Good questions.
Because this is one that can turn on a dime.
This isn’t over yet.
If you own a now open restaurant, and your employees all come down with this, are they out of commission for 3 or 4 weeks? What does THAT do to your bottom line?
Invest in ServPro, or whoever decontaminates this stuff.
Another thought, what’s that do to your PR? You (well we probably aren’t a good test sample but you get what I am saying) going to Chipolte down the road when you hear have the staff was knocked out by CV?