They both adamantly remembered the jelly being both red and green. I even interviewed past employees of a couple Pizza Hut All You Can Eat restaurants. But all the reviews on Google of people being excited about going mentioned remembering green jelly when they were children. I called up the remaining Pizza Hut restaurants in NSW and asked them what colours their jelly cubes were and they all reported being blue and red. Three remembered red, 11 remembered green, 14 said green and red, and one remembered purple (what kind of boujee Pizza Hut were they going to where the jelly was PURPLE?) and one remembered green and red frogs, in ponds. The next day I conducted a survey of 30 of my friends about what colour they remembered the jelly being from the Pizza Hut All You Can Eat. I heard recently the last Pizza Hut All You Can Eat buffet restaurant in South Australia closed down, and the rest of them across the country have been dropping like flies over the last decade. And the toppings were the stuff of dreams: mini marshmallows, sprinkles, hundreds and thousands, crushed peanuts, chocolate chips, huge five-litre pump bottles of both chocolate topping and raspberry topping and of course, cubes of red and green jelly so thick you could spear them with a fork. I believe there were two flavours of soft serve: chocolate and vanilla. Followed by piles of crispy, golden garlic bread, washed down with bottomless jugs of fizzy drink, only to prepare my mind, body and spirit for the most glorious ending: the dessert bar. I’d eat slice upon slice of BBQ chicken and Hawaiian pizza. We were children eating like the French elite. We’d feed ourselves like we were geese being prepared for foie gras. which may just be a wastage because you don’t know how many people will come,” he says.Pizza Hut All You Can Eat restaurants were, for me, like a modern child’s equivalent of the Roman vomitorium. “We’ve got time restriction of 9pm we can’t serve alcohol so who’s going to come? Operating a restaurant means you’ve got to pay salaries, electricity expenses, food costs.
Rakshay Dhariwal who runs Ping’s Bia Hoi in Sangolda and Jamun in Assagao, has kept Jamun shut till July end, while the other restaurant is open. So it’s better to keep it shut.” With the pandemic fear, and the rains, restaurant owners aren’t sure patrons would want to come out. With the timings and alcohol restrictions, overheads like electricity, wages, rent - it won’t justify the numbers we’d be getting. We have a lot of business since we focus on quality entertainment and cocktails, and almost all our clientele is local. Donovan Vaz, owner of Firefly in Benaulim, says, “This is season time for us as other places shut. Sceptical about whether customers will come It's been over a month that restaurants have been granted permits to open, but several chose to stay shut because of the restrictions and uncertainty. In addition to basic salaries, we took care of everyone's food and accommodation expenses so they don’t feel the need to travel to their villages, which could add to the problem,” says Prahlad. “We negotiated salaries with employees and rents with stakeholders. We invested in online portals and contactless dining to avoid cost of menu printing whilst facilitating a safe contactless experience for our guests.” Negotiating rents, salaries Restaurateurs are in the process of negotiating rents, salaries and so on, to ensure reduction in overheads.
So we consolidated both restaurants into one, reduced our menu and limited it to popular wholesome dishes. “Poor demand and high operating costs are two major hurdles we are facing.
Prahlad has opened his second restaurant Blackmarket for dine-in with social distancing norms and is serving a combined menu of dishes from both the restaurants, along with takeaway and home delivery. Also, all of our staffers have gone back to their home towns and I can't resume operations until they come back." Consolidate restaurants, and reduce menu Lack of staff Christopher Agha Bee, owner of Sublime in Assagao, who’s temporarily kept the place shut and isn’t sure when he will reopen, says, “With all of the restrictions in place, alcohol excise licenses and taxes increasing and the overheads that we have, it’s incredibly difficult for a restaurant to survive in a situation like this. Like him, several other restaurateurs have decided to consolidate restaurants or temporarily stay shut, minimise the menu, reduce staff and find ways to reduce overhead costs, to survive in these difficult times. “It was a business decision taken to consolidate operations to reduce costs,” says Prahlad Sukhtankar, owner. One of the top-rated restaurants in the country – Black Sheep Bistro, in Panaji, has decided to temporarily down shutters and move location to their sister restaurant, Blackmarket, also in Panaji.
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