Covid-19: Easing restrictions to generate a rush to hospitality venues

The combination of a craving for pre-Covid normality — and the need for a night off from cooking — is expected to generate a rush to eat out again from next month.

The combination of a craving for pre-Covid normality — and the need for a night off from cooking — is expected to generate a rush to eat out again from next month.

Leading chef Luke Mangan said that in response to the NSW government’s reopening decision, he would start preparations for a special “back to normal life” event at his restaurant, glass brasserie at the Hilton hotel on George Street.

“On the 20th of October I am going to throw a black-tie dinner and make it extravagant,” he said. “People are going to come out in flocks. So dust off your tuxedo.

“We can begin planning our future,” Mr Mangan said.

Luke Mangan at his restaurant Glass, at The Hilton Hotel in Sydney. Picture: Richard Dobson

The owner of La Spiagga at Coogee, Maurizio Lombardo, said “all restaurants, not just mine, will fill up very, very quickly. People can’t wait for that little bit of normality.”

Bill Young, who owns seven pubs in Sydney‘s inner west including the Illinois Hotel at Five Dock, urged people to get out and enjoy themselves even if they were feeling the financial pinch.

“We really do need that support,” said Mr Young, who has had to stand down 140 employees during lockdown.

Some of “my staff haven’t been able to pay their mortgage or put the right type of food on the table for their kids.”

“We are excited about the changes ahead and getting our doors open,” Mr Young said.

“I would really encourage people to get out and dine and have a beer.”

Business NSW chief Daniel Hunter said: “it’s been incredibly difficult for businesses during this Delta outbreak because the bills have kept coming in, without any revenue.”

“What’s really important is that the community supports their local businesses in huge numbers from mid October but plays their part and adheres to the Covid-safe rules.

Mr Young said there was a lot to do before Freedom Day, from re-engaging staff to ordering, cleaning and checking that anything mechanical works after being rebooted.

But there was enough time to get it done. Regional restaurants are under a lot more time pressure.

The snap end to lockdowns in regional NSW bush eateries and transport businesses scrambling to get back up and running.

Flat mates Jasmin Silk, Ellie Jones and Alyssa Turner getting ready to celebrate Freedom Day at the Illinois Hotel in Five Dock. Picture: Sam Ruttyn

Bill Young, owner of the Illinois Hotel in Five Dock, toasts to the easing of restrictions. Picture: Sam Ruttyn

Also, recommencing supply chains that deliver stock to regional operators could mean truckies from Covid-ravaged Sydney will need to travel into country NSW.

The NSW and QLD Transport Workers Union State Secretary Richard Olsen said there was “extra pressure” to deliver to businesses preparing to re-open on the weekend.

“It’s incredibly disappointing that the NSW government has made this announcement at the last minute,” Mr Olsen said.

“What the Premier needs to understand is that businesses in regional NSW can’t just reopen with the flick of a switch. They rely on supplies getting delivered – often from Sydney – and that takes time.

“Nobody wants to see pubs in regional NSW open with no beer, or restaurants with no food,” Mr Olsen said.