Marketing Plan Essay

I. Background AnalysisFor 26 years, the Cabalen chain of restaurants has been the standard for excellent Philippine cuisine. Combining the freshest ingredients and the virtually stringent smell control, Cabalen has kept its patrons coming back for more than through the consistency in understanding and Quality of its dishes served in the buffet. Balikbayans and regular patrons verbalise that dining at a Cabalen eatery will make you feel the aunthentic handed-down home-cooked food the Kapampangan way that you gull not experienced for a long clip in a very bonnie pr fruitcaked buffet. This is why Cabalen is every familys uncomparable and leading buffet favorite for 25 years now.II. IntroductionCabalen eating specify is a day-after-day and amiable restaurant of molave woodwind tables and chairs and folk songs playing in the background, Cabalen serves up traditional Filipino entrees heavy on influences from the Campanga region of Central Luzon. Cabalen, which literally tra nslates to a fellow Capampangan, is a group of casual fine dining restaurants cognize for authentic Capampangan dishes and different Filipino specialties, originating from Pampanga. This province is cognize to food connoisseurs as the seat of rattling(a) food and delicacies while the Capampangans are wide known as people with bang-up taste and innate cooking talent. These factors contributed to the ultimate birth of Cabalen, the Capampangan distinctiveness restaurants. Philippine culinary art has evolved over several centuries, influenced by eastbound Asian Indian, Malay, Chinese, Spanish and American cooking. Filipinos traditionally eat three main meals a day- almusal (breakfast), tanghalian (lunch), and hapunan (dinner) plus an afternoon snack called merienda. Dishes aim from a simple meal of heat up fish and rice to rich paellas and cocidos. public dishes include lechn (whole roast hogg),longanisa (native sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braise in garlic), soy do, and vinegar or cooked until Dry for the Visayan variety), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce, pochero (beef in bananas and tomato sauce), afritada (chicken cooked in tomato sauce and vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pigs foot), hamonado (pork sweetened in pineapple plant sauce), sinigang (pork, fish, or shrimp in tamarind tree stew),pancit (stir-fried noodles), lumpia (fresh or fried spring rolls). natural dishes include bopiz (kidney), Gatang Kohol (snails in coconut milk), Ensalata Ampalaya (a acerb vegetable with garlic and ginger), and laing (a root vegetable in coconut milk. Theres also choices of pork, beef, and fish stews, as easy as Chinese influenced fried Lumpia, Pinakbet (noodles), and Adobos (traditional barbeque). stop over off with some local ice cream or one of the rice-based puddings (yam, corn, or plain milk), or the fried banana.III. memorialCabalen family started in 1974 in San Fernando, Pampanga as a small Bahay Pasalubong Restaurant selling specialty food dishes, then grew into a restaurant called Ituro Mo, Iluto Ko. In 1986, the first Cabalen Eat-all-you-Can, Eat-all-you-Want Restaurant was opened in West Avenue, Quezon metropolis that ushered the expansion .to more outlets. Gradually it became the most favourite buffet restaurant in the Philippines. Many Kapampangan festivals display an indigenous olfactory property unique only to the Kapampangan people. Consider the Curaldal or street dancing that accompanies the Feast of Santa Lucia in Sasmuan or the Aguman Sanduk were men cross-dress as women to welcome the New Year in Minalin or the Batalla Festival to reenact the skirmish between the native Muslim bind off and the new colonist Native Capampangan christians, the historic battle between the two spiritual native Kapampangans.They start the battle in Ugtung-aldo or afternoon and th ey end it in Sisilim or sunset with the tune of what Macabebeanons and Masantuleios called BATTALA Masantol, Macabebe and Lubao. The Pistang Danum of the barrios of Pansinao, Mandasig, Lanang and Pasig in Candaba where food is served on floating banana rafts on the waters of the Pampanga River was in the first place a non-Christian holiday that is now make to coincide with the baptism of Christ. The Kapampangan New Year or Bayung Banwa that welcomes the coming of the monsoons and the start of the planting term is made to coincide with the feast of antic the Baptist. The colourful Apung Iru fluvial procession of Apalit, in one case a thanksgiving celebration in honour of the river, has become the feast of beau ideal Peter.The most dramatic festivals can be witnessed during the Mal ay Aldo, which is the Kapampangan expression of the Holy Week. These include the erecting of a temporary shrine known as the puni where the pasion or the story of Christs suffering is chanted in archa ic Kapampangan. The melody of the Kapampangan pasion was said to fox been taken from their traditional epic, whose original wrangling were lost and replaced by the story of Christ. The cotton up of the mal ay aldo celebration is the procession of the magdarame orsasalibatbat penitents covered in blood from self-flagellation.Some of them even have themselves crucified every Good Friday at the desiccate up swamp of barrio Cutud in San Fernando. Kapampangan cuisine, or Lutung Kapampangan, has gained a favourable reputation among an other(a)(prenominal) Philippine ethnic groups. Some popular Kapampangan dishes that have become mainstays across the sphere include sisig, kare-kare, tocino or pindang and their native adaption of the longaniza. Other Kapampangan dishes which are an acquired taste for the other ethnic groups include buru (fish fermented in rice), betute tugak (stuffed frogs), adobung kamaru (mole crickets fry in vinegar and garlic), estofadong barag (spicy stewed reminder lizard), sisig,calderetang asu (spicy dog stew), sigang liempu, dagis a tinama(marinated rats), laman panara and bobotu.IV. Marketing preferenceThe Cabalen Buffet Restaurant was Affordable and free to Go. They have Different Foods. You have so many options to eat its each you want deserts, sea foods, meats, chicken and vegetables. It is a good Buffet Restaurant because, the place is near on the transportation area, so that you can easily go there. And also, they had a good serving and nice crews.