So… I was hoping to write this month’s post about a return to normality with all restrictions lifted. The repercussions of this month’s announcements, however, have thrown our Summer wedding couples into even more confusion, stress and uncertainty.
-You can have the number of guests you had planned for, but only if the venue can handle those numbers with social distancing (which most indoor venues can’t if you were hoping for around 100 guests)
-Everyone needs to remain seated for the entire day (on antique French pine wedding chairs? Are you kidding me?!)
-All guests need to mask up for the whole day/no dancing/no hugging…no fun!
Immediately after Boris left the room, we put the feelers out to our industry friends and contacts to gauge the mood. What we found was that wedding venues especially were at the end of their rope. Some are offering little or no refund if couples wish to cancel at this stage. One wedding venue owner told me that this was because they simply had no backup date to move them to.
And so here we go, with 20 weddings in the next 4 weeks, it’s going to be a busy and interesting time here at Ren’s; managing expectations, making the best of the situation, and finding new and fresh ways to create amazing experiences…and pick up deflated and mentally exhausted brides!
Don’t judge me, and of course, we will abide by all the current guidelines, but my team and I will be turning quite a few blind eyes and leaving the room for a few ‘extended periods’ during the day.
The main takeaway this month in the catering industry, however, has occurred as restaurants, pubs, cafes and caterers re-hire, re-train and get ready to restart once more- the pool of chefs and experienced catering staff, already spread so thin before the pandemic, is now completely decimated in a way never seen before.
So many of my great cheffing and FOH mates have left the industry- and I don’t blame them. This will undoubtedly not be the last we see of lockdowns, and it’s clear that this industry suffers disproportionately.
Anyone with half a brain who had a period of time on furlough has been able to take some time to breathe, take stock of their lives, and the hectic (and sometimes unsustainable) nature of the profession, the lousy hours and wages. Without daily reminders of the thrill and satisfaction that the job provides, it’s easy to come to the conclusion that there is greener grass outside of restaurant walls.
I have spoken to restauranteurs who have had to alter opening hours (and in one instance actually close) because of lack of staff. If you go out for a meal on a Tuesday evening, be wary that it may be the kitchen porter or waiter cooking your meal.
If this problem is to right itself, the industry needs to change in order to incentivise good people back. This will almost certainly result in wholesale price increases to restaurant menus, as staff demand better money, hours, working conditions etc.
In the same way, as you now buy ‘grass fed’ beef, or ‘outdoor grown’ carrots at supermarkets for a premium price, you may in the future be offered a ‘chef cooked’ menu in addition to your normal menu!
In fairness, it’s not all bad- this is a tough industry and all the hardworking staff who bust their asses every evening and weekend do deserve better conditions.
The problem is that the margins in catering are so tight, the failure rate so high, and worse still, we live in a time when one mistake or bad meal can lead to a diner destroying a restaurant’s great reputation with a few thumb taps, that it is likely to only go one way.
Sadly this factor, coming as a result of re-opening, more than anything that has happened in the last 15 months, could ultimately lead to the destruction of the restaurant industry.
Please- be considerate and understanding of the challenges that your local businesses are facing in the coming months.
Thank you!
Ren
