ST. JOHN'S, N.L. — Restaurant industry veteran Barry Bennett is already noticing a bit of blowback from the recent increase in COVID-19 cases in the St. John’s metro area.
“With regards to the business part of it, I’m very concerned,” said the co-owner and general manager of Vu Resto & Bar on Duckworth Street. “As of (Monday), we’ve had several cancellations for Valentine’s Day. It will affect the business for sure.”
On Tuesday, chief medical officer of health Dr. Janice Fitzgerald announced new measures to try and curb further community spread within the metro area. She announced 30 new cases of COVID-19, all of them in the Eastern Health region. This almost doubled the total number of active cases in Newfoundland and Labrador to 57.
Among the new measures, bars, lounges, bingo halls and cinemas are prohibited from opening. Gatherings for funerals and weddings are now limited to 20 people. The day before, gatherings for group sports, music and arts were suspended. These changes will be reviewed in two weeks.
If cases continue to rise, the future of in-person dining will come into question.
Vu and other downtown St. John’s restaurants, including Terre Restaurant and the brew pub Bannerman Brewing, will pivot back to takeout-only service if necessary. It’s what they did last spring when the pandemic first hit.
“For a perfect world, this is manageable and we’re able to contain what’s out there and get back to where we were, because it’s been really nice to live in this parallel reality where we don’t have many cases,” said Terre chef Matthew Swift. “But, if there is something spreading, in my mind, I would prefer to see an earlier measure (rather) than waiting until it’s out of hand.”
Making changes
Bannerman Brewing co-owner Phil Maloney is thankful his business invested in a kitchen to operate as a licensed restaurant. It serves coffee during the day and baked goods, in addition to meal options and fresh beer.
“Luckily, we don’t fall under the bars, which have to close,” he said, later adding the ramifications of Tuesday’s announcement will be felt by a number of downtown businesses.
Bannerman Brewing is in the process of making changes that could help the business if new public health measures are introduced. A new canning line was recently delivered and is presently being commissioned for use.
"We could get this under control and be fine, but it can also go a little bit in the other direction.” — Phil Maloney
This would enable Bannerman Brewing to distribute its beer to convenience stores. Up to now, its cans have only been sold at the brew pub. A number of craft breweries across the province have increased canning and bottling capacity during the pandemic in order to reach more consumers. Marie’s Mini Mart and North Atlantic’s Orange Store have recently started stocking their coolers with more local craft beer.
“Should we need to, we will obviously shut down and just send beer out to Marie’s and things like that,” Maloney said. “I think it’s all about for local businesses just staying as valuable as possible. Things are going to change. No one knows what’s coming. We could get this under control and be fine, but it can also go a little bit in the other direction.”
Less money in takeout
Swift is grateful Newfoundland and Labrador has avoided interruptions since in-person dining resumed last June and credits public health officials for doing a good job managing the pandemic. While Terre can go back to takeout-only, Swift acknowledged it would be less than ideal.
“It doesn’t make any money,” he said. “The takeout we do to stay in business and generate some revenue just to keep myself and the team busy so we don’t all lose our minds and so we’re all able to stay sharp ... But the reality is the model of what a restaurant is, is completely different from what the model of a takeout operation is. Yes, we’re ready to pivot, but it’s not a great long-term thing that we’re looking forward to.”
In the meantime, restauranteurs will continue to serve guests, take down their contact information, keep tables separated and supply hand-sanitizer.
“We do the best to keep our tables socially distant,” Bennett said. “We’re cleansing and sanitizing the restaurant. We do everything we can to make sure people are safe and feel safe. But there is a concern. People don’t want to take chances, which I totally get and I totally understand.”
Andrew Robinson is a business reporter in St. John's.
