A beloved Queenscliff restaurant has announced its closure, citing a perfect storm of rising operational costs, persistent staff shortages, and a downturn in tourism that the owner says has made it feel like the COVID-19 pandemic all over again.
Restaurant to Close Doors
The popular eatery, which has been a fixture in the coastal town for years, will serve its last meals this weekend. Owner Sarah Thompson expressed deep regret, stating that the decision was not made lightly. 'It's heartbreaking. We've fought so hard, but the numbers just don't add up anymore,' she said.
Rising Costs and Staffing Woes
Thompson highlighted that the cost of ingredients has skyrocketed, with some items increasing by more than 30% in the past year. Additionally, electricity and gas bills have more than doubled. 'We've tried to absorb the costs, but eventually, we had to increase menu prices, which drove some customers away,' she explained.
Staff shortages have also been a major issue. 'We've been unable to find enough chefs and waitstaff. Many hospitality workers left the industry during COVID and haven't returned. We've been running on a skeleton crew, working 80-hour weeks just to keep the doors open,' Thompson added.
Decline in Tourism
The restaurant's location, which once thrived on tourism, has seen a significant drop in visitors. 'Queenscliff used to be bustling, especially during summer. But now, with people tightening their belts, fewer are coming down for day trips or weekend getaways,' she said.
Local tourism operators have echoed this sentiment, noting that while domestic travel picked up after borders reopened, it has since plateaued due to cost-of-living pressures.
Community Reaction
News of the closure has saddened regulars and locals. 'This was our go-to spot for special occasions. The food was amazing, and the staff were always so welcoming. It's a huge loss for the town,' said lifelong resident Mark Davies.
The restaurant's closure is part of a broader trend affecting the hospitality industry across Australia. According to the Restaurant & Catering Association, nearly one in ten restaurants have closed in the past year due to similar pressures.
Owner's Future Plans
Thompson is unsure what the future holds. 'I might take a break from hospitality for a while. It's been a tough few years, and I need to recharge,' she said. She hopes to sell the business or lease the space to someone who can revitalise it.
For now, the restaurant will host a final farewell event this Saturday, inviting loyal customers to share one last meal. 'We want to go out with a celebration of the memories we've created,' Thompson said.
