Restaurant industry hopes to rebound almost one year into the pandemic

“If it wasn’t for the federal supports or the provincial supports, these numbers would obviously be a lot worse,” von Schellwitz said.

Delivery fees from third-party platforms, as well as mixed messaging, have had an impact on restaurants’ bottom line as well.

“It doesn’t help when our public health officials right across the country are saying even though you’re open and even though it’s safe to eat out at restaurants, they’re still advising people to stay home wherever possible,” von Schellwitz said.

“That has a huge impact on their sales and guest counts as well.”

Despite the current state of the industry, von Schellwitz has faith that the coming months will mean better business.

“It’s a pretty resilient industry and it’s amazing how many restaurant owners I talked to that have had to completely pivot their entire operations from what they were doing before,” he said. “It’s all about the vaccinations and how quickly the restrictions are lifted.

“It will feel good to go from survival mode to revival mode.”

Some restaurants are feeling optimistic that better days are coming, too.

Restaurant owners have had to change things up like never before as they come up with ideas to limit costs while garnering continuous support from the community.

Matt Braitman, chef of The Creek In Cathedral Bistro, says his restaurant has had to come up with effective ways to ensure staying open is worth it.

“We’ve definitely adapted. Every weekend we have takeout features,” Braitman said. “We have also completely restructured our menu and changed our hours so we are only open three days a week.”

Braitman says the bistro’s operators have changed their menu by allowing guests to choose their protein, followed by choosing their sides completely separately.

“If you only chose to get one side, you’re only charged for one side. If you don’t want any sides, you’re not charged for any sides,” he said. “It makes it more affordable for the customer and it also makes it more affordable for us because we’re not having to make extra amounts of things that people aren’t going to eat that might end up in the garbage.

“We have been reducing unnecessary costs and making it as economical as possible to keep the business going so that we still have jobs to come to.”

Braitman says he has noticed it getting busier lately, adding that gives him hope for the future.

“More and more people are coming in. People are becoming more confident about going out, which is great,” he said. “And that means there’s a glimmer of hope that we all still have jobs down the road.

“Hopefully things continue down this path.”

by Logan Stein/CJME News

Restaurant industry hopes to rebound almost one year into the pandemic

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