British Prime Minister Boris Johnson announced the Government plan Lifting lockdown restrictions in what he himself described as cautious but optimistic. Four stages, art from the last one every five weeks, will gradually reopen the country after almost a year of hibernation.
Crucially, restaurants soon get the break from the brutal 12 months they long for. 12 ril is the date for the opening of outdoor areas in pubs and restaurants. Indoor hospitality will resume on May 17th. Both dates are merely the earliest constraints that could be relaxed, with the exact timing depending on the success of the vaccine introduction and the dates we have all become accustomed to staying positive.
Even so, those dates are still a long way off, and many organizations representing the hospitality industry are calling on the government to provide additional support in the meantime, especially in next week’s budget.
On March 3rd, Chancellor Rishi Sunak will explain the country’s financial direction with the famous red briefcase Newspapers I am already speculating that the vacation program will be extended into the summer months (it should be completed by the end of the month).
Further assistance required
The Food and Drink Federation (FDF), which represents the food and beverage industry in the UK, has requested more support from the Treasury.
“For a great many of the food and beverage companies supplying the hospitality and food service sectors, the return to business as usual seems awfully distant,” said Ian Wright CBE, FDF chief executive officer.
“In this respect, it is only right that the Chancellor outlines significant expansions to the vacation and credit insurance systems in his budget announcement next week. The food and beverage industry is the UK’s largest manufacturing sector. It will therefore be the key to the country’s economic recovery, with a presence in every region.
“Now is the time for the government to provide additional support to ensure that the most vulnerable companies can do their part to get the country back on its feet.”
Those scenes will be a welcome return this summer, but is the path too slow to save some businesses?
These calls were confirmed by a statement from James Calder dated Society of Independent Brewers (SIBA), who threatened that some smaller companies were “doomed”.
“According to the Prime Minister’s Roadm published today, many small breweries and pubs are doomed, just as the vaccination program should convey hope and optimism,” he said.
“These companies are facing an agonizing 10 days, as they will only survive if the Chancellor announces substantial and immediate financial support next week.
“While steps two and three of the plan are to be welcomed by the removal of nonsense restrictions like 10pm curfew and extensive meals, the vast majority of pubs simply do not have the outdoor space or facilities that make them profitable and profitable Operations are required in Ril, “added Calder.
“We know that many ‘wet-run’ pubs and craft beer bars will have difficulty operating profitably with table service only indoors or outdoors. While takeaway beer from 12 noon will help our members, it was always just a trickle and no substitute for a quick and easy reopening.
“May 17th, when pubs may be allowed to welcome guests indoors, is 84 days away. In that time, the average independent brewery will blow about £ 12,500 even with the pubs partially open. We need brewery grants between £ 10,000 and £ 30,000 based on its size as it was introduced in Scotland. ”
Make sure this is the final lock to stop food waste
While the hospitality industry’s frustration is audible, the government believes that a cautious reopening will ensure this series of measures is the last to avoid the situation the UK found itself in last fall rather than a speedy reopening led to a resurgence of COVID. 19 Transfer.
However, for many in the hospitality industry, making sure the steps are irreversible is more important than rushing to bars and tables. Wasted food and drink as a result of the forced shutdown has been much discussed during the pandemic, so bars and restaurants should ensure that when they open this time, they stop working.
“It is crucial that the government stop moving the goal posts for short periods after this point, as it has recently,” said Paschalis Loucaides, UK Managing Director of Too Good To Go – a point that connects consumers with businesses in the process Throwing away food.
“This has resulted in food being wasted on an astronomical scale across the supply chain, not to mention the economic burden it puts on businesses.
“Wasted food and drink not only waste the money and resources used to make it, it also causes irreparable damage to the environment.
“After facing every challenge so far, now is the time for food companies to see the light at the end of the tunnel and avoid food waste at every turn.”