No misuse of funds by IRF, every penny accounted for: Dr Zakir Naik

Tumakuru, Jan 3: Chief Minister B.S. Yediyurappa, who has drawn flak for the Centre releasing “inadequate” flood relief to the State, on Thursday asked Prime Minister Narendra Modi for additional relief during his speech at a farmers’ convention in Tumakuru.

The Chief Minister even said, “I have brought this to the notice of the Prime Minister three or four times, but till now no additional relief has been sanctioned. I request him with folded hands to release it soon,” in Kannada. The Prime Minister, who spoke later at the event, however, did not respond to the Chief Minister’s request in his speech.

Mr. Yediyurappa said the State had witnessed losses to the tune of over ₹30,000 crore because of floods.

‘Stress on irrigation’

Addressing farmers at one of his main support bases of Tumakuru, the Lingayat strongman advised the Prime Minister that his dream of doubling farmers’ income by 2023 could become a reality only if he focused on “providing scientific price to farm produce, bringing water to farms through irrigation, and by interlinking rivers”.

Mr. Yediyurappa’s remarks made at a programme to release the fourth instalment of the Pradhan Mantri Kisan Samman Yojana, a farm subsidy cash transfer scheme of the Union government, have raised eyebrows.

Stressing on the key role of irrigation schemes in farmers’ welfare, he sought a special package of ₹50,000 crore for completion of long-pending projects in Karnataka.

The five-minute-long speech is being seen as an attempt by the Chief Minister to assert himself within the party by publicly putting even the Prime Minister on the mat. This comes in the wake of the BJP suffering defeats in multiple States and the party’s victory in the recent bypolls in the State under Mr. Yediyurappa’s leadership, both of which have only strengthened the Chief Minister, sources in the party said. “We are curious as to how the party high command will now deal with this public assertion in front of the Prime Minister,” a senior party leader said.

The Chief Minister has been reportedly “deeply unhappy” over the delay in the flood relief by the Union government and also the “inadequate” amount released. The Opposition has attacked him over lack of adequate Central relief, which was interpreted as the BJP central leadership’s reported unhappiness with him. The Chief Minister had then said he was doing a “tightrope walk”.

After a delay of over two months, the Centre released ₹1,200 crore as flood relief in October 2019.

Bengaluru, May 18: Indian food delivery startup Swiggy said on Monday it would lay off 1,100 employees, or nearly 14% of its workforce, to cut costs, as a weeks-long nationwide lockdown to curb the coronavirus outbreak hits demand for online food ordering.

The company, backed by South African internet giant Naspers, also said it will scale down adjacent businesses and has already shut several of its cloud kitchens - facilities that only cater to takeaway orders - temporarily or permanently.

“The core food delivery business has been severely impacted and will stay impacted over the short term, but is expected to start growing again after that,” said Sriharsha Majety, co-founder and chief executive at Bengaluru-based Swiggy.

Swiggy, one of India’s best known startups, is among many that are laying off employees and reshaping their business in response to the COVID-19 pandemic, which has forced 1.3 billion Indians indoors and crippled business.

India is currently under a two-month lockdown, and though several curbs are being eased, public places such as restaurants remain closed, hurting restaurants themselves as well as companies such as Swiggy and main rival Zomato.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."