LOCAL BUSINESS INTERVIEW QUESTIONS & ANSWERS
D’BACKYARD FOOD HOUSE AND CATERING SERVICE (EST 2017)
1. Business Profile:
Name of the business: D’backyard Food House and Catering Services
Industry: Food/Hospitality
Number of Employees: 4 permanent employees, 10 on-call
Starting Date of the Business: April 17, 2017
Name of the Entrepreneur: Haidelyn Arcega de Guzman
Age: 43 years old
Educational Background: College Graduate
2. Intension of the Business (what was the idea behind starting business)?
- Our restaurant and catering services were founded to provide high-quality, delicious
meals with excellent customer service. We aim to offer a great dining experience and
customized catering for special events, ensuring memorable moments through great food
and hospitality.
3. Past Experience (education or working)?
- Our expertise comes from hands-on experience, self-learning, and specialized training in
the food and hospitality industry. Through continuous learning and practical application,
we have developed strong skills in restaurant management, catering services, and
customer satisfaction.
4. Amount of Initial Capital?
- We started our restaurant and catering services with an initial capital of P50,000, which
covered essential expenses such as equipment, ingredients, permits, and initial operating
costs.
5. Struggles in Business?
- One of our main challenges is the inconsistent flow of customers, which leads to
unstable revenue. There are peak times when sales are high, but there are also slow
periods that affect cash flow and daily operations. Managing expenses while maintaining
quality service during these fluctuations remains a key challenge.
6. How you deal with customers?
- We prioritize excellent customer service by being friendly, attentive, and responsive to
their needs. We listen to feedback, handle concerns professionally, and ensure that every
customer has a great dining experience. Building strong relationships through quality
food and service helps us earn their trust and loyalty.
7. Did you do any research on the market and the customers before starting the
business?
- Yes, before starting the business, we observed the local market and talked to people in
the community to understand their food preferences and budget. We also looked at
existing restaurants and catering services to see what was missing and how we could offer
something better. This helped us create a menu and pricing that fit the needs of our
customers while ensuring the business could be profitable.
8. What is the specialty of the product since there are a lots of other companies in this
field?
- Our specialty is serving homemade, flavorful Filipino dishes made with fresh, locally
sourced ingredients. Unlike bigger restaurants, we focus on authentic home-cooked
flavors that remind customers of traditional family meals. We also offer affordable
catering packages with customizable menus, making it easier for customers to enjoy
high-quality food for any occasion without overspending. Our personalized service and
dedication to quality set us apart from others in the industry.
9. Did you have a business plan before starting your business? What did you consider
in your business plan? (Environmental, competitor, industry, market,
organizational, financial, operational analysis)
- Yes, we created a simple business plan before starting to ensure a smooth and well-
prepared operation. We analyzed the market by studying customer preferences and the
demand for both dining and catering services. We also looked at competitors to identify
gaps and opportunities that would set us apart. Financial planning was crucial, as we
carefully allocated our ₱50,000 initial capital for equipment, ingredients, permits, and
daily expenses. Operational planning included organizing our menu, suppliers, and
service process to maintain efficiency. We also considered environmental factors by
minimizing waste and sourcing local ingredients to promote sustainability. Lastly, we
established an organizational structure by assigning roles and responsibilities to ensure
smooth business management. Having a plan helped us anticipate challenges and set clear
goals for growth.
10. What were your sources of your business plan?
- Our business plan was based on a combination of personal research, observations,
and community insights. We gathered information by talking to potential customers,
learning from local business owners, and studying the demand for restaurant and catering
services in our area. We also used online resources, business guides, and training
programs to understand financial management, operations, and marketing strategies.
Additionally, we relied on our own experience and knowledge in food preparation and
customer service to create a plan that suited our market.
11. Did you have a formal or informal business plan? What was the duration of the
business plan?
- We had an informal business plan focusing on budget, menu, target customers, and
operations. It covered the first year, allowing us to adjust and improve as the business
grew.
12. Have you made any significant or partial changes in your business plan after
starting your business operations? If yes, what are those changes?
- Yes, we made some changes after starting operations. We adjusted our menu based on
customer preferences, introduced budget-friendly meal options, and improved our
marketing strategies to attract more customers. We also streamlined our operational
processes to reduce costs and improve efficiency. These adjustments helped us better
meet customer needs and sustain the business.
13. What were the mistakes you think you have done initially since you started your
business? How did you resolve the problems? And what were the problems you
could not resolve? What did you learn from mistakes?
- Our mistakes included not anticipating slow days and underestimating costs, leading
to inconsistent income and higher expenses. We resolved this by adjusting inventory,
offering promos, and managing expenses better. However, we couldn’t fully solve
unpredictable customer flow. These challenges taught us the importance of financial
planning, flexibility, and adapting to customer needs.
14. What do you think are common obstacles entrepreneurs face while starting and
running a business locality?
- Entrepreneurs often face financial challenges, such as limited capital and unstable
income, especially during slow seasons. Inconsistent customer flow and strong
competition can also make it difficult to maintain steady sales. Additionally, dealing with
permits, regulations, and supply chain issues can slow down operations. Many also
struggle with effective marketing due to limited resources. To succeed, business owners
need good financial planning, adaptability, and strong customer engagement to
overcome these obstacles.
15. What strategies do you use to attract and retain customers?
- We use word-of-mouth marketing, social media promotions, discounts, and loyalty
programs to attract and keep customers. We also ensure excellent customer service so
people return and recommend us to others.
16. How do you handle customer complaints and ensure quality service?
- We listen to customer feedback and address concerns immediately. We train our staff to
be courteous and professional, ensuring every customer has a positive experience. We
also maintain high food quality by regularly checking ingredients and improving our
recipes.
17. What are the biggest challenges you face in managing daily operations?
- One major challenge is inconsistent customer flow, which affects cash flow. Managing
inventory to avoid food waste is also tricky. Additionally, ensuring smooth coordination
between the restaurant and catering services requires careful planning.
18. How do you manage finances to keep the business sustainable?
- We track expenses carefully, budget wisely, and reinvest profits into the business. We
also look for affordable yet high-quality ingredients and suppliers to keep costs
manageable.
19. Have you faced any difficulties in hiring or managing employees?
- Yes, finding reliable staff who are dedicated to good service can be challenging. We
solve this by training our employees well, creating a positive work environment, and
offering fair wages to keep them motivated.
20. What advice would you give to someone planning to start a food business?
- Start with proper planning, research your market, and manage your budget wisely.
Be prepared for challenges, and always prioritize quality food and excellent customer
service. Building a loyal customer base takes time, so stay patient and consistent.
21. Documentation
Members:
Rheann M. Olano
Hayden Julianne A. Dulay
Alex Mc Gregor A. Esponilla
Melvin James V. Cay-An
Stevenn Waeo E. Tagupa
Joseph A. Gabitanan
