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eating at a restaurant will probably cost twice as much as before so only rich will be able to tbqh
I like the optimism, but they would have to be constantly monitored. People in general will skirt the rules as often as they can. It's a recipe for disaster as well, imho.
My bro works in a restaurant and they were trying to sit parties until March 25th even though they were told not to 3 weeks before.
eating at a restaurant will probably cost twice as much as before so only rich will be able to tbqh
Jesus Christ, an industry that has been around for centuries if not millennia is not going away because of coronavirus. You all talk like dine in restaurants are going the way of the dinosaur.
This is the thing with businesses in general. It's not worth it for some to open up for a handful of people. Delivery with a skeleton crew is the best some of these places can hope for. Otherwise, they'll find out soon what it's going to cost them to open up to this new world.
It may be awhile before people feel safe in restaurants and the ratio of places offering curbside service now doesn't seem very high. Hard to see how curbside and pantry sales will pay Austin rents. A number of places have shut their doors forever.
If I were a bank, I'd be wary about lending money to new restaurants for the foreseeable future. To survive the next 2-5 years, sit down places will have to change the way they do business drastically.
I think that’s largely right, although I think many will find a way to pull through. It won’t be easy and any will shutter. But this sentiment that there won’t be sit in restaurants anymore is not right.
I wouldn’t feel comfortable going to a restaurant and taking in the sights. It will be some time before I will go to a restaurant and eat in.
What is wrong with order pick up? Haven’t they been doing that?
I didn't take BB to mean there will be *no* restaurants from now on, but it's hard to argue the point that restaurants as we have known them up til now *are* already gone, at least for the time being.
Only a few places will be able to survive on the blueprint laid out for safely serving people in this new world. For many restaurants, this will be unsustainable, and the closures will happen when they realize that there's no way to make a profit on the handful of people they're serving.
Let's be honest, how many of you are going to take the risk and go out, have your temperature taken, deal with the hassle of going through all the steps just to safely pay for your overpriced food and recieve it, then enjoy it through your mask huddled in the corner of an empty restaurant?
Sounds stupid as to me. It won't be worth it at all. Most eat out for the experience and social gathering. If those have been sucked out of it, then what's the point?
If I’m taking him too literally, mea culpa. But while the industry has a tough slog ahead, I don’t think sit in restaurants are going to die. Call me a foolish optimist
They're going to have to raise prices to be profitable now that their entire business model of the food being almost loss leaders for the alcohol / soda / tea / etc they made huge margins on isn't workable with near empty dining rooms (which you'd absolutely need for mid's recommended social distancing protocol) and takeout / delivery. And that's of course going to drive people away who are going to be pissed thinking "how can this place raise prices during another great depression?" The restaurant business is difficult in the best of times, now it's going to be unsustainable to the majority in these times.
I think it depends on how the opening goes next month. I think some restaurants could be running at their new capacities and hopefully tracing is going to be coming online to see the effects.
I can see high end restaurants opening up with private dining rooms. Room gets zapped with uv lights between meals like some airplanes do now. Maybe food and drinks goes through a pass through again zapped. Expensive but only way I’d dine out now.There’s also in line air purifiers with UV, H2O2, etc than can handle HVAC.
I have not ordered anything to go since mid March.
And I have a possibly very stupid belief I will be just fine if I contract it.
But I will be damned if family members or anyone else get it from me.
Can you imagine a person you know or health care worker being contacted saying did you see this idiot (me) in the last month?
Not worth it for the average Joe in the Covid economy. Dine in will soon be the privilege of high end restaurants and a handful of customers with deep pockets.
It'll seem almost normal early on since exponential growth is super slow then super slow then super slow then super slow then very slow then holy it shot up to . So sit down restaurants will have a little borrowed time but if SARSCov2 doesn't show itself to be highly seasonal like the flu those numbers will eventually shoot up quickly and that's game over again for them. We already know testing and tracing like South Korea is out of the picture under a Trump presidency.
I'm not particularly optimistic, just spitballing ideas on how to possibly salvage the restaurant industry. The food/drink industry is a massive employer, biggest in the country. That industry being cut in half is all you need for a recession/depression.
What's crazy is that the research on this has already been done. In 1918-9, cities with stricter/prompter social distancing had fewer excess deaths and recovered more quickly once the pandemic abated. Places like Denver, which relaxed them too quickly, suffered a crippling second wave of sickness and death, and stayed depressed longer.
Reopening while caseloads in most US states are still rising resembles a death wish. It may also make the depression worse. I don't think it will be the electoral boon DJT thinks it will be.
I'd be really interested to see if any new cases of customers could be traced to the Chik-fil-as in Beaumont. A bunch of employees in two locations were infected and I can believe most people can remember if they ate there in the past month. Again, my immediate area has been mercifully spared for being in the city limits of Austin so I've only been mostly paranoid going out but not completely.
I agree. As long as hospitals aren't overcrowded they will be open. It will fall into the "some people are gonna crash and die" category like driving a car or riding a motorcycle. Too many people work in food service. The work around will probably be regular testing of restaurant employees.
If customers don't return, it doesn't matter what precautions are taken. Restaurants will close.
It's hilarious you think people will wave off the possibility of getting COVID-19 at a restaurant as a mundane hazard of life like driving. No one has to go to a restaurant. Most of us have to drive.
Last edited by Winehole23; 04-26-2020 at 10:03 AM.
The restaurants that will survive are the ones already built on takeout. Like my favorite Mexican joint. I think they'll squeak by because they're largely built on selling breakfast tacos to pickup customers and they won't have to raise prices to be profitable on that, as their business was built already on being profitable from takeaway breakfast sales. But they don't even open for dinner any more since their dinners aren't made from cheap ingredients like eggs, beans, and potatoes. Hard for them to survive on a $7 beef fajita plate when I'm not there ordering beer, margaritas, and the like from them.
Some people are finding this hard to understand. Many restaurants, other than those described by BB above, rely on models that are just not sustainable in the Covid economy. If some restaurants survive it'll be because they adapted, not because they went back to everything they were doing before.
Hospitals not being overcrowded now is a pretty poor metric though when you have exponential growth plus an incubation period that can be up to two weeks. What we see now is really a snapshot of the virus' spread 2-3 weeks ago.
One thing I also find extremely concerning is that I could swear I heard Nelson Wolff in one of the daily 6:10 press conferences saying only 20% of San Antonio area hospital's ventilators are being used right now as if that was good news. If we're using 1/5 of our ventilators right now when San Antonio has barely been touched by SARSCov2 I don't have a lot of confidence in our ability to react when the infection starts taking hold here.
I noticed that vent stat too.SA has been lucky so far. We would definitely not fair well with all the fat, diabetic people here. I think our model said, with no social distancing, almost a million people in the area could catch covid with a peak of 320k active cases.
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