If COVID Doesn’t Ruin The Hospitality Sector – The Government Might

The Government might keep changing its mind. But I won’t – they let us down - pure and simple. This strong statement seems to be the general consensus from chefs of all accolades and backgrounds. From restaurants, culinary hotspots and eateries across the Country, the plentiful and painful pleas went unheard and unanswered, for too long. So, where does that leave the hospitality industry? For all other industries a somewhat ‘new normal’ started to unfold and resume a few weeks back, but for the hospitality sector (among many others, travel and leisure seeming to bear the joint brunt with our catering companies) these uncertain conditions have already caused irrefutable damage; many will probably never recover. 

If it wasn’t so serious, the irony could be almost laughable. With the majority of the hospitality service, both long-standing and new starters joining together and quickly pivoting to offer a lifeline to those who needed it the most unable to access the same support it so selflessly offered out from the cabinet who could save it by just speaking up and speaking out. “You can reopen on…” five simple words to save multiple decades of culinary reputation and economy. But by time it was said, and this goes out, will it already be too late? 

Since the news broke that hospitality establishments within the UK could re-open on the 4th July 2020 there has been somewhat of a mixed response. Those eager to get back into it and those who are unable. But all with an uncertain heavy dread stifling in the background. Most establishments, who are able to adhere to the new Government laws (including 1m+ distancing and contact tracing) will be re-opening on the 4th July – one restaurant who has decided to delay this is Tony Rodd, Chef Patron at Copper & Ink in Blackheath, London. “We are opening – but the following week – on the 7th July” Rodd states, who claims they didn’t have enough time to set everything up after the inexcusable Governmental delay on announcing. “Our staff need to feel confident they can handle a busy evening… opening on the busiest day of the week, from a cold start, with new procedures – is just crazy! A week to warm up only seems sensible”. Rodd claims throughout this entire process that the Government has been “a huge hindrance” to re-opening. Rodd, who has become very vocal on social media about the delay claims that “the guidance they have given is vague and often conflicting” and “more time would have been ideal”.

Rodd who knows just how difficult it is to set up a restaurant has worked tirelessly, like the rest of the industry to put in as many procedures as possible to ensure the safety of his staff and customers and has looked at “every area of potential risk” from installing protective screens, directional rotations and digital menus, but after 100 days of closure – the capital is non-existent to just all of a sudden re-start and start purchasing new pieces of equipment and PPE and admits “the future is quite daunting”. Even though many are quick to blame the Government, Rodd even “struggles to think what they [The Government] could have done during this crisis to support everyone” noting that “we are no longer guided by science, but instead a need to restart the economy” but thinks that if the Government expects screens to be placed in establishments, “the should provide them, or aid with financing them”. Ryan Blackburn, Chef Patron of The Old Stamp House in the Lake District mimics this thought surrounding securing PPE and supplies. “If this [the re-opening date] had been confirmed much earlier, rather than 10 days before re-opening it would have made a significant difference to the sector, specifically in terms of procuring produce, general suppliers and PPE”. The premise of an earlier announcement would have helped all establishments plan properly rather than “scrabbling around last minute trying to secure produce and stock items that simple aren’t available”, as the entire nation fights for limited stock and protective equipment, 10 days just isn’t long enough for the majority to win.

As Consommé writer Ryan stated in his latest expose on the COVID-19 impacts on our fishing industry “I think that’s what has been forgotten about in these times of crisis, people think about the devastating impact that this will have on the catering sector but fail to take into consideration the domino effect it has had on the supplier industry” also. Although Blackburn believes the advice laid out has been ”fluid”,“ambiguous” and “open to the vagaries of interpretation” he’s confident they will be able to survive. “Most of the requirements that feature in the outline guidance are pretty much common sense measures… we’ve used a common sense approach to this entire situation, using the time to examine our business and make longer term improvements to ensure the continuation of the business” which seems likely, given The Old Stamp House’s pre-bookings are averaging 100 tables a day, so far. But understands that “there will be businesses that don’t come through this” and is lucky to have a support system for his own – many of which the independents and smaller chains do not.

Trying to stay optimistic on this thought, Keith McAvoy CEO of Seven Bro7thers Brewing Houses with multiple locations across the North is taking “the next six months with the same spirit” they have been holding onto for the last 100 days and promise to “keep giving our loyal customers what they want”. Offering a one-in-one-out system at their beer houses, McAvoy is working similarly to the Government – scheduling in regular reviews on all procedures and allowing space to be adaptable, if and when required. “The Government is moving with change as much as we are” McAvoy comments who also states that they too would have liked “more guidance” on the matter but is grateful to be among the businesses that are able to re-open on the 4th. 

This optimism can be felt across the entire sector, and one that our industry is known for – fighting flames in the chaos and creating something beautiful from the ashes. Charles Tyler, Director at Paladar, Elephant and Castle in London is one of the few lucky recipients of the furlough scheme accrediting it as “a massive help” and “a lifeline” in helping them re-open, as well as the latest announcement in reviewing the 2M rule and relaxing it to 1M+ giving them “a fighting chance of surviving as a business”. But are “cautiously optimistic” and believes that there are “many things the Government could have done in retrospect” but understand that “given the circumstances” it was a new territory for everyone but wishes the Government played more of a hand in encouraging external parties to be more understanding. “It seems to have been a bit of a lottery with some [Landlords] being very helpful and some very unhelpful” Tyler comments and is already looking ahead, albeit to a very uncertain future. “The most challenging time will be the next three months as we gradually reopen. A reduction in the VAT rate would give the hospitality industry a good boost” but isn’t holding his breath – us either.

Rodd is also looking ahead, calling on the public to step up – because it’s clear the Government won’t or can’t. “I think the industry really needs the support of the public now, but that goes further than simply coming back in to eat. We need them to be sensible” he states, asking the public to educate themselves on the legislations and guidelines before booking or attending any establishment, as well as “boycotting the bars and restaurants that are not implicating safety measures and putting their staff and guests at risk” a concern felt across the board. “It is very difficult to predict how it is going to play out for the hospitality industry” McAvoy states “we know customers sit very clearly in two camps – those who are ready to get back in… and those that aren’t.” But Blackburn is confident that “the industry will bounce back” however knows “there may well be certain restrictions in place for some time to come, which, in itself, might not be a bad thing”. Let’s just hope those restrictions don’t stop any of the supply chain in being able to be work, be paid, and more importantly stay safe.

The virus has caused irreplaceable damage, that’s evidently clear – the Government have played their part in this downfall too. But it’s nowhere near over. The fears of another lockdown are on the tip of everyone tongue. Tyler is among these who is fearful of a second wave. “Perhaps our greatest worry is that there will be a second wave of the virus in the winter, which would wreck our Christmas trade”, we just have to pray that the Government is more well-equipped if a next time should occur – or our hospitality industry might very well, not survive.