Posted on 05/05/2020 8:53:05 AM PDT by Hojczyk
In New York, and other states that have yet to reopen, and where occupancy limits are inevitable once they do, a PPP loan can feel more like a burden than a gift. “It feels really scary to take on potential debt even though it’s like, maybe forgivable when the timeline for reopening is so vague. And then there’s no clarity about whether or not we can open in a full capacity,” says Carla Perez-Gallardo, a co-owner of Lil Deb’s Oasis, a snug neighborhood restaurant in Hudson, New York.
Lil’ Deb’s Oasis has a legal capacity of 30 people, and the restaurant’s owners can’t see a way to hire back their full-time staff members while serving a half-empty restaurant. “The pressure is on businesses to pay their employees that they’ve hired back, at a time in which they may not even be able to pay their rent,” says Perez-Gallardo. “It feels like an odd narrative to be moving toward at a time where it doesn’t feel possible.”
The path forward is extremely uncertain for restaurants, whether they apply for and are given a PPP loan or not. Resources and guidance across the country are limited, and restaurant owners are left to ask questions that no one, it seems, will answer. “For us, the best-case scenario would be to have flexibility with our landlord and for our local and our federal government to provide some relief or guidance in how to move forward,” says Sprouse, who applied for a loan but has yet to hear back. “Right now it’s like they’re putting a Band-Aid over a severed leg.”
(Excerpt) Read more at eater.com ...
A lot of chain restaurants already limit capacity as a cost saving tool. I can’t tell you how many times I went to Chili’s only to have to wait for a seating while 1/3 or more of the tables sat empty.
Run for governor if you think the job is easy.
Otherwise it is just Monday morning quarterbacking.
The restaurant business is seven days a week 15 to 18 hours a day
and it’s almost impossible to make it the only way you make it is if your medium to high end
Booze as were many restaurants make most of their money
If you don’t have a liquor license there’s no way you’re going to make it
You damn near have to be a Greek with their work ethic to make a go of it,
I said a few weeks ago that America does not have a few weeks. America is at a crossroads that has never been seen before. The health crisis,the economic crisis, and the political crisis are intertwined.
Mr. Always Wrong strikes again.
All restaurants here in Franklin are back open and every available seat is occupied.
Olive Garden has done that for a year.
Not in Franklin TN. Restaurants are back open and every available seat full.
Happening where I live. Every table occupied.
“When you’re at a fine dining restaurant, it’s an experience that you come for, not just the food. If you’ve got to wear hazmat suits, and you’re spaced out, what’s the purpose of it?”
Maybe the restaurants can offer a second meal to go for a discount.
Sounds like a great idea!
Self defense is not virtue signaling.
That's why I believe at some point soon we need to sell the fact that the shutdown was a mistake.
And if there had been no shutdown and the virus ran rampant, how do you think the economy would be now? When your hospitals are out of beds people stay home anyway. There is no scenario that would have preserved 2019 levels of growth.
What I am seeing about restaurants being told they can open with only limited capacity has got me wondering if it’s even worth it. I think a restaurant business depends on getting as many customers in on a regular basis as much as possible & a consistently half-filled (or less) place might only mean slightly prolonging the days until they are forced to close. Apparently those “experts” who make these decisions must have never owned a business & especially a restaurant. Having to operate this way is probably also going to mean increased prices for the few customers they have. Seems like a shortcut to bankruptcy to me & they would be better advised to get out of business before they are forced to it.
I know the owner of a fine dining restaurant here who is very concerned about occupancy restrictions. This type of restaurant, as well as many bars, make over 80% of their profits on just three nights per week: Thursday, Friday, Saturday. They do that by having a full-house. They cannot survive on 50% capacity.
How is the mask concession coming along?
In Orange county Florida we are being “allowed” to open resaraunts at 25 % capacity. The local sherrif said deputies will not be patrolling them but individuals should contact police if they see violators. The sheriff is John Mina. Maybe he should go on ANOTHER fact finding tour of QATAR.?
I think it was Ryan Air CEO who said his airline can't survive by taking out the middle seat on their airplanes...
Thanks. A voice of reason.
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