Seaside Macapagal marks 2nd year
“When Seaside Macapagal marks it second anniversary on December 16, we can say that as a whole, it is now made, a well-known destination for food lovers and enthusiasts!”
This was the assessment made by Tristan Joseph R. Ablis, assistant general manager of the Seaside Group on their successful and phenomenal Seaside Macapagal, which traces its roots from Seaside Mart in Baclaran. It was founded more than thirty-four years ago by the late Narciso Cailles in 1974 and was the pioneer in the “Palengke Paluto” business during the time this term was unheard of.
“It was the third generation of the Cailles children who revolutionized this kind of business. They conceptualized it to be clean, cozy and upscale, thus Seaside Ortigas was born, located at the Ortigas Home Depot Complex along
He said that their vision never stopped there. While the business was flourishing at Seaside Ortigas, they were able to get a 15,000-square meter parcel of land at the then idle
“At first, it was an uphill climb with regards to the marketing drive, because no one believed that it will be a worthwhile investment. But on December 16, 2005 Seaside Macapagal opened its doors to its customers with the original paluto restaurants having a solid track record in the paluto business,” Ablis added.
The wet market opened with original 140 stalls offering the freshest seafood harvests like lobster, tiger prawns, king crabs, sea mantis, salmon tuna, blue marlin, etc. The wet market is actually dry because maintenance personnel are mopping the floor everytime it gets wet. Food grade sanitizers and disinfectants are applied to ensure the cleanliness of the wet market and the display area.
Seaside Macapagal offers a huge parking space which is guarded 24 hours a day. The Seafood Paluto Restaurants can cook seafood items from native, Chinese, Japanese, Korean and likewise from other countries. Presently, it has 40 seafood paluto restaurants and 200 seafood display stalls, which are being continuously patronized by lovers of good food, especially those who crave for native as well as international dishes.
The results of their study on the daily turn-over of customers shows that during weekdays, they are getting a foot traffic of 10,000 people, while they get around 30,000 people on a weekend and a vehicular traffic of 4 to 5 vehicles per minute.
“Everyday, there are lots of tourists - Koreans, Chinese, Japanese, mostly Asians. They love the food, because almost all the paluto restaurants here know how to prepare international dishes, especially Asian cuisine. Usually, the chefs fuse Asian cuisine to the Western style, if there are Caucasian customers, they can easily adapt,” he added.
“Right now, our tenants are happy because they were awed by the quick return of their investments. They did not expect their ROI’s so early, for they were projecting a longer period for them to get it. With God’s help, our tenants are making good and even if the competition is stiff, we are attracting a lot of customers,” Ablis pointed out.
They were practically overwhelmed by what they called the phenomenal success of Seaside Macapagal. And to what factors does he attribute the establishment’s phenomenal success?
He cited the perseverance, hard work and transparency of the Seaside Group. We were trained to be transparent and honest in our business dealings with our tenants. We inform them of imminent problems, so that we can collectively work on how to come out with solutions,” he pointed out.
“Moreover, we dedicate our success to God for His guidance and second to our management team for their perseverance and resilience to succeed,” he maintained.
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