(04-30-2020 09:01 AM)UofMstateU Wrote:  There are going to be some restaurants that will be in even better shape than they were before this happened. Those that went to an internet/pickup/delivery type system during this time will now have a business model that is less dependent on dine-ins. This will insulate them in the future from things like weather and other unforeseen things (flu) that affect people travelling to dine-in. When your business model revenue is capped at the number of tables you have in a dining area, that exposes you to fluxes that affect customers coming in and limits revenue.

Restaurants are just trying to keep the doors open. They break even at best with carryout if they have a dining room. Restaurants make their money from the bar. If no one comes inside they make no money.

(04-30-2020 05:03 PM)JMUDunk Wrote:  

(04-30-2020 08:35 AM)Niner National Wrote:  

(04-30-2020 08:05 AM)stinkfist Wrote:  

(04-30-2020 07:53 AM)EverRespect Wrote:  Our beaches are already closed. It was 80 degrees yesterday so once I got to a stopping point with work, I walked with the kids to our neighborhood (public) beach. This was the scene. The quarantine has completely broken down. The despot governors are powerless and the cops are no longer enforcing their edicts. Only a matter of time before businesses start opening in spit of the "rules".

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I'm honestly amazed how many shut their doors vs. da finga in return....

sometimes keeping your doors open is more costly than closing. If few people are out shopping, you're not going to make money anyway.

I don't think many restaurants will be better off opening at 25-50% capacity because they're going to have to significantly increase their operational costs vs shut down but still have considerably less revenue per square foot than they planned when they signed the lease.

Yea, I’ve thought of that too. I do think though that carry out has made more of an impact than I would have ever guessed.

A number of local Mom and Pops have continued operations just on that alone. Operating costs aren’t a heck of a lot different that way, perhaps a handful of wait staff and a bartender or two. Still gotta have the lights on, oven on, and cooks.

Add another 25-50% of seating capacity and who knows, maybe in a perverse way they come out better in the end with the new normal.

from a restaurant owner in ME.....watch the embedded vid....it's a hoot and a half full of 'da finga' coupled with common sense.......

#attaboy

https://www.washingtonexaminer.com/news/...one-number

I am still holding out hope for the State of Jefferson .