May 27, 2020
The
local tourism and restaurant industries are continuing to adapt as the state
continues to move forward through Phase 1 of Gov. Ralph Northam’s reopening
plan.
Ron
Kirkland, executive director of the Williamsburg Hotel and Motel Association,
said the first weekend of Phase 1 didn’t see a lot of change in business for
local hotels. But even with the state partially reopening, that doesn’t
necessarily mean revenue can be recouped quickly for the hotel industry. And Kirkland said it will be an uphill battle
until local attractions such as Busch Gardens are able to reopen.
“Some
folks are wondering if our beaches would be open, if that would bring people,”
he said. “We’re not going to get the people who want to go to Virginia Beach,
but any little thing we can do for potential travelers will be beneficial not
just to the lodging industry, but the entire town’s economy.” While locals can go to restaurants and
improve that industry, hotels rely on people coming from out of town. To
attract visitors, there need to be activities for them to do in the area.
The
hotel industry has also taken a significant hit with the closure of William
& Mary, he said. No longer were families booking stays for graduation
ceremonies or to come visit the college and Kirkland said he hopes the college
reopens and continues sports in the fall to bring in that revenue. Recent data has shown there’s a 95 percent
decrease in revenue for the local hotel industry in April 2020 as compared to
last year. He said for a small business, such as a 50-room hotel or even a bed
and breakfast, that’s devastating.
“That’s
a huge hit, you can’t just replace that money,” he said. “It’s people coming
from somewhere else with wallets full of money…so we just have to move along a
little faster towards getting things reopened as close to normal as we
can.” Once more begin to reopen and
people start booking rooms, Kirkland said staffing issues come into question.
There’s
one thing, though. Many
employees aren’t returning to work right away because they’re making more
money now with unemployment benefits and stimulus checks from the federal
government. “They’ll be hesitant to come
back to work and I don’t blame them,” Kirkland said. “But we need them to come
back to work… we will have to have people back in those positions to be able to
operate.”
Restaurants
had some restrictions lifted during the Phase 1, but it doesn’t necessary mean
they can return to normal operations.
Debi Schaefer, executive director for the Williamsburg Area Restaurant
Association, wrote in an email some of their members have managed to hire 50 to
60 percent of their staff back but some employees are still on
unemployment. “Keep in mind that some of
our members remain closed and some are only doing pick up,” she wrote. “So
since they don’t have 100% of their normal business, they wouldn’t have 100% of
normal staffing.”
Schaefer
knows of few restaurants who are hiring but that the uptick happens every year
after Memorial Day to prepare for the summer.
“I have not heard any restaurant mention that they have staff concerned
about returning to work,” she added.
Michelle
Sieling, owner of Aromas Coffeehouse Bakeshop & Café, said they are in the
process of rehiring staff and hiring new ones.
“We have not had anyone express concerns about coming back to work,” she
wrote. “They are happy to be back and being able to interact with the team and
our wonderful customers.”
Jacqueline
Liebler, general manager of Revolution Golf & Grille, also rehired
most of their staff ––75 percent––and the remaining staff are part-time, still
getting unemployment. “Everyone came
back without hesitation but their concerns are the same as mine in regards to
when the PPP [paycheck protection program] runs out and we are not fully open
what will happen next,” he wrote in an email. “I have been extremely
transparent with our team and everyone’s involved with the knowledge of all our
purchases the costs and sales. This helps them understand exactly what we are
going through with this pandemic and its effect on our business.”
No comments:
Post a Comment