Restaurateurs hope to get their mojo back

BENGALURU: The mood is one of cautious optimism for

restaurateurs who are set to open their cafes

,

resto bars

,

and brew pubs in the city on Monday

. ‘We will play it by the ear depending on the response from customers’ was the common refrain from owners TOI spoke to. The concern is understandable considering how the rules of the F&B industry have drastically changed in the post-Covid world. In addition to mandatory health and safety guidelines required to run restaurants, there are more rules now: Only 50% occupancy, six feet distance to be maintained, temperature checks, staff to be masked and gloved, and no contact service, among others.

Sanitisation from valet to table

Restaurant owners are giving it their all to ensure that their guests feel safe enough to visit and spend. And so as they open shutters, restaurants have the processes down pat. “It starts right with the valet service. The car is sanitised and the customer is greeted by the valet driver kitted in PPE gear, who will collect the keys on a tray. Following temperature check and hand sanitisation, the customer will be ushered into the elevator which will be sanitised once he exits. We will then have his footwear disinfected before the hostess ushers him to the table,” explains Nerall Bakhai, managing director of Stories brewery and Dr Sheesha. And this is just the protocol that will be followed at the entry.

UV chambers and plate ware in pouches

Once the guest is seated, there’s a whole new routine in place. This includes cleaning the table, and serving plates and cutlery that come in their own sterilised packets or pouches. “The first thought that came to my mind when we heard of restaurants being allowed to open was that our guests may still have some fears. We had to convey that the idea of eating out was comfortable and safe, which is why we have stringent measures in place,” explains

Amit Ahuja

, MD of AA Hospitality that owns Misu and Lucky Chan, among other properties. Ahuja saw wisdom in investing in a UV chamber, which will now be used to sterilise fruits, vegetables and kitchenware. He has also appointed a ‘Chief Health Officer’ who will ensure staff follow all cleanliness protocols.

Serve food yourself

“We have now new standard operating procedures (SOPs) for every department — from front office to kitchen staff to wait and bar staff. We have plans to incentivise it to ensure our staff follow these rules,” says restaurateur

Chetan Hegde

. Bookings for reservations will be done in slots at 1522, his chain of pubs, Hegde says. If you are planning to eat out today, be ready to order from a shorter menu ‘owing to lack of supplies and staff’. Also be ready to serve food yourself. “To reduce human contact, the waiter will place the food on the table and leave,” Bakhai and Hegde say.

Overall mood

“I hope the buzz that I see on the streets of

Indiranagar

reflects in my restaurant,” too Ahuja says. Bakhai predicts that restaurants will see good crowds for the first 10 days, after which they will peter down. “We have invested a lot in ensuring these new hygiene and safety protocols, so please don’t expect any discounts or offers from us for the next six months. We are barely surviving,” he adds.

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