Lifestyle & Culture

Sangkap sa Pagbangon: How this resto helped frontliners and its employees

Ano nga ba ang sangkap sa ating pagbangon?

The Covid-19 pandemic hit various industries we didn’t even know would be affected. But Sangkap, a restaurant in Ermita, Manila, made sure that their employees won’t experience such a burden. They even extend help to honor our frontline workers. They have one of the recipes for success, the sangkap sa pagbangon, that we can all learn from.

The Enhanced Community Quarantine (ECQ) last March aimed to contain COVID-19 cases led to the closure of most establishments. Some temporarily, but unfortunately, some permanently. Dine-in restaurants like Sangkap were the most affected.

However, Sangkap owner, Maica Tiu did not want to take it lying down. She made sure to do everything they can so their employees still get to support their own families. 

Ingredients of hope

Sangkap is located in a populous area. Seafarers, aspiring Overseas Filipino Workers (OFWs) and students frequently pass by and dine. In March, with the lockdown imposed, and no customers to serve, they had to temporarily slow down their operations.

In spite of the situation, Sangkap found a way to keep their operations afloat. They pushed to keep the livelihood for their employees by finding a way to help our frontliners.

“CO-BEAT COVID” is an initiative in partnership with Tinybatchi Online Store. They gave food packs not just to our frontliners, but to underprivileged Filipinos in Manila as well. Supporters gave them donations of either cash or food supplies.

Sangkap’s employees were able to get back to work due to the donations. In turn, they were able to help those in the frontlines.

Recipes and values passed down

Since 2003, Sangkap has been satisfying customers with their Filipino dishes, among which are their bestselling Pork Barbecue, Kare-Kare with Bagoong, Palabok, Cheesy Beef Caldereta, and Pork Sisig. 

A number of their classics dishes are recipes passed down from their grandmother. This preserved their heritage of Filipino food and Filipino values, which they continue to pass on to the next generation.

In an interview with GMA News, Sangkap owner, Maica Tiu reiterated the importance of treating each employee as your family.

She said, “Ang turo sa akin ng mga magulang ko na ‘yung mga empleyado po namin hindi lang po sila empleyado, pero parte din po sila ng pamilya namin dito sa Sangkap, kaya po kung ano man po ang mangyari sa kanila ay kargo po namin sila.”

Sangkap serves as a great example of adapting to change and not leaving anyone behind. They made sure that the needs of their employees, which they consider as family members, are met and protected. This way, they were able to give their valued customers the offerings and services for their satisfaction and convenience. This is their sangkap sa pagbangon – family, and solidarity.

Padayon, Sangkap! Mabuhay po kayo!

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