FlyerTalk Forums - View Single Post - How Restaurants are dealing with the Crisis
Old Mar 16, 2020, 2:40 pm
  #14  
BamaVol
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Join Date: Jan 2004
Location: About 45 miles NW of MCO
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BamaVol Jr #3 is a Ruby Tuesday’s manager in Tennessee. He expects his restaurant to close the dining room and sell strictly take-out by tomorrow. Surprisingly, as of today, the salad bar is still operational.

BamaVol Jr #2 is a chef at a downtown Des Moines restaurant. So far, bar and dining business has not dropped off one bit but that can’t continue. The restaurant caters to a much younger crowd ( his brothers small town RT is like 70% retirement age customers) in an urban setting. His young clientele acts like it already has immunity. He expects them to wise up eventually. He says he can run the kitchen with less than 50% of current staff and still function.

in both cases, people may soon start to lose hours and pay and probably jobs.
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