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ue to the pandemic, Restaurant businesses have been running cold. Restaurants throughout the world are facing the toughest challenge of the century. The failing numbers of restaurants are a severe prompt of the deteriorating restaurant economy plagued by job losses and salary cuts. As a remedial solution, multiple foodrelated platforms has started offering rescue packages to help businesses as well as their staff; be it kitchen, service or housekeeping. Such as, National Restaurant Association of India (NRAI) has been actively working to safeguard the businesses with several measures. One of them, called Rise for Relief is a virtual cash program aimed at diners. One can buy virtual cash or vouchers of member restaurants worth Rs. 1000, valued at a marked-down rate of Rs. 750. The complete payment is divided into two parts — pay Rs. 250 now and Rs. 500 later while dining-in at the restaurant whose voucher is being purchased. Indian Flair Bartenders Association (IFBA) has also set up a donation drive for not just bartenders, but also hospitality staff in housekeeping, kitchen, administration and other departments vital to the hospitality industry. Likewise, World’s 50 Best Restaurants have launched a few fund raising initiatives under the 50 Best Recovery programme. One of them is an ongoing social media challenge #50BestRateMyPlate that ends on August 21. In a bid to support delivery staff, Swiggy too announced the Covid relief fund. Swiggy’s co-founder and CEO Sriharsha Majety have committed 50% of his annual salary towards this fund which aims to raise a corpus of Rs. 10 crore. However, with the coming festive season restaurants are attempting to stand out again. Innovation ought to be the driving force when creating a new restaurant or hotel concept. In celebration of India’s Independence Day, without rectifying a few settings that drive the restaurant industry will not rise correctly to the call of the pandemic. Times of crises, when most run afraid, are times when daring innovators find room to play, grow and make history. With the ups and downs in the current pandemic, gaining customers’ loyalty requires a clearly articulated and marketed character and personality. Every day, Covid is hastening the demise of restaurants run by operators who rushed to fill a niche and cash in on the success of others, choosing to copy rather than innovate and create something to inspire an untapped hunger in their customers. No one anticipated this pandemic, and, so, the fall of the industry has been sudden and catastrophic. For Indian hospitality to remain deliciously sustainable in the post-Covid era, one must tackle inequity and inequality in business practices. Integrity and intuition must work hand in hand with innovation and inspiration to prevent injustice from creeping into the work environments. Atithi devo bhava is the belief that when a guest arrives at doors, God arrives with them. The hospitality industry must strive to create that celestial abode for the customers by treating every human being who sits at table as a reflection of the divine. India must shine through her restaurants and hotels. As we rethink food service and the restaurants of tomorrow, let us shine light upon our nation’s deeply delicious, mindfully rich and highly localised culinary traditions.
Happy Independence Day!!!
Editor : S. Jafar Naqvi Vol 17....... Issue 8 ...... August, 2020
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July 2020
Comments are welcome at: editorialmtpl@gmail.com Views expressed by individuals and contributors in the magazine are their own and do not necessarily represent the views of “AgriBusiness & Food Industry” editorial board. AgriBusiness & Food Industry does not accept any responsibility of any direct, indirect or consequential damage caused to any party due to views expressed by any one or more persons in the trade. All disputes are to be referred to Delhi Jurisdiction only. .....Editor
AgriBusiness & Food Industry
