Step One COVIDSafe Restrictions: What is the new normal?
15th May, 2020 | Written by Amber D.
It’s been a tough few months for everyone, but we are starting to see some wins. As of today, Friday 15th May, Australia enters Step One of the COVIDSafe Australia plan, with some restrictions being lifted or eased across the country. What does this mean for the hospitality industry?
Hospitality venues across NSW are now allowed to reopen their doors for dining, as long as they adhere to the Government’s social distancing rules. Not sure what is allowed? We've gathered some key information, answering some of your most frequently asked questions. Here are our recommendations.
A maximum of 10 patrons will be allowed at the venue at all times (No, this does not include staff).
The 10-patron rule still applies to venues with multiple rooms, facilities, and indoor and outdoor seating areas.
There must be four square metre distances around each group that is dining in. (Be sure to enforce the 1.5m social distancing rule with staff too)
To avoid crowding and the forming of queues outside, we’d recommend taking bookings.
Along with complying with these rules, all business owners are expected to make appropriate decisions, and choose what makes the most sense for their situation. With the easing of these restrictions, we had a chat to a few members of the NSW hospitality community, to find out how they’re re-opening their doors, and adapting to this (temporary) “new normal”.
Sonja Best, Owner of Cafe Sasanqua in Glenorie NSW, has reduced the size of her menu, minimizing preparation time and potential wastage. She’s also put measures in place to adhere to social distancing rules - allowing a maximum of 4 patrons at a table, with all patrons ordering a meal.
Mark, Owner of a Sydney restaurant, has put measures in place to best accommodate the lifted restrictions, and reduce the amount of labour and hands that he needs in the kitchen. With a new Daily Lunch Special, Mark’s restaurant will be serving solely takeaway meals, even for patrons that are dining in.
Emily Calabro, Owner of Quick Brown Fox Eatery in Sydney, says that her team too has reduced their menu, and decreased the number of staff on the floor. All patrons at her restaurant must also abide by the social distancing measures, and not dine in for longer than 60 minutes.
When it comes to staffing, the responses varied. Some hospitality businesses are able to use staff that they have on JobKeeper supplements, whilst others are getting in touch with former employees that they had to stand down as a result of the March restrictions. A portion of restaurants and cafes are also hiring temporary staff, to help them better adjust to the new restrictions, new customer demand, and frankly, the “new normal”.
Not sure what’s best for you and your business?
Here at SHFTHero we have a team of hospitality experts, who are here to help. Over the past few months, our team has been working closely with hundreds of local businesses throughout NSW, supporting them as they transition during this period. Feel free to reach out at hello@shfthero.com, a member of our team will be in touch shortly!
Looking for some temporary, reliable hospitality staff to help you out this period? SHFTHero has a large community of on-demand freelancers with a wealth of experience in the hospitality and events industry.
Visit our website www.shfthero.com to hire temporary Delivery Drivers, Baristas, Front-of-House staff, Back-of-House staff, and many more. Servicing all regions throughout NSW!
