Crowded spaces, socialising and choosing convenient food can successfully be ruled out as a thing of the past. Phobia of coming in contact with any kind of germs and preferring a home cooked meal over eating out is a trend on the rise. With a dip in consumer income, fluctuating consumer sentiment and shift in spending habits, Covid-19 has laid the foundation for a crisis in the restaurant industry.
Regular temperature checks for employees, distant sitting in restaurants, cashless payments, contact less delivery and touch less customer service. Covid-19 has accelerated the incorporation of these services into our routine life. With people prioritising their health more than ever now, the hygiene rating of a restaurant will be the new criteria for judgement.  
Due to the hospitality industry being adversely affected, restaurant owners have turned to digital strategies to help them run their business. Having a robust logistics service to ensure that we can cater to the spiked delivery demands, actively communicating with the customers about our sanitation and hygiene protocols and being able to generate e-bills are all strategies we plan to explore. With restaurants consistently promoting their health and safety standards, being clinically clean will help them get preference in the near future. 

With consumers being more selective and conscious about their choices a behavioural change is brimming under the surface. With the situation being so testing that a limited number of customers dining won’t be enough to sustain the business and the gathering of a crowd subjects the business to a number of risks. Either way survival in the hospitality industry will be an uphill battle.  

We must learn how to live with the virus. Businesses who can habituate to the diverse market situations have a most optimum chance of survival. One has to acknowledge the presence of the virus whilst making company strategies, SOPs or even a simple pizza delivery. Simply going back to the pre-corona way of operation might not bear fruitful results as they did months ago. 
Remodelling the seating arrangement to increase the distance between the tables, implementing social distancing, and mask utilisation are all substantial measures to bring about supply chain resilience. The predictable changes of a business that occur over a one year period are now not only difficult to predict but also will show a cyclical effect. With the monsoon, sales are taking a further hit. Shortly put, business seasonality has been replaced by disease seasonality.

Going ahead, employers are going to strive to maintain the balance between a business-centric and employee-centric approach. Work from home is not an ideal policy for restaurant and business owners, as nothing would be able to supersede physical communication and meetings to improve and ensure the highest levels of efficiency. 

Advancement of the virus comes along with concomitant worries. Being stuck in this alien situation, a disruption of the restaurant ecosystem is fated. Until a vaccine is designed or there is a dip in confirmed cases, we do not expect business to bounce back. What we can certainly do is be better prepared and pioneer in the new trend. Amongst these times what we’re relying on is yet another technological revolution to save this stragerring industry. In a few months, restaurants who have acclimatised to the situation will survive as they will have found their unique solution to the crisis. 


  • Krishna Gupta

    Managing Director

    Lloyds Luxuries & Trofi Chain Factory

    Young and dynamic Mr. Krishna Gupta is one of the youngest entrepreneurs we have in India. Hailing from the most coveted business house Lloyd's group, leadership and innovativeness are inherent qualities in this young gun. After completing his education from Epsom College in London, he specialized in International Business from Brunel University, UK. He felt the tug to gain practical hands-on expertise and thus interned at an American Company, World Steel Dynamics. A luxury aficionado, Krishna understood one's innate need for bedecking himself with luxury and style. In 2014, the self-motivated entrepreneur started a luxury arm called Lloyds Luxuries with the zeal to add a spark to the luxury segment in the nation. Krishna saw the vision for men's grooming and along with the gap in the market, he decided to take the leap and acquire the Master Franchise for Truefitt & Hill, which is the oldest barbershop in the world and Barbers to British Royalty. Truefitt & Hill is now present in over 25 locations within India and caters to over 200,000 customers annually; they also sell over 20,000 products which are dedicated towards male grooming, and all made in England.  After Lloyds Luxuries, Krishna was keen to enter the food industry. 1441 Pizzeria was started out of the passion for fine Italian pizzas, and wanting to bring that to the masses by having something which is traditional Italian yet at a reasonable price. "We use the finest flour in the world, an Italian made wood-fired oven, Italian tomatoes but still manage to keep our price at least 50-60% lower than the nearest competitor. We also wanted to make it an extremely innovative concept allowing customers to see their pizza being made right in front of them, using the freshest ingredients."  Currently, 1441 is spread over 20 locations and 4 cities in India and Mr. Gupta has the vision to take the company to multiple countries and touch 100+ locations in the next 5 years.  Mr. Gupta was recently inducted in the prestigious list of Forbes 30 under 30 India due to the impeccable work and vision of creating a game-changing brand in one of the most difficult service industries in India.