I.

Executive Summary

Hidalgo conceived during 2000 and has established in 2002 and it became one of the most

known and successful restaurant in Glorietta 4 and now expanding to the fast developing Fort

Bonifacio Global City. Before Hidalgo, there are many specialty restaurants commonly Italian,

Filipino and Chinese around the Philippines but Tinong wanted to be different so he built a French

bistro and named the restaurant Corsica it was named after a place in Bonaparte wherein

French and Italian culture was mixed and born. It is quite risky to venture French cuisine because

there are not so many Filipinos that are used and fond of this taste because it uses too much

butter, wine and cheese but Corsica has been able to capture a French taste that adapts the

Filipino palate and it has become the restaurants edge. Tinong wanted to avoid taking away

customers from Corsica so he made sure that Hidalgo will have its own style and approach so he

ventured different taste by visiting all around the globe restaurants. He wanted to create a

fusion that is originated by a Filipino cuisine. Through is thorough work and research he made

Hidalgo return all of his investment in just 12 months. These restaurants were owned by a

brainchild of forty-something who is a tenacious Filipino entrepreneur and visionary Faustino

Tinong Alfon who grew up with a well-to-do and modest family and finished BS Economics from

Ateneo de Manila University. Tinong like any other entrepreneur started as an employee in

Metrobank but as a visionary and artisan he started his own independent business which is

exporting dried fruits but it did not end well due to political complications so he has to sell his

company to Technology Resource Center and gone through depression. After his failure, his

parents remained supportive and made him handled some of his familys real estate properties

and then again he had a vision and idea of building a restaurant that is now Hidalgo and Corsica.
II. Statement of the Problem

1. What improvement and innovations he should implement to remain in the trend

of Filipino Food Business industry?

2. How can he rise or strive for far more excellence in field of business in Filipino

Food?

3. How can he gain his employees loyalty?

4. What characteristics he should possess to continue in venturing as an

entrepreneur?

5. How can he establish the turnover of his kitchen personnel?

6. How can he gain customers loyalty and how can he stablish a well going and

smooth flow relationship with his customers?

III. Objectives of the study

To be able to analyze