Staying afloat and keeping a positive bottom line for businesses in normal times is hard enough, more so in the time of a crisis, a pandemic at that and with several down lines in the chain affected once the business collapses.

Park Inn by Radisson Bacolod and Fresh Start Organics, two of the recently inaugurated businesses here in Bacolod City, thrived amid the crisis.

Park Inn started its construction before the pandemic and was unfortunately completed at the height of the pandemic, yet, the SM Hotels and Conventions Corporation pushed for its opening July 8, 2021 despite the risks.

nons the first internationally-branded hotel in the City of Smiles. As such, SMHCC solidifies its pursuit to further strengthen its brand portfolio and take hospitality to a notch higher,” Peggy E. Angeles, Executive Vice President of SM Hotels and Conventions Corporation, said.

Radisson may seem like an international brand but hires local.  About 73 percent of Park Inn by Radisson Bacolod workforce are Negrenses where 55 percent resides in Bacolod City.

General Manager Sherwin Lucas, although not from Negros, boasts of its hardworking and competent team at Park Inn here.

“I am particularly proud of the team, a lot of them are locals so they are very helpful in knowing the market. I have a great team that gave me the guidance, especially the market here can get crazy but they teach me to listen to the heart of the market,” Lucas shared as he beams with pride the kind of workforce Bacolod has in the hotel.

Negrense artists also have a lot to look forward to at the hotel with the opening of Art Cove, an art space for Negrense artists.

given to the foundation to support the basic needs of Recovered Treasures, a home for disadvantaged children under Kalipay Negrense.

Meanwhile, a homegrown company Fresh Start Organics initially felt the impact of the pandemic but it is meant for bigger things as it opened its Fresh Start’s LANAI, a unique al fresco dining setup, which formally opened on December 8. 

LANAI by FreshStart is a casual dining farm to table restaurant that uses produce of organic farmers, local artisans, and Negrense culinary heritage with an all-natural menu "made from scratch" and highlights local "ark of taste" ingredients— endangered, local heritage food, unique in taste, and are a part of distinct eco-region.

Owner Ramon “Chinchin” Uy said the restaurant has a natural set up with tropical plants around making it a tranquil and close-to-nature dining experience.