NEW NORMAL: Salad days of eating houses are long gone

Strap: Operational cost of restaurants hiked, have no other option but to go on

Neeraj Bagga

Tribune News Service

AMRITSAR, JULY 14

Ever since the government allowed restaurants to get back in business, the new circumstances has shot up the operational cost of running one. The Standard Operating Procedures (SOPs) released by the government has complicated their ways. It necessitates that an eating house have thermal screening installed, frequent sanitisation, extra hygenic care among others.

To no surprise, the general expenses of a restaurant had to rise. The bar on number of guests further elongated their bill sheets. The profitability of a restaurant depends on the number of people served at a given time. Higher the number of customers in a shift, more the profit. But as per the directions issued by the government, eatries are allowed to use only half of the tables, in other words they have to operate at 50 per cent capacity, which is punching holes in their pockets. For instance, it also takes into account operationalisation of electric gadgets like ACs, fans, lights, besides kitchen appliances like burning of the gas stoves.

As Navdeep Singh Grover, proprietor of Astoria restaurant, puts it: “We have three halls but right now we are operating only one. Though 15 tables are available in the hall, we serve at only seven to eight tables at a given time to ensure social distancing.”

The number of visitors are not so great but Grover sounds optimistic as he adds, “The visitors are less but it’s increasing with time. Family tables comprising little kids and elderly are no longer visible. But then, they prefer takeaway or order home delivery.” His customers comprise youngsters and newly-wed couples.

The chefs and waiters now have greater responsibility apart from just serving. They have to take all kinds of precautions right from washing of the vegetables and all raw products with chlorine and dipping them in the boiling water before they are morphed into delights. Sanitising of knives, chopping boards, utensils, tables, proper use of gloves, headcovers and at the same time maintaining social distance are things they have to keep in mind.

Running accordingly with the present demand, restaurants have more or less abandoned the practice of cooking food in huge quantities. Now, they are cooking dishes in small quantities so that only fresh meals are served and in case they stumble upon a lean day nothing is wasted. Even salads are no longer part of the platter as customers demand for hot and thoroughly cooked food.

Quotes:

Navdeep Singh Grover:

At Astoria, we are following all the SOPs, staff maintains hygiene and customers are assured of quality.

Gurpreet Singh,47, a resident of Green Avenue, “My family has been visiting this restaurant for over a decade. I found quality maintenance and norms being followed thoroughly so I decided to take my family and friends there.”

Arun Khurana, a proprietor of Aura restaurant, says, there is no doubt we are operating restaurant under loss but keeping the establishment close will only increase losses. So we have no alternative but to operate to remain in the market and hope for things to change around.

Manmohan Singh Negi, a cook:

Before cooking for the day I ensure that sanitation of kitchen, vegetables and other cooking material is carried out properly. Though my team is cooking less in quantity these days, but they are focusing more on hygiene.