Pubs, clubs and hotels are going the extra mile while they eagerly await COVID-19 restrictions to ease
Watering-holes nationwide have been making the most of COVID-19, with many renovating beer gardens and installing new food handling practices while they are shut for business. Here is how they are fighting to survive.
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Going to the boozer post COVID-19 lockdown is set to have a bevy of benefits – both socially and aesthetically.
News Corp can reveal an unprecedented watering-hole nirvana awaits Australians, with many as pubs and clubs using the lockdown period to renovate beer gardens and install new food handling practices.
Their opening may be several months away, but news of this spruced up image is an important light at the end of the tunnel for contact-starved Australians.
University of the Sunshine Coast Psychology lecturer Dr Rachael Sharman said the impacts of not being able to socialise at pubs on people’s psyche has been “far more significant than people have appreciated”.
The added: “This is not just about drinking.”
“For many people, young and old going out to socialise with friends, share a meal, watch a favourite sporting event etc is their primary way of engaging with others for relaxation and recreation,” she said.
“Hopefully easing of restrictions will also come with some gratitude as people truly understand just how much we take for granted in our normal daily lives.”
Renovations, new cleaning regimes and bollards to minimise physical interactions between staff and customers are at the forefront of pubs and clubs fightback plan.
While the government will review restrictions in four weeks, experts say pubs and bars are likely to stay closed throughout winter, but if they do open earlier stringent social restrictions will apply.
It is also understood the enforced lockdown promoted a forensic assessment of all pub and club practices and those found lacking – be it in safety and sanitation – were retrained in safe work practices.
Peter Collignon, a professor of microbiology at the Australian National University, told News Corp pubs could be closed until September with winter a “main concern”, but may be able to open earlier with strict conditions if Australia can sustain a low-infection rate.
He flagged possible measures for venues could include adhering to the 1.5m rule and keeping non-household groups separated, but said regulations may be different for inside and outside.
“Having four square metres around people who are unrelated is going to be very important and avoiding crowds,” he said.
“All of this is going to happen slowly because it’s not as if suddenly you can take all this off because the virus will still be around. We know what causes it to spread and we have to minimise that risk.”
Some countries have been taking the temperatures of staff and customers entering businesses, but Prof Collignon said he did not believe it this was worthwhile as many people infected with COVID-19 do not have a fever.
In preparation of this, industry heavyweights such as Justin Hemmes, whose Merivale Group is behind venues The Establishment, Coogee Pavilion and The Newport, are currently looking at remodelling indoor and outdoor spaces.
Australian Hotels Association CEO Stephen Ferguson said cleaning frequency, new food handling practices, reduced contact between staff and customers, and a greater uptake of electronic payments will all be part of reopening for business.
“All our venues are hygienic to begin with, they’re regulated by food standards and what have you,” he said.
“Having said that, obviously as it applies in people’s households, the frequency of cleaning will likely increase. There’ll be greater availability of hand sanitiser, there’ll be increased training for staff members before they come back.
“Obviously hand washing will be a far more frequent occurrence with staff and I also think there’ll be a greater uptake of electronic payments.”
Mr Ferguson said pubs and bars would also likely use things like line markings to minimise physical interactions between staff and customers.
With many growing tired of being cooped up inside, Mr Ferguson said he anticipated Australians would be keen to support their local when they are able to.
“When we’re able to you know, when the governments are able to release that a little bit, I’m sure that people are going to want to get together and see their friends and family and pubs will provide that very safe opportunity to do so,” he said.
“We think that, generally with good staff training, greater awareness from consumers about hygiene, we’ll be in a very good place to meet any standards that are set for us.”
Cheers to that.
WHAT PUBS, BARS AND HOTELS ARE DOING ACROSS THE COUNTRY
IN NEW SOUTH WALES
Martin Ball, 58, owner of the Bat and Ball Hotel near Surry Hills, said his venue implemented social distancing measures before the shutdown, taking the capacity from 250 to 50, so he was confident in keeping up the measures when they can reopen.
“Obviously we couldn’t operate at capacity but it seemed to work pretty well for us,” he said.
“We had some really good days with lunches and we just removed a lot of tables from the bistro.
“We’ve got hand sanitisers on the premises and, you know, we keep the place spotless.”
The popular watering hole is still operating by providing take away food and drinks but Mr Ball said he looking forward to welcoming people back into the bar.
“I’ve had several calls from our customers and locals and stuff saying it’ll be the biggest party ever when the restrictions are lifted,” he said.
“Everyone is missing the pub. We’ve got a lot of loyal customers who are keeping my chin up as well by saying when we do open up again, they’ll be the first ones through the door.”
IN VICTORIA
General manager of the Grosvenor Hotel Frank Chilelli, 57, said his venue had been hit hard by the restrictions but had responded by ramping up its focus on takeaway food and alcohol as well as selling grocery items in its drive-through bottle shop.
He anticipated their new strict cleaning routine would continue well past when restrictions are lifted and said the St Kilda venue – which has six different areas – lends itself easily to social distancing measures.
“As a regular routine now we’re constantly sanitising benches and taps and door handles and our hands.
“That’s not to say we weren’t clean previously, but it’s just become at an extra level.
“We’ve been doing it for four a half weeks and it’s embedded in the staff’s behaviour and it’s something that will continue to stay.
Mr Chilelli said he was hopeful for the future of the industry and looked forward to opening the doors back up.
“I think that it’s going to be fantastic provided, you know, if we can get this COVID-19 out of the way,” he said.
IN QUEENSLAND
The Boundary Hotel in West End has been using its bottle shop to its fullest potential, selling a range of pre-cooked meals like lasagne and wood-fired pizza as well as bags of coffee and hand sanitiser.
General manager Grant Morgan, 38, said the closures had severely impacted the business and they were now a pub with no beer with the taps running dry.
Mr Morgan said the Brisbane hospitality industry had pulled together through the COVID-19 crisis, with managers and owners comparing notes to see what’s working and what’s not – but he expected business to be slow when lockdowns ease.
“Once they lift the restrictions, I don’t think people are just going to come straight back into the venue,” he said.
“I believe it will be a very slow burn.”
Even once restrictions ease, there will still be no end in sight for the end of social distancing measures, but Mr Morgan said The Boundary was primed to deal with them due to the pub’s design.
“We’ve probably got more of an outdoor space at The Boundary so that might help, but we just don’t know how long it will last.”
IN SOUTH AUSTRALIA
Kirsty Carter, 34, has owned The Oyster Bar with her husband Jarrad, 41, at the Marina Pier in Glenelg for 10 years and said they had worked hard to pivot their menu to takeaway in a short space of time after restrictions were introduced.
The Oyster Bar has joined one of a number of venues in the precinct which are offering takeaway as well as virtual cocktail masterclasses.
Mrs Carter said they think about how they will manage the change “every day” but have a head start as they put social distancing measures in place before the shutdown.
“We need to make sure that the staff are aware of everything that they need to adhere to in terms of the cleanliness of the venue, their personal hygiene, and all the things that were brought in before we had to shut down,” she said.
Mrs Carter added they would also consider expanding their outdoor area so customers could spread out more.
“Some customers are ready to go now and want to open doors and others are obviously a bit more cautious, so we need to make sure that everyone feels safe,” she said.