John Evans, of South on Albany, is a hatted chef who knows what it takes to run a restaurant at the elite level.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
When he won a Good Food Guide chef hat in 2015 it was the result of constant hard word over long hours to achieve the consistent standard required to receive such an honour.
Like all chefs who win a hat his motivation has always been to give his customers the best food and experience possible. And when diners at South Albany notice the award displayed in the restaurant they see it as acknowledgement of what they have heard about and experienced in person.
Knowing what goes into operating at such a level Mr Evans is sympathetic when he hears that other eateries who have won a hat might close during COVID-19.
He knows what it costs and the hours it takes for such acknowledgement and doesn't want to see more fine dining establishments close in 2020. Because everyone loses, especially diners, if they do.
Mr Evans said if we lose restaurants it will be a massive blow for the region. As well as devastating for those involved in those eateries because he knows how 'bloody hard they worked' to set such a high standard. "At the end of the day we all know each other and no one wants to see this happen".
Mr Evans said restaurants such as South on Albany have a loyal local following but he never takes that for granted which is why he always tries to be at the top of his game. "We do feel blessed with the support we get"
At Babyface Kitchen Andy Burns agreed losing some of the best restaurants would hurt the whole industry and shows how on edge all restaurants are financially at the moment.
He said hatted restaurants have food with integrity, a story to tell, source produce from good suppliers, support like minded people and pay a premium for their ingredients.
"We need restaurants like these to give people a different experience with ingredients they haven't tried before".
Mr Burns said one way to prevent quality restaurants from closing was for people to eat at local eateries whenever they can.
"We have some amazing regulars at Babyface and their support at this time is everything to us," he said.
Mr Burns is confident top level dining will continue but it may look very different. That could include credit card details being used to secure bookings and no show fees becoming the new normal.
"Every table showing up and being on time is so important financially. I think you'll see restaurants with multiple revenue streams so we're not so reliant on consistent dine in trade.
"If closing down for a couple of months is causing restaurants to not be able to re-open, then there needs to be some change. I also think you'll see price increases across the board. Wages increase yearly and so do our cost of goods. Customers need to realise that the fresh produce, meat and seafood they are eating at a high-end restaurant is usually very different than the produce they are eating at the local cafe".
Mr Burns said it was really important for the industry to collectively make changes so all eateries can be more financially secure. He said when JobKeeper ends in September the region will see the real effects of COVID-19.
"We all need time to get back on our feet. The bushfires had a huge impact. We didn't get back to normal trade until March at Babyface and then COVID hit".
Mr Burns would like to see a massive tourism push promoting Wollongong as a serious foodie destination.
"We have pushed really hard at Babyface to have some big names from Sydney and further afield to collaborate with us on events to draw some attention to our great community and they've been very successful".
Mr Burns said Babyface is trying to keep things simple with a set menu and reduced hours to keep overheads down. "We also need our awesome community to be understanding of our terms and conditions. I'd like to thank everyone for the support we've received through what has been the toughest time we've experienced".
At Lagoon Seafood Restaurant Andrew Harrison is still concerned about the future.
"Nothing is certain and it is very disappointing when good restaurants close," he said.
Mr Harrison said what was happening in Melbourne is his worst nightmare and he hopes it doesn't result in another lockdown in NSW.
"It would be devastating to lose revenue for another extended period. If that happens I am sure there are a lot of businesses around the region that just won't be able to open back up".
Mr Harrison said Wollongong's dining scene is best when there's lots of competition and eateries like Caveau constantly raising the bar.
"That is always positive. It brings local people into our restaurants and visitors to our region. Restaurants like Caveau have done wonders for the Illawarra".
Mr Harrison said the easing of regional travel restrictions has helped the Lagoon because 60 per cent of its weekend trade is traditionally from out of town. And they don't just eat at one restaurant so it is important everyone maintain a high standard so the word continues to spread.
Mr Harrison said the Lagoon is just starting to get back on its feet. Being such a large venue the 4sqm rule allows it to seat up to 275 people which is much more profitable than the maximum of 50 it was allowed prior to that.
He said more diners means the Lagoon is starting to bring its workforce back up towards the 140 staff it had prior to COVID-19. "We are employing a lot of people right now. We are looking for chefs, wait staff and kitchen hands".
Mr Harrison pre booking was still important as Saturday nights are still selling out even with two shorter sittings. But during the week diners are now not being restricted with a time limit.
Mr Harrison said people are looking to go out again and they are even starting to book and rebook weddings.
He said he really appreciates every person who comes through the door at the moment. "Everyone is being treated like royalty".
Steamers Bar and Grill's Jim Eddy said eateries will need to constantly evolve and reinvent themselves will survive COVID-19.
"The restaurant game is a marginal business with profits between 3 and 9 per cent of turnover. So any drop in business has the potential to shut the door for good," he said.
Mr Eddy said different things will work for different venues depending on their size and style.
"It is hard to guess at who will survive," he said.
But one thing he is clear about is the closure of good restaurants reduces competition which will likely result in increased prices.
Many eateries will take the opportunity to put up their prices to try and be more viable.
"Our produce and labour costs have continued to rise, energy bills are increasing, technology is up and most rents are on CPI along with most costs," he said.
Mr Eddy said things will not be like they were before COVID-19 for some time and more leading restaurants will close unless the industry can be restructured.
He said larger restaurants tend to attract visitors and that sector has remained constant since restrictions on regional travel were lifted.
But to survive all the top venues no matter where they are located will need to change their business model to make a profit and survive.
Lorraine Mercuri, of North Beach Pavilion Pizza Restaurant, Bar and Kiosk, said it was an unprecedented time with a global health crisis turning into an economic crisis.
She said Australia has survived recessions before but to do it again we must reinvent ourselves.
Mrs Mercuri said we all need to react to immediate health concerns and be thoughtful about what it means to travel, dine, celebrate and socialise to ensure there is not another outbreak in NSW.
She said news that some of the most amazing restaurants in the region may not reopen was not good for the industry but is optimistic a new door will open for those 'wonderful hospitality professionals'.
Mrs Mercuri said staying local has never been more important for community, health and economic reasons.
"But locals need to embrace the new COVID rules of social distancing and respect our industry with respecting reservation times, avoiding no shows and appreciating the work that goes into running a venue as our margins are very tight," she said,
"Until there is a vaccine we can expect to see perennial waves of hotspots and outbreaks. This means it is a community responsibility to act responsibly and work within the NSW and Federal framework.
"Restaurant, cafes, conference venues and the like will overcome this but the offering will be different. We must support each other".
Read more:
- Diners' loyal gesture to South on Albany owners and their cat gratefully celebrated as restaurant reopens with two sittings each night
- Wollongong animator Adam Murphy works on major movies from his home studio in Balgownie
- Early Start Discovery Space reopens on Wednesday but initially for members and their invited guests
- School holiday fun on agenda for Illawarra Fly Treetop Walk and Zipline Tour from Saturday
- Science Space plans a grand reopening on Thursday in time for the school holidays
Do you have an interesting business story you would like to share? Email grellis@austcommunitymedia.com.au.
We depend on subscription revenue to support our journalism. If you are able, please subscribe here. If you are already a subscriber, thank you for your support.