Teleperformance’s COTW volunteers practice Bayanihan in face of COVID-19

Employee-volunteers of Teleperformance Philippines from across the company’s 21 business sites were together in their mission to extend bayanihan to communities needing help. Through Citizen of the World (COTW) Foundation, the corporate social responsibility arm of Teleperformance, volunteers pooled their efforts and were able to distribute over P1 million worth of assistance to various beneficiaries.

TP employees’ bayanihan donations enabled the Foundation to purchase PPEs and other supplies amounting to over P500,000 donated to three major health institutions, namely, Philippine General Hospital (Luzon), Vicente Sotto Memorial Medical Center (Visayas), and Southern Philippines Medical Center (Mindanao).

Meanwhile, each family residing in the Teleperformance-Gawad Kalinga Village in Tanay, Rizal received one month’s worth of assorted grocery items. The grocery fundraising was supported by the entire Philippines leadership team with both their volunteer time and funds raised by leadership.

All in all, over P500,000 worth of grocery items were given to help alleviate the situation for the one hundred families in the village that was also built by COTW volunteers for the victims of Typhoon Ondoy.

COTW volunteers also responded to the call of its program partner-beneficiary Kythe Foundation, which cares for cancer-stricken kids and their families. Kythe hoped to alleviate some of the anxieties of their beneficiaries during this tough situation and COTW sponsored meals for 100 pediatric patients in different Kythe-affiliated hospitals.

Meanwhile, as a member of the Contact Center Association of the Philippines (CCAP), Teleperformance Philippines supported the association’s industry-wide donation drive to support Caritas Manila’s “Protect the Poor from COVID-19” program, which aims to assist poor families by providing them health and personal hygiene essentials, as well as food packs. TP sponsored 50 families with its donation.

“Nobody has had an easy time during this unprecedented crisis. But as Teleperformance Citizen of the World volunteers, we know that wherever we are, we can still do something to help someone in need,” Jeffrey Johnson, Senior Vice President of Human Capital Resource Management said.

The continuous outpouring of donations from volunteers is expected to reach another P1 million in the following weeks, and these will also be distributed immediately to communities in need.

“I can see that the concept of bayanihan is deeply rooted in the Teleperformance culture, so it is really easy for our volunteers to step up and help others. I am very proud to be part of this caring and generous team,” he said.

To learn more about Teleperformance Philippines and their various programs, you may visit their website at www.teleperformance.ph/en-us or their Facebook page at /teleperformance.philippines.

ABOUT TELEPERFORMANCE

Teleperformance (TEP – ISIN: FR0000051807 – Reuters: ROCH.PA – Bloomberg: TEP FP), the global leader in outsourced omnichannel customer experience management, serves as a strategic partner to the world’s largest companies in a wide variety of industries. Its customer care, technical support, customer acquisition, consulting and analytics, digital integrated business service solutions, and other high-value specialized services ensure consistently positive customer interactions that are reliable, flexible and intelligent. The company has established the highest security and quality standards in the industry and uses proprietary deep learning technology to optimize flexibility on a global scale.

The Group’s 300,000 employees, spread across 80 countries, support billions of connections annually in 265 languages and enhance the customer experience with every interaction. In 2019, Teleperformance reported consolidated revenue of €5,355 million (US$6 billion, based on €1 = $1.12).

Teleperformance began operations in the Philippines in 1996 and has grown to become a preferred offshore contact center outsourcing option. The company employs over 47,000 people in the country and operates over 30,000 workstations in 21 business sites located across Metro Manila, Antipolo, Baguio, Bacolod, Cebu, Cagayan de Oro and Davao.

From 2012 to 2018, Teleperformance received the Frost & Sullivan Asia Pacific Contact Center Outsourcing Service Provider of the Year Award for its significant performance in revenue management, market share, capabilities, and overall contribution to the contact center industry. In addition, Teleperformance Philippines was awarded in 2017 as Outstanding Employer and Outstanding Community Project of the Year by the Philippine Economic Zone Authority (PEZA), the Top Employer of the Year at the Asia CEO Awards, and the Outstanding Volunteer by the National Economic Development Authority (NEDA).

