Bar owners transform premises for opening
A Wellington bar owner has been rearranging furniture to transform a backpackers space into a lounge bar to make the most of finally being back in business.
In Auckland, a Grey Lynn bar has been given a refresh ahead of a moment that the industry felt couldn’t come soon enough. Freida Margolis wine bar is opening after having no income for the past three months.
From today bars, clubs and wine bars that serve drinks rather than food can re-open after eight long weeks.
Even then some will remain closed because owners say level 2 rules requiring customers to be served, separated and seated are too restrictive for places where people go to dance.
Matt McLaughlin, who owns Wellington retro bar and pizzeria Danger Danger, is under no illusion about the challenges he faces as the backpacker market he has built up over 15 years has disappeared. “Effectively it’s like owning a shoe shop and then all of a sudden you’re selling hot dogs out of it. It’s just a totally different concept.”
An illuminated dance floor has been moved to make room for the tables which have been spaced out. Couches cover the floor as the bar adheres to the new requirements.
The bar opens this evening with a quiz night. McLaughlin said it was a promising start with 10 tables booked.
“Will people want to come and have that pub environment in a nightclub? I suggest it is going to be really difficult.”
McLaughlin was aware of other nightclubs along Blair and Allen St that had decided to hold off opening until level 1 because it wasn’t worth it.
“It’s not really an option for me, I do need to try and get some income coming through.”
New Zealand's lockdown period has been particularly tough for bar owners: delayed by 10 days compared to their restaurant and cafe counterparts, the the later opening date was set because bars were deemed the biggest risk in spreading coronavirus.
According to the Restaurant Association 2019 Hospitality Report, clubs, bars and taverns make up about 12 per cent of the total number of hospitality outlets in the country and around 15 per cent of total hospitality revenue.
Restaurant Association CEO, Marisa Bidois, says based on member feedback it is anticipated about 20 per cent of the hospitality industry as a whole will not re-open.
“Whilst we don't have specific figures for how many of these are bars, we do believe that they have been hit quite hard by the restrictions.”
And the challenges are not over yet, Bidois told the Herald: “Of course we are delighted to see the clubs, bars and pubs be able to re-open. However it’s far from business as usual for them and with the reduced numbers many will need to look at whether its financially viable to open.” .
On the other hand, Auckland bar owner Mat Jorgensen’s two Wyndham St venues, Ding Dong Lounge and Infinity, will remain closed under level 2 because he didn’t believe they would break even.
The majority of the Ding Dong Lounge’s income was made at the weekend and with only enough booths to seat 35 people compared to the 250 people the venue could hold, Jorgensen said it meant that even if they were big spenders they would fall thousands of dollars short of breaking even.
Ivan Muir, who runs live music venue Nivara Lounge in Hamilton, said he had decided to hold off until next Friday to open his venue to play it safe.
To ensure patrons were adequately spaced the seating capacity would halve from about 100 to about 40 to 50.
“I don’t want to be the bar that causes it to escalate again because we didn’t follow protocol. Rules are rules for a good reason.”