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Dads, Sambo Kojin shift from buffet dining to take out, delivery

Article (news)

Leah C. Salterio

<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet1.jpg"/><figcaption>You can still enjoy Kamayan&#x27;s famous lechon de leche. <em>Handout</em></figcaption></figure></div><p>Buffet dining undoubtedly became a popular trend, not just in posh hotel restaurants but even in affordable eating places in malls. Dining venues that offered lavish buffet set-ups were always teeming with people, during both lunch and dinner hours. </p><p>But this was before the lockdown was enforced brought about by the COVID-19 pandemic.</p><p>Today, however, the buffet has sadly been scrapped from restaurant dining, particularly because of safety and health protocols. Touching all those communal tongs, trays, serving spoons and chafing dishes may not happen in a long while.</p><p>Undeniably, the lockdown has affected the restaurant business, particularly that of First Foods, the company that runs the iconic dining chains – Kamayan, Saisaki and Dad’s to the more recent Sambo Kojin – all established by the late Vicvic Villavicencio, founder of Triple V, which has been rebranded to First Foods.</p><p>“The lockdown hit us hard,” admits First Foods managing director Patricia Marina “Pia” Villavicencio-Lago, eldest daughter of Villavicencio. “We had no choice but to file for temporary closure for all our restaurants. With malls closed and dining was not allowed, we had to close all branches.”</p><p>Lago was in “disbelief” that such events that took place around the past three months could happen in this lifetime. “Not just to us, but to the entire world,” she said. </p><p>First Foods felt the painful crunch when all their restaurants were closed when Metro Manila was placed under executive community quarantine. The lockdown halted practically their restaurant business.</p><p>“I am thankful that my staff and crew were smart people. We didn’t have to explain why we had to file that,” Lago said.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet2.jpg"/><figcaption>Shrimp tempura. <em>Handout</em></figcaption></figure></div><p>Admittedly, Lago was initially worried for the hundreds of staff (servers, cooks, chefs) of First Foods, when the lockdown was enforced. “Definitely, until today, I still worry about them and I’ve been having sleepless nights thinking about them and their families,” she said.</p><p>A number of events in their restaurants were inevitably cancelled because of the lockdown. “We are a ‘celebration’ restaurant,” Lago pointed out. “Many of the birthday reservations for March, April and May have been cancelled. Other events were postponed and will be rebooked when dining will be allowed.”</p><p>While it is certain that customers will miss the countless choices on the buffet table that give them “value for money,” Lago remains optimistic with the dining trend. </p><p>“Buffets are definitely most affected, but it is not ending,” Lago insisted. “Food will just have to be served differently. In time, we are optimistic that buffet will be back even better than before. But for now, safety first.”</p><div><strong>VISIONARY</strong></div><p>Lago’s dad was undeniably a visionary in the Philippine dining landscape that eventually mobilized the other Villavicencio offsprings – Veejay, Mara, Cara, Bokie, Victoria and Vic – into the business. </p><p>Back in 1977, Villavicencio re-invented eating with bare hands and made it the dining trend with Kamayan. Then, Japanese dining became a byword and was adopted into the mainstream with Saisaki in 1985.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet3.jpg"/><figcaption>Dad&#x27;s brought the buffet to the malls. <em>Handout</em></figcaption></figure></div><p>In 1993, the biggest game-changer in Philippine dining was the eat-all-you-can, no left-over buffet of Dad’s World Buffet that eventually integrated Kamayan and Saisaki, too.</p><p>Much later, smokeless grilling was introduced by First Foods with Sambo Kojin in 2010. All their restaurants attracted droves of customers for being convenient, fast and popular.</p><p>Not surprisingly, all restaurants of First Foods are owned by the Villavicencios and are under only one company. Through the years, the family did not resort to franchising. “Buffet operations are too big to franchise,” Lago explained. “Standards are harder to implement and we were not ready to gamble with quality.”</p><div><strong>TAKE OUT AND DELIVERY</strong></div><p>Buffets may have a hard time convincing diners that it is safe again after the pandemic. Yet, laying out innovations in coronavirus-proof dining in all its restaurants is the foremost concern of First Foods at the moment.</p><p>Lago insists rebuilding the customer’s trust will be an important key to the restaurant’s recovery to get back to business. She knows a steady increase in foot traffic has yet to happen again, even when dine-in is eventually allowed in restaurants. Yet, Lago is apparently bent on making important decisions anchored on dining safety more than anything else.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet4.jpg"/><figcaption>Number 1 Barbecues is a new addition to the group. <em>Handout</em></figcaption></figure></div><p>Like other business owners, Lago adopted cost-cutting measures to cushion the impact of the lockdown and the pandemic as a whole. “We only spend for what is needed,” Lago shared. “Our personnel put on many hats, too, such as kitchen helpers are now cooking, receptionists have become dispatchers and cashiers are now delivery riders.</p><p>“We also combined brands and companies to work as a team. So Sambo Kojin personnel are now reporting to Number 1 Barbecues because the location is near their homes. Less travel, less expense.”</p><p>Sambo Kojin started doing take-out and delivery, something the buffet restaurant never did before. “During the first 14 days of ECQ, we didn’t do anything,” Lago said. “It was all just planning on what to do next.”</p><p>However, when first week of April came, First Foods started mobilizing its staff. “We housed our delivery team and put them in quarantine,” Lago informed. “We did this to be sure that before we start delivering, our personnel was COVID-free.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet5.jpg"/><figcaption>The brands shifted to delivery. <em>Handout</em></figcaption></figure></div><p>“We launched Eats for You, the delivery arm for all our brands. We started with frozen, ready-to-heat and ready-to-cook frozen items. That was followed by Number 1 Barbeques take out and Dad’s specialties like lechon de leche and chicken relleno, to name a few. Then, we moved to Sambo Kojin cooked food for take-out.”</p><div><strong>OPTIMISTIC</strong></div><p>On Mother’s Day last May 10, First Foods introduced the grill-at-home barbecue kits. “That has been a big hit,” Lago beamed. “After that, we launched Dad’s take-out and more specialties from our brands followed.”</p><p>More recently, First Foods’ Ogetsu Hime also started offering take-out and delivery also.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2020/news/06/14/buffet6.jpg"/><figcaption>Sambo Kojin offers grill-at-home Korean barbecue kits.</figcaption></figure></div><p>Lago believes her company and all her staff will get through this pandemic season financially. “We just need to strengthen our delivery and take-out strategies,” she insisted. “And prepare for dine-in as this will happen again for sure.”</p><p>Aware that this pandemic is unprecedented, Lago admitted there are also hard lessons learned for her and her group at this time. “Nothing is permanent,” she maintained. “Do not let your guard down, but there is always hope. With hard work and prayers, things will be better.”</p>

<p>Undeniably, the lockdown has affected the restaurant business, particularly that of First Foods, the company that runs the iconic dining chains – Kamayan, Saisaki and Dad’s to the more recent Sambo Kojin.</p>

Undeniably, the lockdown has affected the restaurant business, particularly that of First Foods, the company that runs the iconic dining chains – Kamayan, Saisaki and Dad’s to the more recent Sambo Kojin.