Restaurants in Trouble

[sgstaley]

My wife and I just ate in an empty restaurant. We left a very large tip for the waitress that has undoubtedly been hit hard by all of the government restrictions.

 

[Chuckanut]

My wife and I just ate in an empty restaurant. We left a very large tip for the waitress that has undoubtedly been hit hard by all of the government restrictions.

 

[travelover]

 

[jazz4cash]

I hate Golden Corral but I must say every time I go the food is pretty good if you choose carefully. The cleanliness varies widely from location to location but it’s never at a level to completely satisfy me. I just ate there so often when we were traipsing around with the kid’s sports teams I could never go again and wouldn’t miss it. It’s a perfect set to feed a bunch of hungry kids.. There is also a significant segment of people that rely on GC for something other than a fast food meal. My 80 yr old brother and 92 yr old uncle are in that group. They go at least every week and maybe twice per week. Last time I met them for early dinner was in Feb and we actually joked about the mass of humanity dining there were not at all worried about any virus. Now they are shut down completely and I’m having groceries delivered to DB. I am really surprised they’ve made no attempt whatsoever to remain open. The buffet won’t work for obvious reasons but they don’t seem to have the desire/creativity to adapt their model.

 

[harllee]

My wife and I just ate in an empty restaurant. We left a very large tip for the waitress that has undoubtedly been hit hard by all of the government restrictions.

Why would the government restrictions cause an empty restaurant? Even if the restaurants can operate only at 50% capacity why would that cause a totally empty restaurant? It is my bet that the reason the restaurant was empty was because Covid its so bad in your area everyone is afraid to come, not because of any government restrictions. I feel sorry for waitresses in my area too and I have been leaving a large tip but I don't think the empty restaurants are because of government restrictions.

In fact, it is my opinion that our government restrictions have not been strict enough. If we had shut down earlier and for a longer time I think the virus would be much less prevalent and restaurants would be doing better by now.

 

[Midpack]

It’s interesting. When restaurants reopened here late May/early June, people seemed to be going back for outdoor and distanced indoor dining in reasonable numbers. But very recently (late July) we’ve seen fewer people at restaurants again - by personal choice, as restrictions really haven’t changed. We had dinner out indoors Tue and Wed, and both were mostly empty tables, nowhere near even 25% - sad. Not many restaurants have gone under where we are, but undoubtedly some/many will as this pandemic continues almost unabated...

I hate to say it, but way too many people are being irresponsible, which only keeps the spread going. Most restaurants here are observing/enforcing masks and distancing but some are clearly just going through the motions. The latter have lost us as customers for a very long time if not permanently. Governors are between a rock and a hard place due in large part to willfully ignorant citizens.

 

[JoeWras]

It’s interesting. When restaurants reopened here late May/early June, people seemed to be going back for outdoor and distanced indoor dining in reasonable numbers. But very recently (late July) we’ve seen fewer people at restaurants again - by personal choice, as restrictions really haven’t changed.

Heat and humidity?

 

[Midpack]

Heat and humidity?

Could be for outdoors, but we're noticing an even bigger decline in customers at tables indoors? Outdoor tables seem to be holding up better in terms of customers at least in our experience, and we go out for dinner 3 times a week.

 

[Badger]

...I hate to say it, but way too many people are being irresponsible, which only keeps the spread going...

+1 This is exactly what I have been seeing in my area since the beginning. A good example is very popular bar in our beach community that has been in business since 1933 has voluntarily closed for a second time. People think that reopening the restaurants, bars, and beaches is a signal that the pandemic is over so they stop any social distancing, stop wearing masks, and disregard taking any measures to avoid transmissions. Then a few weeks latter we are slammed with record numbers of infections. It is going to be interesting a few weeks after schools open if it even takes that long for them to shut down due to new cases/deaths from students and teachers. We had a better chance of controlling this if there had been consistency throughout the country with national directives back in January. Covid19 is an opportunistic and highly infectious virus. It doesn't care about your nationality, race, political persuasion, sex, bank account, or age. It takes advantage of anyone who is not paying attention to those who have the background in medicine, science, and experience in virology, infectious diseases, and microbiology.


Cheers!

 

[CaptTom]

Most restaurants here are observing/enforcing masks and distancing but some are clearly just going through the motions. The latter have lost us as customers for a very long time if not permanently. Governors are between a rock and a hard place due in large part to willfully ignorant citizens.

One local place has had four hosts/hostesses quit since re-opening. The management and owners refuse to back their employees up when a customer gets all nasty about having to wear a mask inside until seated.

I think this is short-sighted, but clearly they are afraid of alienating even these relatively few customers.

These customers' attitude is not only ruining it for everyone, it also makes an already tough restaurant job even more miserable. But of course, it's not about others. It's all about them.

 

[KarlH]

It’s interesting.... But very recently (late July) we’ve seen fewer people at restaurants again - by personal choice, as restrictions really haven’t changed.

