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Chapter 1

The Problem

Background of the Study

Coffee became a commodity in the modern world and has placed second after oil

(Mohamud et al., 2017). Whether it is in the financial aspect, social aspect, academic

aspect, and so on, coffee shop never ceases to impress their customers in having a

peaceful and relaxing environment. In later years, coffee was noticed in Indonesia since

colonialism and became a culture (Ardianus, 2021). However, despite of establishing a

good environment, challenges are inevitable on the part of business owners operating in

this type of beverage.

In the global context, Independent small business owners represent 99.9% of all

territories in the United States (Turner & Endres, 2017). Because of its existence, most

employees have found their job within those independent businesses. However, small

business startups that did not last in the first five years of operation stood at the rate of

50%. This has incited a problem for the economy and those working in those businesses.

The period of small business owners from 2-5 years has become a challenge for them as

it competes on innovative ideas and the sustainability of the business itself. Therefore,

several studies have pursued various topics regarding the lifespan of small enterprises.

This includes the findings of indicators and strategies from coffee shops that have

survived the 5-year challenge.

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Adeleke (2020) cited that owners of successful coffee shops were engaged in the

day-to-day operations and, most especially, in the community. She included social media

in her marketing strategies to promote her business. Another study in Thailand by Garcia

(2019) has also provided social media as an indicator for small enterprises to improve

their longevity and become more sustainable in the economy. On the other perspective, it

does not rely on experiences nor professional certificates in the field but instead says that

creators discovers their own passion and then fuel their efforts with a sense of mission

(Wilkinson, 2015). The study Wilkinson has also focused is on social changes that affect

small businesses to become more sustainable in the field. Adeleke's (2019) and Higdon's

(2016) studies also have the same thoughts on social change. Evidence shown in

Indonesian coffee shops has led to the conclusion that business owners, managers, and

employees should be able to identify the role of sustainable performance in developing

each of their talents to improve the business's overall performance (Aprilia et al., 2023).

In addition to the topic in social changes, the existing coffee shops in Vietnam

have also applied the practical implications that have created another conceptual

framework in the coffee industry, which involves hospitality and tourism in coffee shops

(Kim Vu et al., 2022). Kim has a similar case for creating business models in the form of

socio-entrepreneurship programs to maintain the consumer segment, and the business

must also put effort into deepening consumer relationships with the business (Rahardjo et

al., 2019). Hai (2020) has created green marketing to showcase a sustainable coffee shop.

Framework is also essential in managing a business. In the findings of Safitri and

Habiburrahman (2022), performance is more focused on the coffee maker, both the

employee in charge, and the quality of the machine in question. Other findings have also
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constructed a framework of 8 success factors, namely the support aspects, staff aspects,

product/service aspects, operations aspects, business and skills aspects, financial aspects,

image aspects, as well as location aspects (Douglas et al., 2019). They have also found

the top 3 critical success factors: friendly staff, good quality, and high hygiene standards

(Douglas et al., 2020). Lastly, in framework development is the 10-P strategic

management model, which consists of products, philosophy, performance, place,

promotion in sales, pricing, personnel employees, perspective, attitudes, corporate

identity, and perception and conceptual understanding (Chotchuang et al., 2019).

Concerning the environment, most coffee shop owners believe they have general

environmental ethics, which they have been proven wrong with their cup-purchasing

habits (Wright, 2011). Wright indicated the factors of standalone coffee shops that affect

their purchasing habits which include high cost, lack of availability, and poor

performance in biodegradable cups. These various marketing strategies and frameworks

complement sustainability (Andrianto et al., 2021; Auddong, 2019; Kim & Lee, 2017;

Machammad et al., 2020; Pramagista & Wandebori, 2021). Because of these, owners are

given the guidelines to become successful for the first five years as they gain a

competitive advantage over others through the use of strategies on innovation and their

decision-making ability (McAdoo, 2020).

In innovating ideas, sensory experience also has a great impact that makes visitors

more eager to return, and their buying behavior will improve (Pandean et al., 2022).

When it comes to innovative effort, it would not be limited to the food or beverages that a

coffee shop offers but also the other elements that are present in shaping consumer

experience (Miles et al., 2018). A paper on the said basis for innovation is also present
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and has revealed the attributes of a coffee shop that is related to customer satisfaction.

These attributes are named atmosphere, employee attitudes, information technology

service, coffee quality, and the variable in question called satisfaction and loyalty. The

paper shows that the former variables have shown a significant relationship with the latter

variables (Lee et al., 2018).

Through the years, coffee slowly became a staple beverage in the Philippines, and

as such, coffee shops are rampant in our country. Paz (2018) stated that ground and

roasted coffee, especially for the millennials who have developed a 'love for coffee', have

been growing in the market. Furthermore, he included that the demand for roasted and

ground coffee constantly increases. Another research from outside the country can also

be applied within the Philippines since it is visible in various cities. The researcher, Fikri

(2022), stated that for social entrepreneurship sector, the increase in non-franchise coffee

shop would be beneficial. It is evident with regard to the statement Paz has cited as the

demand for roasted coffee is constantly growing.

Although most are from the viewpoint of customers and the business itself, owners

of the coffee shop know more about this field than others. Thus, exploring their

management practices would likely provide data that are necessary in the current and

future cases or studies. As to the marketing strategy, there were seven related works of

literature with various ideas and business models, while there were 4 of the 30 related

literature created different frameworks that may be useful for coffee shop owners,

especially those new to the business. The remaining works of literature are scattered

between strategies, sustainability, and innovations of the said owners of coffee shops.

The research gap will be the management practices of business owners with their
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operations within the country, as most of the related works of literature are more focused

on strategies and innovations and not the management practices in their business

operations.

The topic has intrigued the researchers as they themselves are coffee enthusiasts

and are frequently entering coffee shops for the purpose of relaxation as well as to

rejuvenate their minds. Although this may not be the case for other customers, and it

may not affect the owners of the coffee shops themselves. The researchers are wondering

about the management practices of these coffee shop owners in operating their own stores

as their management practices may differ from other owners and even the customers

themselves.

Theoretical Framework

The study is anchored on Drucker’s Theory of Management by Objectives (MBO)

in which would serve as the backbone of the said study. MBO is a method that is applied

to create and carry out operational goals. It involves staff members in the decentralization

of the operational goals that are directly related to their work (Jayadatta & Sheeri, 2023).

Although leadership and management are two different phenomenon, Drucker’s

management theory unified the two as management process without the proper

understanding of leadership styles would be viewed as a stagnant position or role

(Dhillon, 2022). As such, both of the studies have supported the theory that Peter Drucker

created in 1954 and that despite with its earlier management theories, it still is viable in

the modern world.

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In this study, the theory of Drucker has emphasized the decentralization of

leadership and decision making. Since the aim is to explore the management practices of

coffee shop owners, MBO is the best fit for the study as coffee shop owners tend to hire

managers and other staffs where decentralization may take place.

Statement of the Problem

The study will explore the management practices of coffee shop owners. It

focuses on coffee shop owners within Pagadian City, Zamboanga del Sur, as research

participants. The study will be conducted during the year 2023.

Specifically, the study aims to answer the central question, "How do coffee shop

owners describe the management practices in operating a coffee shop?". It aims to answer

the following questions:

1. How do coffee shop owners their daily operations in their coffee shop?

2. What are their practices in operating a coffee shop?

3. What are the challenges encountered by coffee shop owners in operating coffee shop?

4. How do they overcome their challenges in managing their coffee shop?

5. What motivates them to sustain their coffee shop business?

Significance of the Study

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The study would benefit every owner of coffee shops as well as those who are

affiliated with the said coffee shops. The specific beneficiaries are the following:

Coffee shop owners. The study would serve as the basis for the owners in their

decision-making as owners of the said coffee shops. It will provide data that would

motivate and inspire owners to be more competitive amongst others of exact or similar

beverages. It will also provide them the information as to what other owners have been

doing, especially those who are constantly rising in the particular field.

