the profile of the respondents in terms of their establishment's location, position, employment status, years in operation, and years in the service. Determine the innovation practices in terms of their production, process, marketing, and management innovation. The study used a questionnaire as the instrument of the study with the restaurant manager or staff, as the respondents. The statistical tools used were percentage, frequency distribution, weighted mean, and Cronbach Alpha. Based from the results, majority of the respondents were staff with a regular employee status, 8-10 years in operation, and 1-2 years in service in each establishment. The survey participants strongly favored the restaurant’s innovative practices, which are focused on specific aspects within the municipality. Respondents displayed a clear inclination to remain loyal to this establishment, indicating a high level of satisfaction. The evaluation criteria for themed restaurants’ innovation practices encompass product development, operational processes, marketing strategies, and management. Notably, there is a significant disparity in innovation practices among themed restaurants based on employment status. An action plan has been formulated to address the practical challenges associated with achieving innovative practices in themed restaurants.



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