Getaway asked operators on the ground what President Cyril Ramaphosa’s Wednesday announcement will mean for them, their staff and the industry.
Details are still sketchy, but Wednesday’s announcement by President Cyril Ramaphosa that restaurants and some accommodation will soon be able to welcome guests, bodes well for an industry that has been on its knees these past 80 days. Globally, regionally and locally the hospitality industry has been hardest hit by COVID-19 and will be the last to bounce back, suggest commentators. That so many local jobs depend on the sector has not gone unnoticed by government, but the delicate balancing act of health and livelihood has been a difficult one to navigate. What will a COVID-sensitive industry look like? We asked those on the ground.
Charles van Rensburg, business unit manager, Private Journeys at Wilderness Safaris
‘It’s good news and certainly a step in the right direction. But we really need to see movement opened up to make the best of the easing. People don’t realise how extensive the freelance travel industry is and many of the guides and drivers could not make provision for such a long lockdown. They are bleeding.’
Lisa Goosen, CEO of Tintswalo Lodges
‘We’re absolutely delighted by the news. Obviously a lot of prep has gone into the sanitising that we’ve put in place. All of our properties are quite remote so social distancing is not a problem and we think guests within South Africa will really enjoy a bit of an escape to relieve the stress of lockdown.’
Tintswalo Atlantic in Hout Bay.
Ian Allemann, owner of Outsiders in Nieu-Bethesda
‘We’re all very glad. People tend to think of cities with this lockdown, but out here it has been even more devastating. Our staff are the worst affected as they have no reserves at all. We expect business to be slow with a short sharp peak as those that can afford it take a quick break. I think most will be concentrating on getting their lives and businesses back on track. So we expect a very reduced December season due to this and the global depression which is forecast.’
SANParks CEO, Fundisile Mketeni
‘We are recalling back staff in preparation for the reopening. We will immediately activate the re-training of staff on new operating protocols in line with industry standards. We urge visitors to exercise a bit of patience as SANParks readies its accommodation and staff training. We will announce the dates for the reopening of bookings in the next few days.’
Robert Hobson, Marketing Manager, Legacy Hotels and Resorts
‘The initial reaction is hugely positive for all hotels, restaurants and lodges. But the main thing is now waiting to hear the details regarding interprovincial travel, that’s the big one. We’ve spent a huge amount of time in the past six to eight weeks in putting in the correct protocols according to industry bodies so we’re ready to open. We’re good to go, we just need clarity and the dates. The focus, obviously, will be on the domestic market. It’s exciting and daunting, but we’re in good shape to move forward.’
The Cupola Suite in Johannesburg.
Judy Groenewald, Head of Operations, Waterberg Tourism
‘Obviously we’re very excited but we do have concerns. Firstly, we don’t know what dates we’re looking at and there’s also no clarity if interprovincial travel will be allowed. Especially for us in the Waterberg this is vital because most of our visitors come from Gauteng. It’s a Covid-19 hotspot area though so we’re anxious about what the details will be but also very hopeful. Like everyone else, we’re in serious trouble.
‘We’ve been very proactive to have measures in place to protect our staff and community for when tourism picks up again. In the past few months we’ve rolled out a program called ‘Covid Clean’ to all our establishments. This has helped them, through onsite and online training, to get the staff and policies up to date and taught them how to use the PPE gear and do housekeeping and laundry properly. A lot of our communities are very isolated and have been protected from outbreaks so we also want to be sure we can do our best to protect them.’
Alison Walker, owner of Schoone Oordt Country House, Swellendam
‘I’m very grateful that steps are moving in the right direction. But for us, 80% of our guests are international and it obviously costs us to open so we think we’ll only open in August. We hope by then we’ll have more of an understanding with regards to the provincial and international borders. We’re hoping that international borders reopen on 1st September. It will be important that we can get used to the protocols and get our PPE in place before more guests arrive.’
The Schoone Oordt Country House in Swellendam.
Kevin Isted, owner of Lammergeier Private Nature Reserve near Lady Grey
‘We’re planning to use the remote cottages and sanitise them thoroughly, and also have a gap of three days between guests. Staff will work under the normal quarantine and PPE protocol.’
Liam Tomlin, chef owner, Chef’s Warehouse
‘Until we know the terms and conditions it’s very hard to know what to make of the announcement. Just prior to lockdown they cut down on the hours we were allowed to serve alcohol, not after 6pm on weekdays and 1pm on weekends. If it’s going to be the same then there’s no point in reopening [Ed’s note: no alcohol will be allowed to be sold]. We saw what it did to trade pre-lockdown. And then the amount of people we’re allowed in the restaurants is going to be vital too. If we’re allowed 50% to 70% then it’s doable because that’s what is normal for the winter season. But we need to be back to full capacity for summer. We need to get some normality back in the business and have clear rules, then it’s doable. If it’s possible to put seating outside without council permission, we should be allowed to do that. Anything to help the industry get back on our feet. They need to make this as easy and as simple for us. I have 300 staff and they need to get back to work.
‘There will be new rules for staff and how we receive deliveries. We already run very hygienic businesses anyway, our premises are always spotless so that’s not new to us. As far as social distancing in the kitchen, that will be a big challenge but we’ll make it work. I’m very positive. The support the restaurant industry has received in the last three months has been quite incredible. Everyone has been very kind, supportive, sympathetic and I think we’re going to come back really strong.’
Liam Tomlin, owner of Chef’s Warehouse and Canteen.
Randolf Jorberg, founder, Beerhouse and Hospitality Alliance
‘My friends who aren’t in hospitality aren’t aware of just how hard hit the restaurant industry has been. We’ll never be able to catch up on the lost turnover. So all restaurants have racked up huge amounts of debt during lockdown.
‘Restaurants get bums on seats through their food but they make their money through alcohol sales. There’s no point in re-opening my business if we can’t sell alcohol. It’s been very difficult to work with the government. Due to mounting pressure, the president announces that restaurants can open, but if you look at the fine print it means we cannot make any money. We’ve all been losing money due to the delivery companies, which I compare to Mafia taxing, actually worse. It’s a joke.
‘I was born and raised in Germany and I will not be putting more money into South Africa. All my future businesses will be established outside of South Africa, but I really pity my colleagues who aren’t in my position. Around the world, I’m in close contact with friends in the US and Europe in hospitality. And there’s a very different culture there with how they are assisted by their governments.’
Tony Jackman, food writer, The Daily Maverick
‘It’s wonderful that they’ve relaxed regulations for the restaurant industry, which is in such dire straits. It’s becoming clear that the more they relax regulations the more the onus falls on people to look after their own health and manage their own risk. Before I go to a restaurant, I’d like to know what the establishment’s rules are regardless of what the government protocols are. The virus is still there and we need to make sure we don’t get it or pass it on.’
