When the lockdown is lifted it will be a different world for all of us. Once one is out in a public place, any “chalta hai” attitude will not be appreciated. And this won’t change until the vaccine for COVID-19 is made. But it looks like that the vaccine won’t be on the shelves before February 2022.
Amidst this new norm of masks and social distancing shops, restaurants and bars will have a completely changed environment. From lifting of masks while eating and drinking in a restaurant to less numbers of trials in apparel or footwear shops and waiting anguishly before a public wash basin and toilets; all this will become a routine sight.
Gaurish Dhond , the President of the Goa Hotels and Restaurant Association that was established in 1992, is very perturbed by this lockdown, as restaurant owners are undergoing heavy losses and high overhead expenditure. “While we are now preparing SOPs (Standard Operating Procedure) and protocols for restaurants, we really do not know where the business will head to. There will be 53 signages which have to be uniform, clear and uniform throughout the State. We also need customers. We do not know when the tourists will come to Goa. People do not have much to spend now as all our savings have been spent as salary cuts have happened,” said Dhond.
He further went on the request the government to cut down on taxes or even extend the term of the taxes by six months; so that there is some relief for this industry. “I have met the Chief Minister a couple of times and have requested him to reduce tax on hoteliers and restaurants owners. Waivers on taxes like municipal taxes should be given for at least six months or at least an extended time for paying tax. All this can help. Electricity charges and demand charges are also very high. They should charge us for what we have actually consumed,” added Dhond.
Meanwhile, the Goa Chamber of Commerce & Industry (GCCI) President Manoj Caculo in his letter to the Chief Minister has requested the State government to open up the economic activity further by allowing operations of roadside eateries, hotels, bars, restaurants and malls at the end of the current lockdown period from June 1, 2020. All these employ a large number of low-skilled workers like counter sales persons, housekeeping and security staff, waiters, cleaners, dish washers etc who are currently out of jobs. Due to their skill level, it is difficult to absorb them in other occupations.
The letter further says, “Hotels, bars, restaurants and malls also yield high level of revenues for the State and hence it is advisable to allow their early opening. Many high-end restaurants are operating out of rental premises. Due to the lockdown they are finding it difficult to service the high rent and continue to pay high salaries to their specialist cooking staff. We have confirmed reports that due to the uncertainty about the future, some high-end restaurants are considering closure. This does not augur well for the tourism industry in Goa.”
Goa’s oldest restaurant Café Bhonsle celebrated its 100th year of existence on February 18 this year and they have four outlets in the State. Milind Bhonsle, Partner in Bhonsle, was candid enough to express that they are doing less than 10% of their business. He also mentioned that it will be very difficult for him to re-open the restaurant even if the government allows. At the moment the business is running on takeaways.
“My staff has gone back and they are not going to return in the next three months. The biggest question is how will we run our business? May be we will have to continue the way it is being done now. There is no point to open once you do not have staff. I don’t see this opening for the next two months at least. The prices of fish are also very high and it is not worth opening. Goans are not ready to work. Many of my staff is either from Odisha or West Bengal and we are dependent on their return. Out of 35, only 7 people are there with me now. Today, I experienced that the higher you go the harder you fall,” Bhonsle added.
Aditya Tavora, Managing Partner in Navtara chain of restaurants, which has ten outlets in Goa with around 300 staff members, believes that the revenue will go down and market will diminish drastically and it is going to be a dire situation for the industry. However, he adds that does not mean that the industry should get depressed and resigned to this fact.
“Most of our staff were migrants and they are going back home. We are supporting others who stayed back. Also, Swiggy and Zomato worked tirelessly from day one, which is about four weeks ago to deliver the takeaways but that was hardly 8-10% of our regular business. In fact, our restaurants are designed for dine-in clients and more than 90% of our business depends on this. For smaller restaurants, it will be more difficult. Lot of our staff have already gone back home and it will be a challenge for us to operate when we reopen in the new environment. We only hope that it is easy for them to return to Goa,” said Tavora.
Tony Almeida, Partner in ‘Temptation’, a popular restaurant in Miramar is very worried about the future. The restaurant has 17 workers but is now operating with reduced staff strength. “The scenario is very bad and it does not seem that it will improve soon. We are just doing home deliveries, which is barely 10% of our regular business. Those who are running their restaurant on rentals will be affected very badly. We are seeking help from government scheme and I hope it comes to us as well,” said Tony Almeida.
Wilson De Souza, owner of River Isle in Ribandar, which has completed 10 years of existence, has closed his restaurant. “We are at zero income and we also do not expect many tourist arrivals in Goa in the immediate future. All my staff members who have been working with me for the last five years are migrants but have preferred to stay back. I am taking care of them for last three months without any revenue source. At the same time the government is increasing the license fees. I do not see business coming in the next one year of so,” De Souza lamented.
