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Susie’s Cuisine

A Concept Paper

Presented to Dr. Emilina Sarreal

Decision Sciences and Innovation Department

De La Salle University – Manila

In Partial Fulfillment of the Requirements for THSMAN1

3rd Term SY (2014 – 2015)

CAYABYAB, Jeline Mariemitch S
FAJARDO, Marien Meddy Fae S.
YABUT, Ma. Beatrix A.
ZAMORA, Gabriel Ian T.

January 14, 2015


The Role of Process Innovation in enhancing Organizational Culture and Organizational Structure towards the Innovative Performance of Susie’s Cuisine

I. Brief description of the research

Susie’s Cuisine is a native delicacies restaurant in Angeles City, Pampanga, Philippines. It has started in the year Nineteen Seventy Two (1972) which is also the year when the former president, Ferdinand Marcos, declared Martial Law all over the country. Susie’s Cuisine serves familiar local foods like sapin-sapin, a layered glutinous rice and coconut dessert in Philippine cuisine, palabok, which is made from rice noodles that has been cooked in boiling water and drained then topped with a thick red orange sauce flavoured with shrimp or smoked fish, and the restaurant’s best seller, the tibok – tibok, which is a pudding traditionally made with carabao’s milk. The company has been considered as part of the identity of Pampanga. The restaurant started in a “carienderia” informal set-up and eventually opened more branches in other areas of the province after. As of today, the company has fifteen (15) fully owned branches in malls and other commercial establishments. The history of how the company started attributes to its lack of organizational culture and process innovation. This issue leads towards the ineffectiveness and inefficiency of the workplace of the company. This study will research upon the assessment of the role of Process innovation in enhancing Organizational Culture and...

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