SWOT Analysis

I.
Introduction
Food borne illness is nearly 100% preventable if food is handled safely
from the time it is received until the time it is served. Restaurant managers
can be proactive in preventing food borne illness by having a food safety
plan and training workers their workers to follow the plan.
Principle of Food Safety Hygiene and Sanitation in the Hospitality
Industry has different types of dilemma. The SWOT analysis or also known as
the strength, weakness, opportunities and threats of a specific food
establishment is the task that has given to us to identify.
This study includes the history of our selected food establishment, the
nature of the establishment, the policies and SOPs, the organizational chart,
the menus they are offering to the customers and our recommendation.
On this study we had a conversation in one of the establishment
located besides the University of Perpetual Help which is Caf Ala Luz and
luckily their manager and staffs are very supportive and cooperative to
execute our mission.
II.
Company Profile
a. History of the Name of the Establishment
Caf Ala Luz was come from the name its founder named Luz, and Ala
is a French word.
Luz is working in London as a barista in a coffee shop where she gets
inspired that one day shell get here own coffee shop. And then one
Luz went home here in the Philippines and started to fulfill her dreams.
b. History of Establishment
Caf Ala Luz was started December 7, 2012 at the first months of the
coffee shop was good but because of the other company Caf Ala Luz
did not work because they didnt catch the attention of the other
customer. They sell this establishment to another business man but
sadly it didnt work again.
For the fourth generation, Mr. Feliciano Labrador Jr. and Mr. Ray-Nik
Tag-at from Negros occidental ate in here. It was their first time to eat
in this coffee shop and what catches their attention was the ambiance.
Then suddenly while theyre surfing the net they saw in www.Sulit.com
this establishment was for sale. They didnt hesitate to buy it because
they know its a good investment. They open the shop last January 5,
2015 but the grand opening was February 14, 2015 and they start
operating it and improving the establishment.
c. Nature of the Establishment
The nature of the Caf Ala Luz was from London. Its inspired in one of
the coffee shop in London which is the French style. Thats why when
you went there you will see and feels what a French coffee shop is like.
d.
Organizational Chart of the Establishment.
O
C
B
w
rh
n
e
a
fe
n
r
c
h
M
a
n
a
a
g
e
r
Owner
o Mr. Feliciano Labrador Jr.
o Mr. Ray-Nik Tag-at
Branch Manager
o Charmaigne De Leon
Chef
o Jade Dela Cruz
Barista
o Emmanuel Perello
Server
o Myrrh Raquel Cinco
e. Menu Offerings
Hot Beverages:
Rice Meals:
Caf Americano
55
Burger steak
Cappuccino
70
Adobo
75
Caf Latte
80
Chicken Fillet
75
Caf Mocha
95
Lumpiang Shanghai
75
95 Buffalo Chicken
85
Caf Caramel
89
Italian Porkchop 75
Cold Beverages:
Mocha Frappe
105 Smoothies and Italian Soda:
Caramel Frappe
105
Strawberry Banana Smoothie
105
Iced Latte
75
Strawberry Mango Smoothie
105
Iced Mocha
90
Green Apple Soda
55
95 Strawberry Soda
55
Cherry Lime Soda
55
Iced Caramel
Pasta:
Carbonara
89
Specialty Beverages:
Pesto
89
Osaka Matcha Green Tea
Spaghetti
79
Oreo New York
115
Spicy Tuna
75
Venice European Dark
115
Poland White Choco
115
115
Belgian Speculoos Banana
115
Burgers and Sandwiches:

Clubhouse
85
Bacon Cheese Burger
III.
Chicken Burger
85
Tuna Sandwich
75
65
Food Safety Standards of the Establishment
They gave the copy of their food safety standard in the shop. They give
me a chance to read and to take a picture of their Policies and
Standard Operating Procedure (SOP).
a. The Policies and SOP of the shop was;
Keep the store clean.
Always assure that the customers are satisfied in the service.
The staff should be accommodating.
Greet the customer as they enter the shop.
Always smile.
No Horse playing
No accessories
No using cell phone during the working hours
Keep the establishment dirt free
Submerging eating utensils in hot water
b. Their Food Safety Procedures are:
Labeling the food from when its stored
Sealing food before storage
Checking Expiry dates of the food everyday
The FIFO procedures
Sectioning of the food
Separating meat from vegetables
c. Other safety procedures:
Separate meat and vegetable chopping boards
Wash cooking utensils frequently after use
IV.
SWOT Analysis
Strength
o Customer are happy and coming back
o Employee are morale high
o The quality service of the shop
o Wifi Zone Area
o There is a parking area
Weakness
o The competitive price of other establishment
o Never heard because of the location
o Dead spot
o The sales is not break even

Opportunity
o The customers are coming back
o The student are happy reviewing because of the ambiance
o The food was good and competitive
Threats
o New establishment near by the store
o Gimmicks near in the school where the student catches their
attention
o Kanluran
V.
Recommendation
As we go there we notice that not all the time the shop has a very few
customers. So we recommend that they should promote their
establishment through advertisement, personal selling, and sales
promotion and of course public relations to improve and enhance the
image of or the reputation of the establishment.
Because when you start a business you must know the Element of the
Marketing. You should know the product that you will put on the market.
Place that is suitable for the product, price that should be competitive,
promotion that will catch the attention of customers to come.

SWOT Analysis

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I.

Organizational Chart of the Establishment.

105 Smoothies and Italian Soda:

Strawberry Banana Smoothie

Strawberry Mango Smoothie

Green Apple Soda

Cherry Lime Soda

Osaka Matcha Green Tea

Oreo New York

Venice European Dark

Poland White Choco

Belgian Speculoos Banana

Burgers and Sandwiches:

Bacon Cheese Burger

Food Safety Standards of the Establishment

o The sales is not break even

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