The first law of pandemics is that the economy will not improve until we have control of the Pandemic. If people are not comfortable going to stores, restaurants, their favorite breweries, they will stay home.

Fix the virus first. Until that is done, no amount of reopening will fix the economy.

 

[Dtail]

+1 This is exactly what I have been seeing in my area since the beginning. A good example is very popular bar in our beach community that has been in business since 1933 has voluntarily closed for a second time. People think that reopening the restaurants, bars, and beaches is a signal that the pandemic is over so they stop any social distancing, stop wearing masks, and disregard taking any measures to avoid transmissions. Then a few weeks latter we are slammed with record numbers of infections. It is going to be interesting a few weeks after schools open if it even takes that long for them to shut down due to new cases/deaths from students and teachers. We had a better chance of controlling this if there had been consistency throughout the country with national directives back in January. Covid19 is an opportunistic and highly infectious virus. It doesn't care about your nationality, race, political persuasion, sex, bank account, or age. It takes advantage of anyone who is not paying attention to those who have the background in medicine, science, and experience in virology, infectious diseases, and microbiology.


Cheers!

Good accurate post.

 

[harllee]

The first law of pandemics is that the economy will not improve until we have control of the Pandemic. If people are not comfortable going to stores, restaurants, their favorite breweries, they will stay home.

Fix the virus first. Until that is done, no amount of reopening will fix the economy.

Karl, I agree 100%. We have been doing this all backwards--trying to get the economy fixed before the virus is fixed. The virus is in control and it has to be tamed before we do anything else.

 

[harllee]

Could be for outdoors, but we're noticing an even bigger decline in customers at tables indoors? Outdoor tables seem to be holding up better in terms of customers at least in our experience, and we go out for dinner 3 times a week.

Midpack, you go out for dinner 3 times a week? Inside? I haven't been out for dinner even once since March (except for take out)--don't feel safe. NC is not as bad as some states but where I am Covid is still running rampant.

 

[audreyh1]

The first law of pandemics is that the economy will not improve until we have control of the Pandemic. If people are not comfortable going to stores, restaurants, their favorite breweries, they will stay home.

Fix the virus first. Until that is done, no amount of reopening will fix the economy.

Absolutely! It’s simply not going to work the other way.

 

[Chuckanut]

I am really surprised they’ve made no attempt whatsoever to remain open. The buffet won’t work for obvious reasons but they don’t seem to have the desire/creativity to adapt their model.

There are several restaurants and pubs in my local area that have simply shut down for the duration. They believe that is the way to cut there losses until they can start up. They tried being open but have found the the limits on indoor dining and the hesitation of people in general to eat out is not allowing them to be profitable.

 

[jazz4cash]

There are several restaurants and pubs in my local area that have simply shut down for the duration. They believe that is the way to cut there losses until they can start up. They tried being open but have found the the limits on indoor dining and the hesitation of people in general to eat out is not allowing them to be profitable.

Yeah, I can see that point of view, but when you don’t hang a sign or post on your website that the closure is temporary many customers will move on or find a new favorite place. When the exterior looks like you are closed for good because you fire the landscape crew to save money it’s shortsighted. We have many favorite restaurants and the servers know us and I miss seeing them and hope they are getting by. It can be a choice between losing money by staying open in the hope that things will get back to normal or cutting everything to the bone and hoping they can restart in the future. That could mean all new staff. I remember many times mega Corp chose to keep the plants open operating at a loss because the cost to shut down and restart was higher.

 

[Mr. Tightwad]

Enjoyed a barbecue chicken sandwich at Panera Bread last night (outdoors) and will be at Claimjumpers tonight.

 

[Midpack]

Midpack, you go out for dinner 3 times a week? Inside? I haven't been out for dinner even once since March (except for take out)--don't feel safe. NC is not as bad as some states but where I am Covid is still running rampant.

Yes. Sometimes we eat outdoors, sometimes indoors (places are nearly empty) and not often anymore but carry out some. The numbers I find for NC/Orange County look relatively low, but we’re all entitled to our own definition of “rampant.”

 

[harllee]

Yes. Sometimes we eat outdoors, sometimes indoors (places are nearly empty) and not often anymore but carry out some. The numbers I find for NC/Orange County look relatively low, but we’re all entitled to our own definition of “rampant.”

In Orange County we only have 150,000 residents and over 1,300 positive cases with around 45 deaths. In addition UNC students are moving back in this week and they already have 170 positive cases on campus so our numbers are probably going to increase substantially. I think you are in Cumberland County--I see that your cases more than double those in Orange County but your population is about double so you have about the same per capita number of positive cases. Yes I think that is rampant for both your county and mine.

To me everything about Covid is a risk/reward thing--is the reward of eating at a restaurant worth the risk of catching the virus in my situation--age 69 with an older husband who has an autoimmune disease. For me the risk is pretty high and the reward is pretty low so I have decided to not eat at restaurants--take out is good enough for me.

 

[Rianne]

The first law of pandemics is that the economy will not improve until we have control of the Pandemic.
Fix the virus first. Until that is done, no amount of reopening will fix the economy.

