CHAPTER I

The Problem and Its Settings

INTRODUCTION

One of the forces that boost the economy is business. A business is a commercial

activity that involves exchange of money for goods or services. The growth of a business both

financially or economically is made possible through generating business strategies. Business

strategies dictates the direction of the business specifically on how it deals with challenges

along the establishment of the business. One of the in-demand business here in the Philippines

are food eateries. Eateries are described as a usual small and informal restaurant serving light

lunches. According to a research, there is a high demand for ready to eat meals offered by food

eateries because Filipinos now prefer to dine out than to make their own meals due to their

busy schedules and fast-paced lifestyles.

Food eatery businesses in Virac, Catanduanes have been increasing through the

years. Food eateries have been put up in different spots within the town. The demand for ready

to eat meals is also increasing with its instant product service to the customers. One of the keys

to keep these businesses in-demand is through carrying out a plan or strategy to achieve the

goals of the business. Moreover, such success in putting up food eateries will be narrowed

down by this research identifying the strategies made by the business managers. The

researchers aims to study the strategies made by food eateries that boost their business and

other services.

In order to attain higher productivity, attract more customers, and gain more profit,

growth strategies are formulated. Some of the business strategies made by managers are based

on the four controllable marketing mix variables of 4Ps: product, price, place, promotion.

1
Through establishing a marketing strategy or a broad plan for using an organization’s resources

to meet its marketing objectives, the marketing mix will be managed. Moreover, creating a

marketing plan will help in identifying the factors that can affect the product, price, place, and

promotion of the business. Other business strategies considered by managers focuses on

customer satisfaction, in-house competencies, product quality and including the art of

competitiveness as one of the small business strategy. Assessing the business strategies used

by managers in putting up eateries can reflect how they adapt to changes brought by different

factors like economic demands, lack of resources, latest trends, and even customer’s

satisfaction. In other words, this research will focus on the strategies that enhance growth both

in boosting financial strategies, performance, service and the advantage of applying 4Ps

marketing mix strategy in establishing the food eatery business. It will also include the

common challenges faced by eatery managers that helped them generate a better strategy.

STATEMENT OF THE PROBLEM

The demand for the ready to eat meals offered by food eateries especially in the

Philippines is continuously increasing as the years pass. Due to changes happening in the

market like technology advancement, innovation of market trends, and increasing price rate of

raw materials, strategies are made and adapted by different stalls. With this, the researchers

will identify the business strategies made by food eateries in Virac, Catanduanes. Specifically,

it will answer the following questions:

 What strategies are used by managers in terms of: (based on 4Ps marketing mix)

-price -product

-promotion -place

2
 What unique offers are used by managers in boosting the eatery business?

 What challenges are faced by managers that helped them make a better business

strategy?

OBJECTIVES OF THE STUDY:

The objectives of the study are:

1. To determine different strategies made by food eateries (One-Two Sawa Eatery,

Ariane’s Eatery, Catanduanes Food Garden, Condeno’s Canteen, JBenz Eatery,

Kusina ni Kuya Bert) in terms of:

- 4Ps marketing mix: pricing techniques, promotion, place, product

- facing business challenges

-making unique offers

SIGNIFICANCE OF THE STUDY

The study will benefit the following:

 Food eatery managers

This research can help other food eatery businesses to provide solutions

and to adopt possible response to some problems.

 Investors or aspiring entrepreneurs

Investors or aspiring entrepreneurs will be able to evaluate business

strategies about food related business specifically food eateries in case they

invest on this kind of business.

3
 Researchers

This research will further expand the researcher’s knowledge about food

related businesses and also for other researcher’s future study about this

topic.

SCOPE AND DELIMITATION

This qualitative research will only cover these eateries located in Virac: Arianne’s

Eatery, One two sawa Eatery, Catanduanes Food Garden, Condeno’s Canteen, JBenz Eatery

and Kusina ni Kuya Bert. As stated, this research will also get the strategies made by managers

in gaining income, and offering services but not covering their financial statements. The

researchers will only focus on the eateries strategies relating to 4Ps of marketing mix which

are the price, product, promotion and place. This study will also cover the unique offers made

by business managers to attain business growth and the challenges they have encountered that

improved the strategies they use.

