Tasmanian restaurant rules need a tweak, John White says
18 August 2020
DEVONPORT, TASMANIA - A different formula for patron numbers is needed so restaurants can open profitably, North-West businessman John White says.
Mr White is best known for the Devonport-based Delta Hydraulics manufacturing business, and is also involved with significant tourism and hospitality operations on the East Coast.
Coronavirus restrictions had led to some of those workers - Mr White said fewer than 10 - being stood down.
Asked if the rules about patron numbers and density at venues were too restrictive, Mr White said the rules could be modified to maximise the capacity of a building or structure while keeping appropriate social distancing.
"You don't have to limit numbers," he said.
He said a different formula was needed .
"There's no need to be in each others' face," Mr White said.
"There's absolutely no reason why you can't have normal densities you need in a restaurant environment to make it profitable."
He said the restrictions would not last forever.
"It's a short term thing and better that we look after the customers that we've got and make sure we're serving them rather than getting too upset with everything else," he said.
The East Coast operations at the White Sands Estate at Four Mile Creek include the Iron House Brewery, vineyard and distillery, a restaurant and bar, accommodation and recreational facilities.
