Battling two crises at once
THE pandemic has affected every sector across the globe with the hospitality industry being no different.
Small businesses have complied with continuous restriction changes including shutting down venues, and imposing drinking prohibitions and social distancing guidelines, which has only hindered the growth of hospitality.
Dubbo cafes, restaurants and hospitality venues have had to reduce their hours and staff in order to comply with regulations in order to survive.
Black Tambourine owner Henry D’oliveiro was required to shut his kitchen at the weekend as his staff been exposed as close contacts.
The shop continued trade with reduced hours selling coffee, smoothies and produce in the display cabinet.
According to Mr D’oliveiro there is no use hiring someone for two days, when there are employees waiting at home.
“Industries have suffered enough and it’s time for the government to do something about it,” Mr D’oliveiro said that everything the government are doing now is reactive, not proactive.
“We need to be held responsible for the decisions we make.”
Mr D’oliveiro said that his business has been extremely fortunate through the pandemic as it has still been able to operate for takeaway while dine-in restrictions
were in place.
“While we have suffered a lot in (terms of) sit-in style eatings, we have been supported by the community to keep us going,” he said.
“Are we essential to a point? Yes. I certainly don’t think we’re as essential as other sectors, but we do keep the economy turning.
“The virus has one job – to survive.
“Exactly like the rest of us, that’s why it keeps on mutating and adapting, just like we do.”
Like many other Dubbo businesses, Mr D’oliveiro shares that he is also experiencing a workforce shortage resulting in decreased trade hours and says there must be a line drawn somewhere because he wants to employ people and get them back into the workforce.
“People have been making appointments for interviews and haven’t been turning up,” he said.
“If you want to be the CEO of a company stand in line. A lot of people want to be the CEO, but not many people can handle the job.”
Through the peak of the Omicron variant and workforce shortages, the Black Tambourine owner is aware of the struggles the Dubbo hospitality sector faces.
“Our community helps each other where we can,” Mr D’oliveiro said.
Black Tambourine sources 80 per cent of its stock and produce from local companies and displays company business cards on its windowsill.
“Everyone I have associated or been in business with has supported me where they can, so it is important to do the same,” he said, adding that Black Tambourine grew from word of mouth, so he understands the complexities.
“Not only am I selling the best product that I can provide, but I’m selling the best local product.”
Black Tambourine sponsored a local football club last year and Mr D’oliveiro told Dubbo Photo News the business will be sponsoring another group in the next coming weeks.
“A lot of local services have also been supporting us and other businesses through the pandemic which is fantastic.”
Mr D’oliveiro expressed that one of the key reasons that his business is surviving the pandemic is the structural and cultural change Dubbo is experiencing.
“People from metropolitan areas are used to an urban lifestyle and they expect that when they visit,” he said, adding that people are slowly expanding and bringing their foreign and urban cultures into the hub.
“We are fortunate because our hub is getting bigger, and locals get the opportunity to experience different cuisines.”
Mr D’oliveiro thanks the Dubbo community for its support of not just Black Tambourine, but all small and local businesses.
“The community has really strengthened throughout this pandemic, and I know that we can survive this.”