Tricia Locsin-Cheung: Adapting to Changes as a Food Entrepreneur

Tricia Locsin-Cheung, the mom behind Feliz Dish and Details, talks about how they’ve thrived during the pandemic and the adjustments she’s made as her family enters the new normal.

This story first came out in Modern Parenting’s 2022 print edition.

The pandemic turned the world upside down, as lives and businesses needed to adjust. One of the largest industries that took a hit was the country’s food and beverage industry, driven by a culturally communal and social aspect of eating. Events such as weddings and by extension, food catering, were significantly downsized; something that Tricia Locsin-Cheung had to adjust to. Many of these events froze for nearly two years, unsure when it would be safe to resume operations.

Adapting to another change yet again

Thankfully, these days some semblance of pre-pandemic normal has picked up, as people feel more confident to step out again. People have been dining out with family and friends while still following health protocols. In-person celebrations for special occasions have slowly made a comeback too — bearing good news for events and catering companies.

But in the thick of social distancing and restrictions, Tricia Locsin-Cheung, owner of Feliz Dish and Details, says the pandemic served as an avenue for them to get creative with opportunities to continue serving their clients. From grand catering and event styling, they pivoted to offerings that reflected the best practices in the new normal. They began rolling out dine-at-home meals, heat-and-serve frozen dishes and single-serve, pre-packaged to-go food packs to cater to their changing customer needs.

With people mostly cooped indoors, Feliz Dish and Details offered care kits and celebrations-in-a-box so families can continue to throw a party even at home. Zoom parties were all the rage among friend groups, too, so they started offering virtual party meal kits.

The culture of new celebrations

When restrictions began to loosen up and people felt it was safe to gather, they started providing catering and styling home buffets for small groups. In all these, they highlight food safety and sanitation, not only in the way they prepare and serve food but in how they take care of their staff.

Even with their new products, Tricia and her team at Feliz Dish and Details continue to pay careful attention to the most finite details and personalize them according to the customer’s needs. They believe that presentation and meticulous execution enhances the atmosphere and food served during events and special occasions.

And now that the new normal is in full swing, there’s no need to stress about organizing get-togethers. Feliz Dish and Details takes care of everything so you don’t need to worry about how to serve your guests, conceptualize the theme, and how to style your venue.

If there’s something that Tricia’s learned as a business owner in the past couple of years, it’s that you have to be constantly innovating and adapting with time and the changes it brings. You must thrive on turning challenges into opportunities, which is what Feliz Dish and Details has done. All while maintaining the quality of service you’ve been known to provide.

Catering To Both The Outside and Her Family

On the homefront, Tricia Locsin-Cheung’s had to sit her son, Ramoncito, down and make him understand the new normal as they’ve begun to cater to bigger events. They spent the past two years together almost everyday, and now Tricia and her husband, Jean Paul want to show him that life also “happens” outside. She’s thankful that her son is adjusting. He plays football in addition to face-to-face school activities that happen once a week. He gets to socialize and see his friends and classmates, which helps him get used to going beyond online classes.

Tricia’s son serves as her inspiration. Ramoncito loves to eat and this is what prompts her to get creative. She knows that if he approves the food, she’s definitely on the right track.

More about food entrepreneurs:

A Glimpse into Cara De Ocampo’s Home and Corner Pantry
Camille Ongpauco: Food As The Heirloom
This Juana’s Pretty Keen On Staying Green