A side of uncertainty: calls to help the restaurant industry survive the pandemic

The owners have chosen to open their space for dinner, forgoing lunch, which was a very busy time before being forced to close in March.

“We’d be packed, probably both rooms,” owner Christian Mena said, pointing to an empty dining room during the lunch hour on Monday.Before the pandemic, there were about 140 on staff. Numbers are lower now, but Mena is grateful customers are still coming in for dinner. “We’re active in the community and always have been and I think that comes back. People take that into account and support the places that are a part of a community.”But for many restaurants in Alberta and across Canada, it’s a very real struggle — with revenues, in general, off by between 60 to 70 per cent.

“If we don’t build up confidence in the consuming public to go back into the restaurants, it’s going to be very difficult for that sector to improve and survive, to be honest,” Ken Kobly, the president and CEO of the Alberta Chambers of Commerce said.

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