18/03/2026
๐๐๐๐โ๐ฌ ๐๐๐ ๐๐ซ๐๐ง๐ฌ๐๐จ๐ซ๐ฆ๐ฌ ๐๐ฎ๐ ๐๐ง๐ข๐จโ๐ฌ ๐๐๐ฌ๐ญ๐จ ๐ข๐ง ๐๐จ๐ซ๐ฌ๐จ๐ ๐จ๐ง
๐ฆ๐ผ๐ฟ๐๐ผ๐ด๐ผ๐ป ๐๐ถ๐๐ โ โ๐๐ฉ๐ข๐ต ๐ธ๐ฆ ๐ญ๐ฆ๐ข๐ณ๐ฏ๐ฆ๐ฅ ๐ง๐ณ๐ฐ๐ฎ ๐ต๐ฉ๐ฆ ๐๐ฆ๐ค๐ฉ๐ฏ๐ช๐ค๐ข๐ญ ๐๐ฅ๐ท๐ช๐ด๐ฐ๐ณ๐บ ๐๐ช๐ด๐ช๐ต (๐๐๐) ๐ช๐ด ๐ฏ๐ฐ๐ต ๐ด๐ฐ๐ฎ๐ฆ๐ต๐ฉ๐ช๐ฏ๐จ ๐ธ๐ฆ ๐ข๐ฑ๐ฑ๐ญ๐ช๐ฆ๐ฅ ๐ซ๐ถ๐ด๐ต ๐ฐ๐ฏ๐ค๐ฆ; ๐ช๐ต ๐ช๐ด ๐ด๐ฐ๐ฎ๐ฆ๐ต๐ฉ๐ช๐ฏ๐จ ๐ธ๐ฆ ๐ถ๐ด๐ฆ ๐ฆ๐ท๐ฆ๐ณ๐บ ๐ฅ๐ข๐บ. ๐๐ต ๐ค๐ฉ๐ข๐ฏ๐จ๐ฆ๐ฅ ๐ฉ๐ฐ๐ธ ๐ธ๐ฆ ๐ด๐ฆ๐ฆ ๐ข๐ฏ๐ฅ ๐ณ๐ถ๐ฏ ๐ฐ๐ถ๐ณ ๐ฃ๐ถ๐ด๐ช๐ฏ๐ฆ๐ด๐ด.โ
Since its opening in 2018, Eugenioโs Resto has grown to become a beloved dining spot in Sorsogon, known for its unique Asian fusion dishes that attract locals and tourists alike. Yet behind the flavors and welcoming ambiance lies a story of continuous learning, growth, and resilience, largely sparked by the help of the Department of Labor and Employment (DOLE).
In December 2020, the owners of Eugenioโs Resto were invited to a Technical Advisory Visit (TAV) orientation conducted by DOLE Bicol through its Sorsogon Provincial Office. For Eugenio P. Mateo IV, owner and chef, the experience proved transformative for their small business.
โWe were one of the establishments invited by DOLE for the orientation. One of the most impactful topics was the Five Lean Principles,โ Mateo shared. โIt emphasized focusing on customer value, reducing waste, understanding customer demands, and improving operations, all of which can be done even with limited resources.โ
The Five Lean Principles taught during the TAV were not just for large enterprises but tailored for small businesses like Eugenioโs Resto. The key takeaway was that business improvement does not require huge investments. By streamlining operations and managing waste effectively, even a small restaurant could increase efficiency and customer satisfaction.
โThe orientation helped us understand our business better. We learned to identify problems, analyze them, and develop strategies to improve service, manage expenses, and handle staff more efficiently,โ Mateo said.
These lessons were quickly put into practice. Eugenioโs Resto applied LEAN strategies daily, adjusting workflows, enhancing kitchen operations, and improving customer experience without unnecessary spending.
The TAV also highlighted the importance of workplace safety and employee welfare. At Eugenioโs Resto, safety protocols were strengthened. Staff participated in Basic Occupational Safety and Health (BOSH) and Red Cross trainings, preparing them for emergencies and fostering a culture of health and safety.
โWe reinforced safety practices in our restaurant. Our employees now truly feel how important their safety is. If they are not safe, the business wonโt function properly,โ Mateo emphasized.
Employee satisfaction has also improved due to consistent adherence to fair labor standards. Staff enjoy proper wages, 8-hour shifts with an hour break, free meals, and open communication through monthly meetings, forums where concerns and suggestions are discussed.
The positive impact of these improvements is best seen through the employeesโ perspectives. One such voice is Ginalen Jalmasco, a 32-year-old cashier who has worked at the establishment for four years.
Working at Eugenioโs Resto, she says, has been both joyful and educational. She has learned cooperation, responsibility, and resilience through the challenges faced.
โWhat I like most is the friendly relationship among co-workers and management. Communication is good, so solving problems is easier,โ she added.
Ginalen also recently attended a Labor and Workers Rights Orientation, which deepened his understanding of his rights and responsibilities.
โI learned about complaint procedures and how to approach DOLE if my rights are violated. This knowledge helps not just me but also my co-workers,โ she said.
Safety remains a priority. Ginalen appreciates managementโs provision of proper equipment, personal protective gear, and strict adherence to health protocols.
โManagement complies fully with labor laws by providing fair wages, benefits, and a safe work environment. We are reminded regularly about the correct way to work to avoid accidents or illnesses,โ she noted
Yet, some challenges remained inevitable. When Typhoon Kristine struck and severely impacted the restaurant, another crucial form of support came from DOLEโs Adjustment Measures Program (AMP).
โBeing close to the pier and sea, our equipment deteriorated quickly due to rust and damage. The program helped us replace all broken equipment inside the restaurant. We now have bigger freezers to store more stock. Cooking has become faster, and the overall atmosphere has improved. It also helped us maintain our employees because our income increased in recent months,โ Mateo explained.
He believes AMP offers hope for many small businesses in similar situations.
โI truly believe AMP is a valuable program that can help other Filipino entrepreneurs recover and regain hope.โ [End] /JVEG/
