Call for ‘staycation’ package to help save remains of 2020 tourism season
THE Government has been urged to consider a special ‘staycation’ package to promote domestic holidays and salvage something from the pandemic-hit 2020 season by one of Ireland’s most successful marine tourism operators.
Kerry tourism operator Paul Devane warned that it was “absolutely critical” the Government offers hope and positivity to an industry facing the worst losses in over a century.
Ireland’s most tourism-dependent county has estimated that visitor numbers will plummet by 80pc this year because of the Covid-19 crisis.
Domestic tourism now offers
‘I think it’s vital we encourage people to holiday in Ireland’
the best hope of allowing operators salvage something from a devastated season.
Mr Devane and his wife Mary operate Skellig Michael Cruises and said that, despite the pandemic lockdown, they have received queries from all over Ireland, Europe and North America about precisely when Kerry tourism operations will resume in late summer.
“We have to be positive – and I am hopeful that, if everything goes well for the Government and the Health Service Executive, we could see some operations resume from July 28,” the father of five said.
“I think it is vital we encourage people to holiday in Ireland – here in Portmagee we will welcome visitors in July, August, September and even October. We will take anything we can get.”
Mr Devane said south-west Kerry is heavily dependent on tourism and needs any income it can salvage from the season.
“We operate landing tours to Skellig Michael and tours around both Skellig islands. We are a seasonal business and usually operate from mid-March until the end of October.
“Like many others, our business has been adversely affected this year due to Covid19. However, we must remain positive and try to get the tours up and running for the latter part of the season.”
The pandemic hasn’t just hit Mr Devane’s business – his 17-year-old eldest was due to sit the 2020 Leaving Cert.
“It has been tough for everyone. But I think we are at the stage now where we have to be positive and look to the future,” he said.
He warned that pessimism and negativity were not in the best interests of either the tourism sector or Ireland.
“The recent announcement from the Government states that in Phase 3 (of the lockdown easing) people will be allowed to travel outside their region,” said Mr Devane. “This is very positive for us and we will be operating tours from July 20/28 and even earlier if restrictions are lifted sooner.”
Mr Devane said that while the majority of their normal business is drawn from the North American and European market, Irish holidaymakers now have an opportunity to savour the magic of the Wild Atlantic Way and other Irish tourism gems.
“We would encourage Irish tourists to holiday at home this year to help small and local businesses to get off the ground again. We are all in this together,” he added.
He said the Government can play a critical role in kick-starting the recovery of the tourism industry by launching special promotions for the domestic holiday sector and helping make staycations attractive to Irish families fed up with the lockdown and desperate for a quality leisure break.
“If Irish people chose to holiday at home this year it will go a long way towards helping us salvage something from the season and get the economy going again – that is important for everyone,” he said.
Such staycation spending will be critical for small and medium-size tourism operators. He stressed that it will help prepare them for the expected bounce-back in 2021.
Mr Devane acknowledged that a lot of tourism interests fear that the overseas market may be largely written-off for the 2020 season.
He said that tourism operators are now prepared to do whatever is necessary in terms of social distancing to allow business to safely resume both for their staff and for tourists.
In his case, that could include reduced capacities for the various boat trips offered.
For restaurants, pubs and bed and breakfasts, as well as small hotels, it could also include reduced capacity and strict table service for food operations.