Olivene Gozan, owner of Chalcoli Restaurants, Inc., is proud and grateful for taking the risk that allowed her to sustain her business.

Olivene has been in the food park business since 2017, but in 2020 decided to venture in the restaurant business to apply as much creativity as possible in her own company . Chalcoli Restaurants, Inc. which is strategically located in Visayas Avenue became an instant hit among office workers and residents in the area.

When the community quarantine was announced, Olivene decided to cease operations for two months even though she was allowed to operate. “Natakot ako noong una. Natakot ako para sa mga employees at para na rin sa pamilya ko,” she shared.

Within those two months of not generating income, Olivene retained all of her employees. “We paid for their salaries from our funds set aside for expansion. Maganda kasi ang sales in the past months, so we thought we have enough. Akala ko kakayanin namin,” she explained.

When quarantine extended, Olivene decided to resume operations. She capitalized on a system which allowed her to sell her products via “contactless pick-up” and registered to various delivery platforms. “Inisip ko nalang kahit hindi masyadong kumikita, at least nakikilala nila kami. Since kami lang ang bukas, nakakuha kami ng mga bagong regular customers. It’s all about perspective,” she added.

To get by, Olivene arranged a rotating schedule for her employees. “Kahit reduced yung days and hours ng duty nila, at least meron sila lahat. They understood because they know that our sales have not yet peaked,” she added.

Olivene has been on a lookout for additional funding. She saw Bayanihan CARES online, and her father encouraged her to try applying.

Olivene used the loan proceeds to pay rent, salaries, and the 13th month pay of her employees. She also shared that that a portion will again be set aside for their business expansion.

“It’s important to have a contingency plan. We are in a situation where only those who can adapt survive,” she said in conclusion.

 

 

Published on December 23, 2020