Closed borders and lack of tourists to blame for famed eatery’s closure

Without any potential for tourist trade, the manager of a famed Hobart restaurant has lamented that other businesses may suffer the same fate if border closures are prolonged.

THE shock closure of an acclaimed Hobart eatery has been blamed on a halt in tourist trade due to coronavirus.

Franklin Restaurant and Bar general manager Katrina Birchmeier said it was not viable to run the inner-city eatery without tourists coming to the state.

“It definitely is related to the impacts of the pandemic,” she said of the restaurant’s decision not to reopen, which was announced on social media on Tuesday.

“We’re quite reliant on interstate and overseas travellers and obviously they’re not coming to the state at the moment.

“Closing the borders was definitely the right thing to do because it has protected our state.

“Hopefully we can start rebooting the local economy.”

Franklin Restaurant has closed for good because of the lack of tourists under coronavirus restrictions. Picture: MATHEW FARRELL

But Ms Birchmeier said it was too late for Franklin and the closure was an example of the difficulties faced by Tasmanian businesses that relied primarily on tourist trade.

She said the decision to close was made at the end of last week. Staff were informed earlier this week, followed by a public announcement.

Ms Birchmeier said the outpouring of support from the community had been heartening as many people recounted their favourite dining experiences at the award-winning restaurant, which opened in late 2014.

Since opening inside the old Mercury building, Franklin had scored two hats in The Good Food Guide 2020 and was recognised in delicious magazine’s inaugural list of the top 15 restaurants in the country last year.

Celebrity guests such cook Nigella Lawson, chef Christine Mansfield, and restaurant critic John Lethlean had dined there.

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Franklin manager Katrina Birchmeier, left, and former head chef Analiese Gregory. Picture: Britta Campion

“It was really quite lovely and heartfelt,” Ms Birchmeier said of the support on social media.

“There’s been a lot of positivity around it, a lot of love for the venue which is a credit to the founders and all the staff that have worked here.”

Head chef Analiese Gregory stepped down in December after two and a half years at the helm.

Existing employee Peter Cooksley stepped up to fill the role but only had a few months in the top job before COVID-19 closed the businesses in late March.

Ms Birchmeier said one staff member had been with the business since the very beginning while others had also been loyal and long-serving.

“It’s a very hard time for everyone and obviously there are a lot of very talented people walking into a very unknown industry and employment market, so it is tough all round,” she said.

Ms Birchmeier said decisions were still being made about the lease of the Argyle St building but it was unlikely the business would reopen in any form.

“We don’t have anything on the cards at all,” she said.

“Initially we’re just focused on the closure of the business of Franklin, we’re not sure what will be happening here thereafter.”