Philippine E-Journals

Bulalo Specialty Restaurant in the Tagaytay Food Scene

Alexa C. Alcantara | Julie Anne A. Catalan | Angelica Mae G. Cleofe | Jemalyn B. Regorosa

 

Abstract:

The study focused on the management of Bulalo Specialty Restaurant in Tagaytay Food Scene. It specifically dealt with the factors that affected the tourist’s awareness about Bulalo Specialty Restaurants, the attributes of Bulalo Specialty Restaurant that made the tourists patronize the product, and the unique selling proposition. The researchers gathered data from the staff of DOT in Tagaytay for the Documentary Analysis Matrix. Using the descriptive research design, the researchers conducted interviews with the manager/supervisor/captain water and five randomly selected customers from each of the Bulalo Specialty Restaurants. Interview data were analyzed thematically. The results showed the list of the Bulalo Specialty Restaurant currently operating in Tagaytay in terms of the number of years in operation, seating capacity, price of the bulalo and type of market. The attributes that made the tourists patronize the product of the five Bulalo Specialty Restaurants included the reasonable prices of bulalo, the taste, and its quality. The factors that increased tourists’ awareness about Diner’s Bulalo Restaurant were the tarpaulins that they put on the road around Tagaytay. Bulalo Point Turo-turo Grill and D’ Bas Bulalohan Restaurant used the social media like their Facebook page where every post in the Internet is a free advertising, and also used the word of mouth. Bulalo Capital Turo-turo Express used postings on social media like their Facebook page. Koorah Koorah Bulalo used the social media and the accessibility since it is near Picnic Grove. The USP or unique selling proposition of Diner’s Bulalo Restaurant included the use of only pure and authentic ingredients with no unnecessary spices and the best place to see the view of Taal Lake and Taal Volcano. On the other hand, Bulalo Point Turo-Turo Grill used a secret ingredient that makes their bulalo tastier. Their price is very affordable, and it has a good serving size. The other restaurant, the D’ Bas Bulalohan Restaurant, offers four varieties of vegetables in their bulalo and various sizes of order from small to extra-large. Interestingly, Koorah Koorah Bulalohan Restaurant uses organic meat. For the recommendations, Bulalo Point Turo-turo Grill may use the social media and WOM (word-of-mouth) as the primary media of marketing and the ambiance and good quality of service as an advantage in marketing the place to attract more tourists or guests. They must expand the place and the parking area, maintain the flavor of bulalo, and maintain the cleanliness of the comfort rooms. For Koorah Koorah Bulalo, the management should further promote the restaurant, expand the place and the parking area. Moreover, the staff should be attentive and approachable, and the management should consider adding more meat since its price is high. For Bulalo Capital Turo-turo Express, the staff should be approachable and should know how to communicate properly with the customers. For Diner’s Bulalo Restaurant, the management should consider adding more staff especially during weekends and holidays Lastly, for D’ Bas Bulalohan Restaurant, they should enhance their use of social media and WOM (word-of-mouth) for advertising.