Daijiworld Media Network - Mangaluru

Mangaluru, Jun 20: The hotel industry in Mangaluru is facing an acute shortage of local labour, compelling hotel owners to increasingly depend on migrant workers from North India and North Karnataka. According to Chandrahass Shetty, president of the Dakshina Kannada Hotel Owners’ Association, nearly 80% to 90% of hotel staff, including cooks and service personnel, now comprise migrants from outside the region.

The growing disinterest among local youth—many of whom pursue job opportunities in other Indian states or abroad—has left hotel owners grappling with a persistent human resource challenge.

 

 

A striking example is the iconic Akkamakkana Meals Hotel on K S Rao Road, which has been operating for over 130 years. Once run entirely by family members, the hotel now relies heavily on workers from North India and North Karnataka. The owners have expressed satisfaction with this shift, noting the stability, dedication, and willingness to learn shown by the new recruits.

“This change was necessary for the survival of our business,” said Ramesh Shetty and Abhishek Shetty, fourth-generation hoteliers managing the establishment. “Over the years, we employed local workers, but many lacked consistency, frequently remained absent, and in some cases, substance abuse affected the quality of service. In contrast, the staff we hired in recent years from North India and North Karnataka have proven to be reliable, disciplined, and quick learners in both cooking and serving.”

Chandrahass Shetty added that most youth in Dakshina Kannada are educated, having at least completed PU (pre-university) studies. However, few are interested in taking up hotel jobs locally, preferring opportunities in larger cities or abroad. Even those who join the industry tend to take frequent leave, switch jobs often, and show little seriousness—issues that are detrimental to a labour-intensive sector like hospitality, which demands consistency and quality.

“These circumstances have led to a situation where 80% to 90% of hotel workers in Dakshina Kannada now hail from North India,” he said. “Wages here are two to three times higher than in their native towns. Additionally, employers provide free food and accommodation, which allows workers to save more. Typically, they return home only once every year or two, adding to the stability of hotel operations.”

Despite minor language barriers, North Indian staff have shown proficiency in preparing a range of cuisines—including South Indian dishes. The increasing market demand for North Indian and Chinese cuisine is further boosting their employability.

Ashish Shetty, owner of Foodland Hotel, pointed out that the digitalisation of payments has reduced cash transactions, leading to fewer tips—a trend that may be discouraging local youth from joining the sector.

Vadi Shenai, owner of Tandoor Restaurant, mentioned that about 60% of his staff are from North India. Similarly, Chetan Talwar, a partner at Janata Lunch Home, said that half of their workforce also hails from North India.