our industry is highly labour and capital intensive the closure has struck a severe blow to owners and employees the condition of reopening with limited capacity has further dampened the spirit and potential of this sector reveals pradip shetty vicepresident of hotels and restaurants association western india hrawi which has over 2000 star hotels as its members pradip is also the owner of maharaja restaurantsriyaaz amlani ceo and md of impresario entertainment hospitality which has over 56 brands including smoke house deli salt water cafe and social under its umbrella says deeper partnerships between restaurant owners and suppliers reimagining profit sharing with landlords and the intervention of the government to help reexamine the value chain will help sustain the ecosystem which could otherwise head toward mass closureand even as things pivot to delivery packaging which is layered and disposable will be key to ensuring delivery systems work while fine dining restaurants may have to devise dishes that travel well for a takeout menu items in fine dining restaurants are mostly meant to be eaten plated those chefs will have to work on food that is easily transportable and can last for about 40 minutes without refrigeration in order to function outside their premises says gauri devidayal cofounder of five restaurant brands in mumbaidebunking fears and myths around the safety of food being delivered barot says the virus is not transferable through food also high temperature cooking kills all viruses as a safety measure he says do away with the bags and outer packaging empty the food into your own vessels and wash hands after that