This 2020, Teleperformance Philippines was again certified as a Great Place to Work® and is the only organization in the country to receive this certification from the Great Place to Work® Institute for three years in a row. This year, Teleperformance celebrates its 24th year of continued excellence and leadership in the country. This milestone highlights the company’s commitment to steadily provide the best employment experience for Filipinos, proactively support the nation’s ICT-BPO sector, and uphold its socio-civic engagements to create a difference in the lives of the Philippine community.

For further information, please visit the Teleperformance website at teleperformance.ph.

Rafael’s Tapas Bar and Restaurant at Resorts World Manila

The Place He Wants to Come Home to for His Dad’s Original Recipes, Leveled up!

Entrepreneur Henjie Carmona launches Rafael’s Tapas Bar and Restaurant at Resorts World Manila to share his father Rafael’s passion for home-cooked dishes, his mother Petronila’s elegant homemaking, and his penchant for art collecting to the upscale hotel-casino complex’s food, wine, and fun loving clientele of high rollers, junkets, and the fancy set. “I want to offer them a place to come home to not only for familiar but original home recipes that have been leveled up for their discriminating tastes,” he said, “but also to cozy up, chill, and unwind after spending hours playing and gaming.”
Although he’s a communication research graduate by degree and initially a banker by profession, Carmona has been in the hotel and restaurant industry for more than two decades now. His group having pioneered the condotel (condominium + hotel) format and the executive breakfast lounge, he wanted to challenge himself further by offering ala carte.

Appetizer such as PINTXOS, Pulpo Kinilaw, Graviax, Ricotta Hummus, Nicol express wings.
Tapa’s like Dinuguan, Entourage, Patatas Bravas, Duck Sisig,, Ribeye Salpicao.
Drinks such as Edsons Vision, Val’s Orgasm, Meg’s Delight, Sheila’s Sexcapade, Deks on the beach,
Rafael’s Smash, Mich’s Freshnesh and Chef’s Fav.

Rafaels Tapas Bar and Restaurant

Rafaels Tapas Bar and Restaurant

Rafaels Tapas Bar and Restaurant

Rafaels Tapas Bar and Restaurant

Rafaels Tapas Bar and Restaurant

Rafaels Tapas Bar and Restaurant

Lessons from Father

“Opening Rafael’s isn’t a childhood dream, but everything that went into it has been inspired by my dad who taught me all I need about food and cooking,” Carmona confessed. “First, good food is all about freshness—meaning, nothing stays long in the freezer, nothing canned is used, and everything is made in-house, even the pasta and especially the sauces.” He reminisces how his father never allowed helpers to cook, reserving that privilege and honor for the head of the family, and made sure to prepare their meals himself every weekend despite being swamped by his business all week.
“I’d remember craving for his signature dinuguan (pork blood stew) and lechon (roasted suckling pig) pairing while Matt Monroe wafts in the air,” he recalls, adding that this time it’s not just about taste, but also being Instagrammable. Thus, all Rafael’s dishes are plated with delicate artistry worthy of being photographed and shared (pun intended).

“Second, you never ask your guests if they have eaten already or if they want to eat or not,” Carmona explained. Not only would it put off guests as an excuse for lack of preparation or not having enough food, it would also give an impression that hospitality is not one’s forte, He assured that there’s no compromising quality in the dining experience at Rafael’s, where groups of 10 to 15 can avail of the posh Petronila VIP mezzanine room for a consumable reserve price of P200K which comes with the mandatory Wi-Fi and a flat-screen TV that can be hooked up to Resort World shows. “For that, it’s the sky’s the limit from cocktail drinks at P400 per pop to exquisite bottles of Remy Martin Louis XIII and Dalmore 25!”

“Third, food is everybody’s game,” Carmona concluded, “just like my father said everything’s done with food: deals closed, relationships opened, victories celebrated, wrongs amended, and sins forgiven.” Nobody loses with food and the best businesses invest in it.

