Break even best case scenario for reopening cafes, restaurants

While it won’t be financially lucrative, a Hobart cafe owner has said – in true hospitality fashion – reopening will all be worth it to see customers return and staff employed again.

IT can cater for up to five times the amount of patrons, but a West Hobart eatery has reopened for just 10 diners in a move it hopes will provide a much-needed boost ahead of further easing of restrictions.

Smolt Kitchen owner Jacob Nunn has been busily preparing the Hill St restaurant to open its doors again, after easing of coronavirus rules allowed restaurants and cafes to seat up to 10 people at once.

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From next month, that limit is expected to be increased to 20, but will be dependent on Public Health advice.

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Mr Nunn said it was likely the best result initially would be for the business to break even, but he said it would be worth it to see customers return and staff employed again.

“It’s mixed emotions. It’s exciting, but there’s the mental exhaustion of the last three months and only being able to serve takeaways,’’ he said.

“Just getting people back in the venue again will be great.

“If I can break-even and employ a few people along the way, and let the community back in, then it’s worth my while doing.”

Mr Nunn, owner of Smolt since 2018, said he was supportive of the steps taken by governments to control the spread of coronavirus.

But with an outdoor seating area available, he questioned why he could not have 10 people seated outside and 10 inside at any given time.

Mr Nunn said the business would be taking all precautionary measures in terms of hygiene, including regular cleaning and hand sanitiser stations for staff and customers. He said government incentives like the JobKeeper allowance and relief from utility providers on bills had enabled the business to be in a position to trade again.

Smolt Kitchen will be open to diners six days a week for breakfast, lunch and dinner.