A Holistic Analysis of Key Drivers of Food Establishments in the National Capital Region: An Input To Strategic Framework
DOI:
https://doi.org/10.65339/ijsair.V2.I3.754Keywords:
Food Establishments, Operational Drivers, Business Sustainability, Financial Performance, Resource-Based View, Triple Bottom Line, Strategic Sustainability Framework, Department Of Tourism, National Capital Region, Philippines.Abstract
This study examined the key operational drivers influencing the sustainability and financial performance of Department of Tourism (DOT)-accredited food establishments in the National Capital Region (NCR), Philippines, and developed a strategic sustainability framework to enhance long-term competitiveness. Grounded in the Resource-Based View (RBV) Theory and the Triple Bottom Line (TBL) Framework, the study investigated the effects of food quality, service quality, physical environment, customer satisfaction and loyalty, price fairness and value, and marketing and branding on social, environmental, and economic sustainability, as well as financial performance. A convergent mixed-methods research design was employed, involving 301 respondents composed of customers, employees, supervisors, and managers from 43 DOT-accredited food establishments. Quantitative data were analyzed using descriptive statistics, analysis of variance (ANOVA), and correlation analysis, while qualitative data were subjected to thematic analysis. Findings revealed that respondents generally perceived the operational drivers and sustainability practices to be highly implemented, although significant differences existed among stakeholder groups. The study further found limited significant relationships between operational drivers, business sustainability, and financial performance, suggesting that operational excellence alone does not ensure sustainable business outcomes. Qualitative findings identified major challenges, including supplier limitations, financial constraints, regulatory compliance, and balancing sustainability initiatives with profitability. Based on these findings, a Strategic Sustainability Framework was proposed, emphasizing stakeholder alignment, operational excellence, sustainability integration, financial performance monitoring, and continuous feedback mechanisms. The study concludes that food establishments should adopt independent yet complementary sustainability strategies alongside operational improvements to achieve resilience, long-term profitability, and competitive advantage in the evolving Philippine food service industry..
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