Entrepreneurs. The study helps entrepreneurs to properly plan whether they want

to establish shops of similarity or not, as well as if they are willing to experience the same

or better than the existing owners through the use of the data gathered in the said study.

Future researchers. This study would provide future researchers of similar studies

the basis for them, particularly in the field of business and coffee.

Definition of Terms

The following will be the most frequent terms to be used in the study and shall be

taken with the definition stated in the following:

Business. The term used in this study is limited to the beverage industry,

specifically coffee businesses.

Coffee. A type of beverage that is mainly composed of roasted coffee beans, a

major material in creating coffee. It is composed of caffeine which would have an effect

on a human person when consumed.

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Coffee Shop. Also known as a coffeehouse or café, which primarily offers various

caffeine products as well as provides a good ambiance in the environment to promote

relaxation and as well socialization.

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Chapter 2

Research Method

This chapter pertains to the research method of the study. It includes topics on the

research design and research methods covering the research environment, research participants,

research instrument, data gathering procedure, data analysis as well as the ethical consideration.

Research Design

The study will utilize a qualitative method that aims to describe the experiences of

business owners in operating coffee shops. Specifically, this uses a case-study design where the

proponents focus on the management practices of the business owner within Pagadian City. In

this study, all sources will be interviewed to describe their practices in managing a coffee shop.

The proponents choose the research design for this study as it is the most appropriate

method for gathering data. According to Merriam & Tisdell (2016), a case study is a design for

situations that both the phenomenon's variables and context are present and are difficult to

separate. To further analyze the management practices of business owners within the city

concerning their daily operations, the proponents use case study, which is an empirical

investigation covering the contemporary phenomenon in its actual context.

The proponents chose a case study as their research design because it enables them to case

contexts from the said phenomenon, which would be within the purpose of the said proponents in

choosing the research title. This design allows them to limit the study within Pagadian City and

the business owners of coffee shops engaging in daily business operations.

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Research Environment

The study is conducted within the Pagadian City, Zamboanga del Sur. With the total of 45

coffee shops, the proponents will choose those who have met the inclusions and exclusions of the

said study. The proponents will interview and observe business owners' practices in operating

their daily activities in coffee shops. They will target coffee shop owners of all types of

businesses, from sole proprietorships to corporations, as long as they have met the inclusion of

the target participants. The proponents have chosen the said environment due to its abundance of

information related to the study.

Research Participants

The proponents will be choosing 10 participants as target participants for the study. The

target participants of the study would be the existing coffee shop owners. The participants would

also be limited from 3 years or later dates of operation. The study would be using purposive

sampling technique in selecting the participants. Purposive sampling is used to select specific

people that are most likely to yield useful information. All of the informants would be

interviewed individually based on their experiences in managing coffee shops. The proponents

will be using the triangulation method to verify the phenomenon and the effectiveness of the

interview guide to the research title.

Research Instruments
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The proponents themselves will be the main research instruments, with an interview

guide and an audio recorder as tools for gathering data. An interview guide is a set of orderly

arranged questions where participants will answer the guide question that collects facts and

information relevant to the study. The language in the interview guide will be using universal

English and will be translated into the first language of the participants if the target participants

can hardly understand the said questions. In validating the interview guide, we will be using the

member-checking technique followed by field observation to ensure that the questions in the

guide will be understood from the same perspective as other target participants. Lastly, is the

data-mining in which will follow a procedure namely (1) defining the question, (2) collection of

data, (3) analysing the data gathered, and (4) evaluation of transcription and coding of the said

data.

Data Gathering Procedure

The proponents will make a letter for approval to conduct the study guided by the proper

authorization. Next will be to seek out the target participants and verify them according to the

inclusions and exclusions of the said research participants. After that, the proponents will orient

the target participants with their rights as stated in the ethical considerations. The proponents will

then conduct their interview using the tools that are necessary for an interview. Next to that, is to

observe the operation of the coffee shop. Confidentiality of the responses will be maintained to

ensure the privacy of their data. The data gathered in their vernacular will then be translated, and

all data will be transcribed and coded as part of the data-mining procedure. During transcription

and coding, the proponents will adhere to the following steps of data-mining procedure namely,

(1) define the problem/question at hand, (2) collection of data, (3) analysing the data, and (4)

evaluation of the transcription and coding. Lastly, after transcribing and coding the data gathered
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from target participants, the proponents will then triangulate the data gathered to people related

to business owners and the topic to verify the said phenomenon.

Data Analysis

The study is a qualitative approach that engages in the management practices of a coffee

shop owner. The proponents used a case study as the main design of this study, which starts with

their first interview, observation, and document reading in analyzing data (Merriam & Tisdell,

2016). The proponents will read it multiple times and take notes on the data that are gathered

from the respondents while generating follow up questions for the following details being

collected.

The data collected will be sorted and categorized for ease throughout data gathering. As

such, it must be transcribed and coded to maintain the arrangements of the gathered data. During

that, will be to sort out redundancies of data and group them in chronological order so that the

proponents could identify the specific data for comprehensive analysis.

Ethical Considerations in Research

The proponents adhere to the ethical principles guiding research designs and practices.

The purpose of these ethical principles would be to consider the target participants and to inform

them of their considerations and rights as chosen participants of the said study.

Confidentiality. The confidentiality of the participants was preserved by not revealing their

identities in collecting data and reporting results during an interview. All information will be

kept private [Oxford Dictionary, (2020)]. Privacy and confidentiality concerning the participants'

responses will be managed carefully during the interview session. Specifically, only authorized
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people could access such data. Under no condition (except in a matter of life and death) would

the researcher reveal the identity of the participants.

Integrity. It means to conduct research in a way which would allow other people to have

trust and confidence in the methods that is used and the finding that will generate from the study.

The integrity of the study was safeguarded and presented with basis and facts. Standards will be

used to conduct this research, free from misrepresentations or biases. As such, the researchers

will cite verifiable basis supporting the study and transcribe the data gathered and verified by

parties other than the target participants. With these actions, the researchers would have applied

integrity with their research.

Voluntary Participation. It is an ethical principle that is safeguarded by the international

law and other codes of conduct. To adhere to the said principle, the target participants are given

formal consent and are willing to participate in the study. With this, the participants are free to

withdraw their participation at any time, and no pressure will be given to them. This ethical

consideration is essential in freeing the study and the target participants from coercion.

Chapter 3

Findings and Discussion

This chapter presents the results and discussions on the management practices of coffee

shop owners. This chapter answered the research objectives presented in Chapter 1. The

interview with 7 coffee shop owners resulted in qualitative findings.

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To adhere to confidentiality, the participants are mentioned as a form of code. They are

O1, O2, O3... O7.

The case in this study is the sole proprietorship and partnership form of business owners

engaging in the coffee industry. They are the coffee shop owners established within the city of

Pagadian that have been operating for three years or later.

The categories that emerged from the study are: The daily operations of a coffee shop, Practices

of managing a coffee shop, Challenges encountered within a coffee shop, how they overcome on

certain challenges, and Motivation to sustain. Each category is further explained below.

