Ascom survey: three out of four companies made use of the layoffs. 6% of the activities have not yet reopened. In the reopening phase 2, 43% of the businesses lost more than 80% of turnover
If the closing period for the lockdown represented a very difficult phase for the restaurant sector, the reopening cannot be defined as a restart. This is what emerges from the questionnaire created by Ascom Confcommercio Bergamo and addressed to restaurateurs and bartenders from the city and province: the data confirm the perception of difficulties that the sector is going through. The survey, carried out from 17 to 20 June, shows how the lockdown has changed the habits of restaurateurs and consumers, measuring the drop in turnover and work that the health emergency has generated. Three out of four companies made use of the layoffs. 6% of the activities have not yet reopened. In the reopening phase 2 (from May 18 to mid-June), 43% of the activities lost more than 80% of turnover. Delivery and takeaway were used during the lockdown period by 59% of companies (43% before the emergency), but after the forced stop period 27% of new businesses suspended the service. And, among those who continue the business, only 4.4% of the companies recorded growth.
The restaurants closed from 12 March to 18 May and were able to maintain the relationship with their customers only through the communication channels, someone subsequently made use of the delivery and then the take away. The restaurateurs kept the channel open with their customers for 64.6% through social networks, for 30.1% via whatsapp, and through the company website 19.5%.
The closure led to the request for financing by 60.2% of entrepreneurs, a very high percentage and decidedly above the average of the companies in the tertiary sector (the figure is second only to the hospitality sector). Recourse to layoffs affects 73.5% of companies: three out of four businesses made use of social safety nets.
Only one in two businesses (52.2%) reopened on May 18. 23% opened their doors to the public in late May and 18.6% by mid-June. 6.2% of bars and restaurants have not yet opened. Financial statements and turnover highlight the suffering of the sector: the figure compared between the opening date and mid-June compared to the same period of the previous year, shows in four weeks losses of over 80% for 43.4% of companies. 33% of entrepreneurs lost more than 50%, 17% more than 25% and 4.5% less than 25%. The losses touched every segment: 68% in the weekend, 64% in the midweek business lunch and 54% in the midweek dinner service.
57.1% of those who reopened did not change days and times, 25% reduced times and 12.5% reduced days. 6% have not yet reopened.
Compliance with the rules of distance and security have led to a 16.8% reduction in places that are too high and economically unsustainable. For 52.2%, the reduction in places is important but still sustainable. For 31%, the reduction in seats is sustainable due to the availability of large spaces in the restaurant.
To deal with the emergency, catering entrepreneurs have put in place various tools: 45.1% have opted for the take-away service, 43.4% for the delivery, 12.4% have requested the expansion of the spaces to open (dehors and others), 8.8% reorganized shifts and reservations, while 8% extended the opening hours. But 35.4% did not integrate other services.
The interviewees foresee the possibility of increasing the activity in the next weeks on weekends (62%), with business lunches (39%) and midweek dinners (16%)
Before the emergency, 43% of the outlets offered delivery and take-away services, of which almost 72% did not register an increase. During the lockdown, the businesses that relied on delivery and takeaway rose to 59%. After the lockdown, 27.4% of the new businesses suspended the service. Of those who continue the business, only 4.4% of companies recorded growth. For 22.1% the trend of sales via takeaway and delivery is stable, while for 46% it is decreasing.
Ascom Confcommercio Bergamo, in collaboration with VED Consulting and as part of the “ABC – Analyze, Budgettizza and Communicate” project, offers a moment of discussion with the operators in the restaurant sector to identify and suggest interventions to help the recovery. During the webinar, crucial topics will be tackled to look beyond the crisis, from management control for the economic recovery of the company, to the integration of specific marketing strategies to reactivate the flow of customers in your local. Participation is free and registration must be made using the appropriate form on the Ascom website (www.ascombg.it). For information: Giorgio Puppi 035.4120123.
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