Misery in the hospitality industry: one-and-a-half metres unrealistic and unprofitable
When the doors of the hospitality industry reopened on 1 June, I was there. At precisely 12:00 noon. I couldn’t wait! But I immediately noticed that it was eerily quiet almost everywhere. Where was everyone? And how is it now, more than a week later? “We’re noticing that people still don’t dare to come.”
Unprofitable
Koninklijke Horeca Nederland (KHN) is pleased that cafés and restaurants are finally open again, but it has also observed this: consumers are hesitant, and for far from all hospitality entrepreneurs is it profitable to be open in this way – a maximum of 30 people in the establishment, keeping 1.5 metres apart. Of the estimated three-quarters of hospitality businesses that opened last week, it remains to be seen how many will stay open.
Operating at a loss
“Many entrepreneurs did give it a try, but after a week – including a few days of bad weather – they concluded that keeping the doors closed is less loss-making than being open,” KHN told Nu.nl. Riad Farhat (including Maxwell, Waterkant and Pacific, Amsterdam) has kept his establishments open for the time being, but agrees that running a business this way is dramatic: “This is going to be a very difficult period financially. You can accommodate far fewer guests, but you do need a lot of staff: for the health check at the door, for example; some establishments have multiple doors. You simply won’t reach your turnover. I’m hoping to break even, but even that will be difficult.”
A little performance at the door
According to KHN, the reservation requirement and checking in at the door also form a barrier for people – and entrepreneurs see this as a little performance. “The intake interview with questions like ‘how are you feeling?’ and ‘do any sick people live in your house?’ really feels like a performance, very odd. Anyone who is ill simply stays at home, right? And you certainly don’t go to a café then. That seems like common sense,” Maarten Melo (Piet de Gruyter, Amsterdam) told us.
Be brave!
All in all, the reopening of the hospitality industry is still a long way from being cause for celebration. Fortunately, from 1 July our beloved hospitality industry will once again be allowed to welcome more people (100 guests). And people, go! Dare to go! In every establishment I visited over the past week, from high-end restaurants to snack bars, all mandatory measures were being followed, and it was quieter than at the local bakery. Why wouldn’t you go? Don’t let the reservation policy put you off either (you can also make a reservation at the door!) and realise this: if establishments remain half-full for even longer (or let’s be honest: almost empty…), it will only lead to even more misery. Businesses will close their doors, vacancies… Whereas: what could be better than enjoying a nice cold beer on a terrace or (FINALLY!) going out for dinner again? Exactly!
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