Krishna owns a small Indian restaurant in Christchurch called Arjee Bhajee since 2016. He shared how tough things have been for him since the pandemic started three years ago, and how hard he's had to work to keep the restaurant going. But things are looking up for after he was able to hire a couple of chefs from India who got their visas approved quickly.
The hospitality industry worldwide has undergone significant hardship in the past three years and continues to feel the repercussions of the pandemic. Although the industry as a whole had to suffer, small to mid-sized restaurants particularly have experienced a severe impact and are still struggling to overcome challenges like rising inflation and lack of regular patrons.
Shortages of staff and workers have also made it difficult for these restaurants to function smoothly, causing many of them to shut down permanently. The consequences of these challenges have been severe, with many people losing their livelihoods or experiencing significant economic impacts.
Like many other small business owners, Krishna also faced a setback due to the Covid-19 pandemic. The restaurant had to close, leading to a loss of business and his regular customers. He had to struggle to make up for the lost revenue and had to pivot the business by offering takeaways.
Another problem Krishna faced was when many of his staff quit after receiving their permanent residency visa. This left him to do most of the work himself, cooking in the kitchen and manning the front counter. He had to close the business for up to two days a week just to keep the costs down. He finally had to get his family- his wife and his daughter who was studying, involved in the business.
Krishna shares, “In addition to the problems in the last three years, I also have to deal with the rising cost of ingredients and inflation. As a small restaurant, I cannot increase the prices of our dishes beyond a certain point, which has made it even more challenging to maintain our profit margins.”
The lack of tourists in Christchurch also impacted Krishna's business. He has struggled to keep his business afloat, even after doing everything he could to adapt.
Despite all the challenges, Krishna did not give up and finally got some relief when a couple of chefs from India could finally get their visas and join him in January this year. The new chefs are well-qualified and experienced, having undergone formal training in India and worked in some of the most reputable hotels and restaurants. With the new team in place, Krishna hopes to turn things around.
Krishna also wants Indian restaurant owners all over New Zealand to unite and form an association to voice their concerns in a consolidated voice. If such an association comes to fruition, it will also help them easily procure raw materials and other things.
Krishna sums up, “With the blessing of God, the business is slowly picking up again, and the new chef, cook, and I plan to tweak the menu to attract new customers. We are also planning to conduct free Indian cooking classes to the student community in Christchurch to introduce them to the flavours of Indian cooking.”
Krishna's story is a testament to the resilience and determination of small business owners. Despite the challenges, he was willing to adapt to changing circumstances and never backed down from doing anything, be it in the kitchen or outside.
