Justine G. Jontila (Author)
This type of qualitative study was conducted in the province of Capiz aimed to explore the challenges among restaurants. Through qualitative research involving face to face interviews with 25 restaurant owners, the study sought answers to questions regarding challenges of the restaurant owners. The seasonal ingredient availability, changing consumer preferences, economic fluctuations, and the delicate balance between profitability and authenticity, emerge as significant challenges. These factors necessitating strategic planning, and understanding of market dynamics. Restaurants challenges emerged from five subthemes: menu innovation customer satisfaction, adaptation to evolving consumer preferences, economic fluctuations and financial strain, economic fluctuations and financial strain, balancing profitability with quality and authenticity, sustainability challenges and profitability. In general, the study highlights the complexity of the restaurant industry in Capiz and highlights the challenges faced by restaurant owners.
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Keywords: Challenges, Qualitative research