Vision

To become a leading dining destination across Leyte, recognized for our commitment to

quality, innovation, and community-centered service, while continuously enhancing our

offerings to exceed customer expectations.

Mission

To deliver quality, affordability, and a welcoming environment where all customers,

regardless of background, can enjoy flavorful meals that satisfy both appetite and

budget.

Core Values

Affordability – We make delicious, satisfying food accessible to everyone.

Quality – We prioritize well-prepared dishes that exceed expectations in taste and

presentation.

Innovation – We continually expand and refine our menu to meet our customers’

evolving preferences.

Community – We provide a space for everyone, bringing people together with our food

and service.

Commitment – We are dedicated to improving our offerings and exceeding customer

expectations.
1) Company Culture and Rites

How would you describe the organizational culture at 'Lugawan Mo Ako'? What values,
beliefs, or traditions do you consider essential for creating a positive and consistent
atmosphere, both for your team and customers?

At "Lugawan Mo Ako," our organizational culture is rooted in community and care. I strongly
believe in providing a warm, welcoming environment where everyone feels at home—whether
they’re staff or customers. We emphasize values like affordability, quality, and inclusivity. Our
belief is that everyone, no matter their background, should be able to enjoy a hearty meal at a fair
price. As a team, we also follow the principle of “lasap ang pagmamahal” (taste the love), which
means each dish is prepared with care and dedication. This commitment to love in our cooking
not only enhances customer satisfaction but fosters a spirit of teamwork and pride among staff.

In what ways does the culture at 'Lugawan Mo Ako' influence your strategic decisions and
daily operations? Do you think it serves as a strength or an area you aim to improve?

Our culture directly guides our strategic decisions. For instance, expanding our menu came from
listening to customer feedback and valuing their input, which aligns with our belief in
community-oriented service. This culture drives us to maintain quality and affordability, even as
we consider options like air conditioning for better comfort. It’s definitely a strength—we’re
dedicated to keeping the atmosphere community-focused and welcoming, but we’re also open to
evolving as we grow. Regular feedback from our patrons and team members helps us maintain
this balance.

2) Management

How do you set and communicate goals for 'Lugawan Mo Ako' so that your team
understands and supports them?

I set clear, achievable goals, like expanding the menu or improving service during peak hours,
and I make sure to communicate these through regular meetings and one-on-one discussions. I
emphasize the “why” behind each goal—our purpose to make high-quality, affordable food
available to everyone—so the team understands how their roles contribute to our mission.

How do you organize tasks among team members, and do you feel this setup works well?

Our tasks are divided based on roles, with supervisors overseeing daily operations and a head
chef maintaining food quality. Each team member has a clear set of responsibilities, and I make
sure everyone is aligned with our standards. This setup works effectively, and it helps us
maintain a consistent experience for customers.
What is the overall mood among your team? How do you keep everyone motivated and
happy to work here?

The mood is positive, and I strive to keep it that way by fostering open communication and
recognizing each team member’s hard work. I encourage feedback, celebrate milestones, and
ensure everyone feels valued. Additionally, I involve the team in our menu development and
seek their opinions on new ideas, which keeps them engaged and motivated.

3) Marketing

How do you make 'Lugawan Mo Ako' stand out from competitors?

We stand out by combining affordability with quality and adding a unique twist to familiar
dishes. Unlike other lugaw spots, we aim to create a refined yet affordable experience with a
welcoming ambiance that feels like an art space. Our attention to presentation, cleanliness, and
customer service also sets us apart.

Are your customers happy with the quality, price, and service?

Yes, our customers appreciate the combination of high quality and budget-friendly pricing. For
as low as 25 pesos, they get a delicious meal without compromising taste or portion size, which
they love. We receive positive feedback regularly, and they recognize our dedication to
cleanliness and presentation.

What are your best ways to promote 'Lugawan Mo Ako' and reach new customers?

