CLEARFIELD – Times are tough for restaurants right now, especially for locally-owned small businesses crippled by the COVID-19 epidemic.
Recently Denny Leigey of Denny’s Beer Barrel Pub wrote a letter to GANT’s editor voicing his frustrations with the industry being forced to back down from a limit of 50 percent occupancy to 25 percent.
In it he demanded that state government “disclose the data they’re using to close bars and severely limit restaurants’ operations.”
Leigey is upset that while his restaurant struggles to get by at 25 percent capacity, other businesses such as convenience and big box stores are operating normally with no social distancing enforcement.
“Everyone should be held accountable,” he said in a phone interview.
Although protests are allowed and people are gathering at places like beaches, as the virus spreads, it “all comes back to bars and restaurants.”
He said he has never gotten a clear answer from the state as to why restaurants are limited.
“If they cannot show why, they should allow us to open back up at 50 percent.”
Especially he said, because “we are a good operator” following all the rules and the state should shut “the bad ones down.”
He is not the only one concerned about the restaurant industry.
Last week a hearing was held before the House Majority Policy Committee where several business owners testified and asked for help lifting the restrictions on capacity seating and alcohol sales or receiving grants to help them survive, according to a previous article.
The 25 percent capacity restriction began in mid-July, which is one of the busiest times of the year for Denny’s.
Normally they see a large percent of their customers coming from out of town to take on their big burger challenges.
In the past, they have seen people from all 50 states and countries such as China, Hong Kong and England, which would sometimes come from New York City as a tour group.
The restaurant has been featured on many TV shows including Rachel Ray and many of the Travel channel’s programs and has been a big local draw for tourists.
The burger challenges have been set aside for now.
When things were first shut down in March, Denny’s Beer Barrel Pub survived by offering take-out meals with curb-side pick-up.
Luckily, the restaurant had just set up its Web site to handle online ordering, which made it easier for them, he said.
During this time, he was able to apply for the Paycheck Protection Program and receive funds to keep paying his employees but that only covered eight weeks of their payroll.
At the end of May, they were allowed to open and serve customers in house with the 50 percent capacity limit.
As a restaurant, they have to comply with the regulations of the Pennsylvania Department of Health, the Center for Disease Control and the PA Liquor Control Board.
Leigey takes the virus seriously and has implemented many changes to keep everyone safe.
“COVID-19 doesn’t care who you are or where you are” and can infect anyone at any time, he commented.
Since they reopened, they keep someone stationed at the door who takes the names and phone numbers of customers as they come in, in case they need to track an infection.
Families can sit together, but everyone else has to sit six feet apart limiting their capacity even more.
If the dining room is full, they have people wait in their cars until a seat becomes available.
Staff members all wear masks and have their temperatures checked regularly. Per state regulations, customers are also required to wear masks to and from their tables.
Like other businesses in the area, some people have argued with the staff at their door about wearing a mask to the point that they have made employees cry, he said.
“We are just following the procedures the state has given us. We will not lose our liquor license just because someone wants to break the rules.”
As the business slowly came back, they were able to employ 23 of their regular 33 workers. During the shut down, they had to cut two thirds of their staff and had only 13 people working.
With the restrictions on capacity decreasing again, they ended up cutting staff and currently they only have 20 employees.
Leigey would like to see businesses limited to the number of people they can keep six feet apart safely rather than a set capacity.
He is also confused why customers have to purchase a meal to be in a restaurant and why drinking is restricted.
There is no other industry with a requirement to purchase something to get inside the business, he commented.
So far, Denny’s business is off 60 percent from last year. When they were operating at 50 percent capacity, they had about 63 percent of their normal business, he explained.
In addition to losing business, they have had to purchase safety supplies, hand sanitizers and increased amount of disinfectant to keep up with state guidelines.
Other problems facing the restaurant business is a disruption in their food supply chain where prices have increased up to 6 percent.
“I have not raised the prices on anything because we are trying to give back to the community,” Leigey said.
He commented that he is worried about what is going to happen and hopes that something will change soon.
Going into the winter, it will be more difficult, he stated and they will “have to shoot from the hip” and come up with new ways to do business.
“I don’t want to lose anybody,” he said, as he is trying to avoid cutting more employees.
As an independent restaurant, they do have more flexibility to adjust to the “new normal,” but they will stick with the state guidelines, Leigey said.
“Denny’s Beer Barrel Pub is doing everything to keep you safe.”