Examining the influence of employee engagement on employee’s productivity in budget–friendly restaurants

Abstract

This study investigated how employee engagement related to productivity for employees in budget-friendly restaurants in Vigan City, Ilocos Sur. Drawing on Kahn’s Model of Employee Engagement (Kahn, 1990), the study examined three key aspects of engagement: cognitive, physical, and emotional dimensions. These dimensions helped in understanding their effect on productivity, which was anchored on Human Relations Theory (Mayo, 1946).. The researcher collected data from 100 employees across different budget-friendly restaurants by implementing both descriptive and correlational approaches. The research results showed that employees demonstrated high engagement in all three dimensions, which led to substantial improvements in productivity. Among all engagement factors, physical engagement stood out as the most impactful because it showed the highest correlation with productivity levels. The findings illustrated how comprehensive engagement approaches could improve workplace performance. The study advised budget-friendly restaurants to enhance intellectual stimulation while sustaining supportive physical work environments and nurturing meaningful emotional connections to achieve this goals.