Word of mouth is our most powerful tool—satisfied customers often refer others. We also use
social media actively, especially Facebook and Instagram, encouraging customers to share
photos with the hashtag #LugawanMoAko. For visibility, we plan to use tarpaulins and posters
outside our restaurant and launch raffles and promotions to engage new customers online and in-
store.
Company Culture and Rites
At "Lugawan Mo Ako," our organizational culture is built around a sense of community
and genuine care for both our team and customers. We value inclusivity, affordability,
and quality, aiming to create a space where everyone feels at home, whether they are
staff or patrons. Our guiding belief, "lasap ang pagmamahal" (taste the love), shapes
how we prepare each dish—with attention, care, and dedication to flavor. This principle
not only enhances the dining experience for customers but also fosters a strong team
spirit, as each member understands that their contributions bring warmth and joy to our
customers. This culture also directly influences our decisions. For example, our recent
menu expansion was driven by customer feedback, showing our commitment to a
community-oriented approach. While our culture is one of our strengths, we constantly
aim to balance this with growth, ensuring we stay welcoming and accessible as we
evolve.
Management
When it comes to setting and communicating goals, I make it a priority to ensure that
each team member understands our purpose and vision. I set clear, realistic objectives
—like expanding our menu or enhancing customer comfort—and share these through
regular meetings and individual conversations. I emphasize the importance of each role,
helping the team see how their work aligns with our goal of making affordable, quality
food accessible. Tasks are organized by role, with supervisors overseeing daily
operations and a head chef ensuring food quality. This structure has proven effective in
maintaining consistency and customer satisfaction. The atmosphere within our team is
generally positive, and I work to keep it that way by encouraging open communication,
recognizing everyone’s hard work, and celebrating milestones together. Involving the
team in new ideas, like menu development, keeps them motivated and engaged,
knowing they have a direct impact on our progress.
Marketing
"Lugawan Mo Ako" stands out from competitors through a blend of quality, affordability,
and ambiance. We offer a unique experience by combining delicious food with an art-
inspired setting, elevating the typical lugaw experience to something more refined. Our
dedication to food quality, presentation, and cleanliness makes us memorable for
customers. Feedback has been overwhelmingly positive, with customers appreciating
our well-seasoned meals at budget-friendly prices. They also value the cleanliness and
attention to detail we put into our service, which helps build trust and loyalty. Our
primary promotional tool is word of mouth—satisfied customers naturally spread the
word. We also maintain an active presence on social media, using platforms like
Facebook and Instagram to reach new audiences. Encouraging customers to share
their experiences with the hashtag #LugawanMoAko helps build a sense of community.
Additionally, we plan to use tarpaulins and posters to display our menu outside the
restaurant and run occasional raffles and promotions to engage both existing and new
customers.

4) Finance and Accounting

Assessing the financial health of Lugawan Mo Ako, I’d say we are in a steady and
promising position. Our main strength lies in balancing affordability with quality, which
has helped us build a loyal customer base and maintain steady sales. This focus on
affordable, quality food has created a foundation of community trust. However, rising
costs—especially inflation and high utility rates—are areas where we need to adapt to
protect our affordability and profitability. To address these, we’re exploring cost-saving
measures, efficient resource management, and slight price adjustments, if needed, to
cover increased expenses.
For short-term funding, we rely primarily on daily revenue, which has been sufficient for
operational needs. When it comes to long-term growth, such as menu expansion or air
conditioning installation, we approach these projects incrementally, financing them
through accumulated revenue. While external funding options exist, we are cautious
about using them, as self-financing keeps us flexible and independent. I feel confident in
managing our daily finances and have developed a budget plan that aligns with our
future growth objectives.
Optional Financial Report for 2024:
While we don’t have a formal audited financial statement yet, we maintain detailed
records of daily sales and expenses, enabling us to track performance and make
adjustments as needed. This record-keeping has proven effective in managing cash
flow and supporting business growth.
Optional Financial Report for 2024:
Mr. Roel G. Cabulang has chosen not to share Lugawan Mo Ako's detailed financial
report, as he considers this information private and confidential. However, based on our
observations and the general financial insights provided, we have prepared an
estimated financial report to assess the business's financial health and support our
analysis.

5) Operations/Production
Our supply chain for Lugawan Mo Ako is quite reliable, with rice—our main ingredient—
always in stock, ensuring we can serve lugaw consistently. For other menu items,
however, we face occasional limitations due to the seasonal availability of certain
ingredients in Naval. Our facilities and equipment are well-maintained, and air
conditioning is a planned addition to enhance customer comfort. We use effective
inventory control practices to ensure quality without overstocking, and our resources are
positioned to meet our current demand well. Our team has a strong foundation of
necessary skills for day-to-day tasks, and we emphasize continuous improvement to
enhance efficiency and customer satisfaction. While we don’t use advanced technology
systems yet, I am open to implementing basic tools to support future growth and
operational efficiency.