Thus, Rafael’s is that rare mall space where you not only find the most original tasting dishes but also the most fastidiously interior decorated restaurant where diners eat and drink surrounded by towering Toto Aguilon wire spires, commissioned paintings from artists Tanya Gaisano Lee and Angelo Tabije, John Lloyd Cruz photographs, red and black draped tables, golden trumpet chandeliers, and a golden washroom!

Rafael’s Specialties

“All our dishes are all-time familiar favorites that offer a unique twist in taste and presentation,” Carmona beamed as he introduced Rafael’s house specialties, which have interesting, oftentimes intriguing, names.

For their signature tapas or appetizers, they have their ritzy rendition of chicken skin—Chicken that Crossed the Road (P380) served with chili malt vinegar, pickled carrot, and radish puree, which are extra crunchy along with their classy version of gambas—Miss Gump in Hot Flashes (P720) with black garlic and Chardonnay roasted chilis and lemon.
For dinner, they have First Love (P1150)—spicy soft shelled crab risotto with homemade chorizo and chicken thigh charged with lemon—which is as crispy as they are tasty and Blackened Angus Ribeye (P2900)—prime steak with corn and zucchini succotash and chimichurri sauce—which is the most expensive standalone item on the menu.

Capping every meal or visit, guests ought to make sure they try The Big Bang Theory (P390)—a delicately sweet triple nut, three-layered cake of butter and dark chocolate cake revelation, their version of “Choc Nut”, revealed Chef Jinggoy Fernando—for dessert to complete the Rafael’s experience.
“The concept behind all these is simple,” Henjie Carmona said summing up: “I want Rafael’s to be that kind of place where you always want to come back to every day because it’s home and the food reminds you of family,”

For the full menu, reservations, and more information, please visit @rafaelsrwph
on Instagram and Rafael’s Tapas Bar and Restaurant on Facebook.

Love month is in the Air : #KwentongJollibee Valentine’s series celebrates perfectly imperfect stories of real love

Once again the most loved food chain, Jollibee is back with its latest, most anticipated #KwentongJollibee Valentine’s series. With the award-winning digital series delves into how true love conquers all—that beyond the romance, it takes hard work and commitment to make real love last.

“There are a plenty of relationships out there, that are experiencing complication when people set unrealistic expectations about love, believing that it’s always easy and picture-perfect especially in today’s digital age! This 20202, the goal is to highlight that the best love stories are those of couples who understand and value true love, and the hard work and commitment that it takes to make it work,” shared Jollibee Global Brand Chief Marketing Officer, JFC Philippines Country Business Group Marketing Head and concurrent Jollibee Philippines Marketing Head Francis Flores.

With the #KwentongJollibee Valentine’s series last year, the following episodes— “Anniversary”, “Proposal”, and “Choice” — encouraged fans to keep their faith in love and hit over 50M views on Facebook and YouTube. Jollibee, through its Jollibee Studios branded entertainment initiative, has produced up over 33 Kwentong Jollibee short films, garnered over 350 M views and nearly 700M in reach.

The success of the Kwentong Jollibee series has proved its industry leadership and the well-loved films continues to bag global and international recognition. With 2019 presentation, the fast-food brand brought home the APAC Tambuli Awards’ Gold Tambuli for the total Kwentong Jollibee campaign; three Bronze awards in the Family-Centered Brand category for Kwentong Jollibee Mother’s Day Series, Kwentong Jollibee Biyahe, Kwentong Jollibee Grand Thank You Project, and a Bronze award in the Seasons Celebration category for Kwentong Jollibee High Five (Father’s Day). Since 2016, Kwentong Jollibee has also remained to be a regular in the YouTube Ad Leaderboard’s Top 10 Ads in the Philippines. In 2019, YouTube recognized Kwentong Jollibee: Choice and Schoolboy as its most effective ads for the year.

And now, Jollibee will definitely capture the hearts of their viewers, as they release their #KwentongJollibee Valentine’s Series 2020: “#CoupleGoals”, “Space”, and “Apart” in an exclusive press preview held recently at Estancia Mall – Ortigas Cinemas. As today’s modern times have brought about varied definitions of love, the series theme “True Love Conquers All” aims to bring back the true definition of love.

