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Business owners, weary from two years of pivoting to meet constantly changing Covid protocols, are now struggling to manage staff absences due to self-isolation rules and shaky supply lines.
Many cafes and restaurants around the district have reduced their opening hours or are closing on set days, whilesome large operators such as Wharehine have plant sitting idle.
In some cases, it means smaller workforces are working harder, but in the case of retail and hospitality, the increase in the number of people self-isolating has meant fewer customers.
Wharehine managing director Rob Gibson says the Covid fallout is also coming on top of the current energy crisis.
“Power and fuel costs are going through the roof and our suppliers are saying further increases are likely at levels we’ve never seen before, so there are some very tough times ahead,” he says.
As of last week, the company had 15 per cent of its team isolating at home, and a further five to 10 per cent who were close household contacts who were being RAT tested daily and continuing to work.
“It has been very tough on the business as we have skilled engineers and operators, and can’t just pop anyone into a role or machine. Consequently, we have expensive machines and crushing plant sitting idle.
“As approved critical workers, we have been able to get exemptions to keep staff working as long as they test each day. The introduction of RATs has been great, but actually getting the RATs has proven to be difficult. Pick up has been in Orewa with long lines, with individual staff members being paid to drive and wait, and the online website crashing. This should have been better streamlined for critical worker employees.”
Reduced stock on supermarket shelves is also a sign of the times.
New World Warkworth owner Anna Carmichael says the impact of the self-isolation rules on their immediate team was minimal so far.
“We are using RAT tests when required and while the supply of them was a little patchy three weeks ago, it’s okay for our needs now,” she says.
Carmichael says the majority of the issues with stock availability that customers will notice is happening well away from Warkworth’s door, often right at the start of the supply chain.
“We would certainly like to be back to a pre-Covid way of life, but the reality of the current environment is that despite our best efforts, it’s just not possible right at this moment. I’ve been asked how long we see the current state lasting and I simply do not know – I wouldn’t want to guess at something even the experts appear to be hesitant to predict. It’ll last as long as it does and we will keep on endeavouring to get back to some sort of normal as soon as we can.”
Chocolate Brown, like many cafes, has reduced its opening hours, but is also noticing a drop in orders through its chocolate shop and fewer customers through the door.
“This is lockdown in all but name,” owner Susan Vize says.
Between 20 and 30 per cent of staff at the café and Bayside Restaurant are self-isolating without testing positive.
Susan is concerned about how staff are managing financially.
“For staff who test positive or who are isolating due to a household member, the compensation is equivalent to the wage subsidy. But it’s not so good for staff who are self-isolating waiting for a test that turns out to be negative.
“We used to top up the wage subsidy, but we can’t afford to do that now.”
She says the business support payment is also totally inadequate.
“A better solution would have been to provide a wage subsidy to those who can prove a drop in revenue and a more comprehensive business support scheme.”
ITSS Engineering general manager Graham Buchs says about 10 per cent of his workforce is self-isolating.
“We’re already busy, so having a large percentage of our workforce off does not help,” he says. “As yet, we haven’t had any cases in upper management. All I can say is bring on life after Covid!”
One business that hopes it has crossed the Omicron peak is Southern Paprika, which employs about 160 staff.
Manager Blair Morris says that at one stage, they had 40 to 45 staff self-isolating, which had an impact.
“There’s no doubt that crop health is not as good as normal and production is slightly down, but we have been getting produce out every day,” Blair says. “Normally produce is sent to supermarket distribution centres and then distributed to stores, but in order to keep produce on the shelves we’ve arranged direct deliveries to stores.”
He credits the company’s ability to maintain supplies to the willingness of staff to pitch in and take on jobs outside their normal duties.
On site testing in line with critical worker guidelines has ensured that any workers who are deemed a potential close contact have been able to work if they have returned a negative test.
School’s in
Meanwhile, both Mahurangi College and Rodney College are coping with fluctuating numbers of staff and students on a daily basis.
As of last week, Mahurangi College had about five per cent of staff self-isolating, less than expected. The number of student absences due to Covid was around 10 per cent.
Principal Tony Giles says he had no intention of closing the school at this stage, but it will depend on the ability to staff the school.
“If staff numbers drop we have plans for rostering home year groups (Years 9 to 13) on a daily basis. We’ll pull that trigger if numbers dictate,” he says.
“Most students continue to attend on site, and learning continues. This is becoming the ‘new normal’ and likely to continue with fluctuating numbers for some time.”
At Rodney College last week, one teacher was self-isolating after a positive test and one support staff was self-isolating, but testing negative. Both were expected back at school this week.
About 20 per cent of students were self-isolating, of which about 12 to 15 per cent had tested positive.