6) Research & Development

Currently, Lugawan Mo Ako does not have dedicated R&D facilities, but I play a hands-
on role in developing and testing new recipes. This approach has been cost-effective
and aligns well with our focus on innovation within a small-scale operation. For
example, our unique take on halo-halo was developed internally with close collaboration
between myself and our cooks, resulting in a product that resonates well with
customers. While we don’t employ separate R&D staff, the skills of our current team are
sufficient for our needs, as we prioritize creativity and attention to customer feedback.
Our team communicates effectively, enabling smooth integration of new ideas, and our
focus on quality and flavor keeps our offerings competitive within the market.

7) Information Management System

Currently, we do not use an advanced information management system at Lugawan Mo
Ako. Our decision-making process primarily relies on direct feedback and experience,
which has served us well at our current scale. Data is managed traditionally, focusing on
customer satisfaction and hands-on operations, and we have not yet encountered
significant needs for data security beyond basic precautions. Looking ahead, we are
considering a simple digital system for tracking sales and inventory, which would
support better data management and efficiency. As we introduce more digital tools, we
will ensure staff are trained and comfortable with these new systems, supporting both
operational improvements and data protection.
Estimated Financial Report for Lugawan Mo Ako
For the Year Ended December 31, 2024

Amoun
Category
t (PHP)

Revenue

PHP
Sales Revenue (Average 100 customers/day at
1,825,0
PHP 50)
00

Cost of Goods Sold (COGS)

PHP
Ingredients (rice, meat, vegetables, seasonings)
400,000

PHP
Supplies (packaging, utensils, condiments)
100,000

PHP
Total Cost of Goods Sold 500,00
0

PHP
Gross Profit 1,325,0
00

Operating Expenses

PHP
Rent
180,000

PHP
Utilities (electricity, water, internet)
120,000

Salaries and Wages (3 staff) PHP

 Amoun
Category
t (PHP)

360,000

PHP
Marketing and Promotions
50,000

PHP
Miscellaneous (maintenance, repairs)
30,000

PHP
Total Operating Expenses 740,00
0

PHP
Net Income 585,00
0

Explanation of Financial Report

 Revenue: Estimated based on an average of 100 customers per day, spending an average
of PHP 50 per meal. This results in an annual revenue of PHP 1,825,000.
 Cost of Goods Sold (COGS): Includes the estimated cost of ingredients and supplies.
For example, rice, meat, and other ingredients are essential components of lugaw and
other menu items, making up a large portion of the COGS.
 Gross Profit: Calculated by subtracting COGS from the revenue, leaving PHP
1,325,000.
 Operating Expenses: Includes rent, utilities, wages, marketing, and other miscellaneous
expenses necessary to operate the business.
 Net Income: The estimated net income for Lugawan Mo Ako after all expenses is PHP
585,000, representing the business’s potential profitability.
Strategic Management Plan for Lugawan Mo Ako

Goal 1: Increase Customer Base by 20% by Q4 2025

Objective 1.1: Expand the menu to include 3-5 new items that cater to customer
preferences.

 Timeline: Q1 2025
 Supporting Strategy:
o Conduct customer surveys to identify new menu items that appeal to a
broader audience (e.g., popular Filipino desserts and drinks).
o Allocate resources for product testing and recipe development.
o Launch new items with a promotional discount to encourage customer
trials and feedback.

Objective 1.2: Boost brand presence through targeted marketing to attract new
customers.

 Timeline: Q1–Q4 2025

 Supporting Strategy:
o Allocate PHP 50,000 for digital marketing on social media platforms such
as Facebook and Instagram.
o Encourage customer engagement with hashtags and photo sharing
(#LugawanMoAko).
o Conduct monthly promotions (e.g., discounts, raffles) to increase customer
visits and attract new demographics.

Goal 2: Enhance Customer Satisfaction and Comfort in the Dining Environment by Q2

2025

Objective 2.1: Install air conditioning to improve customer comfort during peak hours.

 Timeline: Q2 2025
 Supporting Strategy:
o Use funds from retained earnings or secure a loan for air conditioning
installation.
o Schedule installation during non-peak hours to minimize disruption to
service.
 o Evaluate the impact of air conditioning on customer comfort and adjust
utility budgeting accordingly.

Objective 2.2: Maintain and improve food quality and cleanliness standards to build
customer loyalty.

 Timeline: Ongoing
 Supporting Strategy:
o Conduct monthly training sessions for all staff on food safety, hygiene, and
customer service excellence.
o Implement a quality check process for dishes before they are served to
ensure consistency.
o Gather customer feedback on cleanliness and service, using insights to
make continuous improvements.

Goal 3: Improve Operational Efficiency and Cost Management to Support Affordability

Objective 3.1: Reduce operating costs by 10% over the next year without
compromising quality.

