With the further easing of Third Step COVID-19 restrictions in Regional Victoria to come into effect at midnight (27 October), Neos Kosmos spoke to a number of businesses to see where they stand and what they hope for the way ahead.
Two weeks ago, Shepparton was at the centre of a COVID-19 outbreak which delayed the easing of measures enjoyed by the rest of Regional Victoria. A major testing drive was implemented which helped to stifle the outbreak there.
Paul Tsobaris is the owner of the Shepparton landmark The Australian, or The Aussie as it is affectionately known by the locals.
Mr Tsorbaris told Neos Kosmos that even with the recent outbreak, the situation had been steadily improving for his business since the imposition of restrictions against COVID-19 in March.
“It is better than six months ago. We were allowed to open the business to cater for 50 people outside and 20 inside the premises,” said Mr Tsobaris.
“At the moment, 40 people are allowed to sit inside The Aussie and 70 outside. On 8 November, we will know if more people can be catered for.”
He said business was down about 50 percent of normal.
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“On a normal Saturday night when we had live bands and disc jockeys, we would get up to 1 000 people. On an average night we would prepare about 400 meals.
“Now, it is about 200 meals a night. But it was even less before (in March) because we were closed for a while. Jobkeeper helped with the wages and without it we would have had problems.”
He said before the onset of COVID-19 there had been many people from Melbourne who were working on major projects in the regional city – the Shepparton Arts Museum and big “superschool” to cater for the region – and who would come to The Aussie in the evenings to eat.
He hoped that the Melbourne workers on these projects would soon return.
Another Shepparton business owner, Bill Goulopoulos who runs upmarket men’s clothing shop Identity Menswear, said the fear of the recent COVID-19 outbreak had subsided but he was concerned about what the future held for businesses.
“We are down 60 percent on where we were last year, that is way below normal. It is a little better here but in in Melbourne where you have to pay more rent these numbers would not be viable.
He said the restrictions imposed to counter COVID-19 had a profound effect on demand for quality clothing.
“The restriction on how many people could attend special events such as weddings, funerals or the Spring Carnivals means that there is little demand for suits.
“The industry cannot survive without some normalcy. You won’t buy a suit unless you have a good reason to wear it. The knock-on effect of the restrictions is enormous. For example, there have been wedding cancellations which have affected caterers and function planners.
He said many businesses invested on pre-COVID business models and would not be able to meet those costs under the current situation.
“There is no big celebration right now because the restrictions are eased. There is a very short window to make money over Christmas for January and February which are very quiet months. Most businesses will not have the money to cover for those difficult months and then JobKeeper is to go in March.
“The first six months of next year will be the most detrimental for retail and the hospitality industries,” said Mr Goulopoulos.
“The regional areas are better than Melbourne because prices are cheaper for houses and especially as many are working from home,” said Mr Goulopoulos.
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The owner of Fos Kitchen and Bar in Bendigo, Nick Clarke, said he had learnt to keep his focus not on COVID-19 but on responding to the changes brought on by the easing of the COVID-19 regulations.
“We are in a predicament (in Victoria) because of the second wave of COVID-19. So you have to look at the positives. For example, we are allowed to have 50 people outside so make it your business to improve on that.
He said his plans were to turn the outside of the business into a Mykonos themed space.
“Keep your chin up. Do you what you want to do and adapt, adapt.” He had to do that when the hospitality industry shut down (in March) and he had to focus on providing take-away food.”
When restrictions eased to allow for a limited reopening, he halved the items on the menu to reflect the limit on the numbers of people that could be catered for in one sitting.
Mr Clarke said he had written off 2020 as a loss. Money had gone out of the business which he cannot get back but government grants had helped in these difficult times.
The irony now, he said was that there are jobs out there but few takers because many who were on JobSeeker and JobKeeper grants and were not keen to give them up to work.
“There are 64 shift jobs available in Bendigo and there are no takers. I am looking for two chefs,” said Mr Clarke. ”As an employer who wants the business to be up and running, I can’t do so without the staff.”
