Interesting or not

theknowledge said:

PurpleThrobber said:

dflea said:

RaceBannon said:

greenblood said:

There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector

We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.

There is a minimum threshold of business on the books that makes it worthwhile to open.

Not to mention the rules now in place to go anywhere and do anything. Very cumbersome

This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.

I'm glad I'm not in the food service bidness.

There's not a chance in hell a restaurant can break even at 25% capacity.

Maybe a weiner cart.

H'eh h'eh h'eh...weiner.

The smaller restaurants or eateries I frequent tell me that they are hanging on with take out. The 25% is just a little extra to help get by. The wait staff is gone. I'm being helped at my seat or cash register by the owner or someone in their family. This just applies to the places still open. Many are gone now.

RaceBannon said:

theknowledge said:

PurpleThrobber said:

dflea said:

RaceBannon said:

greenblood said:

There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector

We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.

There is a minimum threshold of business on the books that makes it worthwhile to open.

Not to mention the rules now in place to go anywhere and do anything. Very cumbersome

This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.

I'm glad I'm not in the food service bidness.

There's not a chance in hell a restaurant can break even at 25% capacity.

Maybe a weiner cart.

H'eh h'eh h'eh...weiner.

The smaller restaurants or eateries I frequent tell me that they are hanging on with take out. The 25% is just a little extra to help get by. The wait staff is gone. I'm being helped at my seat or cash register by the owner or someone in their family. This just applies to the places still open. Many are gone now.

My wife's nail salon did the same. Laid everyone off and family only work there

theknowledge said:

RaceBannon said:

I've personally kept Shakeys afloat

I drive to Union Gap twice a month to buy crab legs at the last Sea Galley in the state. It will not die on my watch damnit!

LoneStarDawg said:

Who would have known stay at home orders are good for 5G

And OBKs shitpoasting

dflea said:

PostGameOrangeSlices said:

dflea said:

RaceBannon said:

greenblood said:

There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector

We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.

There is a minimum threshold of business on the books that makes it worthwhile to open.

Not to mention the rules now in place to go anywhere and do anything. Very cumbersome

This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.

I'm glad I'm not in the food service bidness.

Noone of the restaurants are adhering to this shit. The ones I've been in have been fullish

A man's got to do what a man's got to do.

I wouldn't go on TV and tell everyone, though.