Hotel, restaurant footfall nosedives in north Kashmir after rotten meat seizure

Baramulla, Aug 15: The recent seizure of over 13,000 kilograms of rotten, adulterated, and unhygienic meat across Kashmir has triggered a severe crisis in North Kashmir’s hospitality sector, with hotel and restaurant owners reporting an unprecedented drop in customer footfall — in some cases over 80 per cent.

Industry stakeholders say the fallout has devastated a sector that employs thousands of youth. The worst hit are young entrepreneurs who, after availing bank loans worth lakhs of rupees, had recently entered the hotel and restaurant business. Many now fear permanent closure, with no immediate relief in sight.

Fayaz Ahmad, a restaurant owner in Baramulla, said his eatery sources only fresh meat from trusted sellers, yet customers remain unconvinced.

“Despite using fresh, certified meat, people have lost trust. The scandal has created deep suspicion, and our business has suffered a severe dent,” he said.

In Sopore, a veteran hotelier with more than five decades in the trade described the situation as the worst in living memory.

“In my 30 years of active service, I have never seen such a sharp decline. Before this, we served hundreds daily; now, on many days, barely 40 to 50 people visit. The industry is on the verge of collapse,” he said.

Reports from Handwara, Kupwara, Tangmarg, and Pattan reflect similar trends, with many establishments forced to lay off staff. Owners say the loss of public trust poses a bigger challenge than immediate financial losses.

“We ensure 100% quality, but the stigma will take months, maybe years, to fade. The government must enforce strict regulation and reintroduce transparent meat certification, as was done in the past, to restore customer confidence,” said Iqbal Ahmad, a restaurant owner.

Hoteliers across North Kashmir say they fully support the administration’s crackdown on unhygienic meat, but stress that genuine businesses must not suffer collateral damage. They urge the Food Safety Department to intensify inspections at slaughterhouses to ensure only healthy meat reaches the market.