They say, ‘Necessity is the mother of
invention’. Nowhere is this more evident in these lockdown times, than in
the sleepy villages of South Goa, where popular cafes and restaurants are
resorting to the home delivery system just to stay afloat.A case in point is Cavatina, the fine dining
restaurant in Benaulim village. Says co-owner, Chef Avinash Martins, “With Goa
reporting zero Covid cases, we decided to open the restaurant kitchen. The
lockdown necessitated the need to start a home delivery system. I believe in
safety first and everything else will follow.” Martins admits that it has been a challenge to
manage the menu for home delilveries. “We are doing a condensed menu and have
had to change our style of presentation keeping the flavour intact,” he says. Presently, Cavatina is using both existing external
delivery systems and is catering to customers in the Margao, Colva, Benaulim,
Varca and Orlim areas.
Avinash is optimistic about the future. “I would hope
that we relax our lockdown, not open our borders for any outsiders, which would
enable our locals to responsibly enjoy our eateries,” he says. On the other hand, the home delivery system is nothing
new for Francis Gomes, owner of the popular, Viva Goa restaurant near Char
Rasta, Colva. Says Francis, “We are a 22-year-old restaurant and have been
doing home deliveries since the year 2004. Presently, the continued lockdown
situation has necessitated the need to start home deliveries to keep the business
going. I am working with fifty per cent of my staff on a rotation basis.”Francis, whose restaurant is popular for its Goan and
Indian cuisine is presently offering a condensed menu and using Swiggy and his
own delivery boys to reach customers in Margao, Colva, Betalbatim and Benualim.
Likewise, the home delivery system has also found
fancy with Cota Cozinha, the new restaurant in the village of Betalbatim.
Says co-owner, Sharif Cota, “We began home deliveries from the 27th of
April. The lockdown has necessitated this move, as I was left with no other
option of earning income. I have just completed one year in business and have
to clear my loans, take care of my staff and my family too.”
Sharif is of the opinion that the home delivery system
will be the new normal for most restaurants, as he does not foresee the
government allowing restaurants to reopen very soon. Sharif is presently using the services of his own
staff to deliver food to customers in Margao, Verna, Colva and Benaulim. Interestingly, the home delivery system has also been
adopted by Mother’s Recipe, the popular, fish eatery in Benaulim. Says Keshav
Gudekar, the jovial owner, “We decided to start home deliveries in the Benaulim
village area to begin with after we realised that the lockdown could be in
force for a very long time. Presently, we are offering takeaways and home
deliveries for all our popular fish dishes. I get about 15-20 orders every
afternoon. It is very important to keep in touch with our customer base. They
are far too precious.”
Of course, not everyone is able to jump onto the home
delivery bandwagon, even if they wanted to. Carpe Diem, the cosy art
gallery-cum-café in the Majorda village is a prime example. Says Daegal
Godinho, the owner, “With margins between 15-25 per cent that need to be shared
with these delivery services, our earnings drop hugely unless we hike up prices
and how does one make it a game of volume earnings when our cafe menu caters to
a niche market?” Carpe Diem café is presently offering a takeaway service for
its many interesting offerings. And while, many of these South Goa restaurants have
adopted the home delivery system, there are others who prefer to wait and
watch. Says Joe Passanha, owner of the popular, Joe’s River Cove restaurant in
Cavelossim, “I have not started the home delivery system, primarily because of
irregular supply of meat and fish at the Margao market. Also, the Margao market
is significantly far from our restaurant and making multiple trips is not
easy.” Meanwhile, Joe continues to
lodge and board a 30-strong, largely migrant workforce in his restaurant
premises at Cavelossim.
