Retailers, restaurants ‘frustrated’
Say differences ‘makes no sense’
Retailers hoping to allow customers inside during Phase 1 of reopening the state’s economy said they were “frustrated and confused” with Gov. Charlie Baker’s game plan — with restaurateurs even more bitter.
Shops are allowed to do curbside pickup during the first phase, but that doesn’t go far enough, Jon Hurst of the Retailers Association of Massachusetts told the Herald.
“I’m disappointed, frustrated and confused by the governor’s plan,” he said. “We have not gotten a fair shake.”
Curbside pickup works for some retail establishments, but it doesn’t work for stores where people want to feel the product, test it out and try it on, Hurst said.
“This is an example of where we continue to be one and two steps behind other states, and that’s extremely frustrating,” he said, adding appointment-only hours would help.
Barbershops and hair salons are allowed to open on May 25 with appointment-only, and offices can also open that day with 25% maximum capacity.
“What is curious to us is we can’t open our stores to a few people, but you can get a haircut where there’s no social distancing,” Hurst said. “And how is working in an office safer than going into a nearly empty store?”
Jim Lyons, chairman of the Massachusetts Republican Party, said people are close to “financial ruin” because of the shutdown.
“So it’s alright to go to Walmart, but small businesses have to stay closed to the public? It makes no sense,” Lyons said.
Restaurant owners were hoping to hear a date to allow customers inside, but the plan did not include one.
Restaurants will be allowed to open to the public in Phase 2, but that date is yet to be set. Phase 1 will last for a minimum of three weeks. Moving to the next phase depends on health data trends.
“Obviously, every restaurateur is disappointed with the lack of a defined re-opening date in today’s announcement,” the Massachusetts Restaurant Association said in a statement. “Massachusetts restaurants need their suppliers to have time to restock perishable inventory before it can be delivered to them, they need to notify employees about returning to work and conduct other due diligence.”
Christopher Carlozzi, of the National Federation of Independent Business Massachusetts, said restaurants “cannot operate solely on take-out and delivery. Massachusetts should at least allow outdoor dining like other neighboring New England states.”
Joe Faro, who owns Tuscan Kitchen restaurants, said they were “very disappointed.”
“I don’t understand why thousands of people can be in a big box store, but you can’t sit 6 feet away from your loved one for a meal,” he said.
“This is about surviving,” Faro said. “Some of these smaller restaurants are not going to make it. Every week is critical.”