Hospitality optimistic
South Canterbury’s hospitality sector is feeling ‘‘cautiously optimistic’’ as preparations for Covid19 alert level two get under way, but some operators around the country are questioning their viability under the guidelines.
Cafe´s, restaurants, and bars across New Zealand will be adapting business models once again following the Government’s announcement on Thursday that under level two, they will be subject to the ‘three S’ rules: seated, separated, and single server.
A timeline for the shift from level three will be revealed on Monday.
Hospitality New Zealand South Canterbury branch president and Zest Restaurant owner Kristy Phillips told Stuff the sector was feeling ‘‘cautiously optimistic’’ as it absorbed the new rules.
‘It’s nice to have some insight into what operating could potentially look like, and we will work through the guidelines. I think the description of the three Ss makes the Government’s expectations clear,’’ Phillips said.
‘‘I think all businesses will be looking at all sorts of ways of operating and implementing change.
‘‘At the end of the day that’s one of the great things about hospitality: it’s always open to change.’’
It was ‘‘amazing’’ how much support the South Canterbury community had shown venues and restaurants which opened last week, Phillips said.
‘‘We’ve had some of the best support I’ve heard of nationally, and that’s pretty cool,’’ she said.
‘‘We do live in such a great area where people look out for each other, and South Canterbury outdid itself. ‘‘I’m quite proud.’’ Phillips said the sector would be ‘‘doing everything we can’’ to keep the community safe.
‘‘That also requires the community to do their part and take responsibility.
‘‘I think people will be waiting to get out and break their bubbles a bit and have those interactions that are so important to our psyche, and they will just have to get used to the new style and respect the server.’’
She said it was ‘‘nice to get back in touch with our community’’ by being involved in anniversaries, birthdays, and life experiences.
Some hospitality businesses will still not be able to open under level two, cash flow — or lack of — being the primary reason, she said.
‘‘For those operators, I don’t think they will be taking anything lightly.’’
Phillips said the pandemic regulations, on top of the strict
Food Control Plans required by law, were adding stress to the situation for those businesses that were operating.
Some businesses had to invest in new infrastructure to be contactless, while using more hygiene and protection products and supply shortages had pushed prices up.
‘‘Carry bags with handles for takeaway food have sold out at our regular supplier. An alternative supplier says they can supply but the cost is three times more expensive and there is no guarantee on delivery date.’’
She anticipated with increased costs, reduced incomes, and already-existing slim profit margins, cafe´s and restaurants would need to look at adjusting their menu pricing at some stage.
Arthur St Kitchen owner Eva Hunt said another added stress was being questioned by customers about the need to give contact details. She said they had been accused of wanting them for marketing purposes — when in reality they are only sent straight to the Ministry of Health.
‘‘Most people are really, really good but there are some who just have not appreciated that there are rules that none of us make.’’
The issue was exacerbated by the fact other retailers, such as dairies and fast food restaurants, were not under the same
At the end of the day that’s one of the great things about hospitality: it’s always open to change.’’
Kristy Phillips
Zest Restaurant owner
restrictions. Hunt said before finalising a game plan for level two, she would be waiting for the results of further discussions between the Government and the Hospitality Association.
‘‘We will open, we just need a little bit more detail. But it’s better than not being able to do anything,’’ she said.
‘‘We’ll start thinking about it from tonight and over the next few days, and see where we go.’’
The biggest hurdle for the cafe´ was having no paper menu, with food options displayed in the cabinet or on the specials board.
‘‘I think our food sells through what it looks like,’’ she said.
Sail and Anchor Bar and Cafe´ owner Barney Cahill said the move to level two ‘‘means some income coming in’’ for his business.
Cahill did not expect much would need to change from the bar’s ‘‘trial run’’ of the restrictions ahead of level four, though its hours would need to be reconsidered.
‘‘There is a risk of groups of people coming out at midnight, as they normally do, and it may be more of a problem than it’s worth.’’
Bay Hill Brewery Bar owner Roger Holding said the level two restrictions seem to be ‘‘built around’’ what his business did anyway, so he was ‘‘excited’’ to be able to reopen in some capacity.
‘‘We’re not licenced for more than 100 people anyway.’’
Replenish owner Malcolm Burns said while the cafe´ was ‘‘not oriented’’ towards table service, he was willing to adapt under level two.
‘‘Anything is better than what it is now. You’ve just got to move forward and do the best you can, so we’ll just adapt to what is needed,’’ Burns said.
‘‘It [the move to level two] is all we’ve been thinking about anyway. We’re pretty consumed by what ifs, so it feels like we have a plan for everything.’’
Burns had been getting between 20 and 30 per cent of his usual business under level three.
‘‘The office buildings aren’t open so most of my clients are working from home,’’ he said.
‘‘We’re lucky in a way that Timaru is not so tourist-oriented as other places, so we won’t have as much trouble getting our clients back. We only saw five per cent tourists and only over the summer months.’’
Daniel Butt, who works for Royal Garden, said the restaurant had been serving takeaways under level three and hoped the shift into level two would mean more customers.
He said when the country went into level three the restaurant did not reopen before fully understanding what the Government’s expectations were, and that would be the same this time.