A return with just 20 customers might not seem economic, but for Ballarat restaurants, it's a perfect start

BALLARAT restaurateurs say a return to dine in with 20 people as of next Monday is a smart move as customers and staff get used to new rules and restrictions in coming weeks.

The Courier spoke to a number of restaurants owners across the city on Monday, who all agreed they were thrilled to finally be allowed to return to dine-in options for patrons, but were pleased there would be limits in the first instance.

Forge Pizzeria's director Tim Matthews said both Forge and next door's Housey Housey would return to business next Monday.

Both will serve up to 20 patrons at a time, making use of a combined kitchen.

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"Realistically what we need is to be able to get back to 20 people, to see how the regulations, work and practice for our staff," Mr Matthews said.

"Then once we've got that in place, hopefully it will be a time where we can reopen to 50 people."

Most restaurants will only be able to open at limited amounts given many have a smaller floor space and are required to provide at least 4sq/m per customer. For example, a restaurant with a floor space of 20sq/m will only be allowed to have five people in it at any one time, including staff.

Mr Matthews said Forge had a 200sq/m floor space, and while it was licensed for 200, would only be able to open to a maximum of 50 patrons until the 4sq/m restrictions were eased.

"People talk about it going to 100 after that, but if the four metre law remains in place, 50 will be capacity for us anyway," he said.

"I wouldn't imagine there would be a lot of Ballarat restaurants that would have that capacity.

"But given the speed that this is happening, we're happy that we will be able to get the processes right."

When they reopen, restaurants must place a sign at the entrance indicating the maximum capacity to make sure there are no more people inside than capacity allows.

They must also have a strong cleaning regime for surfaces, touch screens, hand rials and bench tops. Any spillages also must be cleaned with disinfectant immediately.

Further along Armstrong Street North, Alvin Truong from Saigon Vietnam Noodle House said the business was working out how to best to allow diners and takeaway at the same time, with likelihood that those ordering takeaway will be required to wait on the street.

"We need to make sure we can retain our social distancing, at this stage, we're not quite sure how it will go with the amount of people in the restaurant and for those coming in wanting takeaway.

"We'll do our best to use all the space that we have, while we always clean everything, we will be taking extra precautions as we reopen."

Boss Burger store manager Sorcha Evans said the business had been fortunate to be able to continue to have its staff remain in work and had not needed to resort to Job Keeper payments.

"We've been able to remain really busy, we're thrilled with the support we've had from people in Ballarat," Ms Evans said.

"We've had to adapt by starting our own delivery service, which has been really positive and has helped maintain our staff, but we've rolled with it.

"We're currently a 60 seat restaurant and we have worked out that when you incorporate the 4sq/m it will be room for about 20 people plus takeaway. We're lucky we have the Sturt Street venue so we'll also be able to put tables outside.

"We're excited, it will be nice to be able to be waiters again. We have people come up and order at the front, but we're keen to get back that one-on-one service.

"We'll have gloves, masks and all the necessary controls in place."

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