7 www.birminghamlive.co.uk BIRMINGHAM MAIL FRIDAY, SEPTEMBER 25, 2020 Coronavirus Alex Mustafa, from Bon Bon sandwich shop, in New Market Street, and Jac Brown, from Home is Where Deli and Bar, Church Street. Both are feeling the effects of a drastic reduction in revenue CUSTOM Leigh Paton, from the jacket potato stand sited in Cherry Street, and Mandy Johnstone, from Rustic sandwich shop TO between five to 15 per cent of our expected trade at the moment. Boris’s message was confusing. “We are bleeding here, we can’t survive as no one is out there.” Leigh Paton’s jacket potato cabin is a familiar sight to the crowds passing through Cherry Street. Many would buy a filling meal and custom was almost certainly guaranteed pre-lockdown. Mrs Paton said: “Business has been awful. We came back in July, it started to get slightly better in the last two weeks as more people did come back. “It’s not enough to sustain us. “I phoned my accountant to ask what the implications are if we went into liquidation – it’s that serious.” having three or four a day to just a manager and a chef. “The biggest hit we are going to get is on a Friday and Saturday night, as being opposite Hotel Du Vin, a lot of customers come in for cocktails. “How long can we afford to continue until we have to look at more redundancies?” Morridge, in Great Western Arcade, opened in the height of the pandemic on April 20 and every day has been a battle for survival. James Morris said: “For a new coffee shop, it’s been tough. “We picked this spot because of the office workers, footfall and especially being this side of Birmingham. The offices are a big part of our market. We are doing been 100 office workers a day. Shoppers are not coming in. “We just picked up slightly due to a few office workers coming in and if it continues on like it did after lockdown, we will have no office staff. “A thriving business has disappeared in a matter of six months. We’ve got to keep ticking along.” Jac Brown runs Home is Where Deli and Bar, in Church Street, which is usually full of people having a catch-up over a drink. He said: “We were doing 80 to 100 coffees by 10am and since the latest announcement, we’ve done one breakfast and 10 coffees. “We relied a lot on office workers, 100 per cent. “It’s slow, we have gone from PRINTED AND DISTRIBUTED BY PRESSREADER PressReader.com +1 604 278 4604 ORIGINAL COPY . ORIGINAL COPY . ORIGINAL COPY . ORIGINAL COPY . ORIGINAL COPY . ORIGINAL COPY COPYRIGHT AND PROTECTED BY APPLICABLE LAW
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