With the epidemic wreaking havoc on India’s food business, existing patterns are expected to go away, making way for new ones. Suresh Nanda, Chairman of Claridges, had the following to say about it. We’ve been using the phrases “social distancing” and “coronavirus” a lot lately, and they’ve become stuck in our heads. While we are battling,
With the epidemic wreaking havoc on India’s food business, existing patterns are expected to go away, and new ones are to emerge. Suresh Nanda, Chairman of Claridges, had the following to say.
We’ve been using the phrases “social distancing” and “coronavirus” a lot lately, and they’ve been ingrained in our heads. While we try to adjust to a new environment by remaining at home, browsing through photographs of delicious meals, and swallowing our hunger sensations, the influence of a pandemic breakout on our eating patterns and the food sector as a whole is already taking form. The rising usage of meal delivery services is one of them. Though new, the practice of having meals delivered to your home has lately risen to prominence, and with the enforcement of lockdown, it has been catering to a rising number of individuals who still want to eat delicious restaurant delicacies, thus gaining appeal.
However, individuals will likely become used to what is presently a “forced trial,” leading to long-term usage of the service even after the pandemic crisis has passed.
Another trend that might arise, according to Suresh Nanda Claridges, is “consumers prioritizing hygiene overpricing.” As Indians, we have long had a habit of eating at inexpensive neighborhood establishments and street food since they appear to be tastier and, more crucially, cheaper than luxury fine dining places, regardless of their safety. The pandemic epidemic, on the other hand, has raised worries about restaurant cleanliness and hygiene.
As a result, gastronomes who were formerly frugal may suddenly be more concerned with sanitation and quality than anything else. Any metropolis has a plethora of eateries, ranging from Indian to Chinese to continental, ensuring that gourmets never run out of fine-dining alternatives. Suresh Nanda noted how the restaurants at Claridges have always placed equal priority on quality, hygiene, and flavor while discussing the significance of hygiene and food quality. The ‘Dhaba,’ for example, serves Indian cuisine in a magnificent setting while maintaining authenticity and hygiene. As a result, while the concept of ‘food safety comes first’ has been increasingly popular in recent years, it is likely to persist even after the pandemic threat has passed.
With the potential for increased take-out demand, one big question is whether high-end restaurants that have never done deliveries or take-out will enter the online food delivery business. After all, with constant disruptions in the industry, those who adapt the fastest are most likely to lead the way for others. Though the hotel business had a strong start to 2019, it has been plagued by serious problems since the pandemic broke out, allowing the government to implement many containment measures. For the time being, the best we can do is wait for the crisis to pass and prepare for what lies ahead.
