Hotel lobby challenges Premier to loosen reins, open bars

As restrictions around Tasmania’s hospitality venues begin to ease, the State’s hotel lobby is calling for more action to help businesses “on life support”.

THE powerful hotels lobby has called on Premier Peter Gutwein to “take control” of Tasmania, saying hospitality businesses are “on life support”.

“We are calling on the Premier and the Government to take control in Tasmania,” Hospitality Association chief executive Steve Old told the Sunday Tasmanian.

“Hiding behind the health bureaucracy was fine when we were in the crisis, but when we hear them talking about recovery, we need the Government to take back control.”

The final guidelines for new stage one dining rules that come into effect on Monday were released Friday and allow food venues with multiple rooms to have up to 10 people at a time in up to two separate dining areas, with separate staff for each area.

Mr Old said it was unfair that drinks-only service was not allowed.

CEO of the Tasmanian Hospitality Association, Steve Old. Picture: ZAK SIMMONDS

“Hospitality venues have some of the strongest hygiene standards out of any industry and many of our venues are asking ‘Why can’t a bar open for a drink?’,” Mr Old said.

“Why can’t they open to their maximum capacity if meeting all of the [social distancing and hygiene] requirements and open whatever parts of the venue they want?”

He applauded the Health Department, doctors and State Controller for their efforts throughout the crisis, but said it was time to “come out of the state of emergency”.

“We need industry to grow and recreate the strong economy and that is only going to happen if government take control again,” Mr Old said.

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He also called on the Federal Government to extend the JobKeeper scheme, which provides $1500 a fortnight per eligible employee until September 27, although there are murmurs in Canberra about potentially ending it early.

“We need the JobKeeper to go well after September if we’re going to survive and that needs to be until Christmas or longer,” Mr Old said.

Premier Gutwein said national health advice was very clear on the need for a gradual easing of restrictions to prevent a second wave of coronavirus cases.

“I know that businesses are hurting and I am truly sorry for that, but our pathway back must be gradual, careful and always based on health advice so that we can prevent further outbreaks and save lives,” Mr Gutwein said.

“The last thing we want is a second wave of cases that will force businesses to close again, as there is no doubt that some will not be able to reopen a second time.”

He encouraged any venue operator seeking advice to call the Government’s Business Hotline on 1800 440 026.

Federica Andrisani chef and co-owner of Fico restaurant in Hobart will remain closed due to coronavirus. Picture: NIKKI DAVIS-JONES

Hobart fine-dining restaurant Fico was one of the first eateries in the state to close its doors in March and co-owner Federica Andrisani told the Sunday Tasmanian she was not yet comfortable enough to reopen.

“It is not just the customers, but we need to think what’s best for our staff too,” she said.

“A waiter cleaning the table and taking the napkin and dish, how can we protect them?

“For now the right venues will reopen, really slowly and bit by bit, but we need time to understand the best way to do things.”

Chef Bipin Giri with owner Con Vailas of Born in Brunswick in North Hobart, which is going to stick to his current takeaway plan regardless of restrictions on cafes and restaurants being eased this week. Picture: NIKKI DAVIS-JONES

NoHo strip fixture weighs up options

NO wonder Born in Brunswick owner Con Vailas seems such a fixture of the North Hobart restaurant strip, despite only arriving back in Tasmania a few years ago.

Turns out he has barely taken a day off since the eatery opened in late 2016.

“I think I’ve missed one service in 3½ years,” Mr Vailas said. “I really wanted [the restaurant] to become a household name and I think we’ve achieved that.

“Probably, sadly, we were having our best year before this.”

By “this”, Mr Vailas means, obviously, the coronavirus pandemic that has devastated the restaurant industry and turned bustling “NoHo” into a ghost town.

Although he has kept the venue open for takeaways, Mr Vailas said there was no way he could reopen for in-house dining under the new 10-person rule that comes into effect tomorrow.

“Even when it’s up to 50 people, once your costs start going up, it’s hard to see how it would work,” he said.

“It’s a really tough one and we’re still weighing up what we will do.”

He said the restaurant usually relied on tourists for 70 per cent of its business, so in the longer term, both the menu and business model would have to change.

“It’s extremely hard to predict what normal is going to look like,” Mr Vailas said.

“We’ll have to be a bit careful about how we spend our money and simplify, or tame our offering. If you can’t adapt at a time like this then you’re probably not going to stick around.”

Many venues, including Born in Brunswick, will allow up to 10 people to eat their takeaway food inside, but many eateries are not yet willing to serve dishes with crockery and cutlery, because of the added risk to staff and customers.

Mr Vailas, like many operators, said the Federal Government’s JobKeeper payments were the only thing keeping his business from closing for good.

The business has 10 staff on JobKeeper, but the head chef, who is on a regional visa, does not qualify, so has been kept on full-time wages, Mr Vailas said.

“We obviously don’t want to lose him,” he said.

He thanked the North Hobart locals who were keeping his spirits up, despite revenue being down by 87 per cent.

“The locals are the best and I’m just super appreciative.”