SAN KA PA RESTAURANT REACHING IT’S SUCCESS

BY:

NIÑO B. ESPINO

ENGLISH 1023

PROFESSOR FE LINA SALTING

FEBRUARY 23, 2015

SAN KA PA RESTAURANT REACHING IT’S SUCCESS

Topic Outline:

I. Introduction: Description of San Ka Pa

II. History

A. Date of Establishment

1. Decision’s before opening the restaurant

2. Basis of establishing the resraurant

B. Restaurant

1. Food

2. Place

3. Services

III. Conclusion

SAN KA PA RESTAURANT REACHING IT’S SUCCESS

I. Introduction

Opening a new restaurant can be a risky business venture, but with the right

planning, financing and plenty of hard work it's definitely doable. Owning a successful

restaurant could be one of the most exciting and rewarding experiences you might

encounter. This term paper will lead you how business entrepreneurs manage their

restaurant particularly to “San Ka Pa”. San Ka Pa restaurant is a restaurant like no

other, serving all filipino pride foods, taking interactive dining with in a home –ambiance

place . It is just a simple dining but offering a well improved services, food and place .

When I visit a restaurant that offer a great service, beautiful setting, quality food,

outstanding all around design, great time, fiendly waiters, etc. I’m flabbergated. I notice

the little things and appreciate it’s success.

II. History

A. Date of Establishment

San Ka Pa is build on 2012 founded by different business partners of raging

restaurant owners. The retaurant open on weekdays, but since the customes were

really appreciated their food and service they decided to open also on weekends. But

with a twist, in weekdays they didn’t serve beers and other liquor but on weekends they

serve them all and they open their restaurand 24 hours. They were really happy with the

results of their twist decisions because their profit range high immediately.

1. Decisions before opening the restaurant

At first it was still undecided whether to built the restaurant or change it into a

furniture shop. Because they really think that restaurant is a business that has a

possibility to succeed or not, until they think of a better option like having a furniture

shop that will sell different surplus furnitures, becaue they do believe that whatever may

happen furniture shop will continuously produce their profit if ever . But other business

partners reject their ideas because if ever restaurant may be successful they can

expand their restaurant and ofcourse be known in different urban places. It was really

such a long decision until goes tto the final decision.

2. Basis of establishing the restaurant

The majority mainly said, restaurant may be better because in terms of sales and

profit restaurant can give it. And finally it ended up into a restaurant. The owner put

attention to detail and value the importance of reason. And they apply critical thinking in

all their decisions. As a sustainable results they make the right things happen. They get

the right things done consistently and fast. As of now their business really raging fast

and they did not regret all their decision from the start.

B. Restaurant

1. Food

A food concept is the first thing to consider when planning or opening a restaurant.

In San Ka Pa, food is excellent , they all have different variations of Filipino food

locally where all customer’s really satisfied. The manager of San Ka Pa might say that

dishes may be the same in other cuisines, but the taste really have the difference

because other restaurants evolved their dishes, while their recipe will still be the

original Filipino taste. He also include that restaurants using high-quality, locally-

sourced ingredients are becoming increasingly popular. I rather believe that having a

food concept will give your potential customers some idea of what they can expect

from your restaurant. Determining a food concept from the get-go will also help you to

structure and organize other aspects of your business. Another is food will akso be

one of your asset in maintainig your restaurant so restaurant owners and managers

should be careful in term of it.

Mr. Lastimosa says that Restaurants often look their menu designs. I’m sure

you’ve probably visited numerous restaurants with ugly menu’s. If you’re a restaurant

owner, you might think that the design of your menu isn’t very important, yes because

often based on the taste of the food. And lastly your top priorities are probably to

provide great service and quality food. Once you have decided on a food concept,

you can begin crafting your menu. Don't worry about pricing or exact recipes to begin

with, just try to get a sense of how your menu can best reflect your chosen food

concept. Some things to consider when planning a menu include: what potential

competitors are offering, where you will source the required ingredients, special

equipment or layout requirements for the preparation of menu items and whether any

special personnel skills will be required.

2. Place

The ambiance or atmosphere of the restaurant is another important factor,

relating to the food concept. Many varied factors contribute to the ambiance of a

restaurant, such as furniture, lighting, dish and glassware, servers' uniforms, music,

serving style and clientele. Having an idea of the ambiance you wish to create is

important as it will help to guide you during the decision-making process. Always keep

an image of what you aim to achieve in mind. The main reason how this restaurant

became into a peaceful place because they decided that people often show up to

consume food in a rush, and are easily disgusted if the service doesn’t meet their exact

expectations. Even minor miscalculations can turn into loud complaints. If the

atmosphere isn’t just right, if the food doesn’t arrive in a reasonable window of time, if

other customers’ kids don’t behave, if the music is wrong, if any of a thousand variables

becomes a problem, there’s a real risk of losing a customer’s business forever. And the

staff of Sn ka Pa also says that their theme as a home-ambiance place give the big role

in attacting other customers that are not apparently familiar with their restaurant. As a

customer we rather choose a restaurant with a refreshing place where we can eat and

relax at the same time, so that became one of the basis of the management of San Ka

Pa for establishing it.

In a short period of time ‘San Ka Pa already have 3 Branches in Metro Manila

that they can proudly introduce because all of them are in good terms right now and

earning a great profit also.

3. Services

In opening a restaurant services is one of the things you should consideryou’re

your business to have a long life in the food industry. And because of that other food

chain and restaurants are really focused on imperoving it. Maybe the operating costs

are high, typically, and the management has to trust trained employees to prepare a

variety of products consistently and quickly, ensuring they’re cheerful enough to handle

the physical demands of carrying large trays of food while tolerating the often treatment

of inconsiderate customers. Cutomers are sometime really demanding when it comes to

services, which frequently results in problems that affect an employee’s performance,

including emotional distress. And customers don’t always consider any of these

extenuating factors when judging the business.

III. Conclusion

Establishing and organizing a restaurant is not that easy as others might

think. It will takes a lot of decision making, and ofcourse it may consume your time,

money and effort. As I make a study of San Ka Pa as based on this term paper, It was

really surprising that eventhough lots of pactices you need just to develop a successful

restaurant, while them in a short period of time they were so lucky to have such a

simple yet sought-after restaurant. I think critical thinking combined with the

management played a big role for this. Maybe it was really risky to open a restaurant

because though the future looks bright for the food-service industry overall, business

owners says ethat there are no guarantees in this business. Even the most successful

operators will tell you this isn't a get rich quick industry. But as of now shifting

demographics and changing lifestyles are driving the surge in food-service businesses.

Busy consumers don't have the time to cook. They want the flavor of fresh pinoy food

without the hassle of cooking. They want tasty, nutritious meals without dishes to wash.

In fact, the rise in popularity of to go operations underscores some clear trends in the

food-service industry. More and more customer are demanding greater convenience

when it comes to buying their meals. It's more like a "work hard and make a living"

industry. In San Ka Pa one of their ways in planning a well improved retaurant is first,

they focused on their dishes and menus, next is their place and services that made-up a

well established restaurant known as ‘San Ka Pa’.

BIBLIOGRAPHY

Lastimosa, AlvinPersonal InterviewJanuary 14, 2015

“Entrepreneur Press and Jacquelyn Lynn Start Your Own Restaurant and More.”4 th Edition   from Entrepreneur Press   (2012) . Jacquelyn Lynnhttp://www.entrepreneur.com/article/73384

“San Ka Pa Establishnent.” Building to succeed.Andrew Leehttp://restaurants.about.com/od/resources/a/A-History-San%20KA-PA