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Fresh out of the second wave, restaurants, malls, and markets are now slowly opening up to the public, albeit with a few restrictions in place. Fifteen months and two waves, what have we learnt? No matter how careful we are, we can still be vulnerable to the virus. However, life must go on. One of the worst-hit, the hospitality industry bore the brunt of the ever-multiplying virus that brought the whole world to a standstill.
Last year, with everything shut, jobs were lost, restaurants were closed, some even shuttered their businesses forever but the indomitable spirit that food brings along couldn’t be contained. Although restaurant businesses was hit badly, many joints contributed to the COVID relief measures in their own way. Today, we look at how the Indian hospitality industry stood through difficult times of the global pandemic…
The hospitality industry has been one of the worst-hit through the pandemic, says Mayank Bhatt, Business Head, SOCIAL at Impresario Handmade Restaurants. “Dine-in makes up for 80 per cent of our revenue, and with lockdowns imposed across the country, we have had to adapt on the go. Over the last year, delivery and takeaway have been our main source of revenue, even though the value of dine-in can never be replaced.”
With the dine-in status of restaurants remaining ambiguous until the pandemic is brought under control, there were other modes that took precedence with new cloud kitchen coming into place – BOSS Burger, Hung Li, and Lucknowee, across Delhi NCR, Mumbai, and Bangalore, to name a few. With the government allowing dine-in operations, the hesitation and risks still continue to linger and bother diners. However, that seems to slowly decline considering the strict protocols in place. “Customer confidence is back as they have observed us last year on our safety and hygiene protocols. We are hoping to see increased footfalls in the coming weeks,” adds Bhatt.
Doing Their Bit
Last year, New York-based chef, restaurateur, cookbook writer, and humanitarian Vikas Khanna made headlines when he launched Feed India Campaign which reached over 100 cities in the country through its efforts. Khanna partnered with the National Disaster Relief Force (NDRF) and put up make-shift roadside kitchens for those moving back home during the pandemic. The campaign has since served over 50 million meals to the needy.
Karan Khilnani, founder of Elephant & Co. in Baner, Pune says that the safety of his team and the delivery staff comes first. They have been vaccinated before the restaurants opened up in Maharashtra. “We have also provided support to non-governmental organisations, sex workers, and the less privileged with a monthly supply of food on regular basis. As part of the hospitality fraternity, our aim is to bring the sector and our restaurant back to normal operations doing our best to accelerate this process with maximum safety,” adds Khilnani.
The team Antares, a beachfront restaurant and hotel in Vagator, Goa have been working towards providing meals to those who need the support. “The team is providing free meals to elderly, positive patients and their families in North Goa who cannot leave their homes. Each day we are supplying nutritious meals of dal, mixed vegetables, salad, and rice,” shares chef, restaurateur and cookbook author, Sarah Todd.
Food For Life, Literally
‘Bun & Chefs: Food for a Cause’, an initiative by Bun & Only that offers gourmet and experiential burgers, was curated in May 2021 to help foundations that were tirelessly fighting the pandemic. For this cause, Chef Karishma Sakhrani and Chef Seefah Ketchaiyo created limited-edition burgers that will launch each month. “We tied up with Mission Oxygen Foundation to share the proceeds from the sale of these special burgers in their endeavour to help India breathe again by donating oxygen concentrators and setting up oxygen generation plants,” says Sameer Uttamsingh, CEO, Acme Hospitality Management & Consulting. BBQ Jackfruit & Guac—Bun & Only's first vegan Burger—made of pulled jackfruit in a smoky barbecue sauce topped with rainbow slaw, guacamole, and fried shallots is one of the burgers curated by Chef Karishma Sakhrani.
For The Warriors
CocoCart, an omnichannel retailer and official distributor of chocolates in India, came forward to support the frontline warriors especially doctors. “We have joined hands with Valrhona, to collectively donate 10 per cent of sales collected over a period of two months to support ‘Doctors For You’ in their response work towards COVID relief. Our contribution will help procure necessary medical equipment and medication across four COVID-19 centres in the city of New Delhi,” beams Karan Ahuja, Co-founder & Co-CEO, Cococafe & Cococart.in.
Besides the monetary relief, they have organised vaccination drives for their people. On a lighter note, Ahuja shares, “We also curated ‘The Coco Care Package’ to lift spirits and boost the morale of our people by encouraging them to participate in a giveaway contest to be able to send their friends and family our chocolates curated to appreciate them for being there at a time we felt we could spread some love and hope! This was our way of being there for our community!”
Supporting Newer Talents
Mumbai's famed award-winning modern Indian, Asian and Italian restaurant London Taxi launched ‘The Taxi Incubator’ with an aim to provide employment, promote entrepreneurship and support small businesses within the F&B industry. Restaurateurs Dhaval Udeshi and Pawan Shahri (of Butterfly High, Silly, The Bigg Small Cafe + Bar fame) developed this cutting-edge incubator programme for home delivery, inviting aspiring food entrepreneurs to realise their life-long dream of starting their very own food brand. The incubator is thoroughly inclusive while accepting applications from home chefs and bakers, college students, and nutritionists to senior citizens, fitness and fashion influencers. The London Taxi team provided resources right from investing in the project to R&D, marketing, and inventory to help propel their culinary journey.
It All Begins At Home
As they say, charity begins at home, Khar-based restaurant Out of The Blue did just that. Secured their own at a time when multiple hotels and restaurants were shutting operations permanently. Out of The Blue provided safe bunk yards for their employees on the premises. While the accommodation was one part of it, they also ensured periodic testing was conducted for all their staff every 15 days. Ensured timely salaries, food provisions for their families, tickets to visit their families, and even helping some with the medical expenses of a family member, and so on. Rahul Bajaj, owner and conceptualiser, Out of The Blue, said, “We have tried to create a safe place for our staff as they are our first customers and any decision we take we keep in mind them and their families too as they are part owners and a part of our family,” when asked about this initiative. That said, they did extend their efforts with help of BMC by ensuring at least 1,200 bottles of water were sent to hospitals for covid patients per week.
The pandemic no doubt did more harm than good but in hindsight, did bring the world closer and made it a more compassionate place to live. Stories of communities and people from different walks of life came together to safeguard each other, social media turned into a platform to amplify essentials, and donations of the smallest amounts from children to senior citizens were the delicate thread that people and the country hung to. Efforts like these only speak to the fact that even though lives were lost, humanity lived and triumphed even in the smallest possible way.
Also Read: Michelin Star Chef Atul Kochhar Talks About His New Indian Venture SAGA
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