Restaurateur Priyank Sukhija redesigns the interiors of his restaurant for post-COVID continuity and a safe and sure experience. By Team Viva
The COVID-19 outbreak has had severe economic consequences across the globe, which has led to dramatic changes in how businesses act and consumers behave. The scenario has hit the F&B industry so badly that now they are forced to change their interiors and menu to cater the current needs and safety concerns of people. Going with the current situation, Priyank Sukhija, MD & CEO of First Fiddle F&B Pvt Ltd, introduces a new concept, which encourages people to dine out with safety at its priority as he unveils the new look his restaurant — Dragonfly.
Says Priyank, “Our industry has been unlucky since the beginning of the pandemic. Gradually, when unlock happened people returned to restaurants despite the restriction of liquor sales. When the restrictions were finally removed, the second wave of cases came in and scared customers again. It was due to this reason that we thought of creating something which presents a safe alternative solution to our patrons. We actually did a research for approximately two months to think what could fit in with social distancing norms yet look spectacular. Hence, pods were the answer.”
So that’s how they were introduced, for each party group who wants to dine out without being concerned about their safety. “We created pods which are open from the top, have a capacity to host up to 12 guests, enclosed with acrylic walls, allowing them the view of the restaurant as well. The concept is created to make sure that each of the diners feel safe,” says he.
The partitions, the walkways between them and just the area needed to allow the swing of the doors of each pod eats up the floor space of the restaurant but Priyank feels that it’s totally worth it if it helps gain the trust of the customers and keep them secure. The process includes thorough sanitising of each pod after every seating. While the servers will be in full protective gear, the more cautious parties can ask them to leave their food and drinks on the small serving tables placed right outside the door so that no one enters their protective bubble.
Priyank, along with First Fiddle’s corporate head chef Sagar Bajaj, has curated a menu that comprises almost 80 per cent of exotic signature delicacies. The menu offers a blend of Asian fusion and European fusion dishes, modified to suit the tastes of Indians without losing the flavours of the authentic cuisines. Not only this, the restaurant has also introduced a few immunity booster dishes and cocktails in the menu.
Priyank believes that adapting innovative interiors will surely increase footfalls as people are very conscious now and are eagerly looking for such creative as well as safe experiences. “Pods will ensure your safety within confined limits, yet people will be able to enjoy the feel and services of the restaurant,” says he.