Covid, a year after: How F&B, hospitality sectors mutated, survived
From laundry services to providing chefs at home, several out-of-the-box solutions helped them scrape through
The food and beverage sector was one of the first to feel the impact of the covid. Much before the rest of
The Den in Whitefield, the Israeli luxury
Apart from a seamless home delivery system, hotels offered services like laundry, butlers and chefs at home. “ITC’s WeAssure programme, has a range of services that helped us reach out to our guests with safety protocols,” says Amaan Kidwai, General Manager –
JW Marriott Hotel Bengaluru ensured that there was no wasteful expenditure. Says Yash Bareria, Director of catering sales, “With the demand coming down, there were few requirements to procure items from vendors.”
Many hotels also introduced separate packages for workations and staycations to boost their sales and give people a break from working from home.
Restaurants shine on
Chethan Hegde of 1522, a chain of bars, says, “We did not lay off anyone. We also brought down all operational costs by about 6 to 7 per cent. This way, we were able to open two new branches on Residency Road and RR Nagar, which were under construction,” he says.
Renovating and relocating
XOOX Brewmill, a microbrewery in Koramangala, made investments in making the place ‘covid-friendly’. “When our pub opened, we noticed that guests preferred airy corners. So, we decided to build a retractable roof and remove air conditioners,” says the owner, Rekhansh Karamchandani, adding that the team had to let go of some employees after June. But whoever wished to return is are being welcomed back again. .
New stream of revenue
Azure Hospitality’s new stream of revenue also became cloud kitchens and a new retail line that they launched last year. “We started selling products like sauces, masalas and pickles from Mamagoto,
Men with smart plans
Kuncheria Maratt, co-founder, Uru Brewpark, formulated a budget, raised money and utilised just this much and no more to survive the pandemic.
Khmer Kitchen’s Naveen Reddy opened a new restaurant in December 2020 but chose to run it as a cloud kitchen for 4 months, to test the waters.
For those who survived, like Amit Ahuja, owner of Misu, Lucky Chan and The Open Box, they hope that 2021 will make up some of the losses of 2020.