The next important government press conference will follow on Tuesday and in the coming weeks it will be decided whether, when and how the catering industry can (gradually) open again after the 'intelligent lockdown', the time for drawing up future plans and visions has started. It is logical that this reopening will not go from zero to one hundred percent overnight and that the catering industry will look different for the time being is the reality. Catering entrepreneurs: Gabriella Esselbrugge (Dames van de Jonge Hotel – Restaurant & Giethoorn Hospitality), Laurens Meyer (Meyer management: ao De drie Gezusters & Grand Hotel De Doelen), Marcel Hansen (IJkgebouw: drink eat relax), Jan Reuvers (Walibi World) and Eric de Kock (Café Walzicht) give their vision on the balance between economy and health after the reopening of the catering industry.
Profitable and cost-effective entrepreneurship in corona time
As the former Internal Advisory Council of KHN, the group of entrepreneurs has jointly drawn up advice for a workable catering industry that is cost-effective (perhaps profitable) for a large part of the companies and is safe for both employees and guests. The classic hospitality landscape, the public cornerstone of society, will probably disappear forever if rigorous measures are not taken appropriately. The following points are advised to save the catering industry.
A financial emergency plan
- The government will repair the NOW scheme up to the promised 90% and extend it by 3 months.
- The government should make the 'rent & rent' law.
* Lower rent on the basis of decrease in turnover.
* The government ensures that the mortgages do not have to be repaid.
* The government waives real estate tax for several months.
* The government gives a small interest compensation. - The one-off support of €4000 for the compensation of the fixed costs must be paid out every two months.
- Pension premium does not have to be paid for 3 months
Smart distancing instead of social distancing
There is one unique characteristic of the hospitality industry that applies to all hospitality industry: our hospitality. This is our greatest asset and our common Unique Selling Point. This 'USP' is largely in the hands of the service. They guard this holy grail of the hospitality industry. That is impossible at a distance of 1,5 meters. The guest contact is not only necessary to perform the physical actions, but also a crucial part in the experience of the guests; the reason to come to the hospitality industry in the first place. In addition, the catering industry is not equipped to allow colleagues to work continuously 1,5 meters from each other and the guests. Creating a situation in which this is possible is often impossible. The hospitality industry is therefore a contact sector.
The RIVM indicates that face masks can be a solution for contact professions such as hairdressers and physiotherapists. Then that is also a solution to allow catering employees to work within 1,5 meters. There must be a work protocol for the catering employee with which they can work safely with minimal risk within 1,5 meters of each other and the guests. Think of specific work agreements about frequent hand washing, wearing a mouth cap, minimum contact moment, and so on. We call this 'smart distancing'.
If the fact that working in the hospitality industry is a contact profession is not heeded, then the hospitality industry is dead. It makes no sense to open if the catering employees cannot work within 1,5 meters of each other and the guests.
Groups at one and a half meters
Staying in the hospitality industry will look different with smart distancing. We can practically not assume 1,5 meters away per individual, but we want groups to be able to stay safely separated from each other by 1,5 meters away/bulkheads. For the time being, let's assume that groups may consist of a maximum of 6 people. The group itself is responsible for how it is composed, preferably from one household. First of all, the group must indicate that no one in the group has corona complaints or a cold and will adhere to the house rules. In addition, the group should preferably sit and stay in the same place as much as possible. Only reasons for moving are arriving, departing and using the toilet, so movement should be kept to a minimum.
Pull instead of push
We hope that as far as measures are concerned, the common sense of the entrepreneur is mainly claimed. A good entrepreneur not only takes the measures but especially the goal seriously. The aim is to minimize the risk of contamination. That is what it is all about and, in addition to measures, common sense is especially needed. You can approach and pay an entrepreneur about this. We aim for a package of measures in outline and a protocol with practical possibilities and impossibilities on how to make a catering company safe, while offering the entrepreneur a certain freedom to implement this.