The Daily Operations of a Coffee Shop

The daily operations of a coffee shop present on the activities or events that is happening

on a daily basis. This excludes those only happening once a week. These responses were

presented to give the readers a glimpse on what is commonly happening on within the coffee

shop.

The subcategories that emerged from this category are: Unpopulated Customers, Routine

Inspection, Customer Engagement, Populated Customers,

Unpopulated Customers. One of the subcategories that emerged is Unpopulated

Customers. This provides the information as to how unknown that time the coffee shop. This is

evident in the following statements:

“There will be times na bibo and naa puy mingaw gyud but ingon ana gyud na siya nga
business. [There will be times that there are many customers and otherwise but that is
what business is.]” – O1
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“Usahay kusog, usahay sab wala, mingaw ingon an aba mag-depende sa weather, kung
ting-ulan mingaw gyud. [Sometimes populous, sometimes deserted, it depends on the
weather, if it is rainy season, there are usually low customers.]” –O2
“Sa pagkakaron ang among daily operation is, sa karon nga bulan medjo naay pagka-
mingaw ning ming aging bulan tungod guro sa ulan or unsa ba ang mga hinungdan. [As
of now our daily operation for this month do not have customers in these past few months
probably because of the rain or for some other reasons.]” –O3
“Naa mangyud adlaw na usahay bibo usahay pud kay mingaw pero ingon ana mangyud
na ang negosyo no.” [There are days that we are thriving with customers and there are
also times otherwise but this what business is.]” –O7
Four participants have described their daily operation as sometimes full of customers and

some of the times not. One of them indicated that it varies on the date and time and others also

included the weather. There is also an acceptance of the varying numbers of coming to the coffee

shops of the respondents and have mentioned that it is a normal situation when engaging on the

coffee shop business.

Studies showed that what makes a business full of customers depends on the perceived

value from them towards the coffee shop. This includes the product quality, perceive services

and perceived experiences that the customer have engaged of (Ting H. & Ramayah T., 2016).

With that being said, if the perceived value of the customers are high, they are likely to flock the

coffee or otherwise.

Routine Inspection: One of the subcategories that is emerged is Routine Inspection. This

provides that coffee shop must prepare before the operating. This is evident in the following

statements:

“Every morning no like I’m always hoping and praying ng like ang daily operations kay
smooth sailing lang mi walay mahimong problem like walay reklamo sa akong ginakuan
like naa ko sa kitchen gina make sure gyud nako na prepared gyud tanan like walay
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pareha sa inventory pud sa stock like wala bitawg kulang diha.” [Every morning like I’m
always hoping ang praying that our daily operation is smooth sailing, no problem that we
encountered and no customers complain as well like if I’m in the kitchen I’m goanna
make sure that things must prepared.]-O1
“My daily operation in coffee shop, kini ng shop this is not like a big nga mga coffee
shop,I only have limited flavor. First thing, you just make sure you have all the
ingredients like ice, syrup the powder and then make sure all your utensils and machine
are clean before opening the store.” [My daily operation in coffee shop, this shop is not
the big one that same by the other and I have limited flavor. First thing, you just make
sure you have all the ingreints like ice, syrup the powder and then make sure all your
utensils and machine are clean before opening the store.]-O4
“Actually, they are not trying but we make it a culture, if we trying to be in standard
gyud, kanang unsa ba dapat himoon like ingnon nako, we started our daily operation
with cleaning, checking raw materials, availability of supplies.” [Actually, they are not
trying but we make it a culture, if we trying to be in standard anyway what possible
things that we do, we started our daily operation with cleaning, checking raw materials,
availability.]- O6
“Syempre gina monitor namo ug sakto ang dagan sa business no, ginabantayan gyud
namo unsay pwede namo mabag-o sa among menu or unsa ba ang pwede namo ma
improve sa among mga serbisyo.” [Of course, we always monitor our business, we
contemplate things that can be added to our menu or think some other way for us to
improve our service.] –O3
“Actually, they are not trying but we make it a culture, if we trying to be in standard
gyud, kanang unsa ba dapat himoon like ingnon nako, we started our daily operation
with cleaning, checking raw materials and availability of supplies.” [ Actually, we do not
try but we make it a culture because if try to be in standard we start our daily operations
by cleaning, checking raw materials and availability of supplies.] – O6
“Ug maghisgot gani mi ug daily operations kay kanang ingon ana ang amoang mga
staffs kay when there are no customers manglimpyo gyud ug usahay pag humana na mag
dula sila sa game.” [When we say daily operations, our staff when there are no
customers, they cleaned the shop and after that they play a game.] -

Six of the participants have responded differently which focused on the preparation and

checking of their raw materials, inventories and utensils needed to brew and blend a coffee.

Routine inspection is a very vital role in most of the manufacturing and merchandising form of

business. In the case of the respondents, they have indicated an insight to make sure that the
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business flows smoothly which is that they themselves must prepare their goods and raw

materials before opening and after closing their coffee shop.

According to the answer of one of the owners, they have been monitoring the business

itself to ensure the flow of their business and to be able to know which part of their business that

is in need or is available for improvement. Monitoring is part of the aspect of business

management in which managers are responsible in doing so in a day-to-day basis. It is a way of

observing the in-depth flow of the business to determine their strengths and weaknesses.

Although it is the role of the managers, it may not be the case on small and medium-sized

enterprises (SME) in which is very common in the city of Pagadian.

According to Kang G. and Kwan H. (2018). Because monitoring fosters a high interest in

real-time management, it provides a greater competitive advantage that quickly affects the

corporate landscape. Simply keep processing for improvement to boost business performance.

Since providing daily access to important performance data is one of the fundamental

responsibilities of every business owner, the establishment may use real-time measurement. In

order to accomplish the aims and objectives of the firm, monitoring the business process is

necessary, Dumas et al. (2014). As soon as the business operates inside its parameters, its limits

are met. A timely technique to carry out our everyday operations in order to adhere to business

limits is provided by this type of strategy.

Working culture and strategic maintenance of the cleaning organization are essential in

the workplace of business operations. Many business enterprises, or SME (small and medium

enterprises), find it necessary and efficient to maintain a clean work environment (Adrian

France,2023. The relationship between cleaning and management is defined by Shin Ohmori
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(2023) and his beliefs. Many businesses find it challenging to convince their workers to carry out

regular operations in a disciplined or coordinated manner. Employees, staff, and owners may

implement tidying techniques to satisfy management's expectations by defining and introducing

the roles of cleaning and management. Staff members may be able to increase workplace

discipline by using this strategy.

Customer Engagement. Coffee shop owners are collecting advices and accepting

opinions and suggestions from the customers. This is evident in the following statement:

“Actually if daily atoang hisgutan, it is a win and lose situation gyud basta business
atong hisgotan kay dili siya everyday nga daghan ug customers like there will be times
na bibo and naa puy mingaw and naa siya between the mingaw and kanang bibo mao na
amoang daily gyud na operation diari and kuan pud sya like everyday is learning
gihapon so everyday naga collect mi ug advices, suggestions sa mo come and go na
customers namo kanang mudawat mi ug criticisms ing ana like dili man nato tanan ma
kuan like lain laing taste buds sa tawo dili gyud nimo na sya ma win tanan like naa gyuy
nay bad feedback.”[Actually if we talk about daily operations it a win-lose situation in
terms of business because it’s not everyday bunch of customers will come to the shop,
there are times that there are a lot of customers, sometimes there will be none and
sometimes in between. Yet everyday we learn because we collect advices and suggestion
from our customers, we always accept criticisms because we can’t always get the
different taste buds of our customers, there will always be bad feedback.] -01
“Basic raman among daily operation we always make sure nga among product is consume
to our customer and then we give always priority I mean we only prioritize costumer
satisfactions, gina make sure gyud namo nga ma satisfy gyud among customer in every
aspect. And also, about sa among customer we handle with care.” [Our daily operations are
only basic, we always make sure that our product is consume to our customer and then we
give always priority, I mean we only prioritized customers satisfaction. We make sure that
we satisfy our customers in every aspect. We also handle our customers with care.] –O5

Two of the respondents have showed how they describe their daily operation as to they

have been collecting advices and suggestions from their costumers during their dine in time in

the shop. It showed that the respondent is engaging on customers feedbacks rather than solely

monitoring the business itself. Another point of view of one of the respondents in which they
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indicated that customer satisfaction should be obtained within their coffee shop. As basic as they

say it is, they have also mentioned to make sure that it is active as to satisfying every person’s

taste bud comes with difficulties.

