Can restaurants truly "reopen" during a pandemic? Would you go out to eat?
In the next phase of reopening, restaurant owners assume they will have to limit seating capacity and have the staff wear masks. As a result, the already-thin margins will be stretched to the limit. Some restaurant managers say it will be more profitable to remain closed to sit-down service, while offering takeout only. Others want to offer seating, even in limited capacity. What will the public support?
Our guests address reopening from the restaurant perspective:
- Chris Grocki, restaurant consultant, and owner of the Historic German House
- Janine Caschette, owner of Avvino
- Jonathan Swan, owner of the Swan family of restaurants, including Ox and Stone; Swan Dive; Daily Refresher; Dorado; Roux; and Vern's
