A number of articles, both in the trade press and the national press, looked at the issue of unit economics. The answer seems to be: Only with great difficulty. And many operators still questions whether opening to service makes sense at all. RB: Can Restaurants Survive At 25% Capacity?; Restaurant SmartBrief/Bloomberg: Restaurant Reopening Overview; WashPo:…
Can Restaurants Make It Work On Restricted Dine-In Capacity?
