The Hindu Business Line : Mumbai restaurants see customers chickening out

WHILE most restaurants in Mumbai have witnessed virtually zero sales of chicken dishes, even party organisers in the city are feeling the pangs of the bird flu.

Mr Raj Singh, Owner, Contact Plus Events, said that many of his clients have been making frantic calls to change their party menus. "They are either going in for a fully vegetarian menu, or are opting for other meats such as lamb or fish."

Mr Singh said that chicken accounts for almost 80 per cent of the non-vegetarian menu of most restaurants, and the bird flu scare would hit the restaurant business in a major way.

Mr Neel Gonzalves, General Manager, of the upmarket European multi-cuisine restaurant, Bohemia, said, "Nobody is eating chicken. Sales of chicken dishes are zilch."

He said that this would definitely have a negative impact on the restaurant's business. "Chicken is the most sought after meat, as lamb and beef are considered unhealthy, but we have to accept it and have to wait for the Government to give a clearance on sale of chicken."

Five-star hotels, on the other hand, are playing on the credibility platform. A spokesperson of the Taj Group said, "We buy our chicken and poultry from certified players, therefore, our dishes are absolutely safe."

However, this spokesperson also mentioned that the group has withdrawn chicken dishes from the menu of its in-flight catering service.

Mr Sanjay Malkhani, Vice-President, Food and Beverage, Orchid Hotel, said that there has definitely been panic among restaurant-goers due to the bird flu, but the hotel has not yet witnessed any drastic drop in sales of chicken dishes. "We are trying to tell our customers that we buy our chicken from recognised suppliers such as Godrej and Venkys and there is nothing to fear."

However, both Mr Singh of Contact and Mr Gonsalves of Bohemia, firmly believe that however much restaurant owners talk about the credibility of their suppliers, it's preying on the minds of consumers and they will keep away from chicken for some time. "Most hoteliers and restaurant owners offering non-vegetarian menus would have to incur huge losses," said Mr Singh.

Mr Tony Sachdev, Director, Bed Lounge and Bar, however, has a different take on the crisis. He just expects a marginal dip in sales at restaurants. "If there is no chicken, there are numerous other options. There is lamb and seafood. I just expect a 5-10 per cent dip in sales."

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