Eateries taking it wave by wave

STRICT lockdowns and three waves of the coronavirus has left the restaurant industry on unstable grounds.

The first hard lockdown in March last year, which saw a total shut down of numerous industries, left restaurants financially crippled.

Just when eatery owners started to see some sort of hope in recovering from the March lockdown, President Cyril Ramaphosa last week announced that the country will move into an adjusted Level 4 lockdown for two weeks which meant that alcohol sales and dining were prohibited.

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Northglen News spoke to two Durban North restaurants about how their businesses have been affected by Covid-19 and the lockdowns, and established the new strategies they have implemented to keep afloat.

The business owners also provided advice on what residents can do to support restaurants through this very difficult period.

Andreas van Eck, regional manager for Galito’s, said sit-down restaurants in particular were battling due to liquor sale restrictions and no dining in.

“Those two elements make up a huge percentage of your sales and it’s sometimes not lucrative for a restaurant to convert to a take-away option only. Galito’s has more of a takeaway culture and we are available on the delivery service apps, but we’ve invested in our own app and call centre to make it easier for customers to order,” said van Eck.

“Ordering through our app or via our call centre means there is no price inflation and the special offers advertised are the same prices, unlike the other apps. It’s a great saving for our customers if they utilise our platforms. Our deliveries are free as well,” he said.

He said the restaurant sector needs the support of locals now more than ever and encourages everyone to find a way to still support their local restaurants.

“A Sunday lunch is going to cost you about R300 but if you purchase a family meal, it could you as little as R200. You’ll also be giving the person who does the cooking at home some time off while supporting your favourite eatery and helping them stay open for business. You could even gift someone a meal for a birthday or if the person is ill and cannot cook,” added van Eck.

He also suggested that, if customers are in a position to, to tip the person who serves, as you would a waiter or waitress.

Shoba Moodley who is co-owner of Panaji with Bala Gangiah in Durban North said the restaurant industry is going through its toughest time known to its existence.

“Panaji has certainly not been spared. Due to the first and second lockdown on restaurants, the only way of saving our business was to close the sit down part of the restaurant and only keep the takeaway running. Apart from the negative impact of lockdowns on restaurants, the increases in rent, electricity, labour costs, gas, packaging, delivery costs and food has extended our situation to the brink of closure. Just one example of cost increase; the price of lamb has gone up 33% at the start of winter,” said Moodley.

Moodley and Gangiah, who are not new to the corporate world, said they knew that if they increased their costs to suit the increased costs imposed the business, it would lead to customers to not being able to afford take out anymore.

“We have had to adapt as the restaurant landscape has changed. We introduced more options on our menu which are cost effective and healthy. We have also started our tailor-made meal packs for larger orders giving our customers more options and cost savings and we’ve made the restaurant more accessible via online delivery platforms,” said Gangiah.

Gangiah and Moodley both encouraged locals to support their local restaurants as much as possible.

“Times are tough on everyone financially and we thank our customers for their support. Supporting local eateries will keep their doors open and staff employed. At this time, eateries may be open to various options that they may not have been able to do in the past. Talk to them about your meal provisions. Every bit helps.”