Restaurants “There was nothing to learn” – successful restaurateurs twice opened new restaurant in the middle of corona restrictions

Restaurateur Riku Stenros is one of those menaceous entrepreneurs who has opened a new restaurant regardless of the corona. He and four other restaurateurs struck a property vacated on Helsinki’s Tehtaankatu last year. The Mat Distrikt block restaurant, which focuses on meat, fish and wine, opened there in January – the day before the latest restrictions struck.

“We had time to be open one Tuesday normally. After that, the restrictions forced us to reduce opening hours to weekends only, ”Stenros says.

Although Korona has trained restaurants with a big grasp, surprisingly many entrepreneurs seem to believe in the future. According to MaRa, the Tourism and Restaurant Services Association, between April 2020 and September 2021, 2,251 restaurant and accommodation companies were established in Finland, the majority of which were restaurants. In addition, existing businesses have set up new restaurants, but there are no statistics on these.

“The number is surprisingly large given the current situation. It shows entrepreneurs’ faith in the future and also their ability to take risks, ”says MaRan’s CEO Timo Lappi says.

The plight is still not to be forgotten. The restaurants have gone bankrupt and shut down in other ways. In a recent MaRan membership survey, one in five companies in the travel and restaurant industry reported being in bankruptcy. There are no statistics on closed restaurants.

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“The restaurant went well despite the brackets.”

STENROS is a partner in Albina, which has become a successful restaurant and was opened in Vallila in October 2020 – even in the midst of interest rate restrictions. Stenros laughs that nothing could be learned from it, at least not with caution.

“Because Albina did well despite the brackets, the next spring we thought we would add more trees to the oven and we started planning a new restaurant. Coping in difficult times boosted self-confidence and courage, ”Stenros reflects.

He also says that when Mat District was designed, they believed that the corona would be slowly escaping and that no restrictions, at least on a large scale, would come.

“We were wrong.”

JOHAN BORGAR opened a Bona Fide block restaurant in Kruununhaka with two other restaurateurs last August. On Tuesday in January, Borgar answers the phone on the floors while boning. For the first months the room was full from Tuesday to Saturday, in January the opening hours were reduced to four hours on Saturdays and Sundays.

According to Borgar, the turnover in November has dropped by 60 percent. He says he still doesn’t dare complain.

“We came in from the exchange with fresh feet. Oxygen and endurance are more on the card for those for whom this is already the third ‘Lockdown’. ”

Borgar and his partners tested their restaurant ideas with pop on several occasions. Encouraged by the experience, Bona Fide began looking for permanent space last spring. When it was found, the plans were made by knocking in the back of Korona. Preparations for the closures have been made with a larger financial buffer, and shareholders will not raise their salaries, at least for the time being.

“I have declared this a year of sense of proportionality and self-control,” Borgar laughs.

STENROSIN restaurants have served customers with maximum efficiency for the times when it has been possible. Attempts have also been made to be innovative. The chef’s home service was launched at Mat District immediately after the start. Partner Teemu Aura went to nearby homes to prepare dinner. The idea was to make the new restaurant known to customers.

“At the same time, we wanted to secure cash flow for a full lockout. If that had happened, we would not have received closure compensation because we did not have a single month of opening as a benchmark, ”says Aura.

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Take away was fun but unprofitable.

During the previous restaurant closure last March-April, Albina’s business idea was changed and take-away tacos began to be made there.

“It was a lot of fun, but honestly unprofitable. Rents for retail space are high and are not covered with a little take-away entertainment. However, we wanted to offer staff hours and pay. ”

The shortage of labor worries all restaurateurs. According to Borgar, it has been a growing problem for years, and now Korona has accelerated the transition. It has been difficult to hire new people when there is no certainty about working hours and earnings.

Bona Fide was hired with one permanent and two part-time employees, Mat Distrikt is spinning by owners and old employees.

“We have also left workers in other industries. It’s a shame because no one has left excited, but rather dictated by coercion, ”Stenros says.

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The months before the pandemic were the best ever for restaurants.

IN JANUARY Stenros and Aura entered into new loan negotiations with the bank. Now, with the lifting of restrictions in Mat Distrikt, real action is being taken for the first time.

“This will save our business. It is a must for all opening hours. People need energy and life, and we have to give it through a bucket trade, ”Stenros says, adding that no understanding of partial deregulation has yet been found.

According to MaRan Timo Lapi, the time before the corona was on the rise for restaurants. January-February 2020 was the best ever. According to him, there is no reason to believe that the appeal of restaurants would have disappeared in two years.

“I believe in the renaissance of restaurants as long as the restrictions are finally reached.”

Although sticks have flown into the stroller, Stenros doesn’t want to think about the horror pictures. The vibe is hopeful and the staff is welded together after hard times are won together. Customers have also sent them wine and flowers during the corona.

“We’ve reportedly been missed,” he smiles.