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When Phase 3 of the Re-Open Saskatchewan plan gets underway Monday, pubs and restaurants in the province will be able to open at 50 per cent capacity.
Jim Bence is the president and CEO of the Saskatchewan Hotel and Hospitality Association. He says he has been hearing that not all restaurants are planning to reopen for many different reasons, but says between 50 to 75 per cent are planning to get back to business.
“There’s still a lot to consider. There’s some cautious optimism. I think operators are excited to get going. It’s just, ‘What’s the consumer demand?’ ” Bence said.
“There’s a couple of different groups out there. Some groups are itching to get out and some are planning to sit back and wait and see a little bit. So operators want to gauge how that demand is going to work and react accordingly.”
Bence admits it is going to be a challenge for some establishments with the 50 per cent capacity restriction, and that will affect cash flow.
“I think it’s important for consumers to realize that most of the profits, most of the money, is on those Friday and Saturday nights, so as consumers, I really strongly encourage folks to consider Wednesday or Thursday nights,” said Bence.
“If you try to go out Friday and Saturday night if it’s only 50 per cent, you might find it hard to find a seat. So there are other nights out there where it would be great to grab your significant other and go out and have a meal.”
Bence says the unfortunate reality is some restaurants will not be opening their doors again. For some, closing due to the pandemic was just too much.
“Unfortunately, if you keep an eye on the auction sites, it’s almost a daily thing that folks have got their equipment up for sale and they’ve decided it’s just too risky at 50 per cent occupancy,” said Bence.
“The costs of opening up are expensive (and) there’s risk involved in opening up. Hats off to those folks (who are reopening) and I sympathize with those folks who just have to pull the pin.”
Bence says one key to a successful reopening for operators will be to really get the message out about how safe their establishment is.
“I think if a restaurant is really concerned about sanitation and cleanliness and the safety of their staff, I think by extension, ‘I’ll be safe as well too,’ ” Bence said. “That will be a place that people will gravitate to.”