Restaurant owners in Innisfil and the region are excited but cautiously optimistic about reopening for indoor dining at half-capacity on Monday.
While the return to normal is still unclear, the general feeling is that customers will make a gradual comeback.
“I hope we will be back to normal, but what is normal?” said Daniel Davidson, owner of the Davidson's County Diner in Innisfil.
Davidson, who is also the town's deputy-mayor, said he is hoping that restaurants will be allowed to open at full capacity for Valentine’s Day, one of the busiest days for the industry.
“After that, we will see where the numbers are,” he added.
As successive shutdowns come and go, restaurateurs struggle to keep revenue coming in.
“Everybody was hopeful to move on, the feeling was that it was finishing in December. But then the Omicron came in. It was harder to take this time,” said Debbie McIlwee, owner of the Mad Hatter's Table in Cookstown.
McIlwee said the revenue from her restaurant, which she started in October 2020, has fluctuated dramatically through the pandemic.
“It dropped approximately 75 per cent in the lockdown and went back up significantly in the summer when people were allowed to sit at patios. Before this shutdown, the revenue was 50 per cent less. And now it’s 75 per cent down again,” McIlwee said.
Robert Saunders, owner of The Cove Café, said the last shutdown was more hurtful than the others.
“It was a really bad time to shut down. We really make money this time. I don’t think there was absolutely a need for this shutdown. What is the logic in opening schools and closing restaurants?” he questioned.
Jennifer Foster, owner of CW Coops in Angus, found the past shutdown a little harder because she had to keep some of the staff on the payroll as they don’t qualify for any kind of government assistance.
“When we had to lay off staff before, they were able to collect CERB. But this time I’ve gone more into the red to keep them because I didn’t want them to find another job," she said.
Looking ahead, restaurant owners brace for a slow recovery.
“I have two new employees on standby, ready to begin working in April or May,” said Davidson. “I expect to operate at pre-pandemic levels in September."
Foster said her all staff are returning, but her operating hours were reduced to 10 hours per day from 12.
“We will not return totally until we see how things go," she said.
Davidson is also cutting back by closing two days per week rather than the usual one day per week.
“We picked the days and hours when we do make money," he said.
“It will take about a week for people to get comfortable coming back and sitting in,” agreed McIlwee.
She expects her revenue to be back to her busiest days by the beginning of March.
“There will be some hesitance until people feel safer to come out," she added.
Saunders said the government should let restaurants open at full capacity.
“Why should I turn away business when I’m already down hundreds of thousands of dollars for the year?”
