[jyl]

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.