Business owners suggest limiting amount of venues allowed per area on Gold Coast

RESTAURANT owners are calling for a cap to be placed on the number of outlets allowed to operate in each area of the Gold Coast after dozens of shock closures in 2018. What do you think?

Former owner of Onyx, Lauren Hyland, on deserted Broadbeach strip on Sunday morning, once a thriving breakfast venue. Picture Glenn Hampson

RESTAURANT owners are calling for a cap to be placed on the number of outlets allowed to operate after dozens of shock closures in 2018.

While the Gold Coast is gradually maturing into a foodie city, oversaturation is becoming a concern.

Some business owners, who wished to remain anonymous, suggested limiting the amount of venues permitted in one area.

Lauren Hyland back in the final days of her beloved venue Onyx. Picture Glenn Hampson

Former Onyx Broadbeach owner Lauren Hyland, who recently had to close her restaurant after a decade in operation, said fewer competitors would mean more business.

“I think that obviously the less competition the better as a business owner but in saying that it’s only natural that there’s going to be places come and go, it’s the nature of the business,” she said.

“You have to have a pretty special product to be competitive; it is a very, very competitive market.”

Hellenika owner Simon Gloftis does not believe the limits would be beneficial. Picture: NIGEL HALLETT

Established restaurateur Simon Gloftis agreed that the Gold Coast does not have the population to support the restaurant industry as it stands today.

The amount of food licenced venues on the Gold Coast has increased by 14.47% from 2012/2013 to 2018/2019.

Using TripAdvisor as a guide, the Gold Coast has approximately 254 people per restaurant compared to Sydney’s 988 people and Melbourne’s 1325.

Despite this, Mr Gloftis did not think that enforcing limits was the solution, rather that new venue owners do their homework.

“I really do feel for restaurants though because we don’t have the population here to support the amount of venues that we have,” he said.

“But I don’t think limiting anything is a good idea.

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“I would suggest anyone who wants to open a restaurant really does their homework because I’ve seen some places open that would actually be impossible for them to make money.

“You couldn’t actually get enough people through the door to warrant their business model.”

Gold Coast City councillor Cameron Caldwell. (AAP Image/Dan Peled)

Chair of the City planning committee Cameron Caldwell said that from a Council perspective, the onus is on business owners to ensure their location is suitable.

“As with any business, restaurants are subject to supply and demand,” Cr Caldwell said.

“It is up to any prospective business owner to look at the feasibility of opening in their desired location.

“Council seeks only to ensure that businesses comply with all the necessary legal and planning requirements, not to control market driven demand.”