Case study on the business models used by micro seasonal restaurants around De La Salle University

• Main Authors: Dy Tang, Elmer Jason, Mauricio, Gabrielle Bernice, Sison, Maria Gracenha, Te, Matthew Kevin
• Format: text
• Language: English
• Published: Animo Repository 2010
• Subjects: Restaurant management; Business planning; Strategic planning > Mathematical models
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/14583
• Institution: De La Salle University

The study discusses the business models used by micro seasonal restaurants within the vicinity of De La Salle University. It made use of data pertaining to business models, frameworks, and concepts regarding seasonal businesses. With the given data, the group made use of the 7-C's framework by Allan Afuah to illustrate how a seasonal restaurant utilizes its business model in terms of position, activities, industry factors, resources, and cost. The primary methods used for data gathering are: case study and survey method, in the form of personal interview. Parameters are set to be able to determine the sample size and the respondents for the survey. The group concludes that even if the said restaurants experience loss during the off peak season of the school calendar, the business models being used are enough to help them sustain their operations. All the respondents have the same fluctuation of sales during the off peak season. The group made use of the 7-C's framework to determine the competitive position, connected activities, competitive and macro-environmental forces, critical industry drivers, capabilities & resources, and change & sustainability of each of the three restaurants. The business models used by all three restaurants resulted to profit as they were able to compensate for the losses incurred during the off peak seasons within the year. The three business models of the restaurants incorporated the Loyalty Business Model as they depend on the loyalty of their customers which then results to recognizing profits.