Shorter shifts, reduced profits. That is the cry of fine-dining restaurants in locked-down hotspot Port-of-Spain. The Chaud restaurant on Dundonald Street, owned by chef Khalid Mohammed, has been experiencing a crippling effect after 11 days of the 15-day state of emergency. Bar supervisor Nisar Hosein said the shift system has changed from 6.5 hours to five hours for both shifts. Presently, the elegantly-decorated Chaud is at a breakeven point regarding profits. Everyone works five hours daily.
According to manager Lincoln Ramrattan, much of Chaud's profits are made at dinnertime-6 pm to 10.30 pm-which has been altered to 3 pm to 7 pm. Before August 22-the first day of the state of emergency-Chaud had an average of 40 dinner guests nightly. That's now down to ten. There is a pre-fixed menu to reduce costs. Diners are greeted with a complementary glass of wine as part of a strategy to woo business. Reservations for lunch have remained stable.
Ramrattan said Chaud has suffered a 60 per cent loss in revenue during this crime-fighting emergency period. "There's been a tremendous loss of clientele," said Akins Glasgow, head chef at Chaud, adding that he was in full support of the Government's action if it means that businesses and citizens are safer from the criminal elements. Peter George, owner of a chain of restaurants, including Prime, Buzo and Trotters, is very concerned not only for his loss of profits, but mostly for his employees who depend on their nightly income for survival. George said the state of emergency has had a devastating impact on his business. Prime restaurant, located in BHP Billiton's Invaders Tower, off Audrey Jeffers Highway, has been closed. George said that 80 per cent of the staff-who number between 31 and 61 employees-dependent on nightly diners at the Italian-fare Buzo restaurant on Warner Street, Woodbrook, have been displaced.
George said the curfew is affecting delivery people, bartenders and chefs resulting in unemployment.
Trotters has suffered a 50 per cent loss in business due to reduced operating hours. Employees who prior to the state of emergency clocked 57 hours for the week are now working 22 hours for the week. Two shifts of workers have been cut down to one: 11.30 am to 6.30 pm. Italian restaurant Angelo's on Ariapita Avenue, Woodbrook, has experienced a 60 per cent slash in business in the last 11 days. Office manager Gabriel Laquis said Angelo's has been ordering from suppliers only what customers are demanding. Its orders have been slashed in half. No seafood was ordered in the first week of the emergency period. Dinner is not on the menu. Like Trotters' Peter George, two shifts have now become one: from 11.30 am to 4 pm.
Rum-producing Angostura, a major supplier to retailers and also to the night trade, has seen a decrease in sales for August. According to Alana Baubron, executive manager of human resources and administration, said the curfew has not affected Angostura's shift system as its normal working hours are 7 am to 7 pm, a 12-hour shift usually required to operate the Eastern Main Road, Laventille-based distillery. The working hours for employees on the production line are from 7 am to 4 pm. David Pantin, senior trade, marketing and sales manager, said that expected rate of growth has slowed during August.