Just as restaurants, bars and cafes prepared to open fully after repeated lockdowns, the industry is facing unprecedented staff shortages, forcing many to close their doors just as they are desperate to get up and running again.
"I have been running restaurants for the best part of 30 years and I have never before closed a service due to staff shortages," said Geetie Singh-Watson MBE, owner of The Bull, an organic inn in Totnes, Devon.
It has stopped serving food on Tuesdays and Wednesday lunch times after being unable to get enough staff, but it is now 'almost there with a full team' said Geetie.
She opened Britain's very first organic pub -The Duke of Cambridge in Islington - more than 23 years ago.
Since then, she has opened four organic pubs and was awarded an MBE for ‘Services to the Organic Pub Trade’ in 2009.
She said: "It is a national problem so there is not going to be a quick fix. It is incredibly depressing, I cannot tell you. We put so much into re-opening and to find that you cannot because you have not got a team in place, it is incredibly frustrating."
The Bull opened in November 2019, just four months before the first lockdown and has been named Eco Hotel of the Year by The Times and The Sunday Times.
She has bought a fish and chip shop opposite the pub with plans to open an ethical chippie with extra rooms for The Bull above.
Most Read
But she has mothballed the plans until next year.
Geetie explained: "This is a work in process and we won't be opening that for a long time and that is purely down to staff shortages which is very depressing.
And the squeeze on hospitality is set to continue. The reduced VAT rate of 12.5% is set to go up at the end of September and business rates stalled for 20/21 will be reinstated.
Those businesses that have relied on Government-backed loans are also facing repayments.
Geetie said: "This is going to be hugely damaging for businesses that are already hanging on by their finger nails."
And she said that Brexit has had a greater impact on staff shortages, the 'pingdemic' and wholesale prices than Covid has.
She explained that margins are already tight for restaurants and ingredients, like fish, have doubled in price.
Don’t miss
And hoteliers, pub owners and restaurateurs are competing for a smaller pool of staff because overseas workers have returned home.
If you want more stories like this...
You can sign up to our e-bulletins of business news direct from our regional editors or our weekly round-up of the best articles in key sectors. Sign up here
She said: "Half of my staff have come from somewhere else in the world most of the time and particularly in London, and that will be the same picture for other businesses too.
"Those people have now left the 海角视频 and we are now competing with each other for what is left.
"The narrative is that a lot of people have left hospitality to pursue other careers because of Covid but it is my experience that people in hospitality tend not to be in it for a career and are doing it before going onto something else anyway.
"I don't think there's a political will to address it because it will show that the problem is not Covid but Brexit."
What are the big issues?
We spoke to Steve Ashworth, tax director at PKF Francis Clark and a food and restaurant judge for Taste of the West about the ongoing challenges for the hospitality trade.
1. Recruitment
Described as the single biggest headache for tourism and hospitality by Visit Devon boss Sally Everton, the problem has been exacerbated by a 'Brexodus' and staff using the pandemic to think about their career options.
'But that's not the only reason,' said Steve. "I think there is a lost generation and the young staff just haven't come through. We need to see hospitality as a career option in this country as it is in Europe. You may start as a KP but can end up being a general manager.
"But you do hear of nightmare stories of mistreatment in kitchens and that does a great deal to put people off. But it is a changing sector and a lot of restaurant owners do realise that your staff are everything and you need to look after them."
2. The pingdemic
The 'pingdemic' has had a massive impact with one ping potentially affecting a whole team and in turn consumer confidence.
"Not only does it mean potential closure in the short term but it affects potential bookings, will customers feel confident booking a table somewhere that has been 'pinged' and choose somewhere instead that hasn't", said Steve.
3. Covid passports
Covid passports have been mooted for nightclubs and similar venues at the end of September but with some confusion over which venues will be affected, how will businesses cope?
Steve said: "It's very difficult for those premises to police, particularly when they are often staffed by young people.
"I imagine it will put people off going out all together. As a measure to encourage the 18-35 year-olds to take up the vaccine, all that's happening is it's hitting hospitality.
4. VAT rise and loan repayments
Businesses are really going to feel the pinch in their profit margins with the payback of loans and rise in VAT rates in September, said Steve.
"It will mean additional costs and that will no doubt be reflected in the prices."
Wetherspoon boss Tim Martin has warned it will mean another 40p on the cost of a meal.
5. Wage hikes
As the industry competes for fewer staff, businesses will be facing wage hikes to keep hold of their teams or paying better rates than their rivals to attract new recruits
Have you followed our BusinessLive South West LinkedIn page yet?