Customer Engagement is termed when a customer develops emotional attachment to the

brand during its consistent interactions with the staffs or the owner itself. Bansal & Chaudhary

(2020) agrees to the topic that customers emotionally attached to the business brand are also

more interested with its goods and services. Furthermore, engaging the customers will lead to

them becoming more invested with the business itself.

Populated Customers. One of the subcategories that emerged for Populated Customers.

This provides the information as to how known the coffee shop. This is evident in the following

statements:

“Actually, if daily atoang hisgotan, it is a win and lose situation gyud basta business
atong hisgotan kay dili siya everyday nga daghan ug costumers like there will be times
na bibo and naa puy mingaw gyud, but ingon ana gyud na siya nga business you will
take a risk gyud.” [Actually, when we say daily, it is win and lose situation, if we say
business, it is not always having a costumer, there are times is no and otherwise, that’s
how business works.]-O1
“Daily operations, okay ang amoang daily operations diri varies on the date. Naa
mangyud adlaw na usahay bibo usahay pud kay mingaw pero ingon ana manggyud na
ang negosyo no. pero mostly manggud mobibo during night probably because of our
ambiance here sa among backyard and sa amoang pa games.” [Daily operations, our
daily operations is good in varies on the date. There are times that there are many
costumers come and otherwise that’s how business works.]-O7
The results have showed that there are numerous factors as to how customers’ purchases.

Based on the said responses, coffee are more popular in the evening or without rain or otherwise.

Additionally, are the place, activities and the ambiance of the coffee shop are included with the

factors that affects the popularity of a coffee shop.

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Studies showed that what makes a business full of customers depends on the perceived

value from them towards the coffee shop. This includes the product quality, perceive services

and perceived experiences that the customer has engaged of (Ting H. & Ramayah T., 2016).

With that being said, if the perceived value of the customers is high, they are likely to flock the

coffee or otherwise.

Practices of managing a Coffee Shop

The practices of the coffee shop owner present their daily operation within 3 years

existing. These practices developed the growth of coffee shop management.

The subcategories that emerged from this category are: Training, Product Benchmarking,

Security Policy, Honesty, Cultural Practices.

Training. All coffee owners under go in seminar and training as their usual

practices for them to engaged such cleaning to build and grow coffee shop. Through

training, it will lead them to developed their coffee shop as they operate daily. In line with

these practices, coffee shop owners witness how effective the training is. This is evident in

the following statements:

“Actually, second wife rako, katong first wife is siya gyud ang naka seminar ug naka
training like tanan gyud gikan sa kitchen, bar ug uban pa naa-gian gyud niya labi na sa
mga tawo. Dili man gyud tanang coffee shop is naka agi ug training, dayon siya ming
undergo gyud.” [Actually, I am only a second wife, but the one who attend seminar and
training is the first wife like she knows the policy in the kitchen and bar. Not all business
undergoes training and seminar but she did.]-O1
“Sempre ming agi mig training, actually tungod sa experience pud ming agi ko ug milk
tea shop, then naka training mi didto, kami sab mismo naka training didto sa manila sa
baresta sa pizza unsaon paghimo.” [Of course, we undergo a training, actually because
of life experience in milk tea shop I undergo training as well. And also, we undergo
training at manila in baresta pizza on how to do it.]-O2
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“Ang saamoang barista sad diay kay wala gyud ni silay mga experience akoa gyud ni
silang gina train ang uban katong willing makabalo paunsaon pag mix sa amoang mga
blend.” [My baresta has no experience that’s why I train them to those interested to learn
on how to mix the coffee blend.]-O7
Three respondents showed that training will engage them to be more productive, which

can gather more strategy and knowledge, which can enhance their capability. Training is part of

the business operation, where the coffee owner may capture what possible procedures must be

applied to improve and develop. Training is the best practice for all coffee owners.

According to Perron G. et al. (2006), in order for most businesses to adhere to their

business goals, training is usually required; nevertheless, environmental management has the

power to modify and alter the management organization. In order to maintain their knowledge

and commitment in line with the goals of the companies where they could function effectively

and efficiently, owners and staff undergo environmental awareness training. Most of the owner-

manager failed to recognize the importance training which help them to improve their

organizational performance. However, according to Paul Greenbank (2000), owners-managers'

methods are likely to be put into practice through training that enhances decision-making

processes. As a result, training should make an effort to lessen the biases that are present in more

intuitive methods of making decisions.

Product Benchmarking. This subcategory describes their practices by benchmarking

where the coffee shop owner engages their improvement and learning from the other. This is

evident in the following statements:

“Daily pud ko naga kana bitawng kami pag naay bag-ong coffee shop nga open adtuon
na namo like tilawan namo like akoang dakpon ang lasa I try nako diri pero dili sa ingon
na nangopya ha like if ever naa pakay mabutang na mas better pa like ma enchance
nimo ang flavor ba, tuon tuon gyud everyday.” [Daily I also say that when there is a new
coffee shop opens, we go there and taste and try to adapt the capture the taste but doesn’t
mean I copying their product but I enhance the flavor.]-O4
 22

“This coffee shop is a family business, we have our own recipe, so we doing our own
thing here. Kong unsay best seller nimo, then we make sure the ingredients and those
flavors are good for weekly.” [This is a family business coffee shop; we have our own
recipe and we do our own things here. We make sure that the ingredients of our best
sellers will last for the whole week.]-O3
Two of the respondents showed that product benchmarking strategy is a good

strategy when it comes to product innovations. One of the owners showed that catching a good

taste from other coffee shops while modifying its taste to become unique and better.

Product Innovation has a significant effect on benchmarking the advantages of a product

(Indriastuti et al, 2017). Product Benchmarking is a process of measuring the strength and

weaknesses of a business’ product with the competitors’ identical product as their basis. Because

of this process, it will be easier to know which parts needs improvement.

Security Policy. This subcategory describes their practices as security policy that operate

business with safety and security protocol. Having security protocol within the coffee shop for

the safety of the customers. This is evident in the following statements:

“Among rapid diri, to make sure nga among gebalikya nga kapi and tea kay safe siya sa
ge consume sa mga customer, so we practice more safety and honesty and then also to
our staff we encourage to practice honesty kanang manubra ang bayad gina-uli gyud
namo ang sukli in exact amount.” [We make sure our products are safe for the customer
to consume, we also practice more about safety and honesty especially to our staffs we
encourage them to practice these things, there are instances that the customer will
accidentally pay more than the price our employees always return the extra payment in
exact amount.]-O5
One of the procedures that may be used in regular business is a security policy, which

would allow all management to secure and safeguard all production. Coffee shop operators

become sensitive and cautious in all facets of their businesses as a result of this technique.