I remember a CEO on MSNBC said this very thing in March. He seemed angry and called for testing.

 

[Midpack]

In Orange County we only have 150,000 residents and over 1,300 positive cases with around 45 deaths. In addition UNC students are moving back in this week and they already have 170 positive cases on campus so our numbers are probably going to increase substantially. I think you are in Cumberland County--I see that your cases more than double those in Orange County but your population is about double so you have about the same per capita number of positive cases. Yes I think that is rampant for both your county and mine.

To me everything about Covid is a risk/reward thing--is the reward of eating at a restaurant worth the risk of catching the virus in my situation--age 69 with an older husband who has an autoimmune disease. For me the risk is pretty high and the reward is pretty low so I have decided to not eat at restaurants--take out is good enough for me.

I’m not in Cumberland County, but we have more cases and slightly fewer deaths per capita than Orange County. Orange County is 0.88% cases and 0.03% deaths (1 in 3300) by population - I don’t consider that rampant at all, especially knowing many (not all) cases and deaths are somewhat self inflicted by circumstances and/or choices (family gatherings, refusing masks, etc.).

IIRC you wanted to support restaurants, we most certainly do. That’s why we go out for dinner 3 times a week and tip more than ever - to help them survive.

 

[Idnar7]

I remember going to Dallas to visit my daughter many years ago and there was a place (Eatsy's?) that was basically a food warehouse that had frozen and fresh food packaged to take home and reheat/cook. They had the rotissterie chickens and cut to order meats, but otherwise everything was packaged to go. We got a Thanksgiving dinner for two and it was super the next day. I wonder if this might be a future some restaurants consider.

One favorite local sit-down restaurant (plug: Lake Elmo Inn) started pickup meals for holidays (mom & fathers day, Memorial Day, 4th, etc.) It was so successful that now they are doing it every weekend. They send an e-mail on Monday for the weekend. They offer at least two entrees. sides, and dessert. They are excellently packaged with instructions and they generally sell out before the weekend. Pickup is for two hours. You drive up, give them your name, and they put it in the back of your car.

I think we could be seeing an exciting new future in food. There will be some high-end special occasion places, but also more user friendly take-and-cook options that aren't pizza or Chinese. The meals-to-cook franchises are booming. We were in Blue Apron and they sometimes sold out before you could order. I am not sure we will ever see normal again. There are many cost advantages to pre-cooking or preparing food-to-heat meals. Quality doesn't necessarily mean cook-to-order. You might not want to reheat a hamburger or steak, but there are many meals conducive to make-ahead.

 

[meierlde]

I remember going to Dallas to visit my daughter many years ago and there was a place (Eatsy's?) that was basically a food warehouse that had frozen and fresh food packaged to take home and reheat/cook. They had the rotissterie chickens and cut to order meats, but otherwise everything was packaged to go. We got a Thanksgiving dinner for two and it was super the next day. I wonder if this might be a future some restaurants consider.

One favorite local sit-down restaurant (plug: Lake Elmo Inn) started pickup meals for holidays (mom & fathers day, Memorial Day, 4th, etc.) It was so successful that now they are doing it every weekend. They send an e-mail on Monday for the weekend. They offer at least two entrees. sides, and dessert. They are excellently packaged with instructions and they generally sell out before the weekend. Pickup is for two hours. You drive up, give them your name, and they put it in the back of your car.

I think we could be seeing an exciting new future in food. There will be some high-end special occasion places, but also more user friendly take-and-cook options that aren't pizza or Chinese. The meals-to-cook franchises are booming. We were in Blue Apron and they sometimes sold out before you could order. I am not sure we will ever see normal again. There are many cost advantages to pre-cooking or preparing food-to-heat meals. Quality doesn't necessarily mean cook-to-order. You might not want to reheat a hamburger or steak, but there are many meals conducive to make-ahead.

Note that HEB already does this with chef prepared meals in their stores (not the frozen kind). I suspect that other high end stores also are moving in this direction. In addition the dark kitchen model of a kitchen that only does delivery (or potentially take out as well) is possible Of course the take out model squashes the business model of the higher end place as the markup on beverages ranges from large to almost infinity (iced tea). So one could dine with the takeout (with an assist with a microwave if needed) but buy the wine at a far lower price. In addition of course if at home DWI does not become an issue.

 

[harllee]

Note that HEB already does this with chef prepared meals in their stores (not the frozen kind). I suspect that other high end stores also are moving in this direction. In addition the dark kitchen model of a kitchen that only does delivery (or potentially take out as well) is possible Of course the take out model squashes the business model of the higher end place as the markup on beverages ranges from large to almost infinity (iced tea). So one could dine with the takeout (with an assist with a microwave if needed) but buy the wine at a far lower price. In addition of course if at home DWI does not become an issue.

I had never head of "dark kitchen model" so I Googled..not sure I completely understand but I want to learn more. Could you give some examples?