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The Food and Beverage Industry – Restaurants making effort in facilitating transitions towards COVID-19 restrictions in restaurant dining.

With over 18 years of experience in the hospitality industry, the Jewel of India Group has restaurants across the country, including Cape Town, Durban and George. The Indian cuisine restaurant offers authentic flavours of India, with a range of dishes that are comprised of local and unique seasonal spices, herbs, veggies and fruits specific to Indian districts. This makes each dish deliciously unique.

Jewel of India owner, Yogesh Kapadia, claims that they’re one of few restaurants to bring Indian cuisine to South Africa and provide a genuine Indian dining experience, as well as offering catering for both indoor and outdoor functions. With the business plan taking a 360-degree turn as a result of the COVID-19 restrictions, the focus is on following hygiene protocols and enhancing product viability in their restaurant.

Kapadia said they’re proud to be a part of Cape Town’s Tourism Hub and rich food culture, stating: “The Mother City is a culinary feast destination and is prized for its beautiful scenery that acts as a backdrop for special occasions such as Indian weddings, conferences and various prestigious events.” Kapadia detailed that they had catered for beauty pageants and the Indian National Cricket Team before the lockdown regulations were enforced.

As a result of the pandemic, restaurants were shut down completely when the lockdown was enforced, to curb the spread of COVID-19. The Jewel of India’s business plan had to change in response to COVID-19, as the lockdown restrictions eased down to level 2. They’ve made changes to their product listing; strict hygiene protocols have been put in place with a mobile app checking staff before and after every shift; the kitchen is cleaned every 25 minutes; masks are mandatory; customers are registered and checked; waiters wear shields and maintain a safe distance.

With COVID-19 impacting every sphere of life, creative innovation is key for business survival.  Given the events of this year, Jewel of India has demonstrated remarkable adaptability by expanding operations digitally. Its app allows customers to make reservations and order online. Kapadia added that customers can see all their locations and select the one nearest to them. They also offer deliveries with strict protocols in place.

The Jewel of India continues to have a think-out-of-the-box approach by digitising its menu and, adds Kapadia, “Our menu can be read in 80 different languages and it’s translated into any language you desire.”

Now more than ever, the Jewel of India Group is determined to keep customers happy and will continue to showcase its authentic and tasty Indian cuisine while making every effort to facilitate transitions towards the new rules of restaurant dining.

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