DEFINITION OF TERMS

(a) business- specific establishment of making and selling products

(b) eatery- a small business that offers affordable meals; informal form of restaurant

(c) entrepreneur- a person who organizes and operates a business

(d) demand- a need to purchase goods and services

(e) manager- a person who manages a business

(f) marketing mix- a technique which can help the business competitive advantage

4
(g) place- setting or location

(h) price- the amount or value of an item or product

(i) product- an output of a process

(j) promotion- providing of information about a person or goods and services

(k) strategies- a technique or a plan intended to accomplish a specific goal

5
CHAPTER II

REVIEW OF RELATED LITERATURE & STUDIES

Review of Related Literature

According to Managing Research Library (n.d), the objective of strategy is to create

advantage, sustain advantage, and renew advantage in order to produce superior value for the

business ecosystem. Theories of strategy attempt to explain the underlying forces which

produce this advantage or are the primary factors of consideration in producing advantage.

Meanwhile, Schmidt, J.C., Laycock M. & Enock K.(2009) defined strategic planning as a

systematic process of envisioning a desired future, and translating this vision into broadly

defined goals or objectives and a sequence of steps to achieve them. One of the people who

are behind the strategy theories is Henry Mintzberg. He is best known for his work on business

strategy where he is said to have exposed the gaps between academic concepts of strategy and

reality. According to Mintzberg, “strategy formation is judgmental designing, intuitive

visioning, and emergent learning; it is about transformation as well as perpetuation; it must

involve individual cognition and social interaction, cooperation as well as conflict; it has to

include analyzing before and programming after as well as negotiating during; and all of this

must be in response to what can be a demanding environment.” (Mintzberg, 1998, pp 372-

373). Mintzberg's general theory identifies eight 'ideal types' of strategies along a deliberate-

emergent continuum. Some of the types of his strategies include planned strategies,

entrepreneurial strategies, ideological strategies, umbrella strategies, process strategies.

Meanwhile, other theories of strategies are contingency theory, evolutionary theory, organizational

6
theory, resource-based view theory, and positional view theory. Donaldson (1995) summarizes the

various strains of contingency theory in terms of the SARFIT (structural-adaptation-to-regain-fit)

model. Evolutionary theories discusses three evolutionary process- variation, selection, and

retention. The organizational theory states that “the approach to strategy maintains that strategies

and structures are dependent variables, being consequences of organizational performance” (Scott

& Davis, 2007). Moreover, resource-based theory focuses on the firm’s internal resources and

capabilities as the best source of competitive advantage over other firms. Positional view of

strategy is also called the external view. It contends that competitive advantage is a “function of

industry attractiveness or a position within an industry.”

On the other hand, the 4PS marketing mix (product, price, promotion, place) that was used

in this study, was put together by Neil Borden and E. Jerome McCarthy. The term marketing mix

was coined by Neil Borden that means “the ingredients that combine to capture and promote a

brand or product’s unique selling points, those that differentiate it from its competitors.” The ideas

of Borden’s model was later refined over the years by E. Jerome McCarthy which reduced them to

4 elements called the “The Four Ps.” The 4Ps model includes the product, price, promotion, and

place.

Review of Related Studies

Strategies are actions that provide guidance for attainment of organizational goals (Gupta

&Muita, 2013). As suggested by Martins (2015), one of the keys that gives success to business

is the strategies made by entrepreneur and manager As stated by Hyland (2013) (as noted by

Anyanga and Namita), such different growth strategies made by business owners are classified

into either organic or inorganic clusters. Bressler (n.d.) considers the art of competitiveness as

a part of a small business’ strategy that should be mastered. He noted that “for a competitive

7
advantage to be successful, entrepreneur need to develop a competitive advantage that can be

sustainable for a period of time. Achieving superior competitive advantage can often result in

customer satisfaction and effective long-term customer relationship management.”

Mcarthy (1960) (as cited in Bressler) proposed the marketing mix which can help the

business develop competitive advantage. Such marketing mix mentioned are product, price,

place, and promotion. Bressler on the other hand, proposed that a fifth element, as pertaining

to people, should be added to the marketing mix which serves to connect the other four

elements. In addition, David Ingram (n.d) says that an effective strategic management can help

new businesses to navigate the often unstable early years, helping them to become profitable

and gain a solid position in their industry.

In other words, this research will focus on the strategies that enhance growth both in

boosting financial strategies and performance. Beattie has considered balancing quality and

growth as one of the biggest challenges faced by small businesses saying that there are also

times when issues from growth seems to outweigh the benefits.

