Popular Brisbane restaurants closing down as concerns grow for wellbeing of hospitality workers

There are concerns for the mental wellbeing of hospitality industry workers as a number of popular Brisbane restaurants fall like dominoes in the wake of the coronavirus lockdown.

POPULAR restaurants are falling like dominoes as coronavirus decimates the hospitality industry.

Bucci, in Fortitude Valley, Otto in the CBD, and Bacchus in Rydges South Bank are among the latest casualties as concerns are raised for the mental wellbeing of all those affected.

Despite launching take-home pasta kits last week, Bucci will close completely tomorrow (Wednesday) after a successful eight years on James Street.

“We are heartbroken,” said a tearful Tanja Malone, whose husband Shaun is the executive chef.

“This is all we know. We feel like somebody pulled the rug out from under our feet,” she said.

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Shaun and Tanja Malone are emptying the wine and champagne stock as they close Bucci Restaurant and Bar in James Street, Fortitude Valley. Picture: AAP Image/Richard Walker

Mrs Malone said she was grateful that small wine suppliers – Cuttings Wine, Naked Bunch and Italiquore – had agreed to take back stock but it was “like passing on the pain”.

Bucci co-owner Mike Lisle-Williams described the COVID-19 pandemic fallout as “horrific” and “surreal”.

“The raft of new competition over the last 18 months did a lot of damage to us, and others, but this is absolutely the nail in the coffin,” Mr Lisle-Williams said.

Fellow Italian restaurants Otto and Bacchus have also quietly closed their doors this week.

“No words can express how I feel right now,” said Otto head chef Mr Cowper, adding he had put his “heart and soul” into the Queen Street establishment.

An empty James Street in Fortitude Valley following the shut down of non-essential services. Picture: AAP Image/Richard Walker

A spokesman for Bacchus said it would reopen once the Federal Government allowed venues to do so.

With the government ordering restaurants, cafes and pubs to shut from yesterday – allowing only those who can offer takeaway to remain open – the industry is bracing for mass closures.

Takeaway packaging means added costs to businesses that are already struggling, and liquor licensing laws have only just changed to allow alcohol to be sold with pick-up or delivery orders.

Meanwhile, Tartufo, Gambaro’s, Spaghetti House Trattoria, CJ’s Pasta, Gusto da Gianni are offering takeaways to try to ride out the crisis.

So is Beccofino, still reeling from a robbery last week, and its sister restaurant Julius.

Dan Arnold has announced his Fortitude Valley restaurant will close for the duration of the coronavirus crisis. Picture: AAP Image/Steve Pohlner

Fine diner restaurant Dan Arnold in Fortitude Valley’s Ann Street has closed its doors for the duration of the coronavirus crisis.

The restaurant, at the bottom of the Alex Perry Hotel and Apartments, has been serving high-quality French food since it opened in mid-2018. After initially adding to a takeaway menu to supplement the business, the nationwide closure of restaurants meant that Arnold had to make the difficult decision to suspend operations for the duration.

“It’s so disappointing the restaurant was the strongest it has ever been,” Arnold said.

“But to move to an entirely takeaway model means that we could have to entirely remodel our concept and plan a new marketing strategy. The style of food is not easily adapted.

“It’s a tough call but we are committed to coming out the other side.

Arnold is planning to donate his services to help chef James Fien, who runs the Fair Share production kitchen at Morningside, which cooks food for the needy from produce collected by FoodBank Queensland.

Arnold last year won eighth place in the Bocuse d’Or, a prestigious international competition showcasing classical French cookery, the best result achieved by an Australian since the biennial competition kicked off in 1987.

Arnold, 32, grew up in Tarragindi on Brisbane’s southside and spent years in France honing his craft: 12 months at the three-Michelin star restaurant l’Esperance in Burgundy, then six years as sous chef of Serge Vieira at his namesake two Michelin-star restaurant in Chaudes-Aigues in south-central France.

Queensland chef Cameron Matthews is urging hospitality workers to ask for help.

As reality bites, veteran Queensland chef Cameron Matthews is urging hospitality workers to “reach out and not suffer in silence”.

In a post on Instagram the chef of 30 years said: “Tough times require solidarity. If you need a chat, a rant or just to shout at someone, DM (message) me or a friend. Don’t go silent, hospo friends.”

Mr Matthews, executive chef of Spicers Group, told The Courier-Mail businesses could be replaced; people couldn’t.

“Everyone is talking about how they’re going to close or trying to do takeaways, but not about mental wellbeing,” he said.

“I can’t help people financially but I can lend an ear. I’m not going to pontificate or give advice, I’m just throwing it out there.”

He said hospitality was about passion, so emotions were particularly raw.

“People don’t go into restaurants, especially small ones, to make big money; it’s to fill a passion, it’s about love.”