BUSINESS STRATEGIES OF SELECTED FOOD ESTABLISHMENTS BEFORE AND DURING PANDEMIC: BASIS FOR BUSINESS CONTINUITY PLAN

Abstract

This study was conducted to determine the various strategies used by selected food establishments in Dipolog City. The goal of this research is to develop a business continuity plan that will then be useful for small businesses in the food establishments in Dipolog City. The study employed a descriptive qualitative approach to obtain the data needed. Five (5) food establishments participated in the study through a face-to-face interview. The research looked into the various strategies utilized by food establishments before and throughout the pandemic. The information gathered from the literature is used to (1) understand the effect of the COVID-19 pandemic on food establishments, (2) provide a deeper understanding of the strategies used and the capabilities in responding to the impacts of the COVID-19 pandemic, and (3) developed a business continuity plan that will then be useful for small businesses in the food industry in Dipolog City. Through systemically utilizing the company's assets, resources, and capabilities, the owners can develop and retain a competitive edge. This is done by aligning the firm with its environment. According to the results of the study business owners must develop a vision, objective, and goals for strategic plans inside a business, formulate the pricing of items at break-even profit level, offer incentives and promos at least once a month, offer flexible scheduling, and then reward and motivate employee development for the business to continue thriving even if there are unforeseen events that can hinder its operation.