(http://www.investopedia.com/articles/pf/12/small-business-challenges.asp). Five of the

biggest challenges acknowledged by Beattie also are client dependence, money management,

fatigue, founder dependence and balancing growth quality. On the other hand, such factors that

affect a competitive advantage of a business are customer satisfaction and value. As noted by

Bressler (n.d.), certainly effective strategy should be based on more than the marketing mix

variables of product, price, place, and promotion.

As stated by Gelderen et al. (n.d.), 95% of small business failure is due to lack of proper

business planning. Conversely, Steyn and Niemann (as cited in Bressler ) suggested that “small

business owners need to rethink business strategies to incorporate new ideas and principles to

8
adapt to societal and stakeholder expectations”. A study conducted by Anyanga & Namita

(2016) proved the “theory of strategies by indicating through its findings that enterprises move

through distinguishable stages of growth and that each stage contains a relatively calm period

of growth that ends with a management crisis. “ Furthermore, Anyanga & Namita found out

that most entrepreneurs adopted the product development strategy that targeted specific market

segments. Meanwhile, Amurao,E., Mercado & Ramirez S. (2014), “pricing is one of the most

important factors one must consider when putting up a business. The idea is not to price your

product or service too high or low.”

Innovation strategies have been introduced by Bonn & Milagrosa (2014) which also

involves (like what other researchers have mentioned above) product, process, ways-of-

organizing, marketing, and/or new-markets innovations. The same as recommended by

Amurao,E., Mercado & Ramirez S. (2014), businesses should consider making innovations in

marketing, increase service as a competitive advantage to differentiate from competitors,

improving relationship with customers, and strengthening supplier relationship. They have also

recommended that the same study should be conducted in other provinces to “assess the

marketing strategies employed by small and medium enterprises in those areas, as bases for

intervention.”

9
CHAPTER III

METHODOLOGY

Research Design

This research used the case study qualitative research design which follows the

structure of covering the research problem, context, and other issues related to the

research. This research design is also used for it requires a direct data collection

specifically through interviews. The case being investigated in this research is for the

manager of the business covering the business strategies which were furthered

interviewed for deeper findings.

Population and Sampling

The researcher conducted a survey on six food eateries (Arianne’s Eatery, One

two sawa Eatery, Catanduanes Food Garden, Condeno’s Canteen, JBenz Eatery and

Kusina ni Kuya Bert) located in the vicinity of Virac using a set of questionnaires and

through a face-to-face interview with the respondents. The sampling procedure that was

used in this study is purposive sampling. Purposive sampling is used as the researchers

only selected specific eateries which are chosen based from their location which are only

near establishments like schools, offices, market, and other stores. The managers or co-

owners of the selected eateries were the respondents.

10
Instrumentation

The researchers conducted the data collection through a semi-structured interview. The

researchers provided a questionnaire which has eight overall questions.

The questionnaire requires data for the title of the respondent and the eatery. Questions

1 to 3 covers data about the eatery and the unique offers made by restaurant. Question

number four focuses on the 4Ps marketing mix: product, place, promotion, and price.

The questionnaire used is shown below:

QUESTIONNAIRE

Please provide an answer required for the questions below. The researchers will further

conduct an interview after answering the questionnaire.

Name of Restaurant: _______________

Name: _________________________

Position in the business organization: _________________

Number of years in service: ____________

1. How many years has this eatery been on the service? ________

2. What is/are your main reasons for putting up this kind of business?

Convenience of customers

Latest trend in the business market

Less capital required but offers big income

11
Others (please specify) _____________________________________

3. What unique offers do you give to maintain the quality of business?

(example: unli rice, free wifi)

___________________________________________________________________________

___________________________________________________________________________

__________________________________________________________________________

4. 4Ps Marketing Mix Questions

PRICE

(l) What factors do you consider in setting the price of your offered meals?

Price of ingredients

Amount of meal serving

Other expenses spent

Others (please specify)____________________________________

PRODUCT

 How do you make the variations of your offered meals every day?

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

 What meals is/are in-demand to the taste of costumers? How do you

keep those meals in-demand?

12
______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

PROMOTION

 How do you promote your business? Through….

Flyers

Social Media

Commercial (Radio, newspaper)

Others (please specify)_____________________________________

PLACE

 What factors do you consider in choosing this place as the setting of your

eatery?

Sanitation or cleanliness of the environment

Distance or spot to attract costumers easily

Rate of rent payment

Others (please specify)______________________________________

D. Procedure

 Preparations of questionnaires

The researcher prepared a semi-structured questionnaires that was

administered to the respondents.

