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Code Orange impact to linger

The Brandon Sun - 9/19/2020

The orange pall cast over Brandon will last a while, even as public health officials downgrade the city’s pandemic response colour to yellow effective today.

During the three weeks that additional restrictions came to the area, restaurants remained at the yellow caution level, like much of the rest of the province. But such designations did not change the fact the COVID-19 rollercoaster ride deeply affected two local restauranteurs who have managed, since March, to keep their businesses going.

Ben Hernandez owns Benny’s Restaurant on Rosser Avenue, and like many other people in a similar position, he has counted on delivery and take-out to keep his business afloat during the pandemic. Both Hernandez and East Side Mario’s Greg Clemmensen said that facet of catering to the public began slowly, but built up over time.

When restaurants reopened, people were hungry to get out again. Clemmenson had an edge because of his patio, which operated at 50 per cent capacity before indoor dining, also restricted, resumed. Hernandez said it took a bit of time before people were comfortable coming out again and into his dining room.

“Then we started building a nice little niche there, where people were comfortable. We were getting into a nice routine with walk-ins and reservations. But in the middle of August, when we started getting new cases, everything kind of came to a standstill,” Hernandez said.

“Not quite like it was in March, but the feeling was kind of the same.”

Regulars have been sad about the effects of the pandemic, but happy to get out, despite restrictions – such as wearing masks until seated at a table.

It’s been a wild ride and a blur for both men – and it’s hard for them to remember just when the peaks and valleys took place. But along with the original lockdown, restrictions that came with level orange left a strong impression.

“It doesn’t matter if they call us yellow or orange or red. It’s red. There’s a lot of people who don’t want to wear a mask. If you have a three, a five and a seven-year-old, putting masks on all of their kids to walk into a restaurant – it’s just not going to happen,” said Clemmensen, who is both general manager and co-owner of the family eatery located at the east side of Shoppers Mall.

“It didn’t matter what level they put on a certain business, in my opinion. In the end, the message was, from the government, we’re at a higher level of infection rate.”

Clemmensen is partners with the Jacobson & Greiner Group of Companies, as well as a franchisee with the Recipe Unlimited Corporation. That means he has support, and he can’t imagine not having it and what it must be like for businesses that do not have that kind of support.

“This (restaurant) is a huge liability when it comes to rent. Having the franchise owner help us out with some of that stuff has been a blessing,” he said

For Hernandez, owning his own building was a boon. He didn’t have to worry about a landlord demanding rent. Nevertheless, he took advantage of the interest-free small business loan program. He hasn’t used all that money, but it did help in scarce times.

Clemmenson also benefitted from the federal government’s pandemic-related financial aid programs.

“It’s a fine line between a decent day and a day that’s not very good,” Clemmensen said, adding all non-essential businesses would have felt the brunt of the uptick in cases, except perhaps drive-throughs.

Clemmensen echoes the statement of many others during these times – this is territory nobody knows. He doesn’t think the city moving to yellow will mean a miracle for restaurants.

“It’s not going to hurt, but I think people are conditioned right now,” he said. “Especially that there is so much on the news about the second wave. We’re in the northern hemisphere, and the flu season and cold season. … I think there will be a slight downtick anyway because of that.”

Benny’s is a complex restaurant and catering business that has woven itself into seasonal lulls and demands. For example, the restaurant normally caters weddings in the summer. With large-group gatherings a no-no, much of that activity has dried up. Similarly, events like Ag Days cancelling means that the usual annual business, due to the influx of visitors, is now absent.

Clemmensen also theorized that Brandonites were quick to get back to normal life after the initial lockdown because, as a community, they didn’t really feel the effects of the pandemic. But, with recent events, people will likely remain cautious and vigilant.

Fluctuating staffing needs, depending on the situation at any given time, makes planning difficult. Same with stocking perishables.

“In the end, I’m happy that I am still here and I’m happy that right now I’m looking for employees for the winter because I have to be realistic and I have to plan for a busy Christmas season, even though we don’t know where things are going to end up,” Hernandez said.

What Hernandez has witnessed, not just in relation to his own restaurant but with all small local businesses, is the support Brandonites are showing.

“I am most grateful to everyone that has supported me and my colleagues in the restaurant industry here in Brandon,” he said.

“Sometimes people order from home because they want to be safe or they want to support us. Or maybe because they’re sick and tired of cooking – if that’s the case, that’s OK. I just want them to know that I am very grateful for all the support that they have given, not just myself, but all the small businesses in town.”

» mletourneau@brandonsun.com

» Michele LeTourneau covers Indigenous matters for The Brandon Sun under the Local Journalism Initiative, a federally funded program that supports the creation of original civic journalism.