Food delivery service, anyone?


AS IT STANDS | Roman Floresca

Imagine yourself coming home from work. Think: What shall we have for dinner? Caldereta, pork chop or maybe chop suey?

Okay, you just dial this number, wait for somebody to answer your phone then you can order what you want. You wait for maybe an hour before the delivery person knocks on your door to give you your meal.

Gradually people are getting into the habit of just ordering their meals instead of rummaging through their refrigerator to find out its contents then they can cook. Wait for 30 minutes, or even more if you are not the cooking wife or husband. After you are done, then you can have your meal.

These are common sights in several households these days, as the man and the wife both come home exhausted after a day at the office. It’s a good thing many of the eateries have what you call “drive thru” or “to go” counters. They have, in fact, expanded after the pandemic struck.

After the coronavirus struck many of these so-called delivery services opened up. From only 1,700 in March the number of online businesses rose to 75,000 in September. The Department of Trade and Industry (DTI) has seen a surge of online businesses since the start of the coronavirus pandemic. Others have changed their modules to see how they will fit the new pattern. Some have yielded better results while some are struggling to keep their finances.

An example of how a business turned good is that of partners PJ Yambao and Jun Abelardo of Kitchen City who were among the first to adapt to this new normal. They sought a new business model to suit the needs of the times.

They said: “We have been observing the behavior of other countries when they were in lockdown. The only things that were allowed to operate were groceries, drugstores and food delivery. So, we had to pivot our business to food delivery to remain relevant.

“We had to change business models so we can generate revenues so that we can keep employing our people. We have been fortunate that our change in business model yielded better than expected results.”

The barrier for these local entrepreneurs is how they can deliver their goods fast, easily and safely. In line with this, J&T Express launched a contest which aims to help local business establishments.

“#CertifiedLokalista: Gawang Pinoy, Panalo ‘Yan,” which seeks to promote locally made products, promote small businesses as well as empower local entrepreneurs to succeed online through a testimonial type contest.

“We have seen how Filipinos, especially during this pandemic, explore their interests and push the limits of their creativity resourcefulness by turning on their passion into entrepreneurial endeavors,” Zoe Chi, vice president of J&T Express Philippines, said.

There are many more stories of how our kababayans treat this pandemic and turn it into an opportunity.

I get hungry after a story like this. Let’s order some pizza.

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