12:30 24th February 2022
The Restaurant Association says while the move to phase 3 is a step in the right direction there’s still work to be done to slow down the rate of business interruption.
“This week alone a large number of our businesses are having to close their doors as a result of staff becoming close contacts of Omicron cases,” says Marisa Bidois, CEO of the Restaurant Association.
“Whilst the move to phase 3 is certainly helpful we are also aware that our industry employs a large number of younger people, many of whom are living in flatting situations and larger households.
“This means the chances of them becoming household contacts of positive cases is greater. Given this is a workforce that cannot work from home, the ability to be able to test to work has never been more important.
“We would like to see access the critical worker exemption which will allow employees who are testing negative to return to work extended more industries including hospitality.”
ENDS
Issued by The Restaurant Association
Contact:
Becky Erwood Marisa Bidois
PR Specialist CEO
becky@restaurantnz.co.nz Marisa@restaurantnz.co.nz
021 414926 027 5597777
The Restaurant Association is the link between good food, and good business. It supports New Zealand’s diverse and creative hospitality businesses to deliver first class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers 24/7 advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programs which set best practice standards and help them measure how they’re tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.