Directed by Ianco dela Cruz (“Vow”, “Choice”), “#CoupleGoals” tells the story of Matt and Lisa, a happy couple who couldn’t be more perfect for each other, or so their social media photos say. Is their relationship as flawless as it appears?

“Space” follows the story of funnyman Dan, who goes out of his way to show his girlfriend Mae how much he cares but their differences have pushed the couple apart. Directed by Sigrid Bernardo, this episode begs the question: In the age where finding someone new as easy as a swipe, is true love is just as easy to find?

Lovebirds Myles and Ron are the center of the story titled “Apart”, directed by Pepe Diokno. Myles is strong-willed and self-sufficient, and Ron feels like he doesn’t have a place in her world. Does true love prevail or are they better off apart?

Be the first one to see – #KwentongJollibee films on Jollibee Studios (www.youtube.com/user/jollibeedigital1) and on Jollibee’s Facebook page (www.facebook.com/JollibeePhilippines) airing first on February 1, 2020!

Order your favorite langhap-sarap meals onlinevia the Jollibee

Delivery websiteJollibee makes ordering one’s favorite food faster and more convenient with therelaunch of the Jollibee Delivery Website! Starting now, customers from all over thecountry can simply use their smartphones, laptops or tablets to order Jollibee mealsonline by visiting JollibeeDelivery.com.The new Jollibee Delivery Website boasts of an enhanced design interface, easy-to-use platform, order tracking and scheduling, as well as updated security features forsecure transactions. It features all-time favorite Jollibee meals such as Chickenjoy,Yumburger, and Spaghetti, which can be delivered anytime and anywhere for aminimum order of just P200. Customers also have the option to pay via cash-ondelivery or online using their credit and debit cards.So, whenever you’re craving for delicious meals, just go towww.jollibeedelivery.com and your orders are a few clicks away.For more information, like and visit Jollibee’s o*cial Facebook page atwww.facebook.com/JollibeePhilippines/.###For questions or clarications, you may reach out to:Jean Ricelle A. AquinoSr. Media Relations O&cerStratWorks, Inc.0927 027 8975

Expressing the Joy with Food Is Actually Good for our Kids, we develop them and discover more!

It’s a tale as old as time. Kids poke, squash, and tear apart their food while parents tell them off to stop playing with the food. It can be messy after all, sometimes even wasteful. But did you know that letting your children have fun with their food is actually good for them? Yes, and it’s a fact supported by research studies, even. According to the Developmental Science journal, letting your children treat their food and snacks creatively can actually help withearly brain development. How? By exposing the kids to stimuli (for example, food textures) and concepts that are important during their developmental stage. The approach also supposedly encourages kids’ general creativity because they are allowed to treat their food however they want.Moreover, research studies from the De Montfort University also state that encouraging kids to treat their food like art actually encourages them to develop good eating habits! Findings show that those who were encouraged to explore and handle their food are less likely to develop neophobia (aka picky eating) because they were given the space for food acceptance and exploration. This is definitely big news for those who have always struggled in making their children eat. As parents, our first instinct is to ask if a meal or a snack is healthy and delicious. Now, these studies suggest that while taste does play a role in encouraging kids to appreciate a meal, it is their ability to touch and handle them themselves that inspires them to snack on them later since it makes them overcome their resistance to them in their own terms. With this information out now, what can a parent do? – Well, why not expose your kids to innovative food products that will stimulate their creativity and ingenuity? Thankfully, there are snacks like Gardenia’s Pocket Sandwich, a ready-to-go snack of freshly sealed goodness perfect for merienda, that now comes in double flavors. Who would have thought that you can have a sealed sandwich, much more have it in double flavors? The snack–which is made of two creamy white bread with yummy fillings–comes in different flavors that are made to appeal to kids’ palate. Parents can choose from their two new double-flavored variants White Chocolate& Blueberry and Raspberry & Peanut Butter or go for the classic, single flavors like Chocolate, Peanut Butter, Strawberry Pastillas, and Cheese.In addition to this, every pack of Pocket Sandwich is filled with vitamins A, B1, and B2, as well as minerals like iron which are good for the eyes and the release of energy, respectively. But it’snot only those that make this a perfect pocketable merienda for children AND parents. They can
actually be a pretty good canvass for food discovery, too–just toast them, fold them, and squeeze to really appreciate the tasty fillings in each sandwich! More importantly, parents can now cut down their brainstorming and food prep time with these snacks and use their free hours discovering with their children. Kids will always be curious and adventurous in this stage and now you can spend your time discovering and helping them unleash their talents by making snack time easy, convenient, tasty, and creative. Now, whoever said creativity and food can’t go together? For parents out there, you can now start your food discovery journey by grabbing a few packs of Gardenia’s Pocket Sandwich. It’s available in all leading groceries nationwide for only PHP 12.75 SRP for double-flavored variants and PHP12.00 SRP for single flavors. You can also visit Gardenia’s website at https://www.gardenia.com.ph or follow them on Facebook to keep updated on all their products.