A crucial necessity for business management and development professionals who

implement secure applications is that they apply for safety and reliable functioning. People
 23

playing different roles participate in the modeling, creation, implementation, and management of

a business application's security features in management that uses security applications.

According to Nagaratnam N. et al (2005), for owners that employ a policy-driven strategy that

builds on top of a model-driven paradigm for addressing procedures involving security

requirements, et al.'s approach is successful and efficient. This methodology put forth the idea

that security policies should be manufactured and molded as models, designed and implemented

through environments that manage infrastructure or applications based on modeled artifacts,

deployed into an infrastructure and potentially customized to meet the security needs of the

consumer, and monitored and managed to reflect a uniform set of policies across the enterprise

and all layers of its application infrastructure.

Honesty: One of the subcategories that is emerged is Be Honest. Since it establishes the

tone for the type of workplace culture you want to foster, ensures consistency in workplace

behavior, and fosters customer and prospect loyalty, honesty is a crucial aspect of every

successful organization.This is evident in the following statements:

“Among rapid diri, to make sure nga among gebalikya nga kapi and tea kay safe siya sa
ge consume sa mga customer, so we practice more safety and honesty and then also to
our staff we encourage to practice honesty kanang manubra ang bayad gina-uli gyud
namo ang sukli in exact amount.” [We make sure our products are safe for the customer
to consume, we also practice more about safety and honesty especially to our staffs we
encourage them to practice these things, there are instances that the customer will
accidentally pay more than the price our employees always return the extra payment in
exact amount.]-O5
One of the respondents showed that being truthful is one of the top management

strategies that should be followed. Due to the fact that honest is an ethic where coffee owners

may challenge them to stay faithful and accurate in their operations because honesty creates

openness and builds trust.

 24

According to the theory of Wolungbom R. et al. (2020), being sincere in business is the

secret to obtaining sustainability in any industry. This kind of conduct lays the groundwork for

enterprises to uphold high moral standards, conduct themselves ethically, lead simple lives, and

able to gain customer’s trust. As long as management encouraged trust and honesty among both

their staff and consumers, it enhanced customer support, growth, and business profit.

Consequences of commercial dishonesty include high chance of failure, limited customer

support, opportunities for increased competition, decreases in profit, and decreased market

turnover. If honesty isn't practiced in business, this might be the way things are.

Cultural practices. This subcategory emerged as Cultural practices. Exercises that the

Coffee shop employees do to maintain a daily process. This is evident in the following

statements:

“Actually, they are not trying but we make it a culture, if we trying to be in standard
gyud, kanang unsa ba dapat himoon like ingnon nako, we started our daily operation with
cleaning, checking raw materials, avaibility of supplies. If you will be trying lang to do that then
everyday sige nalang gyud mog try but sa amoa kasi manigerial way of run a business gina
inculcate gyud na sa among mga empleyado that what are we doing here is not for compliance
but himoon namo siyang culture. Mas nindot eh butang didto sa practices is that quality as way
of life, that's way I mean sa culture.” [Actually, they are not trying but we make it a culture
because if we try to be in standard like doing things that is a must. We always start our day by
cleaning, checking raw materials and making sure if there is enough availability of supplies. In
our point of view, we prefer managerial way in running business, what we are doing here is for
compliance but we make it as a culture and our employees have a habit of applying it. Quality as
way of life will be a great practice.]-O6
Cultural exchange is a very strong term in creating an ideal business ethics as it
will be able to provide information on various cultures including their strengths and weaknesses.
Creating a business ethics would mean that staffs are very convenient with the said ethics and
will gradually become a habit. Maspul (2023) agreed to this topic and stated that the presence of
people from different places has allowed not just to develop a brand culture but also provides
product innovation, cross-cultural collaboration, and information sharing in the coffee industry.

Challenges encountered within a coffee shop

 25

This category explains their challenges in managing within 3 years of operations.

Challenges are in the middle tier of the business, where they face so much negativity while

operating it, and it is the way they must be creative in order to sustain their operation.

The subcategories that emerged from this category are: Poor Employee Management,

Scarce Supplies, Rivalry, Difficult to Innovative, Financial Restraint.

Poor Employee Management. The subcategory that emerged is the management of the

human resource. This challenge became a big negative impact to their organization because

human resource is the bloodline of a business and without it, the operation will not be efficient or

worst effective. This is evident in the following:

“Staffs, pariha ganina dugay kaayo maabot. Staff mao gyud na ang nakalabad sa ulo,
especially kanang magdugay na siya sa imoha feeling nila kabalo na kaayo sila. Mao na,
mao na ang challenge sa mga owner, pasagdaan nila ang store i-abondon nila, kapila
nami nakasulay ana nga eh abandon nila, escpecially sa kitchen kapila nila i-abandon,
kinsa may mo kuan kami gyud nga mga owner ang mo take over. Staff gyud ang labad sa
ulo kay sila baya sa tanan sa pag process sa food kuan lisod usahay masayop sila aha man
pa ingon ang mga feedback sa owner.– O1
“People, in particular situation reagrding their confidence and trust, dili lang kay ikaw
dapat maoy mo salig sa ilaha pati sab ikaw mo salig sab ka nila, kasi kami man sad gud
nagpadagan kay if there is little friction between management and staff, kay eventtually
kana sila mag rebeldi na nimo,pwede nila pataugon nila ang negosyo nimo so bottom line
is good relationship between employees and employeer. The biggest challenges so far is
kato gyud ang pagpangita ug tawo kay lisod gyud. That's why dako kaayao namog value
naa among mge empleyado.– O6
Financial Restraint. This subcategory that emerged is comparing the machines that they

used during their daily operations. This challenge has a big negative impact on their organization

by comparing the equipment that doesn’t meet customer satisfaction. This is evident in the

following statements:

“Actually, maka down if nay mangutana kong unsa among machine pariha sa starbucks
oh grabi ka expresso ilang machine maka down gyud na saamoa pero ing ana manggyud
 26

na, we are not the same naa gyud pud.” [Actually, we are down if there is someone
asking what type of machine we used, not like Starbucks that their machine very
advanced, but we are not the same anyway.]-O4

According to the answer of the owner, comparing their machine to their competitors is

one of the greatest challenges, especially when the customers say so, but that doesn’t mean it will

lead to a miserable operation. These challenges inspired and motivated them to sustain their

operation in spite of the challenges they encountered.

Espresso is a type of coffee that is produced by a machine. According to Apilleti and

Pastor (2020), 97% of the adults in the Italy consumes espresso daily. This is also evident on the

emerging coffe shops here in the Philippines where most have their own espresso machines

while others don't. Lacking of funds for the equipment would would be enough to the business to

disasisfy their costumers and lead to a negative first impression from the customers.

Scarce Supplies. This subcategory that is emerged is lack of sources for their supplies

that doesn’t available locally. This challenge happened during their operation. This is evident in

the following statements:

“The supplies, kay naa kay specific ingredients then if it’s not available here at the
Pagadian so we have to order it somewhere else like online or other shop with different
cities so the shipping cost is added but then our price is still the same. Be resourceful
when it comes to supplies.” [The supplies, if you have a specific ingredient then if it’s not
available here at the Pagadian so we have to order it somewhere else like online or other
shop with different cities so the shipping cost is added but then our price is still the same.
Be resourceful when it comes to supplies.]-O2
“Other challenges sab namo kay making new products, gina consider namo ang working
source ingredients and costing og kaya ba siya ibalikya barato and then ang source of
ingredients dapat locally lang.” [Other challenges are making new products, we consider
our working source ingredients and costing that sale in a low price and then the source of
ingredients must available locally.]-O5
 27

Two respondents explained why the scarce resources became a challenge for them. Lack

of working supplies is an issue for all of food and beverage firms because it will affect the prices

of their products as well as the quantity to satisfy the demands of their customers.

