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1.5-meter protocols ready: ‘Beach tents can open’

A cafe that can only accommodate five people or a terrace where a beer is served to the customer while throwing a beer? Koninklijke Horeca Nederland (KHN) called keeping 1.5 meters distance in the catering industry ‘unworkable’.

It is used by entrepreneurs busy for ways to reopen in the long term. In doing so, the health rules of RIVM and the cabinet must be complied with. It is a challenge, KHN also knows. But more and more entrepreneurs are making plans to show how it is possible.

Sports by appointment

For example, the trade association for sports affairs, NL Actief, has drawn up a real protocol to open the doors again: keep your distance and exercise by appointment should make that possible.

Beach tent holders also think they can open with appropriate measures. At least a hundred entrepreneurs drew up measures, and a protocol is being worked on together with KNH.

Whether opening is also allowed depends on the cabinet. We already know that the government is working on a gradual relaxation of measures after April 28.


Zero turnover

Opening up is essential, according to André Triep, chairman of the Association of Beach Operators Scheveningen (VSS) and owner of Strandclub WIJ. There is no revenue coming in now, and not all labor costs are covered by support measures, he says.

Triep: “Some entrepreneurs are afraid that they will miss out on support if they do open up, but you can also compensate for part of your loss. And they are tax cents, so we have to ensure that as little as possible is left out of that pot.”


Sit alternately

According to Triep, beach bars literally have ‘a sea of ​​space’ with which they can put safety first. We work with fewer staff, the temperature of the staff is measured and the influx of guests is regulated. “People are placed at a table and those tables are disinfected after use.”

According to the entrepreneur, the staff is eager to get started. “We measure with an infrared system,” says Triep. “Our tables are filled alternately: one full one empty, so we can guarantee safety.”

Special serving tables

He also has special serving tables in his beach tent, on which the servers can put the drinks and which can then be picked up by the guest (see photo). Triep: “For example, all participating beach bars have devised tailor-made solutions for their operation.”

They are eager to show that it is possible. “Of course we are not running optimally, maybe 30 percent of our normal turnover. But at least we are going to get the economy going again.”


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