 Timeline: Q4 2025
 Supporting Strategy:
o Explore energy-efficient equipment options and compare costs for
potential upgrades.
o Negotiate with suppliers for bulk purchasing discounts on ingredients and
supplies.
o Review utility bills monthly and implement measures (e.g., adjusting
operating hours) to lower costs.

Objective 3.2: Streamline inventory management to reduce waste and optimize stock
levels.

 Timeline: Ongoing
 Supporting Strategy:
o Implement a simple digital inventory tracking system to monitor usage
rates and reduce excess stock.
o Conduct weekly inventory audits to identify high-turnover items and adjust
ordering patterns.
o Train staff on inventory best practices to minimize waste and ensure high-
quality ingredients.
Internal Factor Evaluation (IFE) Matrix

Internal Factors Weigh Ratin Weighted

t g Score
High-quality food 0.20 4 0.80
Strong customer loyalty 0.15 3 0.45
Affordability 0.15 4 0.60
Limited menu diversity 0.10 2 0.20
High utlity costs 0.10 2 0.20
Seasonal ingredient 0.10 2 0.20
limitations
Total 1.00 2.45

External Factor Evaluation (EFE) Matrix

External Factors Weig Rati Weighted

ht ng Score
Growing market in Biliran 0.20 4 0.80
Demand for affordable 0.15 4 0.60
meals
Positive customer feedback 0.15 3 0.45
Rising inflation 0.15 2 0.30
Competition from new 0.10 3 0.30
establishments
High electricity rates 0.10 2 0.20
Total 1.00 2.65

Competitive Profile Matrix (CPM)

Factors Weig Lugawan Competit Competit

ht Mo Ako or A or B
Quality of Food 0.20 4 (0.80) 3 (0.60) 3 (0.60)
Pricing 0.20 4 (0.80) 3 (0.60) 4 (0.80)
Ambiance 0.15 3 (0.45) 3 (0.45) 3 (0.45)
Customer Service 0.15 4 (0.60) 4 (0.60) 3 (0.45)
Menu Diversity 0.10 2 (0.20) 4 (0.40) 3 (0.30)
Marketing & Brand 0.10 3 (0.30) 3 (0.30) 4 (0.40)
Presence
Total 1.00 3.15 3.15 3.00
This Strategic Management Plan breaks down each goal into actionable objectives, supported by
strategies aligned with the vision and evaluated through IFE, EFE, and CPM matrices. This
approach allows Lugawan Mo Ako to prioritize efforts, balance financial and strategic goals, and
monitor progress effectively.

Organizational Chart for Lugawan Mo Ako

1. Owner/Manager – Roel G. Cabulang

o Role and Responsibilities: The Owner/Manager oversees all aspects
of the business, from daily operations to strategic planning.
 Responsibilities include managing finances, setting goals, ensuring
quality standards, and making major decisions for the restaurant. Mr.
Cabulang also works closely with the kitchen and service team to
maintain the vision and values of Lugawan Mo Ako.

2. Head Chef
o Role and Responsibilities: The Head Chef manages the kitchen,
oversees food preparation, and ensures that each dish meets quality
and safety standards. This role includes creating and testing recipes,
managing kitchen staff, ordering ingredients, and coordinating with the
Owner on menu updates. The Head Chef ensures the food served is
consistent and follows the recipes set by the owner.

3. Kitchen Staff
o Role and Responsibilities: The Kitchen Staff assist the Head Chef
with food preparation, cooking, cleaning, and organizing ingredients.
They are responsible for maintaining a clean and safe kitchen
environment, handling food safely, and following recipes and standards
to ensure quality.

4. Service Supervisor
o Role and Responsibilities: The Service Supervisor manages the
front-of-house operations, ensuring customer satisfaction, overseeing
service staff, and handling any customer concerns. This role includes
training service staff, coordinating with the kitchen, and ensuring that
the dining area is clean, welcoming, and efficient.

5. Service Staff
o Role and Responsibilities: The Service Staff are responsible for
greeting and seating customers, taking orders, serving food, and
maintaining cleanliness in the dining area. They play a key role in
creating a positive experience for customers by providing friendly,
efficient, and attentive service.

6. Cashier
o Role and Responsibilities: The Cashier manages customer
transactions, handles payments, and maintains accurate records of
sales. They are responsible for balancing the cash register, providing
customer receipts, and assisting with any payment-related questions.
The Cashier also assists the Service Staff during busy times to
maintain efficient service.