Adelaide restaurants and hotels beg for local support as they get hit by downturn in trade
“We’ve never seen a decline like this”. Adelaide restaurants and cafes beg locals to continue dining out, or buy takeaway or gift vouchers during the COVID-19 pandemic.
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Adelaide restaurants are pleading with the public to continue dining out, or order takeaway meals or gift vouchers to keep the industry alive through the COVID-19 pandemic.
Diners are reporting a downturn in trade of up to 50 per cent as South Australians begin to take refuge in their homes. Many are taking increased hygiene measures, such as spacing out tables and no longer accepting customers’ keep cups or cash as payment.
Adelaide institution, George’s on Waymouth, has restricted its restaurant seating to 50 and is offering its full menu as takeaway, with a 25 per cent discount.
“We have had massive cancellations, especially with group corporate and social bookings moving forward,” owner George Kasimatis said.
“It’s worrying times, but we will keep pushing and do what we can.”
Italian restaurant Nido in Hyde Park has also reduced its capacity, while Bar Torino in the city has cut back seating at the bar.
Emily Raven, owner of popular city cafe My Kingdom for a Horse, said business had dropped dramatically since the weekend. Sunday’s trade was down around 25 per cent, and Monday around 50 per cent.
She has launched a “touch-free” takeaway initiative called Distance Dining, whereby diners can phone order and pick up their meals at the cafe window 20 minutes later. She’s offering a 20 per cent discount on the food, to be paid with card.
“My priority is keeping my staff in work as long as possible,” Ms Raven said. My Kingdom has 20 staff members on the books.
Ms Raven said the industry needed clarification from the government on if, and when, a formal national quarantine would apply.
“Do we keep taking bookings? Do we keep serving people knowing there’s risk?” she said.
“It costs $18,000 a week to keep a business of mine, just to exist, so any closure has to be carefully orchestrated.”
20-seat restaurant, Lot 8 Aldinga, has already made the decision to close, offering takeaway only.
Richmond’s Karma and Crow is among the cafes that have reached out to followers on social media. Owner Janie Kammer encouraged locals to purchase gift cards, so that they could dine at a later date.
“Numbers are dropping every day,” she said. “We have never seen a decline like this.”
Restaurant and Catering Australia chef executive officer Wes Lambert said members had reported a spike in takeaway trade, “especially given the work-at-home initiatives”. He said Adelaide caterers were also being affected, with 80-100 per cent of catered events getting cancelled.
Ms Raven added: “We’re all going to take a hit. But want to make sure we can come back.”
HOTEL INDUSTRY REELING FROM CORONA CRISIS
South Australia’s hotel industry is facing “some of the toughest trading times ever experienced”, with some businesses likely to close as the fallout of the coronavirus pandemic keeps travellers away.
Australian Hotels Association boss Ian Horne told The Advertiser hotels were “bracing for the worst”.
“If it plays out as we expect, there will be business casualties,” he said.
“They’ve still got to pay rent, their mortgage, pay their employees, but they’ve got no business.”
Mr Horne said many hotel rooms were empty because people had been cancelling their trips to SA.
“No one is going to fly to Australia if they have to spend two weeks in isolation,” he said.
“This will be some of the toughest trading times ever experience in the modern era in terms of accommodation, and we’re only at the beginning of it – it will only get worse.”
Mr Horne said adding to the challenge was, “there is nothing to rely on from past experience,” and hoteliers were worried.
“Our phones have been inundated,” he said. “Everyone is largely running blind.”
There are 620 hotels across South Australia, employing 26,500 people.
Meanwhile, Mr Horne said some hotels were housing travellers who were self-isolating.
“There’s quite a sophisticated regime of identifying where people are from and managing things like laundry, room services, cleanliness (and) hand washing,” he said.
“Accommodation specialists are well versed in these sorts of things (although) we’ve never been challenged like this before”.
However, Mr Horne said the public should have a “high level of confidence” in the industry to manage any self-isolating guests.