The Aristocrat Restaurant is a Filipino-owned family corporation founded by the late Doña Engracia (“Aling Asiang”) Cruz-Reyes and her husband, Justice Alex A. Reyes. Aling Asiang’s pioneering spirit coupled with her native genius for cooking Filipino food raised the once lowly and unknown Filipino dishes to well-loved and accepted locally and internationally. From its humble beginning as a snack mobile in 1936, the Aristocrat has grown into a restaurant enterprise with branches in Metro Manila, all serving the same quality foods that have made it “The Philippines’ Most Popular Restaurant”. Strategically located along Roxas Boulevard, the first Aristocrat was a silent eyewitness to the passing of Philippine history — from the Presidential inaugural parades and somber funeral marches of national martyrs and prisoners of war (World War II), to religious rallies of various denominations and frivolous parades of film festivals and beauty queens. Aristocrat has inspired the growth and development of the restaurant industry in the Philippines, oftentimes taking the lead and being the basis of many other food establishments. Engracia Cruz Reyes’ contribution to Philippine cuisine has earned her national recognition. In 1992, on her 100th birth anniversary, the erection of a landmark in a Rajah Sulaiman park, the issuance of a stamp edition and the naming of a street after her honor.
Specialties
Chicken Barbecue
Kare-Kare
Chicken Honey
Crispy Pata
Pancit Canton
Dinuguan
Lumpia
Location
Contact Information
Robinsons Place Manila
4th Level, Pedro Gil Wing Robinsons Place Manila, Ermita, Manila Phone/ Fax: 523-3923/ 523-3973
Website: http://www.aristocrat.com.ph
Email: [email protected]
The TQM Process
Stage 1: Problem Identification
Quality Tool: Brainstorming
BRAINSTORMING SHEET
The Problems that we observe in Aristocrat Restaurant particularly in Robinson’s Place Manila branch are the following: ORIGINAL
SHORTLIST
The restaurant is dull
The restaurant is dull
Lack of customer enthusiasm
Lack of customer enthusiasm
Minimum no. of customer
Minimum no. of customer
Small servings
Fail to welcome guest
High price
Not in good Appearance
Sloppy uniforms
Poor ventilation
Fail to welcome guest
Poorly run
Not in good Appearance
Stage 2: Problem Prioritization
Quality Tool: Consensus through Light Voting
CONSENSUS THROUGH LIGHT VOTING
Problems
Member
1
(Jennifer Cumplido)
Member
2
(Chester Suarez)
Total
The restaurant is dull
1
Minimum no. of customer
2
Lack of customer enthusiasm
1
Fail to welcome guest
1
Not in good Appearance
1
Explanation:
By observing inside the Aristocrat Restaurant, we’ve been able to come up with a problem which is minimum no. of customer. We both think that customer is a good indication of a successful restaurant. Every restaurant aims to gain customers because without them there will be no profit for the restaurant and eventually if that continues their store will be closed.
We both think that it is the problem of aristocrat in Robinson’s Manila. Although their food are in did delicious but they still lack something that is very important to any kind of restaurant or business.
Stage 3: Problem Analysis
Quality Tool: Cause and Effect Diagram
This Flow Chart shows a pictorial display of a list in which you identify and organizes possible cause of the problems, or factors needed to ensure success of some effort. We used this flow chart to identify the possible causes of our identified problem. Through this diagram we’ve been able to identify the some weak factors of Aristocrat that needed to have an improvement.
Stage 4: Solution Formulation
We think that the best to improve the restaurant in their minimum no. of customer is to trained they employees on customer relation, put some music or renovate the place so that it will look attractive, and try to sell their products. Although Aristocrat is already a well known restaurant already they still have to do some marketing skills like saying their best seller, recommend something from the menu and say something about their products. In that way we believe that aristocrat would be able to gain more customers and could save their restaurant from closure.
