Restaurante by kus versmoor

Restaurante en koffiewinkels sukkel om kop bo water te hou te midde van die fase 3 Covid-19-inperkingsmaatreëls.

01 September 2020 | Business

Ananda Snyman; Village Café; “. . . dit is asof hulle ons versmoor.”

Swakopmund/Walvisbaai • [email protected]





Restauranteienaars tel onder diegene wat ’n bloutjie met die Covid-19-pandemie geloop het. Onder die huidige fase 3-inperkingsmaatreëls mag restaurante en koffiewinkels slegs op ’n wegneemetebasis werk en dienste lewer.

Restauranteienaars deel hul stryd onder dié maatreëls.

Ananda Snyman, mede-eienaar van die ikoniese Village Café op Swakopmund, vertel dit gaan glad nie goed nie. “Almal sukkel. Dit is asof hulle ons versmoor,” voer sy aan.

Snyman sê hulle personeel se salarisse moes met 50% gesny word om hul deure oop te hou.

“Enige besigheid moet natuurlik altyd ’n finansiële kussing hê om op te terug te val, maar ons uitgawes stop nie en ons spaargeld raak op.”

Volgens haar is die besigheid afhanklik van sy “siel”.

“Aangesien mense nie kan kom sit nie, is dit baie as ons ’n paar koffies op ’n dag verkoop. Village het ’n siel en ’n hartklop van sy eie en dit is waarom mense na ons toe kom,” sê sy.

Theuns Duvenhage, die eienaar en hoofsjef van Dockside Restaurant op Walvisbaai, meen die huidige maatreëls gaan eintlik meer uitgawes en duisende dollars se skade meebring.

“Met al die spesifikasies vir verpakking, onder andere dat dit nie polistireen mag wees nie, kos dit ook nou meer en ons wins is aansienlik minder.”

Luidens Duvenhage was ongeveer 25% van die besigheid se inkomste voor die pandemie uit wegneemetes afkomstig. Hy sê dat hy heel moontlik tien van sy 17 werknemers die deur sal moet wys as daar nie binnekort ’n oplossing kom nie.

“Ek dink die laaste lockdown het ons geknak. Indien ons nie binnekort weer normaal kan funksioneer nie, dink ek tot 80% van ons restaurant sal toemaak.”

Duvenhage voeg by die inperkings het hom genoop om innoverend met sy besigheid te raak.

“Ek het begin om gevriesde etes te verkoop. Ander besighede het egter begin om dieselfde te doen, so eintlik was daardie mark oorvol. Daarna het ek begin koek en tert verkoop, maar daardie mark raak ook nou versadig,” sê hy.

Lindi Dreyer, mede-eienaar van die restaurante, Godenfang en Anchors, op Walvisbaai, getuig ook van die oorversadigde mark. “Almal draai nou natuurlik na sosiale media vir advertensies en wanneer ek na my sosiale media kyk, is elke tweede inskrywing ’n restaurantadvertensie. Ek is al so moeg daarvoor en kan dink hoe moeg die verbruiker ook is.”

Dreyer sê dat sy, soos Duvenhage, flink moes dink om haar besigheid te laat voortbeur.

“Ons het eers probeer om die twee besighede saam te laat werk, maar dit het ons klante deurmekaar gemaak. Natuurlik moet ons weens kleiner aanvraag minder voorraad aanhou, anders sou ons kwaliteit ook in die slag bly.”

Dreyer se besighede bied vir eers ’n kleiner verskeidenheid.

“Dit ontstel natuurlik van ons klante, maar ons wil net die beste gehalte lewer.”

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