Enzo Luna (2023) found that the Philippines' coffee production is expected to decline by

50% by 2030 if current trends continue. The forecast also found that the Philippines' coffee

consumption is expected to exceed production by 2025. By this, Prices on the materials would

rise and it would affect the business itself as the products that they will offer would also rise.

Rivalry. This subcategory that emerged has a lot of competitors. They were forced to be

competitive, well-organized, and individually inventive by these difficulties. This is evident in

the following statements:

“Daghan man tag challenges diri sama sa, nagkadugay nagkadaghan ang competitor,
nga nagahatag og medyo brato-brato na kape pero sa quality lang gyud magdaog.” [We
have a lot of challenges here. As the years go by, we have a lot of competitors that
provide low prices for coffee, but the quality of the coffee wins.]-O3
According to the answer of the respondent, having a lot of competitors is a challenge

because they compete with them in market shares and will continue to be divided due to the

increasing number of competitors. With this kind of challenge, the owner may think creatively to

become competitive by planning, organizing, and analyzing to be able to cope up with the trend

and to get the interests of the customers and create brand loyalty.

Based on the conclusions of Asli Oztopcu (2017), new brands are entering the market

every day and new coffee shop owners are required to cope up with the major competitors in the

area for them to be able to survive the fierce competition. Because of this, it became more

difficult for entrepreneurs to penetrate the market with their newly established coffee shops.
 28

Difficult to Innovate. This category emerged because it is difficult to innovate and

manufacture a new product. It challenges the coffee shop owner to think about the new one,

which consumes a lot of time to plan, organize, and execute if this product is needed to be

produced for the consumer.

“Pinaka bug-at gyud nga challenge kay kanang think new products kay mao nay one-
way nga ma-inganyo ang mga costumer kong magbalik-balik kay mao may gepangita
perme.” [The most difficult challenge is thinking new products because that is the only
way to enlighten costumers’ satisfaction.]-O5
Being a coffee shop owner presents a number of problems, including coming up with

new products because the industry is so sophisticated and developed, but doing so is the greatest

method for customers to learn about the new product. It forces them to consider planning,

management, and execution more carefully, especially when making decisions that will

ultimately affect production.

According to Toni et al. (2003), their theory explained that business owners may

highlight and showcase all their product development activities, pinpoint the difficulties and

problems that have encountered their establishment, and recommend how production might be

improved to increase consumer satisfaction. Theoretically, suggested that having a timeline for

improving new product development is one of the challenges in all management that could think

creatively and persuaded all employees, owners and customers to buy was having timeline for

enhancing new product development.

Financial Restraint. This subcategory that emerged is financial restraints in comparing

their machines that they used during their daily operations. This challenge has a big negative
 29

impact on their organization by comparing the equipment that doesn’t meet customer

satisfaction. This is evident in the following statements:

“Actually, maka down if nay mangutana kong unsa among machine pariha sa starbucks
oh grabi ka expresso ilang machine maka down gyud na saamoa pero ing ana manggyud
na, we are not the same naa gyud pud.” [Actually, we are down if there is someone
asking what type of machine we used, not like Starbucks that their machine very
advanced, but we are not the same anyway.]-O4

According to the answer of the owner, comparing their machine to their competitors is

one of the greatest challenges, especially when the customers say so, but that doesn’t mean it will

lead to a miserable operation. These challenges inspired and motivated them to sustain their

operation in spite of the challenges they encountered.

One of the bottlenecks in the process of enterprise development is the restriction of

investments by businesses due to financial restrictions. The removal of financial restrictions is

crucial for the growth of businesses. Following is a summary of various key methods from the

extant literature study for easing financial restrictions. Since information asymmetry is the

primary contributor to financial restrictions, increasing information transparency is one strategy

to alleviate this problem, Gao J et al (2019).

The implication in this sector is that most of the respondents experience financial

restraints when their machine used for coffee is compared to their competitors. Having financial

restraint to reach customer satisfaction is a challenge and difficult, but that doesn’t mean the

coffee shop owner may stop trying to produce coffee. Based on the findings, despite the

difficulties of the coffee shop owner, they did not consider them a barrier, and even though they

encountered obstacles along the way, they were able to overcome them and become better for

their business.
 30

The implication of this section is that innovating a new product is a challenge. One must

learn how to plan and organize in order to improve their product. But thinking of it, once this

challenge is accomplished, management will succeed well according to their efforts and

sacrifices. This section is normal for all management to face this kind of challenge because it

gives them good service for customer satisfaction.

How they overcome on certain challenges

This category explains how they overcame all the challenges they encountered in

operating coffee shop within 3 and above. Coffee shop owner explain their different way for

them to overcome to reduce stress and depression.

The subcategories that emerged from this category are: Diligence, Patience, Disclosure,

Study.

Diligence. This subcategory that emerged is diligence. Keep coffee shop

organized, flexible and creative in their own way. This is evident in the following statement:

“When I started this business, business it was a big risk for us because we don't have any
background in coffee shop but pursigido lang that we are very persistent that we want
this kind of business we need to try this business it took as months, that you need know
the products that you want sale, so keep on try and try until you get what.” [When I
started this business, business it was a big risk for us because we don’t have any
background in coffee shop but hardwork is must I’m very persistent that we want this
kind of business we need to try this business it took as months, that you need know the
products that you want to sale, so keep on try and try until you get it.]-O3
“Dapat i-put into encouragement nga makaya ni i-enjoy lang with patience and
hardwork. Kong mo sulod kag businesses dapat mo take risk gyud ka kabalo ka mo
dawat ug mga negativity about sa imong business.” [Encouragement is must for you to
be happy with patience and hardwork. If you go with the business, you must take a risk
and accept negativity.]-O1
“When I started this buisness, business it was a big risk for us because we don't
have any background in coffee shop but pursigido lang that we are very persistent that
 31

we want this kind of this business.” [When I started this business, business it was a big
risk for us because we don’t have any background in coffee shop but hardwork is must
for we are very persistent that we want this kind of business.]-O3
Another way to overcome the deprivation that has emerged as to diligence; it is a way to

boost self-esteem and faith in the difficulties. Diligence is reminding themselves that there is

another way to improve it as long as you try and try again. Everything will pass this challenge if

we keep trying hard for the best result. These participants worked hard to overcome all the

challenges they faced along the way while operating a coffee shop. This motivation helps them

to relieve all the battlefield and difficulties while managing it. A business needs to be started and

run with a lot of hard work. Maintaining focus by working hard to achieve their goals.

According to Niemann theory, states that managing the risks of running a business is

difficult and hard one but hard work and perseverance are necessary to become successful one.

Wealth and self-esteem are risky. Under the best of circumstances, failure is high, but forgoing

with diligence creates good circumstances as well as achievement as they go through their

experience and knowledge. The best method for the company to notice and stay away from such

criticism is to treat a good diligence to their operation. According to Green R et al., performing

due diligence entails conducting an investigation to ascertain and identify the complete

ramification and implication of purchasing a business.

