Business Strategies of Family-Owned Restaurants for Sustainability in Region III: A Qualitative Study

Girlie M. Samson
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Girlie M. Samson: Department of Hospitality and Tourism Management, Bulacan State University, Sarmiento Campus City of San Jose Del Monte, Bulacan, Philippines, 3023

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 6, 2752-2798

Abstract: The study utilized a descriptive-exploratory research design employing a qualitative approach and inquiry to investigate the sustainable family-owned restaurant businesses’ strategies in times of crisis in Region III. The study revealed that family-owned restaurants in Region III are competitive and able to sustain their business in these now normal operations. Grounded on the balanced scorecard theory it has also been discovered that family-owned restaurants owners’ strategies led to sustaining their business in financial perspective, customer perspective internal business process and learning and growth perspective. The underlying consensus among family-owned restaurant business owners is that developing managerial and strategic approaches that prioritize retaining client focus and the basis for creating a business that endures for more than five years. The study designed a strategic framework based on the business strategies employed by the owners in the new normal operations. The strategic framework has implications for positive social change since it would benefit communities through ongoing employment creation, human capital development, economic development and job sustainability.

Date: 2025
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