Gold Coast Steak restaurant Moo Moo wants mask mandates to be axed for chefs and workers

Small business bosses have shared their pandemic shockers, including having to cancel 400 bookings for New Year’s Eve and chefs in hot kitchens losing their minds about wearing masks.

Small business bosses say staff are “knackered” and “we’d all be rooted” if a new Covid wave flooded the Gold Coast.

But they are hopeful the worst of Omicron has passed so confidence can return and politicians “stop getting involved so much in what we can and can’t do”.

The Bulletin asked a number of hospitality and tourism operators about their Covid plight and what needs to be done to help get back to pre-virus levels. Here is what they said:

STEVE EDGAR, GENERAL MANAGER, COOLANGATTA SURF CLUB

Coolangatta Surf Club general manager Steve Edgar with waitress Sarah Francis. Picture: Adam Head

How optimistic are you about the future outlook for your business?

“There’s cause for a healthy dose of optimism. We’re hoping for the best.

“The Gold Coast is a world-class tourist destination and people from the world over will zoom back to the city in droves again.

“People say the holidays are over and the peak trading time is gone. I think there’ll be an extended holiday period where the older demographic will come back.

“The border closures hurt businesses the most and staff shortages were the icing on the cake. Despite banding together as a tight-knit team, staff are knackered, worn out and physically and mentally drained.

“If we were to see another variant sweep the Coast, we’d all be rooted because we don’t have much left in us.”

How impacted are your staffing levels by Covid still – and how difficult is it to find enough staff?

“We were quite lucky. There were days that were difficult but luckily staff were off at different times as opposed to all at once,” Mr Edgar said.

“It’s not so much the numbers but who they were. If you have high-ranking staff members or chefs off it can become stressful, but we managed well.

“During the busy Christmas and New Year period a lot of our casual junior staff really stepped up and helped keep us going.”

How bad or good was the festive and New Year period trade wise?

“We were flat out. The best thing that happened was the border reopening. It allowed so many of our regulars from over the border to return to the venue.”

What is one thing you would like to see that will help you with recovering lost ground?

“I think we all need to have a little bit of confidence and just remain positive that things will again return to the way they were before Covid.”

How much are a lack of Rapid Antigen Tests impacting your operation day to day?

“We were prepared and purchased a number of RAT tests for staff members and still haven’t run out thankfully.”

How are staff coping with having to mask up?

“It’s been a bit of a pain but it’s a small price to pay. Everyone is used to it now, so it’s the norm.”

STEVEN ADAMS, OWNER, MOO MOO RESTAURANT GROUP

Moo Moo The Wine Bar + Grill owner Steven Adams. Picture: supplied

How optimistic are you about the future outlook for your business?

“I’m confident those who haven’t been able to travel will again bounce back to the Gold Coast. We’re a strong business and we’ve been around a very long time so we expect to see a full rebound to normal. For now, all we can do is hope that the worst is over.”

How impacted are your staffing levels by Covid still – and how difficult is it to find enough staff?

“We were extremely affected and at one point were struggling to keep our doors open. It was very stressful.”

How bad or good was the festive and New Year period trade wise?

“We still traded quite strongly despite having to shut on New Year’s Eve, which was heartbreaking. To have to ring up 400 people and cancel their bookings was awful.”

What is one thing you would like to see that will help you with recovering lost ground?

“We’re all over it. But I don’t live in fear. It’s happened and the best we can do is support each other and put one foot in front of the other.”

How much are a lack of Rapid Antigen Tests impacting your operation day to day?

“It was a nightmare. It’s proof the government really could’ve handled everything better. Having staff stuck at home waiting for a positive result to return to work wasn’t ideal.”

How are staff coping with having to mask up?

“Staff haven’t been happy. Chefs struggled in the kitchen because it’s hot. Now that this supposed peak has come and gone we should do away with the masks. What’s the point?”

SAM CHILCOTT, OWNER, CURRUMBIN ALLEY SURF SCHOOL

Currumbin Alley Surf School owner Sam Chilcott. Picture: Mike Batterham

How optimistic are you about the future outlook for your business?

“We weren’t impacted as much as others during the pandemic. We managed to replace interstate and overseas customers with locals who had never surfed before. When people were stuck at home and being told what they could and couldn’t do, locals young and old turned to surfing as a new, fun and safe activity.

“I just hope an end will be put to border closures and restrictions so we can get on with our lives and get back to business.”

How impacted are your staffing levels by Covid still – and how difficult is finding enough staff?

“During our busy period we lost a few travelling instructors from overseas. I recruited mates to fill the void, but we’ve been fine. Some of them had lost their jobs so I was more than willing to help where I could.”

What is one thing you would like to see that will help you with recovering lost ground?

“I think politicians need to stop getting involved so much in what we can and can’t do. We are all keen to get back to living a normal life. I urge people to dig deep and help the small businesses that were hit hard.”

How much are a lack of Rapid Antigen Tests impacting your operation day to day?

“We had a few staff members get Covid early on but it’s to be expected. We got on top of it.”

Originally published as Gold Coast Steak restaurant Moo Moo wants mask mandates to be axed for chefs and workers