Nagpur: As Nagpur again goes back to restricted timings from Monday, businesses say they are literally at their wits end on how to carry on further.
Some are planning to shut down their businesses while others say this ‘start-stop’ cycle going on in a loop will sooner or later force them down the same road.
Those dealing in perishable commodities say it’s almost impossible to figure out a strategy.
Dilip Kamdar, who owns popular restaurants like Naivedhyam, Uttar Dakshin and even banquet halls, said “How does one stock up on perishable inventory now? I have no idea what the rule will be next week and how much capacity I am allowed to cater to.
There’s no management formula which solves this problem.
It’s just going from bad to worse.” Navneet Singh Tuli, who owns Under The Moon restaurant apart from other diversified businesses, said, “It’s the end of an era for new entrants into the hospitality industry.
I have understood that in this scenario; hospitality can never be the main source of income.
Dine-in closes at 4pm.
Have you ever seen people partying at a dhabha at 2 in the afternoon? There is no way to plan for this because now we cannot retain staff nor can we provision well in advance for perishable inventory.” Ashwin Mehadia, who represents Nag Vidarbha Chamber of Commerce (NVCC), said, “How can my members plan for the future if they don’t even know whether shops will be open or not next week.
When wholesalers buy goods from the manufacturer, its almost always in cash, but sale to retailers is on credit.
But with their shops being either closed or having restricted timing, they will struggle to pay us back and also won’t be keen to place large orders.” “This stop-start kind of scenario takes away our power for bulk purchasing.
Now, we will literally have to plan on a day-to-day basis, which means the price is set by the spot market.
I think people who re-opened their businesses are regretting it,” said Tejinder Singh Renu, president of Nagpur Residential Hotels Association.
Mohd Tahir, who owns a chicken shop, said, “About 40% of my sales is from restaurants.
But with their timings being cut back, I get impacted.
Now, I will have to place order with my wholesaler literally on a day-to-day basis, else I would tentatively book a fixed amount of birds for the weekend.
It’s too risky.”
Can’t plan ahead in this ‘start-stop’ cycle: Bizmen
