Covid-19 Expected To Eat Up Half of Dine-In Restaurant's Revenue FY 21
With the country under the lockdown since
March-end and all the outlets instructed to be shut down, it is no surprise
that the revenue of the food outlets will take a big hit in FY 21. Even after
the relaxation of the norms, the restaurants are expected to operate at 25-30%
of their monthly levels for at least a month and a half. As per the Crisil
Research, June is expected to lift up businesses by another 15% since the
restrictions have now been lifted off and though sceptical, people will
eventually step out to these organised dine-in restaurants.
With restrictions on mass public movement and
gatherings expected to be extended again in Delhi-NCR and Mumbai, dine-in
restaurants will have curbs and will have to operate at low service levels.
Crisil Research Director, Rahul Prithiani said “The organised sector has seen a
90% reduction in sales since the lockdown. Dine-in is not operational and
online orders have declined 50-70%”.
Prithani also added “And when the lockdown is
lifted, the rebound is expected to be gradual. This holds for especially for
Mumbai and Delhi-NCR, which makeup nearly half of the organised restaurant
industry in India, but are red zones accounting for over 30 per cent of the
COVID-19 cases in India”.
Estimated at INR 4.2 lakh crore in FY 19, the
organised restaurants account for 35 per cent of the Indian restaurant
industry, where the dine-ins are 75% of the organised restaurants, with
takeaways and online deliveries taking up the rest of the share. This will also
hamper the financial health of many restaurant operators. Due to high operating
leverage, a 40-50% decline in revenues might lead to negative operating margins
this FY. Restaurants are now seeking
concessions or deferment of rentals.
Crisil
Research Associate Director Anjali Nathwani said "Once the restrictions are
lifted, restaurants will have to rework their business models and overcome
operational challenges. With consumers turning more health-conscious, hygiene
protocols at restaurants and supply chains will need to improve materially,
which will increase cost". This will also hurt the horticulture farmers,
food processors, dairy producers, suppliers, logistics and delivery partners.
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