Palawud Resto Grill
Table of Contents
A Culinary Reunion at Palawud Resto Grill
Our recent gathering at Palawud Resto Grill marked a long-awaited reunion, considering our hectic schedules. CG Hisona graciously treated us to a delightful meal, an offer we eagerly accepted. Nestled in San Patrivi Blvd Banago Rd, Bacolod City, Palawud Resto Grill had been a beloved spot for us, although I did not write about it. Our previous experience ordering the salu-salu meal (boodle fight meal) left us unsatisfied, hence the absence of a blog post. Nevertheless, the restaurant’s vibrant ambiance, coupled with its reputation for serving fresh seafood, always beckoned us back. Enhancing its appeal was the expansive parking area with a guard, ensuring a hassle-free experience for guests. Particularly enchanting at night, the restaurant offered a view of the sea that created a refreshing ambiance. We strategically selected a table near the shoreline, providing us with a front-row seat to the mesmerizing performance of the fire dancers, which added an exciting element to our dining experience.
L-R: Engiemar Tupas, Yours truly, Mark Canieso, and CG Hisona
Delightful Dining Choices at Palawud Resto Grill
As we settled in, the tantalizing aroma of sizzling seafood filled the air, heightening our anticipation. Engiemar Tupas, CG Hisona, Mark Canieso, and I eagerly perused the menu, each of us craving a different dish. CG Hisona was particularly eager for a hot meal, while I yearned for the adobong pusit with its flavorful black ink. Placing our orders, which included fish sinigang, sizzling bangus, buttered shrimp, and my personal favorite, adobong pusit, the dishes arrived promptly, each offering a delightful symphony of flavors that surpassed our expectations.
An Explosion of Flavors at Palawud Resto Grill
Our meal at Palawud Resto Grill was nothing short of a culinary delight, starting with the fish sinigang. The broth was rich and flavorful, with just the right balance of sourness from the batwan fruit. The tender chunks of fish soaked up the delicious broth, making each spoonful a comforting experience. Next, the adobong pusit arrived, and its aroma alone was enticing. The perfectly cooked squid was not too chewy but still firm enough to hold its shape. The sauce, a harmonious blend of soy sauce, vinegar, garlic, and black ink, created a savory and slightly sweet flavor profile that was simply divine. The buttered shrimp were a revelation, with each piece bursting with freshness and flavor. The plump and juicy shrimp paired perfectly with the buttery sauce, adding a rich and indulgent touch to the meal. Finally, the sizzling bangus, though slightly bland, was still a satisfying dish, with its crispy skin and tender flesh complementing the tangy soy sauce provided on the side.
Entertainment Under the Stars at Palawud Resto Grill
As we dined, we were entertained by the lively performance of the fire dancers, their graceful movements mesmerizing us. The singers who performed alternately with the dancers added to the festive atmosphere of the restaurant. Despite the strong kerosene smell from the fire dancers, we were enthralled by the performance and the overall ambiance of the restaurant, especially at night, as the sea view created a refreshing feeling.
A Memorable Conclusion
Special thanks to our generous friend CG Hisona for the treat.
Whether you’re seeking a delightful dining experience, a captivating cultural performance, or simply a refreshing ambiance by the sea, Palawud Resto Grill offers it all.
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To optimize its workforce scheduling and minimize labor costs while ensuring adequate staffing levels, Palawud Resto Grill can implement a data-driven approach that considers historical customer traffic patterns. By analyzing past dining trends, particularly during peak hours and special events, the restaurant can strategically schedule staff to match demand. Incorporating flexible staffing arrangements, such as part-time or on-call employees, allows for quick adjustments during unexpected busy periods without incurring unnecessary costs during slower times. Cross-training employees to perform multiple roles will also enhance operational efficiency, enabling management to allocate labor where it is most needed. Additionally, utilizing employee scheduling software can facilitate real-time adjustments and automate the scheduling process, making it easier to align shifts with customer demand. By conducting regular reviews of labor costs and receiving feedback from staff about busy periods, Palawud Resto Grill can continuously refine its approach. Ultimately, these strategies will help the restaurant maintain a quality dining experience while effectively managing labor expenses.
Palawud Resto Grill need to balance labor costs and customer demand involves a combination of technology and strategic planning include POLC stand for planning organizing leading and controlling and also decision making nad implementing proper ploting of work schedule and proper maning schedule so in this case it be more effecient and effective when it comes to the operation and more balance i suggest also and bleieve they invest in current trend technology Implement scheduling software use scheduling software that can automate shift planning, taking into account proper time in and time out , peak hours, and employee availability. another strategc is demand forecasting Integration Incorporate demand forecasting features that predict busy periods based on historical data, events, and seasonal trends second employee preferences and availability consider employee availability use scheduling tools that account for employee availability and preferences to increase job satisfaction and reduce turnover and next that would be shift swapping allow employees to swap shifts easily within the scheduling system to better match their availability with business needs and lastly employee engagement and feedback
regular feedback gathers feedback from employees about their scheduling preferences and any challenges they face to improve scheduling practices. develop programs that engagement to reward employees for flexibility and high performance, which can improve morale and efficiency and lastly the felxibility of over all man power is also im portant in this kind of service .
Optimizing workforce scheduling is essential for Palawud Resto Grill to minimize labor costs while ensuring adequate staffing levels to meet customer demand fluctuations. Here are some strategies and recommendations that I believe would help. Firts, Proper Scheduling with Part-time and On-call Staff: Since I noticed there are too many employees at Palawud, they should consider using part-time staff and on-call staff. Part-time staff can work on weekends or peak days, while on-call staff can be brought in during big events. This approach provides flexibility in scheduling and helps adapt to demand fluctuations. Second, Multi-skilled Employees: Employees should be trained to perform multiple tasks. For example, those who serve food could also be responsible for washing plates. This will help reduce downtime and improve operational efficiency. Without clearly defined roles and multi-tasking, daily operations could be negatively affected.