It’s difficult to think of a worse time to close restaurants and pubs for eat-in.
What’s really frustrating is that they only gave us a day’s notice and there’s still no clarification about what is happening next week. The hardest thing for this industry is the stopping and starting. People don’t consider the cost of closing and re-opening. Making food from scratch is a long process; we’ve made lots of Christmas puddings that I don’t want to be stuck with in January, for example. This situation is stretching my flexibility to the max.