Pubs going the distance
AS BARS AND RESTAURANTS PREPARE TO REOPEN ON JUNE 29TH, CIARA GALVIN HEARS THE CONCERNS OF THOSE TRYING TO RESTART THEIR LIVELIHOOODS
THE summer won’ t be salvaged. That is the sobering reality faced by bar and restaurant owner Declan Harrison. The owner of Harrison’s Bar and Restaurant in Cliffoney tells The Sligo Champion that for he and many others it will not be a case of picking up where they had left off this summer season. Closed since mid March, the father of three has seen bus tours, events and functions cancel bookings due to Covid-19, and no rescheduling of this lost business.
Harrison is preparing his premises to reopen on July 1st next, but, like others in the hospitality industry he says there is a lot of ambiguity around the guidelines.
“At the moment I’m preparing to open on July 1st. I think people and organisations are losing the run of themselves. It’s not about one or two metres, it’s about customers feeling secure coming out to dine.”
With mostly dealing in the food side, Mr Harrison describes it as ‘a little embarrassing’ to see vintners trying to ‘fast track’ their premises’ reopening to serve food where they previously haven’t.
“The customers will speak to the premises. We’re all people with families trying to keep everyone safe. The economic impact is extremely severe, for us that have been closed and lost so many great days over lockdown it is tough, and we’ve been extremely worried about when we can open, but we have to keep people safe.”
Harrison says it is difficult to see some publicans preparing to provide ‘substantial meals’ costing €9 in order to open.
“I can see the pressures are there economically, but it’s such a catch 22. I honestly believe the public will speak when places open.”
He says he also finds it difficult to watch other businesses being open ahead of bars and restaurants.
“We’re closed, but yet we see the pictures in papers of Penney’s, Ikea and I’ve been out and doing bits, local builders, homeware stores, to get ready to open and I see people not wearing masks, meanwhile, I know 17 people out of work because of this. And then to be back to square one with one new case, that was a huge shock.”
Speaking about the economic response of the government, Mr Harrison is somewhat critical.
“This takes a completely different response from whatever government we have. Pushing people to get back open is probably not the answer, but how long can we go on borrowing at negative rates,” he asks.
Asked how important the reduction of social distancing from one metre to two metres is, Mr Harrison says his main focus is on ‘ keeping people safe, and says he could not open his bar counter with one metre distancing in place.
“That wouldn’t be keeoping my people safe and keeping customers safe, they wont come back if they don’t feel safe.”
In preparation for reopening Declan stockpiled perspex a number of weeks ago but as of yet has not put any in place.
“It’s sitting in our stores. I’m waiting to see what the recommendations are. At the moment I’ve laid out the restaurant as 2m distancing but that could all change.”
In relation to the guidelines of people only being allowed for a duration of 90 minutes, Mr Harrison does not see this as a major issue.
“Ninety minutes to two hours is usually the turnover of a table. For it to be economically viable that’s what’s needed anyway.”
As for all other guidelines in terms of sanitising, etc, the restaurant owner said these measures were all in place pre-lockdown.
“We were doing the rest of the measures before this. We had two metre distancing between tables before we closed. The girls had gloves and masks if they wanted them and when they come back they will be wearing visors probably. We sanitised menus between customers, it wasn’t a huge problem. And as for sanitising tables, well, I would hope all places have been doing that before this.”
He believes on the social distancing issue, customers will inevitably tell what works and a major factor for premises operating in the ‘new normal’ will be the use of outdoor spaces.
“I’m putting tables outdoors, hoping for nice weather. People will be looking for places with outdoor seating and where they can sit outside, they will. If we get good weather capacity won’t be a situation that will bother us.”
Though having operated a limited collection service during lockdown, Mr Harrison says it simply isn’t what he and his staff signed up for, with customer service being at the forefront of what Harrison’s is about.
“There’s no interaction, we leave the food on a table in the porch and I say thank you through a glass door. We’re well known for our customer service and have won awards, there’s no service involved in this [takeaway].”
Harrison says he would rather be operating at a reduced capacity than not being open at all.
“It’s better to be back and doing what we do, if we’ve to leave seats empty then so be it.”
Asked if the summer season can be salvaged after exiting lockdown, the very measured fifth generation businessman says after seeing what has happened and how frightened people have been, businesses will be ‘ lucky to salvage the next three years never mind three months’.
Harrison says hearing from foreign tour operators and tourists he does not expect many visitors to even visit next year.
“Summer cannot be salvaged and next year will have to pay for this year.”
He says utility bills are still mounting while his premises has been closed and said though there has been grant aid from the local authority he still expects that these monies and the Covid-19 payments will, at one stage have to be repaid.
“If central government are paying the rates, they’ ll tax the hell out of us to get back those rates. When you sit at home and get 350, it is not for free. It will have to be paid back for every man, woman and child, unless something is drastically done in Europe.”
Speaking about the new guidelines for pubs opening ahead of the original July 20 th date, owner of The Crossbar Bar and Restaurant in Gurteen, Adrian Tansey describes them as a ‘mish mash’.
“It’s a bit of a mish mash, anyone who wants to serve [alcohol] from June 29 th has to serve food to the value of €9 and anyone can do that. It can be abused,” said Tansey.
Explaining why he is not fully on board with guidelines for some bars being able to open providing they sell a meal worth €9, Tansey says people can charge €9 for a frozen pizza.
“Bars were doing that when there were early morning matches on previously, it’s open to a lot of abuse.”
“As a member of the Vintners Federation I want all pubs to be open, the sooner the better, but doing it this way, it’s open to abuse.”
In respect of the social distancing requirements Mr Tansey said it will be hard to implement and police but says he believes people themselves will police it.
“I know 90 percent of people, having faced what they have, will definitely take these things on board and not try to mess with guidelines.”
The publican says he and his staff are preparing to open in the next phase as they have a fully functioning kitchen.
“We do excellent food, the majority of my turnover is food.”
Tansey believes the food provision for opening is putting pressure on bars to open.
“It’s putting pressure on bars who don;t do food, I’ve a kitchen, passed by health and safety officers, all our certs. Anyone who will be opening serving food can’t get those requirements overnight.”
The way it stands, Tansey expects that many pubs will feel the need to open up even if they didn’t previously serve food.
“If your neighbour is doing it and you’re not, you’re feeling you’re letting them down. Who’s going to police all of this. I do feel customers will police a lot of it, but you will have percentage of people trying to get around guidelines,.
“I think they should take the pressure of pubs who don’t have a kitchen. It’s only three weeks to wait [to July 20 th] or let all pubs open now.”