Advisers

Dana France H. Ignacio, PhD

Discipline

Hospitality Management

Abstract

The increasing awareness of environmental responsibility and evolving consumer preferences has influenced coffee shops to redesign their menu offerings to support sustainability. In highly urbanized areas such as Quezon City, small coffee shop businesses must integrate innovation, quality, and responsible sourcing to maintain competitiveness. This study examined the sustainability of modified menu offerings in selected coffee shops and determined whether a significant relationship exists between menu assessment and sustainability practices. A descriptive quantitative research design was employed in this study. Fifty (50) respondents participated, consisting of forty (40) guests and ten (10) staff members selected through purposive sampling. Data were gathered using a structured questionnaire covering signature items, popular items, niche products, limited-time offers, ingredient selection, meal customization, and promotional strategies. The data were analyzed using frequency distribution, weighted mean, ranking, and Pearson’s Correlation Coefficient to measure relationships between variables. The findings revealed that respondents strongly agreed that modified menu offerings contribute positively to the sustainability of the selected coffee shops. High ratings were observed in areas related to product quality, value for money, seasonal ingredient use, and staff preparedness. Statistical analysis further indicated a significant positive relationship between menu assessment and sustainability practices. The results imply that sustainable menu development, supported by responsible ingredient sourcing and effective customer engagement strategies, enhances long-term operational viability. Strengthening transparency in sustainability communication and maintaining product consistency may further improve business resilience and customer loyalty.

Keywords

Sustainability, customer satisfaction, coffee shops, modified menu offerings, menu innovation