Q&A: What will Scottish pubs look like as restrictions ease?

Pubs and restaurants in Scotland may be allowed to reopen outdoor areas if the first minister moves Scotland into phase two of easing lockdown later this week.

It would mean people being able to eat or drink out for the first time since mid-March.

But establishments would only be allowed to open areas like beer gardens if they ensure customers and staff are adhering to social distancing rules.

People may not be allowed inside businesses for at least another month yet.

We had a Q&A with the president of the Scottish Licensed Trade Association, Stephen Montgomery, to get his take on the situation facing bars and pubs across the country.

Q: With the possibility that some outdoor spaces could reopen by the end of this week, what proportion licensed premises will be in a position to take up the opportunity:

A: I think there'll be a very small amount, that'll be able to do this, given the areas that most of our pubs are in. Anybody that does have a large outside area, they will be looking forward to opening, but it will come with some problems as well.

Q: What types of challenges will businesses face when it comes to setting up for outdoor custom?

A: One of the biggest ones will be the viability - the financial side of this - because obviously with outside areas, you're going to have to socially distance to 2m; the weather - in Scotland we're used to seeing four seasons in one day. There's also a licensing issue, whether places have got a complete licence for outside or not, and we're looking into that. One of the bigger issues will be the furlough scheme, and the risk of taking staff off furlough, because it's done three weeks at a time. Once they're off furlough, that's it for three weeks. Will the weather last for three weeks if you take them off and there's rain or it's not good weather? The chances are you aren't going to get any customers outside.

Q: What type of preparations are being made by businesses in the sector to ensure they can make money from the set-up?

A: Operating with a small staff level, and praying for good weather - that's all anybody can do for preparation. One of the other big problems is going to be toilet facilities, if you're not allowed inside the building, because many of our pubs won't have toilet facilities outside.

Q: What can customers expect to see when premises do open under these restrictions?

A: There will be smaller crowds due to the social distancing. There will be different ways of ordering, there are people downloading some new apps that are available and doing ordering through that. But it's about adaptability - and customers have to be able to adapt to the way we're going to have to get used to life from now on.

Q: What advice is the SLTA giving to its members ahead of reopening?

A: I think the biggest bit of advice the association has given to all our members, and the broader industry, is weigh up the costs. Yes, it's nice to be able to open up after being shut for so long, but we're dependent on weather and dependent on people coming to our pubs. The costs and viability need to be weighed up before anyone opens.

Q: Looking further ahead, hospitality and tourism businesses may be able to fully reopen on July 15. How does that sit with operators of licensed premises?

A: I think this date was very much welcomed by everybody in the licensed trade, and hopefully July 15 will be the actual date - but of course it will be science-dependent. But with social distancing and the financial impact, it may not even be viable for many. It's going to be a difficult one for many operators.

Q: Will there be enough incentives for businesses to reopen if they have reduced capacities?

A: The incentive is to keep their business alive - that's the only incentive people have at the moment. We need more support and would call on governments to give us that support to get us through, because the social distancing thing for many, many operators not be a viable option. I know we have one business in Inverness where social distancing will cut him down from 200 people to 25 - that goes from one extreme to the other - and for that operator, it's just not viable.

Q: What measures can customers expect when visiting licensed premises after this point (full reopening)?

A: I think there are going to be a lot of differences in the pubs, but we have to be very careful that we don't be over clinical in what we do. We've got to be very mindful that customers come out for an experience, they come out to socialise. Yes there will be some changes - we will lose some tables, we will probably lose standing at the bar, you'll lose that whole interaction that you would normally come to the pub for. In restaurants it will probably be table ordering, there will be no condiments on the table, they'll probably have to bring knives and forks to the table as customers require them, rather than it being pre-set. But I think the customers that are coming will expect there to be some changes, and I think customers will adapt to it quite easily - and as we welcome them back to the pub, we'll adapt to their needs.