A few days a go I read a post on Facebook where the owners of The Ollerod (Chris Staines - whom I used to work with - and his partner Silvana) wrote an open letter explaining why they would not pass the VAT cut on. It made a lot of sense. Hotels and restaurant have been one of those businesses hit the hardest by Covid19 and even when reopening there are so many constraints, restrictions and guidelines that it is hard to see how we will ever get back to normality.
Sure large companies have been very quick to pass the cut on and go out all bells and whistles to announce it. But small restaurants don't have investors, share holders, venture capitalists etc to rely on or ask for more money.
Before Covid19 we used to spend £40 a month in disposable gloves, now we spend £160. And then there is the sanitisers, the signage, the masks, visors, partitions etc. Tables need to be spaced out, reducing the amount of covers one can serve.
In my case we also have the challenge of having enough staff for deliveries, which are going still strong compared to pre Covid) and eat ins which require an under utilised waiting staff.
I think the word of the year is "flexibility". We operators, our staff and our customers all need to be more flexible and understanding. Fixed hours are a thing of the past.
Alan shares his experiences, struggles and tips to help other small restaurant operators.