BusinessMirror February 27, 2022

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A broader look at today’s business

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Sunday, February 27, 2022 Vol. 17 No. 142

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BACK IN THE BLACK Foresight, flexibility and fortitude help Subic Bay Freeport weather the Covid storm

SUBIC Bay continues to attract visitors, posting 7.3 million same-day visitors in 2021, as the local tourism industry made a turnaround. OPEN-AIR snack bar “Sexy Legs” pioneered the use of mobile food carts in Subic, an innovation introduced during the Covid-19 pandemic.

CUSTOMERS relax at the Magic Lagoon Resto-bar, a go-to al fresco dining place in Subic that gained safety-conscious customers during the Covid-19 pandemic.

S

By Henry Empeño

UBIC BAY FREEPORT—The al fresco cafés and open-air restaurants that happily thrive here are symbolic of how the Subic Bay Freeport coped with the economic challenges posed by the Covid-19 pandemic. Sidelined for a while when the entire Luzon was placed on lockdown in three instances in March to May 2020, these businesses soon rebounded to gain customers in the most difficult of times, and, in the months to come, become the most telling signs that Subic was successfully winning the war against the virus.

“It’s a struggle, just trying to keep the business alive during the quarantine. Kung maigsi ang pisi mo, talagang bibigay ka [If you have limited resources, you’d easily buckle under],” recalled restaurateur Romy Tagle, who operates Magic

Lagoon Resto-bar, an open-air bistro tucked behind a man-made pond along Subic’s main avenue, the Rizal Highway. Tagle said that even when Subic eased to less restrictive quarantine levels, restaurant operators still

PESO EXCHANGE RATES n US 51.2710

had to abide by IATF guidelines on physical distancing and maximum capacity; install wash and disinfection areas, buy temperature scanners, use contact tracing forms, and observe curfew hours—requirements that took their toll on the business’s bottom line. But as the pandemic continued its onslaught, crippling most tourism establishments located in closed spaces, owners of open-air diners found the new opportunity of serving clients who shifted preference to places that put premium on their safety. “We had to improvise—to make customers feel safe. We created an online menu to minimize contact between customers and food servers; we built more huts, so that guests can have their own outdoor places to dine in; and I had all the restaurant staff vaccinated—at a time when the government vaccine rollout was not yet available in Subic,” Tagle said.

Flexibility

THE time of ferment was also a time to be flexible. Rubelh Peralta, chef-operator of Rali’s, another open-air diner here that has become popular for its view of the

SBMA Chairman and Administrator Wilma T. Eisma: “Surviving the pandemic depended on foresight.”

Subic sunset, recalled that the months-long lockdown last year almost crippled their business even when they were allowed to offer takeouts. “That was a very difficult time for us since our restaurant’s selling point is the total dining experience—not just good food, but nice ambiance and great service as well,” Peralta said. But on the positive side, she said the business downturn allowed them to develop new products and gave them room to ease into changes in their operations.

“We saw an opportunity to slow down and rethink our business, reflect on where we are now and where we want to be when the pandemic is over,” Peralta revealed. “We revised our operating hours, changed our menu, and slowly did repairs. All of these paid off when borders opened up and we were finally able to receive guests.” “For us, flexibility was key in order to survive,” Peralta concluded. The flexibility formula became hugely popular in the Freeport, with indoor eateries bringing out tables and chairs into the open, and other businesses diversifying into other product lines and services. In Subic, the Covid years of 2020 and 2021 saw the Korean firm MSK Group Work Inc., which specializes in construction and warehouse operation, dabble in the production of surgical masks. These years also marked the time when two Taiwanese property developers established the country’s first 7-Eleven drive-through convenience store, and when a park operator set up “Sexy Legs,” the first food-truck business in the Subic Bay Freeport.

Foresight

THE adaptations made by Subic Freeport business locators became strategic pivots, solid examples of stakeholders stepping up to the trials of the times, said lawyer Wilma T. Eisma, who, as chairman and administrator of the Subic Bay Metropolitan Authority (SBMA), shouldered the difficult role of guiding the direction of the Subic Bay Freeport during the Covid years. But for the most part, surviving the pandemic in Subic depended so much on foresight. Eisma said that as early as January 22, 2020, the SBMA Task Force against Covid-19 was created to help protect the community from the virus. And the plans were cascaded down to various stakeholders. “Like our people during the Pinatubo eruption and when the US Navy pulled out of Subic in 1992, we have to be resilient. So, the first thing we did was to make an educated guess of how this pandemic would play out—and how it would affect Subic stakeholders.” “We enforced minimum health standards early—when it was not yet in fashion. We consulted experts on policies because there Continued on A2

n JAPAN 0.4460 n UK 69.4517 n HK 6.5691 n CHINA 8.1199 n SINGAPORE 38.0829 n AUSTRALIA 37.0843 n EU 58.0029 n SAUDI ARABIA 13.6661

Source: BSP (February 24, 2022)


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