Chef Gene Gonzalez Shares Delightful Cooking Secrets and Family Dishes

Internationally renowned Chef Gene Gonzalez cooks up traditional favorites and sumptuous innovations with a King Sue twist at his flagship ancestral home turned restaurant for King Sue’s Pre-Holiday Media Lunch on 4 September, Wednesday, at Café Ysabel, 175 M Paterno Street, San Juan, Metro Manila.

Chef Gene, who opened Café Ysabel at 23 and is now president of the pioneering Center for Asian Culinary Studies, pays tribute to King Sue products which have been a staple fare on the dining table as well as in his kitchen. “King Sue has been there at home ever since,” shares the author of “Cocina Sulipeña” and many other cookbooks.

He’d wake up to King Sue bacon for breakfasts as a student, enjoy Chinese ham during holiday festivities with the family, and rely on Chinese sausage for his Asian cooking and for his culinary school. “I also like their dried pork feet, which goes into my Spanish cooking and to my superior stock that gives my Chinese dishes authenticity,” he reveals.

“Rather than glaze a ham, you can braise it in a mix of vegetables and wine and the broken down vegetable puree acts as the sauce,” he confides. King Sue products are not only popularly available and dependable, they are also very versatile. “The dried pork feet are truly excellent for beans, fabada, and stews along with Spanish chorizos for Filipino-Spanish combinations.”

“The King Sue burgers can be redone with herbs to create meatball, while the luncheon meat has hundreds of applications as fillings for Vietnamese and German cooking,” enthused Chef Gene. But the best part of this, however, is that King Sue having withstood the test of time and changing markets, is also very reasonably priced for such top quality.

Hobby cooks and consultant could readily resort to King Sue when their or their client’s budgets get a bit tight so as to avoid sacrificing taste and flavor. Thus, the only Ten Outstanding Young Men Awardee for Culinary Arts, advised homemakers, chefs, and restaurateurs:

“Before you think deli items, take a second look at your King Sue products because they have great applications for reasonably priced ingredients with good quality.”

* * *

Indeed, King Sue is synonymous to quality. As a fifth generation business started in 1930 by Mr Cu Un Kay who began by selling whole leg Chinese hams in Chinatown. “The name comes from King, meaning ‘royalty,’ and Sue, meaning ‘small,’ shares Mr Richie King, VP for Marketing, “because my grandfather who is small in physical stature, has big dreams for his family.”

Thus, after 89 years, King Sue, which was incorporated in 1970, has diversified from whole leg hams to sausages and cold cuts to other meat products. “Today, the company boasts of a variety of quality meat products, ranging from traditional hams to smoked bacons and sausages, as well as traditional favorites tocino, longganisa, and sisig,” adds Mr King.

King Sue, however, continues to step up its game by reaching further into the high-end and more health conscious market. In 2019 it launches its Kaiser Deli Brand, which offers ultra-premium sausages, bacons, and hams for the most discriminating clients. All King Sue products are both GMP and HACCCP certified.

