Restaurant industry finding it hard to survive

The restaurant industry has been among the hardest hit during the pandemic, as they have not been able to operate fully since Covid-19 reached our shores last year.

The sector is still facing many challenges to stay alive as it is still unable to operate fully with the lockdown trading restrictions in place.

Despite that, some local restaurants and pubs interviewed by the Advertiser said they had been trying to adapt to the ‘new normal’ and others were starting to pick up a bit.
However, the situation changed for the worse late last month when South Africa went into alert level four.

That meant restaurants had to go back to takeaways and deliveries only, as well as no restaurant sit-ins, no alcohol sales and no on-site consumption of alcohol.

According to Brett Klopper, owner of Ferreira’s Sports Bar and Restaurant in Jansen Park, the news of the country going back to level four negatively impacted his business due to regulations not allowing sales of alcohol on-site consumption.
While some restaurants remained opened during the first two weeks of adjusted level four lockdown, Klopper said they found it difficult to simply turn their restaurant and pub into a takeaway-style establishment. They closed their business for two weeks and reopened when they were able to sit down patrons.

“The overheads were not worth staying in business. This business model makes it difficult for us to stay alive. Our establishment actually makes its money from the alcohol and beverages,” he said.
Klopper stated they have been trying to save jobs, but if the government continues the hard lockdown, the industry will see many people losing an income.

South Africa has been moved to Alert Level three regulations, and President Cyril Ramaphosa confirmed ‘the end of the alcohol ban’ for SA, and stated that bars, restaurants, pubs and taverns can reopen again, from 10:00 – 22:00, throughout the week.

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