Local restaurants take the brunt of level four lockdown
The restaurant owners said they now rely on their customers to support them by buying takeaways.
Boksburg restaurants are among the hardest hit by the pandemic and are once again feeling the brunt of the recent level four lockdown restrictions.
President Cyril Ramaphosa announced on June 27 that the country moved to such a level.
As part of the restrictions, restaurants and other eateries are only allowed to sell food for takeaway or delivery for the next two weeks (until July 11).
In light of that, the Advertiser spoke to a few restaurant owners in Boksburg to get a clearer picture of how they have been affected by the restrictions.
Live @ Wildebeest
Owner, Mike van Vuuren, said the latest restrictions have a dire effect on his business’s financial state. He preferred not to divulge an estimated amount or percentage of how much money his business is losing.
“We can now only sell takeaways. Even though our loyal customers are supporting the business, we’re still losing a lot of money. Most people come to Wildebeest to get out of the house and relax, and now they can’t.”
He said the alcohol ban is negatively affecting the live music venue.
“People don’t necessarily come here just to eat. They like to have a drink with their food. Fifty per cent of our staff members are left in limbo during the lockdown. Our waiters survive on tips, which they are unable to earn now.”
Il Gusto Ristorante
Owners George and Karolina Kounelakis said things are tough but they are trying to stay positive.
“Our profits are probably going to go down by about 70%, however, we’re taking things step by step. We were still trying to recover from last year’s hard lockdown. It’s like a roller coaster ride, but we’re just grateful that our customers are still supporting us.
“We were also able to keep all our staff members. At the moment, they are working on a rotational basis,” said Karolina.
Her advice to other business owners: “Just hang in there.”
Spoorloos Pub and Grill
Owner Enrico de Bruin said his business is also suffering.
“It’s difficult. We do sell takeaways, but people would rather come to the restaurant to interact with others.
The alcohol ban also makes things worse because 70% of our sales consist of alcohol. Our profits are going down by about 40%.”
He stressed his staff are also feeling the impact of the higher level of the lockdown.
“Only six of my 14 staff members can work during the adjusted level. My kitchen staff is working on a rotational basis and my waiters and barmen are sitting at home. I try to keep them updated and help them where I can.
“Now I’m trying to put away as much money as I can for a rainy day.”
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