13
 Face-to-face interview

The researcher visited the chosen food eateries in the vicinity of

Virac. The prospective respondents have answered the questions included

in the questionnaires and furthermore conducted a face-to-face interview.

Through it, the researcher have asked questions related to the topic for

further clarification in case there are some unclear responses.

 Data collection

The researchers collected and sorted the data gathered. The data

gathered was analyzed and interpreted to come-up with findings,

conclusions and to formulate recommendation for future study.

14
CHAPTER IV

RESULTS & DISCUSSION

Table 1. Title of Respondent

Title of the respondent

Eatery Name of eatery Location
interviewed

Constantino, Virac,
A Arrianes’s Eatery Asst. Mgr. / Cashier
Catanduanes

Catanduanes Concepcion,Virac,
B Manager
Food Garden Catanduanes

Condeno’s Cavinitan, Virac,

C Manager
Canteen Catanduanes

Rawis, Virac,
D Jbenz Eatery Co-Owner
Catanduanes

Kusina ni Kuya San Vicente, Virac,

E Owner
Bert Catanduanes

Salvacion, Virac,
F One Two Sawa Proprietor / Chief Cook
Catanduanes

This table shows that all the eateries are located in Virac and almost all the respondents

interviewed were managers of the eateries.

15
Table 2. Factors considered in putting up an eatery

Eatery Answer Category

convenience of
A service
customers

B What is/are your main to serve people service

C reasons for putting up it offers big income financial growth

D this kind of business for source of income financial growth

convenience of
E service
customers

F passion for cooking personal reasons

The managers of the eateries have considered two factors or reasons for choosing a

food eatery as their business. The researchers have classified it into three categories in terms

of:

 Service – Three out of six respondents said that one of the main reasons why

they put up an eatery is for the convenience of the customers and to bring

service to people.

 Financial Growth- Two of the respondents said that they considered putting

up an eatery to have a good source of income.

 Personal reasons- One respondent considered his passion for cooking as his

reason for putting up an eatery.

16
Table 3. Common challenges faced by eateries

Eatery Have you Yes No

A encountered 

B challenges while 

C running the eatery 

D that helped you 

E generate a better 

F strategy? 

Table 3

Table 3 shows that 3 out of 6 of the respondents said that they have faced business

challenges putting up the eatery while the remaining three said that they did not encounter any

problem while they are running the eatery. The researchers found out different challenges that

eateries faced that helped them generate better strategies. The manager of Ariane’s Eatery

whose eatery has faced challenges said, “we considered receiving some complaints about our

eatery’s service as one of the challenges we faced that helped us improve our work.”

Other challenges encountered by the managers includes the problems in the organization and

improvement of the structure of the eatery itself. Having insufficient funds to produce or offer

more meals is also one of the challenges faced by one of the managers as they were just starting

the business.

On the other hand, the manager of Catanduanes Food Garden who did not faced any

challenges said “out family has been on this field of business for a long time so it was not

difficult for us to run the eatery especially my son has finished culinary education.”

17
Strategies based on 4Ps model of E. Jerome Mccarthy (price, promotion, place, product)

 Price

Table 4. Factors considered in setting the price of meals

Other
Price of Amount of
Eatery expenses Others
What factors ingredients meal serving
spent
do you
A 
consider in
B 
setting the
C 
price of your
D 
offered meals?
E 

F 

As shown in table 4, three out of six respondents said that the major factor they consider in

setting the price of their offered meals depends on the price of ingredients used for cooking the

meals. On the other hand, one of the respondents said that they depend it on the amount of

meal serving and the other two respondents said that they consider the kind of food that the

costumers order in making the price.

18
 Product

1. Variation of offered meals every day

The managers said that they both consider the customer and the menu in making

the variation of the set of meals cooked every day. When it comes to customers, the

managers consider which meals are already highly in-demand to the customers. Those

meals which are already in-demand are included in their menu every day to make sure

it will be consumed for one whole day. On the other hand, when it comes to the menu,

one of the managers make sure to have different menu everyday by making a meal plan.

2. Keeping meals in-demand

To keep meals in-demand, the eatery managers said that they continue to

maintain and improve the quality and consistency of taste. They also keep the meals

served freshly cooked with its unique taste and recipe.

 Promotion
Table 5. Medium used in Promoting Business

Commercial Social
Eatery Flyers Others
How do (radio) media

A you 

B promote 

C your 

D business? 

E Through… 

F 

19
As shown in table 5, four out of six respondents said that they promote the

eateries through commercials in radios. The rest of the respondents said that through

referrals made by customers or relatives to other customers, they can gain more

buyers.