Patience. This subcategory that is emerged to overcome all the challenges being Patience

to their work. The virtue of patience is a way to boost their negative feedback as they operate

their coffee shop. This virtue is the most challenging one because it practices consistently. This

is evident in the following statements:

“Dapat i-put into encouragement nga makaya ni i-enjoy lang with patience and
hardwork. Kong mo sulod kag businesses dapat mo take risk gyud ka kabalo ka mo
dawat ug mga negativity about sa imong business.” [Encouragement is must for you to
 32

be happy with patience and hardwork. If you go with the business, you must take a risk
and accept negativity.]-O1
“Sempre kita man gud basta naa natay experience sa business, usahay mo palahutay
nalang ta, dapat taas tag pasensya and then sige sab tag update I mean o upgrade sa
atoang mga kapi or mga menu.” [Of course, if we have an experience, we go beyond
limit yet patience must always be there and I always upgrade the coffee menu.]-O4
Three participants answered the same way: to overcome all their challenges, you must

have patience while operating for the whole day. Through patience, we start to grasp the world

and realize there is only virtue is the only really good. This understanding enables us to patiently

take on burdens and we understand and allow us to act calmly, accept burden and frustration.

According to Christian tradition, which includes Tertullian and Augustine, having

patience is one of our core moral virtues (Harned 2025 [1997]: Chs. 3-4). According to their

theory, patience has to do with accepting God's will as well as their own weakness and hatred.

We accept God's will and imitate God's own patience and forbearance with us by bearing

difficulties quietly and displaying forbearance toward others. According to Joseph Kupfer, the

disposition to calmly accept causes our desires—which are justified by the circumstances or the

desires themselves—to be delayed in being satisfied" (2007: 165). Patients play an active role in

society (Fowler and Kam, 2006), as seen in the franchise sector, which is willing to wait until

customers' meals is prepared.

Disclosure. This subcategory explains the description of the product they want to

produce, where customer may choose the best one according to their description to avoid

complaint from the customer. This is evident in the following statements:

“Ang problema pud kato bitawg tiguwang dapat namo enlightened namo nga mao ni
among tea para dili siya masuko bitaw. As an owner, eh explain kong unsa ni siya para
ma enlightened ang mga mamalitay.” [The problem here is that if there is an older man,
we explain to them this type of coffee in order to enlighten them and avoid
complaining.]-O5
 33

This participant responded that through this category, they could overcome all their

challenges. Respondents answered that proving and introducing their product is a way for

customers to not argue with them. Introducing the product first to their customers is the best way

to ensure that they choose the best.

A product description is a type of marketing copy intended to describe and explain the

advantages of the product to the customer, according to Brett Rega (2023). In other words, it

gives your e-commerce site access to all of your product's information and specifications. One of

the most important components of product marketing ethics and standards is disclosing the

product to the customer.

Study. One of the subcategories that is emerged is study where owners able to gain

knowledge through research and experiment. This is evident in the following statements:

“As an owner, eh explain kong unsa ni siya para ma enlightened ang mga mamalitay. In
the part pud ug pag-create og new product ang among solution ato is through research
gyud kanunay asa makapalit og barato and then nag-experiment sab mi kanunay barato
siya atleast quality gihapon siya ug lami nga masatisfy among customer.” [As an owner,
you must explain first to your customers to enlighten them. In part of creating a new
product, our solution is through research, where we find somewhere where we could
resupply, and then we go through experiments and provide low prices in good quality for
customer satisfaction.]-O5
One of the respondents showed that through research can gain knowledge what possible

things might apply for the improvement of the product. Study is the fundamental aspect where

owners may go beyond research to earn learning and strategy.

Product research plays a key role in business management since it directs and leads the

process of product development. For organizations aiming to create and develop for successful

production, product research is a crucial tool. According to Krdzic Hajrudin's view (2023),
 34

product research is a crucial step in the development of a product and entails a thorough analysis

of its feasibility, market potential, and competitive environment.

The implication of this section, realizing that forgoing diligence is good practice

to overcome all their challenges where they vision of their business is to become prevail and

success to their operation. Having patients in our operation creates good communication skills on

how to entertain customers. Based on the findings, it can be concluded that the majority of

business owners are able to provide good service to their customers. Additional, through

research, we can obtain customer preferences. Based on the findings, the study aims to develop

the skills of the owner to improve their organization with competence and self-esteem.

The implication of this section is that innovating a new product is a challenge. One must

learn how to plan and organize in order to improve their product. But thinking of it, once this

challenge is accomplished, management will succeed well according to their efforts and

sacrifices. This section is normal for all management to face this kind of challenge because it

gives them good service for customer satisfaction.

Motivation to Sustain

Motivation to sustain is the reason for them to operate and manage business, it gives

inspiration, encouragement and increased productivity inside and outside the establishment. This

category evident according to their responses.

 35

The subcategories that emerged from this category are: Family, Believed in your Product,

Passion, Customers.

Family. One of the subcategories that emerged is Family. This is the source of motivation

to sustain their operation and the source of strength to remain focus. This is evident in the

following statements:

“My family ra gyud. Akong mga igsuon akong sister middle child saamoa kay siya
akoang partner ani pero nag work man siya gudSo mao gyud to motivation namo mag
igsuon amoang paents lang gyud.” [Only my family, my sister and I are partners and we
have the same motivation through everthing which is our family]-O1
“Ang akong pamilya ra gyud kay para-ani nga negosyo, dako baya nig katabang sa
among pamilya I only have one son ra gyud.” [My family, this business helped a lot in
our family especially to my only son.]-O3

“Naa mi mga kids nga among gina-support. Yu’nga family. Aron naa sab silay makita
kana bitawg, daily needs, foods, chelter tanan kurente. Dapat motivated gyud ka kay
unsaon nalang nga asta namong daghana ug mg anak, maningkamot gyud.” [We have
kids that we support, I want to let them see that the business supports our family needs,
foods, shelter, bills etc. You should be motivated especially when you have a big family
to support.]-O4
“Family and passion. One of the reasons nga ma-motivate ta kay kanang mga positive
feedback bitaw nga among madawat nga mag-continue ang operation and para maka-
provide gihapon sa mga costumer nga ilang ganahan.” [Family and passion. Also, one of
the things that keeps us motivated is positive feedbacks it motivates us to operate and
give the customers a good service.]-O5
“First of all, I have a family to feed. Actually, wala nakoy father I only have mother and
sister so duha rami sempre ako nay nagtagoyod. Ako kasi ang ge in vision nila. Ani mana
siya oh, ang trabaho mawala but if you take good care to your business mo grow and
grow gyud that's why dako kaayog katabang n inga business financially.” [First of all, I
have a family to feed. Honestly, I came from broken family and I am the one who tasked
to support my family. For me, any job may vanish but if you take good care of your
business, it will always grow. That’s why this business has a big role of supporting us
financially.]-O6
“First is my sister wife gyud kay silbe amoa napud ning nahimong relaxing place bitaw
maski ako nag barista ko diari and siya sab sa mga foods or mag maintain anang mga
tanom sa front.” [First is my sister wife, this business is our relaxing place even I’m the
bartender and she is the one who prepare for foods as well maintaining the plant in front
of the shop.]-O7
 36

Six respondents showed that to be motivated, family is the center of our efforts to become

strong and productive at work. Family motivation is an integral part of what inspires coffee shop

owners to perform effectively and efficiently to support their family since it is the source of their

financial needs and wants. Every human being does something that influences our motivation to

reach our goals, particularly those that are tied to our families and our jobs (Gerson, 2010). It is

difficult to imagine that living without a family would result in such a terrible civilization

because having family is one of the fundamental elements of social connections in all cultures.

According to Minuchin et al. (1981), having a family is the best incentive to continue being

active and committed since family is the environment that provides us the strength to develop

and heal. They are driven to work continuously to meet their financial requirements and wants by

family motivation, which is defined as the desire to labor to support one's family (Menges et al.,

2017). According to the theories of Schwartz et al. (2012) and Schwartz and Bilsky (1990),

family is the most universal value across most civilizations.

