Quote:
Originally Posted by Ziggythecat
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.
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Also consider the cascade effect when all those restaurants just fold up and stop making payments on their leases in addition to the ensuing collapse of the restaurant equipment market.