Stressed South Asian eateries trying local road to recovery
NEW DELHI — Hotels and restaurants across South Asia have had to adapt and reimagine dining out since the pandemic ripped through the region, forcing many out of business.
Those that have survived are tapping local sources and going online.
In India, from hole-in-the-wall casual eateries to fine dining, restaurants were devastated by lockdowns and virus outbreaks, with millions losing their jobs since COVID-19 hit in early 2020.
In neighboring Sri Lanka, where the tourism-driven economy also has been hammered by political upheavals and shortages, the situation remains dire.
Saman Nayanananda, a food and beverage manager at a hotel chain in the Sri Lankan capital of Colombo, says going local for food sourcing and menu offerings is vital.
The struggle to recover for the nation of 22 million is infinitely tougher given Sri Lanka’s troubles with debt, fuel and food shortages, said the 50-year-old hospitality industry veteran. Across the region, hotels and restaurants are finding past business models obsolete. That’s forcing a reset in strategies as investments recover to meet rising demand from hungry diners eager to eat out again.
India’s food services market is expected to grow to $79 billion by 2028 from $41 billion in 2022, according to a report by the Francorp and restaurantindia.in. But the sector will still face supply delays or shortages, the report says.
Maneesh Baheti, founder and director of the South Asian Association for Gastronomy, said that the pandemic has raised awareness about health concerns and food
sourcing, leading the industry to adopt more sustainable practices.
That includes offering dishes made with locally sourced ingredients.
Many urban communities are experimenting with plant-based diets and growing farm produce on their rooftops and in backyards.
In Sri Lanka and elsewhere in Asia, a wave of COVID-19 infections in China after it recently dropped its pandemic controls has revived worries over the risk of a return to shutdowns and other restrictions. But Nayanananda says he’s hopeful.
“What is important is to learn to live with what we have in our hands,” he said.