New Brunswick restaurant owners prepare for slow season during COVID-19

Restaurant owners, already struggling with reduced seating, reduced staff and fewer customers due to the pandemic, are now hoping they can survive the slower winter months.

In Moncton, Old Triangle Ale Housegeneral manager Todd VanIderstinesaid the downtown restaurant will depend largely on delivery and take out to get through to spring.

Without large tournaments, sporting events and concerts at the Avenir Centre, people visiting the cityand having fewer people back to work in the downtown core, he says the loss will be huge.

"So all of these things together have definitely taken a toll on what we're expecting to see this winter. And we're truthfully just hoping that we can scrape by until next summer,"

In downtown Fredericton, restaurant owners hope people will get in the habit of being out and about again.

"We just need more people to come downtown. Downtown right now, it's like pretty much a ghost town," saidKen Roberts,owner of Palate.

He saidrestaurants are following all the guidelines and says customers have to trust that they can come in for a meal and be safe.

Rising costs an issue

Roberts said everyone is fighting to get more customers into their restaurants but it's not the only thing they have to worry about.

"My biggest problem now is rising costs,wages, food costs is going through the roof and, you know, we're fighting for margins that are hard to get in the first place."

For Jenny Wilson, co-owner of 11th Mile, having customers make reservations is helping to maximize the number of customers they can accommodate with fewer tables.

"We've got about 20 seats inside, which is tight to make it work, but people are being really accommodating, coming to dinner maybe earlier than they normally would or later than they normally would."

While she knowslocal support is what will keep restaurants open,Wilson wonders how much more they can expect.

"I feel that we're asking a lot of the publicto continue to come in on a reservationonly basis to, you know, agree to, for instance, a two hour reservation and then respect that."

Shawna Foster, theco-owner of Moco Downtown says she also wonders about continued support.

"We're just struggling with not having as many tables to accommodate the number of guests.So that's kind of been our trouble is having to say no to a lot of people coming in and just trying to make it work with the minimalist seats that we do have."

VanIderstinesaid it'stough to draw people to the downtown core in Monctonbut he's hoping an emphasis ontakeout menu and creating items better suited totravel and deliverymight be ableto make up some revenue.

VanIderstinesaid social distancing and bubbles havedefinitely altered the restaurant's ability to promote it as a homey, comfortable place to be and meet people.

"Right now we're very dependent upon the community and local individuals and supporting their small businesses,"VanIderstinesaid.

In Fredericton, Roberts said his restaurant has a loyal lunch following and they've developed theme nights that have helped keep the restaurant busy.

Staying optimistic

Wilson said at her restaurantthey've decided to stayoptimistic and deal with things as they happen.

"Things haven't gone as badly as we've feared since the beginning of COVID, since we came back to work, so our attitude is why not assume that we will all keep figuring this out."

Wilson said what matters is the public's perception when, or if, COVID cases increase like they did in the Moncton and Campbellton regions.

"It comes down to how the public is feeling and how comfortable they are and if we can maintain our procedures and guidelines and doing all that right."

All four restaurant ownerssay Christmas and New Year gatherings won't be happening the way they did. Many are only accepting bookings of six to eight people and some have turned bookings down because of the group's size.

Luc Erjavec, vice president Atlantic Canada for Restaurants Canada said some restaurants maynot survive the winter months.

"Alot will depend on continued support from governments of all levels. You know, just because we are open does not meanwe're back to normal."

Erjavecsaid restaurants are innovative but can only do so much.

"We're optimisticthat industry can pivot and that they will survive through the winter and hopefully get ready for a spring. that'sa lot better than the last one."