The yr is coming to an finish and with endings come new beginnings. This is obvious in the NCR’s dine-in and meals supply scene, an industry which is rebuilding itself with renewed hope. A late night stroll in Khan Market unfurls information about how some eating places are planning to host friends.
At Townhall, we’re stopped briefly for a thermal scan and are advised that solely 50% of the unique capability is allowed. Inside, tables are demarcated, however even that fifty% is to its max capability. Footfall has additionally gone down at Foxtrot, however with SOPs in place, they’re assured of getting prospects again. At Public Affair, after a fast thermal scan, we’re lead upstairs the place each the storeys are operational, however with tables marked. The employees is carrying gloves, masks and hair nets. The tables which can be saved obtainable have bottles of sanitisers. Chatterhouse, which earlier used to have eating open on each storeys, has now restricted it to first ground. The second ground is simply practical as a smoking space. Staff is provided with face protect, masks and gloves.
We converse to some restaurateur to grasp statistics of their enterprise and how they’re faring in the third section of the pandemic.
“The footfall does not match our pre-lockdown numbers especially our indoor mall outlets. The business is badly affected there unlike our outdoor outlets at Cyber Hub and Khan Market where the numbers are similar to before. Even though our revenues are down 40% from October, the number of people dining in has been reassuring for us and we have seen an increase in takeaway orders as well. Seating capacity remains at 50%, our safety measures are as strong as before from the option of disposable cutlery, abundant sanitisers to extremely strict hygiene and safety protocols for our staff and an open kitchen concept. We have gone the extra mile to make our guests feel safe about dining in, says Varun Tuli, MD, Yum Yum Cha.
At Yum Yum Cha, guests and staff alike can be seen wearing masks.
Elaborating on how the dine-in and delivery systems are supporting each other in keeping overall sales intact, Amit Bagga, co-founder Daryaganj, says,“Our sales have remained the same — the only difference being that the contribution of home deliveries has gone up. The sales have remained the same. If earlier we had 80% from dine-in and 20% from deliveries, now its 65-35%.”
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Staff carrying face shields and masks at Daryaganj.
Seeing an upward graph in gross sales and the quantity of individuals prepared to enterprise out, Akshay Anand, co-founder, Ophelia, says, “Business in the third wave is definitely better than business in the first phase. Approximately 45-50% of the revenue is back and is likely to go higher in month of December. Almost 50% of the population has experienced Covid directly or indirectly and have realised that the recovery rate is really high. Our restaurants are following complete SOPs given by the government and are really safe for the diners.”
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