KOZHIKODE: The corporate food supply chains operating in the state will soon face tough competition from the traditional hotel industry. The hoteliers are planning to launch an indigenous online platform to counter the MNCs and capture the market which is now dominated by Swiggy and Uber Eats.
The hoteliers are holding discussions with Unique Dotz, which introduced an online app-based system, ‘Foodoyes,’ at the state-level. “Though we had some trials in Kozhikode with some start-ups, they cater only at the local level,” said Mohammed Suhail, vice-president, Kerala Hotel and Restaurant Association (KHRA).
“We need a system which would respect our entity and ensure an online bridging with customers, as there is no other go in the digital world,” he said.
KHRA has sent a delegation to metros in other states to learn the operations of corporate food chains to roll out an ideal model for the state. The MNCs market the food items as their own, denying the credit of taste and tradition to the hoteliers.
According to T.J. Manoharan, Ernakulam district secretary of KHRA, ‘Foodoyes’ will help bridge the gap between hoteliers and customers. “The hotelier will get a space where he can receive orders in the name of the hotel,” he said. They can also supply the food as their own brand whereas other MNCs receive the orders and supply the food as their own. We will pay a fee to Unique Dotz for managing the platform and ensure online visibility for us”, he said.
"Moreover, we will be free to supply the food on our own or join the supply network," he pointed out.
“The MNCs are not committed to our integrity and they do not respect the food habits of the customers,” Mr Suhail said.
Unique Dotz CEO Anu Krishnan told DC that over 200 hotels were already enlisted with the network which will be piloted in Ernakulam district. “Here the producers are free to receive orders, pre-booking of space for the day, place offers and reap benefits directly and we charge them only a monthly fee for managing the platform”, he added.
“Being sons of the soil, we respect the goodwill of hoteliers, the unique tastes of each and their traditions,” Mr Krishnan said.
