As restaurants, retailers and others began trading with contactless measures or other safe procedures in place, the bounce back over the first days of trading would be "hugely important" for the survival of his business, Mosgiel’s Blend Espresso owner Corey Matthews said.
Because he fielded questions about the return of coffee, scones, and cinnamon brioche "every day" throughout Level 4, he expected locals to relish the opportunity to place orders at cafes and restaurants for delivery or contactless pickup.
"I think people are going to be really keen to get a coffee and something to eat," he said.
"Just to be able to get out of the house, get a coffee and something to eat, and try and do something a little bit more normal than sitting at home."
Farra Engineering chief executive Gareth Evans said his company was opening workshops for workshop staff, while not allowing customers past the entranceway.
"Probably the more important consideration is we need to show our staff that we take their health and safety seriously, so they can feel confident turning up to work knowing they’re being looked after."
At Read Marine, on Dunedin’s waterfront, the marine sales and service company had staff last week go in on staggered shifts to clean up and organise the store, owner Latham Wardhaugh said.
The wage subsidy had been a "godsend" but he was not yet certain whether he would have to lay off staff.
"That’s probably a conversation an awful lot of employers are having with their staff. We don’t want to lose anybody, but we may have to."
Brent Lucas Builders were keen to get back to projects they had to leave once lockdown started.
Owner Brent Lucas and another staff member had been shopping for things like handwash and face masks they were setting out at various work sites.
"It’s been puzzling ... more for the clients, really. We need to get these places finished."
However, while restrictions remained under Alert Level 3, general manager Graham Kinlan said the business had brought forward plans to open part of the building as a takeaway cafe.
"The intention had been to open it for ski season, a place where people could get coffees and treats on their way to Coronet Peak," he said.
"We decided to move that forward and fixed our website to do click and collect."
Even before Alert Level 3 began, Invercargill’s Fat Bastard Pies had sold out.
With the first set of orders to be delivered on Thursday and Friday, marketing pieman Simon Owen said operating under Level 3 was a big change to make.
In particular for Fat Bastard Pies, which had previously operated from a physical shop, the new delivery service meant the enterprise was required to get a different food handler certificate.
Only one staff member would be in the shop at a time, and the only option for customers was to have boxed pies delivered to their door.
The company’s website would open for new orders on Thursday, to be delivered the following week.
Uber Eats driver Henry Greenslade said he was looking forward to getting back to work.
Drivers had completed Covid-19 training that included a protocols concerning sanitising and remaining contactless.
Drivers would receive a 20% bonus in the first week, Mr Greenslade said, because demand was expected to be high as deliveries resumed.
Advertisement