Believed in your Product. This subcategory is their motivation, believing the product is

the strength to sustain the operation. It defines having confidence in choosing what you want to

sell. If you genuinely believe in what you're selling, it shows in your confidence both during and

after the sale. This is evident in the following statements:

“You have to believe in your product you have to believed that your market is always be
there. The lucky day maybe tomorrow or the next day, because you believed that your product is
good and better compared to others.” [You have to believe in your product you have to believed
that your market is always be there. The lucky maybe tomorrow or the next day, because you
believed that your product is good and better compared to others.]-O2
One of the respondents showed that to be motivated, you must believe your product

makes you more persuasive. It makes sense to believe in what you sell and don’t let your
 37

confusion win. If you didn't, selling would turn into a dishonest manipulation process in which

you persuaded clients to take actions that they would regret later.

According to Roger Dooley, a business leader who sincerely believes in the product is

more persuasive and impressive in operation. Since it is necessary, all management must give

their product or service a high value. Logic dictates and suggest, if a business owner doesn't

sincerely believe in the product they are offering, buyers might convince them to invent one.

According to Zig Ziglar, business owners may have had faith in their own products because they

believed in what they were selling.

Customers. Owners receive positive feedback from customer when they reach or surpass

corporate objectives, overcome a difficulty, go above and beyond, or propose novel ideas. A

meaningful and effective way to make sure your staff feel valued is through positive feedback.

This is evident in the following statements:

“One of the reasons nga ma-motivate ta kay kanang mga positive feedback bitaw nga
among madawat nga mag-continue ang operation and para maka-provide gihapon sa
mga costumer nga ilang ganahan.” [Also, one of the things that keeps us motivated is the
positive feedbacks it motivates us to operate and give the customers a good service.]-O5
“Additionally, like ma motivated sab ko kong daghan ug tawo or customer mura siyag
maka boost siyag energy, makadasig kaayo labi nagdaghan ug order.” [Additionally, we
are motivated if there are a lot of customers, which can boost our energy, especially if
there are a lot of orders.]-O1

Two respondents showed that the best way to keep motivated is through positive

feedback from customer, which can boost performance and motivate in many fields. It helps

them be more productive and has the power to sustain their operation. It helps them to recognize

and think creatively to improve their skills in managing it. Another point of view to be motivated
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by is consistency and customer loyalty. This respondent showed that this motivation gives them

high energy to sustain their operation. It increases productivity and effective work to manage it.

Feedback, which occurs in every area of business, accepts facts about the operation,

whether they are positive or negative levels of business. According to DeNisi, Kluger, 2000;

Gregory, Levy & Jeffers, 2008, feedback happens individual at their current performance levels,

which motivates us to accomplish well in our everyday tasks, work productively, and be driven

by job satisfaction. Positive feedback will perform transparency to individual especially to the

business owners to develop their own self-awareness, learn valuable lessons, and enhance their

own performance.

Apparently, Roberts C. et al. (2010). total customer involvement will integrate

good management into an effective and efficient system. Daily tasks may coordinate customer

support, such as product promotion and service, where they could be aware of the description of

the item they manufactured. The alignment of the overall brand strategy across the entire

business operation creates synergy, which is a significant advantage of the total engagement

approach. The author's methodology, which is quite thorough and integrates and plainly

describes how to build and operationalize a growth plan driven by rising consumer involvement,

with a focus on actionability.

The implication of this section is realizing that family is the central motivation to

work productively and effectively towards the coffee shop. Considering that family is the source

of inspiration and enhances happiness to work, few provide their financial support. Based on the

result, family is the strong component and foundation in many organizations to sustain the coffee

shop. Furthermore, it concludes that all coffee shop owners have faith in what they are
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producing. Believing in your product enhances productivity where they believe what they are

selling. Based on the findings, in order to sustain their operation, you must have the capacity and

ability to produce better and greater coffee.

Chapter 4

Summary of Findings, Conclusion, and Recommendations

This chapter presents the summary of the findings, the conclusions based on the study

findings, and the recommendations.

Summary of Findings
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The following are the main results of the study based on the responses of the participants

during the interview:

1. How do coffee shop owners describe their daily operation in their coffee shop?

The participants describe their daily operations within 3 years of managing a coffee

shop. Primarily, when managing a coffee shop, not every day the coffee shop sustains in a

good environment; sometimes there are a lot of customers and otherwise. Operating coffee

shops need to prepare before the operation and monitor what things must be prepared. Most

of the owners said that operating and managing a coffee shop was never easy, but they

persevered because they had goals. According to the participants, when we enter a business,

make sure we are all prepared to manage it.

2. What are their practices in operating a coffee shop?

One of the good practices to apply when operating a coffee shop is being transparent

about their operation. According to the responses of the participants, practices may go

through training and seminars that give them advanced learning on how to manage coffee

shops. The practices that the owners experience are effective and efficient when you establish

a coffee shop. Additional honesty, patience, and hard work should be considered as daily

routine practices when operating a business, which gives you more energy and patience to

sustain your operation.

3. What are the challenges encountered by coffee shop owners in operating coffee shop?

There are numerous challenges that coffee shop owners face, especially having

multiple competitors that provide a low price for coffee, but that is normal because that is

the nature of business. According to the research, having a lot of competitors is a

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challenge because it tests your capacity and ability to think deeper, so you must be

competitive. The hardest challenge that faces the owners is comparing their machines to

others, especially when customers do not satisfy the blend of the coffee due to the

machine, but that doesn’t mean that could be the way to stop operating. Other than that,

when the time for resupplying all their ingredients isn’t available locally, that’s why they

order somewhere so that they have an ingredient to use. All difficulties can be overcome

as long as your goal is met.

4. How do they overcome their challenges in managing their coffee shop?

According to the responses of the participants, in order to overcome all the

challenges that they face in almost 3 years and above, they must have patience and good

diligence for a sustainable and harmonious operation. Coffee shop owners describe how

they overcome all obstacles by disclosing the product to their customers to avoid

complaints. To improve the coffee, you must first study if this product is preserved to

manufacture, even if it requires planning and organizing. But that is the nature of

business: improving the product we want to produce.

5. What motivates them to sustain their coffee shop business?

Being motivated is one way to continue the hassle. Coffee shop owners answer that

their motivations are family and survival. The family is the root of success in their operation

to sustain their coffee shop. It is the foundation and fundamental inspiration behind all their

effort and hard work to continue managing, particularly in coffee shops. All their hard work

relies on motivation in order to sustain their operation. Hard work is the essence of pursuing
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what we want to be as owners, trying to keep things that could not be, but having hard work

and inspiration to pursue means you must have the capacity to work hard.

Conclusion

In conclusion, owners describe their practices in operating coffee shop as a complicated

undertaking encompassing various techniques, methods and strategy to sustain their daily

operation. Throughout our investigation, it become clear that managing coffee shop needs to

addressed all the things that need to address especially the challenges that they face throughout

in many years. Coffee shop owners, highlight the importance of preserving the quality and

consistency of their services.

Additionally, being a business owner is not easy and there are a lot of challenges waiting

ahead for you. Most of the owners gives us an inspirational speech about being motivated is the

best technique to be inspired in experiencing the daily operation and challenges. Always do

things heartily and one of the best inspirations is Family.

Furthermore, the importance of permissions, rules, and compliance must be balanced.

Many suppliers emphasize adhering to legal and regulatory requirements to prevent

complications that might damage their business operations.

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