 Place

Table 6. Factors considered in choosing the setting of the eatery

Eatery Sanitation Distance Rate of rent payment Others

A 

B   

C  

D 

E  

F 

The number one factor considered by the respondents in choosing the setting of

the eatery is the place or spot to attract more customers easily. Other aspect include the

sanitation or cleanliness of the environment. One manager said that the setting of the

eatery was put up through their owned building.

20
Table 7. Unique Offers made by Eateries

The managers of the eateries have made unique offers to boost their business. The

researchers have classified it into two categories in terms of:

 Service

Two out of six respondents made a unique offer in terms of service through having a

conducive place and offering an affordable price of meals to the customers. One of the

managers also said that they consider having a good relationship with the customers

like smiling and thanking them before leaving the eatery as a unique offer of their

eatery.

 Product

The remaining four respondents said that they have an offer in terms of product like

free soup, freshly cooked meals, and unlimited rice.

21
CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

SUMMARY

Four out of six respondents interviewed were managers and the remaining two are co-

owners or assistant managers. There are factors considered by the managers in choosing the

eatery as their business which are categorized into two namely service and financial growth.

In connection with the strategies they make, the respondents were asked if they have faced

business challenges that helped generate better strategies. Figure 4. 2 shows that four of the

managers said that they have faced business challenges putting up the eatery while two of them

said that they did not encounter any problem while running the eatery. The challenges faced

by the managers include insufficient funds for offering additional meals, receiving complaints

from the customers, and the problems regarding the organization of the structure of the eatery

itself. Making unique offers in terms of services and product are also made by eateries as part

of their strategies. The unique offers in terms of services includes conducive place and offering

affordable prices. Most of the unique offers when it comes to product are free soup and

unlimited rice. Moreover, the strategies are categorized based on the 4Ps marketing mix. When

it comes to price, fifty percent of the respondents said that the number one factor considered

in setting the price of the meals depends on the price of the ingredients. For the product,

variations of offered meals are made by the managers through making a meal plan. In addition,

the eateries keep their meals in-demand by maintaining and improving the quality and

consistency of its taste. In terms of promotion, four out of six respondents advertise their

product through commercials in radios while the other respondents depend on referrals through

22
other customers and relatives. In choosing the place as the setting of the eatery, the number

one factor considered is the distance or spot that attract customers easily. Other aspects

considered are the sanitation or cleanliness of the environment and the building they already

own.

CONCLUSION

Based on the findings, the six eateries have practiced the 4Ps marketing mix as their

strategies of boosting their eatery business. Aside from the marketing mix, the unique offers

made by the eateries are part of their strategies to boost their business in terms of offering a

good service and the quality of product they made for their customers. The eateries have also

faced challenges while running the eatery in terms of funds, service, and organization of the

eatery itself. This study also found out that through facing different business challenges, the

eateries have made better strategies for the future of their business.

RECOMMENDATIONS

The study is deemed to be revised and improved for future research. These are the following

implications for other researchers:

 The researchers can consider the number of years in service of the managers working

in the eateries as the factor that affects the business strategies.

 The researchers can increase the number of respondents through choosing them in

various places to compare and contrast the differences and similarities of strategies

made by the old and new eateries.

23
 Another P can be addedin the marketing mix (4Ps) which is people specially in

generating strategies.

 During the data gathering, researchers can interview the respondents and ask further

questions aside from the questionnaire they provided.

 Other researchers can use other type of sampling methods to increase the number of

samples for better results of the study.

24
REFERENCES

WEBSITES

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challenges.asp

Gavilan, J. (2014, October 22). Nielsen: More Filipinos choose to dine out than make own

meals [Web log post]. Retrieved September 11, 2017, from http://www.

rappler.rappler.com/move-ph/issues/hunger/72785-2014-nielsen-shoppers

trend-report

Gourmet Mktg. (2017, January 19). How To Increase Your Restaurant’s Business

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net/ how-to-increase-your-restaurants-business/

Ingram, D. (n.d.). Small Business Development Strategies. Retrieved September 22, 2017,

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Managing Research Library. (n.d.). Theories of Strategy. Retrieved October 16, 2017, from

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Purely Branded. (n.d.). 4Ps Marketing Mix. Retrieved October 17, 2017, from

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strategy

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Sare, R. (n.d.). 20 Small Food Business with Small Capital in the Philippines.