Maintaining quality and supplying the market demand are easy for the King Sue because everything’s made in house using state-of-the-art German equipment. “But, even with these high-tech machinery, preparation for the Christmas season starts in August for the whole bone Chinese hams,” confessed Mr King. “It takes a month to properly cure whole bone, which still needs to be smoked then cooked. It takes patience to perfect them.”

Major supermarkets—SM, Robinson’s, and Puregold—as well as hotels and restaurants from La Trinidad, Metro Manila, through Bicol carry King Sue products, which are distributed nationally through distribution partners.

“King Sue moves forward in 2019 with another milestone on top of its high-end line,” opens Ms Romana Go, VP for Human Resources, “by slowly converting to merit-based management. Although the company remains a family business, we’ve started hiring outside employees for key management positions—Of course, the recipes from our grandfather and the tradition of making hams remains a family secret.”

* * *

Chef Gene Gonzalez, who is the consultant responsible for the success of some 60 food establishments/businesses and a member of the London-based International Wine and Food Society, has personally witnessed the versatility of King Sue for all occasions and cooking needs.

Thus, Chef Gene’s world-class expertise and impeccable taste shares with us one of the secrets of his delicious traditional dishes at home, innovative meals at Café Ysabel, and creative recipes for the Center for Asian Culinary Studies: King Sue’s Chinese ham, bacon, and dried pork feet along with a delightful array of new meat products!

Every kitchen will surely take on a new level with by having King Sue as its old reliable partner for its meat needs. Without a doubt, King Sue products are as good for the holiday table as they are for exciting everyday meals, special dinner spreads, and catering needs not just this Christmas but through the years to come!

Ligo celebrates 65 years in the industry

For generations, Ligo Sardines has been a part of the Filipino household as a staple klasik that brings back memories of coming home and sharing a meal with loved ones. For its 65th anniversary, it brought together brand partners and friends from the media for an intimate gathering to celebrate its milestones.

“We are proud to be part of the household of many Filipino families here and abroad. As we move toward our seventh decade in the industry, we are excited to bring new innovations and products that will be part of the memories of future generations,” shares Ligo Vice President of Production Mikko Tung.

Ligo began in 1954 when Gregory Tung, Sr. opened A. Tung Chingco Trading, the exclusive distributor of Ligo products in the Philippines. The company partnered with Liberty Gold Fruit Co., Inc. in California, but put up its own cannery in 1980 to manufacture its goods and meet growing demand.

It expanded its products, offering mackerel, squid, corned beef, meatloaf, and tuna flakes. It also offered variants on its line of sardines, such as Gata, Spanish, Extra Hot, Kaldereta, and Afritada, and more. It quickly became a global phenomenon, and began exporting to the United States of America, Europe, Asia, and the Pacific Rim.

Ligo is currently run by the third generation of Tungs, who are working together to strengthen its commitment to putting quality first. Mikko Tung is joined by his brothers Mark, who oversees sales and marketing, and Macky, who handles advertising and promotion.

The celebration featured the Klasik Museum, where guests traveled back through time to reminisce the brand’s past, including its variants, old commercials, and print ads. They were also introduced to the brand’s 65th Anniversary visual, which represents its years in providing delicious flavors and excellent quality. Its retro art style is a reminder that indeed, “Walang Kupas ang Klasik.”

Tung also shared the success of the “Lami Ligo” campaign in Mindanao, which featured brand ambassador Tom Rodriguez and a popular local dish, Odong noodles with Ligo sardines. He also announced the success of the newly launched variant of Sriracha sardines, which became an instant favorite among consumers. The evening capped off with the unveiling of Ligo’s new and exciting product variants: Calamansi, and Fried Sardines in Oyster Sauce and in Portuguese Style¬, which will all be available in September; and Tuyo, which will be launched by the end of the year. Another highlight of the evening was the introduction of Carla Abellana as the newest brand ambassador.

Ligo Vice President for Advertising and Promotion Macky Tung expresses that “the brand welcomes new members, products, and variants to its family. Ligo still stays true to the promise it made 65 years ago: to provide quality sardines that will continue to become a Klasik in every Filipino household.”