Page 16 - CIJ July 2025-Digital Edition

SPECIAL REPORT

Nowadays, hotels offer all kinds is dedicated to deep cleaning every A unique situation arose during
of food – Punjabi, Chinese, chaat, week. We do this by shutting shop the pandemic, according to Jain.
Jain and south Indian – as customers for four to six hours in the late “While we did not close operations,
seek variety. At such times it evening hours. From the floor to only parcel orders were catered to.
becomes difficult to maintain ceiling, every inch of the place is The staff was trained for three days
separate areas. Subkucch ensures cleaned and this is beyond what is to understand Covid conditions,
that this happens. “In fact, cutting done daily,” he said. maintaining the mandatory distance
or chopping vegetables too is done That leads to the inevitable and other standard regulations.”
in separate areas and ingredients are question that are the staff trained to Covid put every industry through
not allowed to get mixed.” handle cleaning, especially when the wringer, especially those
The outlet emphasizes on good done with machines? Jain replied connected with food. It was a
packaging to avoid spillage. “There in the affirmative. “Every four to life-changing time for everyone.
is no scope of food oozing out of six months, the staff is put through Employees made a beeline to
the packets either due to breakage a half-day workshop under the return home as there were no early
or contents flowing into each supervision of an outside expert. signs of normalcy being restored
other as heavy packaging is done. This workshop is not necessarily in businesses. Subkuchh too had
Food in this kind of packaging can an officially certified one but is many from outside Mumbai who
be transported safely over long basically a chance to update know- were wanting to return.
distances and customers can even how.” “We convinced many to stay
reuse them.” back and not spread the virus while
travelling. Accommodation for
them was arranged on the upper
floors of the restaurant. They were
assured of food and basic facilities
even if our business would not
function.”
Jain also had to ensure that
the employees remained Covid-
free. “We arranged with nearby
doctors to check upon them every
two weeks and advise us about
medicines and steam inhalers.”
It was difficult to keep the
employees motivated during the
Covid period. After 10-12 hours
of hard work every day, which
is the norm in the hotel industry,
there was not enough work which
resulted in morale going down.
Maintaining cleanliness is always According to Jain, this regular “Fortunately, the parcel deliveries,
a challenge for all restaurants, training is necessary due to the even though restricted, kept them
especially during monsoon and on high level of attrition in the food engaged,” said Jain.
days with high footfalls. Subkucch industry. “There is no guarantee Avoiding food waste is quite
handles it very professionally with that staff who have undergone such a challenge for those in the food
a specific team which is assigned to training will be working with us six industry. Subkucch sticks to a
the task. months later,” he said, adding, “For formula that “gives us an idea of
“More members are added when drain cleaning, which is done every how much needs to be prepared”.
the customer number rises during 10 days, we engage an external “The wastage is generally less, as
specific hours at weekends. While agency.” our calculations are quite accurate.”
we cannot stop customers entering Apart from the cleaning staff, But there are occasions when
our outlets with wet footwear, we even the managers go through there is excess food. “This happens
ensure that high-pressure machines refresher courses “every six when guests don’t turn up at the
are used in our cleaning operations months. We depend on the FSSAI banquets as per numbers given
apart from manual cleaning. Friday course”. to us. Instead of throwing it out

16 JULY 2025•Clean India Journal•www.cleanindiajournal.com