Restaurants are struggling to survive at the moment because rents are very high, operating hours are shorter, and seating capacity is between 30-50%.
Happy Ongpauco-Tiu, who owns a total of 15 restaurants in Manila, Tagaytay, Baguio, Boracay and Palawan, has temporarily closed some of them.
“Only Pamana Makati; Pamana and Tsokolateria in Baguio and Tagaytay, and Le Chon at The Grid are open, ”Happy shared. “It was a pretty big challenge for me as only 30% of my staff went back to work. And I am trying to find ways to slowly return their work ”.
Ian makes me a happy shirt, hoodie, tank top, sweater
And while others put aside their lives and dreams because of the pandemic Happiness dreams bigger… and works hard while she achieves it.
“I prayed and asked God to enlighten me with ideas,” the hard-working businessman fell in love with.
Well, he has provided Happy with not just one but two new business projects – Contactless Private Dining and My Happy House – “specializing in providing jobs for my people”.
Happy notes: “Ideas are a dozen. “How to make it work depends on you.”
In the days before COVID, Happy ventured into customized service. Called the Happy Concept Group’s Private Meals, she created elegant tables to complement her custom menu.
However, this private dining concept was halted when the Ian makes me happy shirt, ban was in place. That’s when Happy came up with the idea of serving contactless meals.
Here’s how it works. When you book a Happy Concept Group Private Dining reservation, Happy will work with you on the theme, menu and budget.
Happy notes: “We will serve customers with dishes, plates and tablecloths.
Photos and videos of the buffet table arrangement are also provided so you can recreate Happy’s elegant dining style.
“The contactless service concept has been adopted by our customers and is helping us through this crisis. “I think I’m the Ian makes me happy shirt, only bartender to do this.”
Happy’s frozen ready-to-eat business, Mom Made, which she founded in 2018, also helps to remedy this situation as frozen ready-to-eat items are in vogue these days.
“However, they can’t afford rent and expenses,” Happy lamented. “I have to find a way to take responsibility for my team. My ultimate goal is to provide jobs and support my loyal staff.