RE-opening Restaurants, what does that look like?
 

Oh man, that is funny.

Lol. My wife saw somebody in their car with a mask around their neck, wearing rubber gloves, and eating a burger.:D

Based on the contact trace studies posted yesterday, it doesn't look good. Outdoor patios with spacing is the new hot real estate.

it's like pac man.

Here's one positive ... good riddance of the gluttony and wastage at the buffets.

LOL....a bird beak mask :)!

https://www.opb.org/news/article/oregon-restaurants-reopening-coronavirus-post-pandemic/

It looks pretty bad for some business models.

no more crab shack in Vancouver, Wash. ...

Our restaurant has been fortunate during this pandemic. We have a drive thru, outside seating, and a great staff that is working their butts off to make this work (we are paying an extra 25% to them).

I am scared for other restaurants that are going to go under. Many owners have over extended themselves thinking this was just going to be 14 days to a a month.

^
I guess you know how lucky you are.
I can't see survival for any of the independent restaurants in the big cities.
Right now many are trying to convert, by selling meals to eat or reheat at home, hut with regular menu prices.
That is not working at all.

I do know how lucky we are!

Opening up looks like this:
https://twitter.com/i/status/1261096369089101830

The wife and I ate supper at a Huddle House tonight. Every other table was blocked off and the only things on the table were salt and pepper shakers. All of the employees were wearing masks and used the hand sanitizer often. My scrambled eggs and hashbrowns with sausage gravy were excellent!

If you’re a restaurant with limited space, all indoor, and maybe at a higher price point with more expenses and more staff, I don’t see how you can operate at 50% of normal capacity. You might well lose far more money than if you simply stayed closed and paid just rent.

A lot of higher end places in Portland will stay shut for longer. The lower priced places - and of course those with more favorable physical space - will open first.

The restaurant in my building is on the higher end, with a large space, roll up doors along the whole length of the dining room, so they can space tables apart and have lots of fresh air, also going to build a patio outside the roll-ups. I think they’ll do okay, I sure hope so.

When restaurants initially reopen, I think there’ll be more demand than some think. People are sick of cooking and takeout, they want to support their favorite restaurants, the ones who are willing to venture out will really, really want a nice meal. I actually think restaurants that have a loyal clientele should try adding a virus surcharge or other methods to raise their prices.

Say goodbye to those salt and pepper shakers, as well.
You never know who might have touched them.

The new protocol is a waiter , in a mask and gloves ,setting an empty table in front of you, to prove you are safe.

Yum.

In the last couple months, I’ve pretty much trained myself to not touch my face (esp mouth, eyes) unless I’ve just washed my hands, so I’m less concerned about touching things. I still keep a folded paper towel in my pocket and use that to open doors etc but at this point I’m mostly focused on airborne threats.

I'm more concerned with trying to find my appetite for a return to fine dining with all the new obstacles.

For 40 plus years it was a given that we would go out for dinner on Friday and Saturday, most often to smaller chef owned restaurants, and I just don't see how they are going to make it.
They can't triple their prices , and if you take the crowded out of restaurants , you take away the business model.