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ideas-small-capital-Philippines/2/

Schmidt, J.C., Laycock, M., & Enock, K. (2009). Theories of Strategic Planning.

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Tangled Noodle. (2012, March 3). Will Work with Food: The Business of Feeding

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United Sates Department of Agriculture. (2015, January 1). Philippines: Food

Service-Hotel Restaurant Institutional [Web log post]. Retrieved September

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restaurant-institutional

Online Journal Articles in PDF format

Bressler, S. (n.d.). How small businesses master the art of competition through superior

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Nyamita, M.O., & Anyanga, S.O. (2016). The Major Growth Strategies adopted by Small

Medium Enterprises in Kenya: A Case of Kisumu County.International Journal of

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Economics Research, 3(2). Retrieved September 4, 2017 from

27
APPENDIX

Appendix 1

Questionnaire

Please provide an answer required for the questions below. The researchers will further

conduct an interview after answering the questionnaire.

Name of Restaurant: _______________

Name: _________________________

Position in the business organization: _________________

Number of years in service: ____________

1 .How many years has this eatery been on the service? ________

2. What is/are your main reasons for putting up this kind of business?

Convenience to customers

Latest trend in the business market

Less capital required but offers big income

Others (please specify) _____________________________________

3. What unique offers do you give to maintain the quality of business?

(example: unli rice, free wifi)

___________________________________________________________________________

___________________________________________________________________________

__________________________________________________________________________

28
4.

PRICE

(m) What factors do you consider in setting the price of your offered meals?

Price of ingredients

Amount of meal serving

Other expenses spent

Others (please specify)____________________________________

PRODUCT

 How do you make the variations of your offered meals every day?

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

 What meals is/are in-demand to the taste of costumers? How do you

keep those meals in-demand?

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

PROMOTION

 How do you promote your business? Through….

Flyers

Social Media

Commercial (radio, newspaper)

Others (please specify) _____________________________________

29
PLACE

 What factors do you consider in choosing this place as the setting of your

eatery?

Sanitation or cleanliness of the environment

Distance or spot to attract costumers easily

Rate of rent payment

Others (please specify) _______________________________________

30
Appendix 2

LETTER OF REQUEST

31
32
LETTER FOR THE MANAGER

33
34
LETTER FOR RESPONDENTS

35
36
CURRICULUM VITAE

Name: Danielle Ann G. Abundo

Nickname: Dana/Danielle
Address: Capilihan, Virac, Catanduanes
Date of Birth: May 20, 2000
Parents: Ma. Theresa G. Abundo
Dante G. Abundo
CP no: 09503997385
Email Address: [email protected]

Name: Gayle Irza C. Antonio

Nickname: Gayle
Address: Moonwalk, Virac, Catanduanes
Date of Birth: February 16, 2001
Parents: Irma C. Antonio
Edgar V. Antonio
CP no: 09120929564
Email Address: N/A

Name: Krizzel Mae S. Bayos

Nickname: Krizzel/Krizzy
Address: San Vicente, Virac, Catanduanes
Date of Birth: May 04, 2001
Parents: Irma S. Bayos
Froilan T. Bayos
CP no: 09217843478
Email Address: [email protected]

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Name: Mary Joy P. Capinpin
Nickname: Joy
Address: Sogod Tibgao, Virac, Catanduanes
Date of Birth: August 17, 2000
Parents: Emilie P. Capinpin
Luisito B. Capinpin
CP no: 09124125503
Email Address: N/A

Name: Lizcel T. Castilla

Nickname: Lizcel
Address: Marinawa, Bato, Catanduanes
Date of Birth: August 10, 2000
Parents: Eliseo T. Castilla
Cecilia T. Castilla
CP no: 09087043230
Email Address: N/A

Name: Crisa Mae T. Cepeda

Nickname: Blye
Address: Tibgao, Virac, Catanduanes
Date of Birth: October 21, 2000
Parents: Edita Cepeda
Bonifacio Cepeda
CP no: 09078536580
Email Address: N/A

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Name: Leila Marie V. Pascual
Nickname: Lei
Address: Cavinitan, Virac, Catanduanes
Date of Birth: April 17, 2001
Parents: Noemi T. Pascual
Menandro T. Pascual
CP no: 09483903954
Email Address: N/A

Name: Joshua Curls G. Vargas

Nickname: Curls
Address: Calatagan, Virac, Catanduanes
Date of Birth: January 1, 2001
Parents: Bernadeth G. Vargas
Robert B. Vargas
CP no: 09300787861
Email Address: N/A

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