Dallas Restaurateurs Say 25 Percent Capacity Isn't Worth the Risk

[TexasTowelie]

As much of the local news media has been anticipating, Gov. Greg Abbott today announced reduced restrictions on certain businesses, including restaurants. Beginning May 1, restaurants across the state of Texas can reopen at 25 percent capacity occupancy. Restaurants are not required to open, but those who choose to must adhere to the following health protocols from the Texas Department of State Health Services.

The guidelines are very similar to the Texas Restaurant Association Promise, points out David Denney, president of the Greater Dallas Restaurant Association. “And no restaurant—and I have talked to a lot of them—nobody wants to put employees or guests at risk,” he says. “And people don’t have to. It’s not mandatory. It’s completely voluntary.”

Denney acknowledges that “there are a lot of people still nervous and a lot of people still eager to [reopen].” For some, this is carefully measured step in the right direction. For others, the news does not come as welcome or anything near a panacea.

In response to the Georgia’s swift reopening last week, restaurateur Brooks Anderson spoke to the realities of reopening even at 50 percent. (Anderson is co-owner with his brother Bradley, of Rapscallion, Boulevardier, Hillside Tavern, and the wine room Veritas. The latter is the only business that remains open; all others are closed temporarily.) Even with 100 percent occupancy “most ‘successful’ restaurants are running 5, 10, 15 percent profit at any time,” he says.

Read more: https://www.dmagazine.com/food-drink/2020/04/texas-governor-restaurants-25-percent-capacity-covid19-risk/?ref=mpw

[TruckFump]

1. 👍 Good call.

I’m not interested in taking the risk and I don’t think I’m in the minority opinion on this.

[PoliticAverse]

2. Restaurants are in a tough situation. Patrons can't wear masks to reduce risk even. n/t

[callous taoboy]

3. What it takes to make a profit in the restaurant industry

is something I'd never really thought about. But this line really opened my eyes: "Even with 100 percent occupancy “most ‘successful’ restaurants are running 5, 10, 15 percent profit at any time,” he says.

Restaurants, those that open, are going to have to really suck it up on their profit margins for a long time. This will likely change the restaurant landscape for years to come, right?

[TexasTowelie]

4. Some people think that if they only run at 25% capacity then they can run at 25% staffing.

What they fail to realize is that most servers at restaurants are only paid the minimum wage of $2.13 an hour and that most of the server's income comes from tips. The restaurants aren't going to save very much by cutting their serving staff or even on positions where the pay the $7.25 an hour minimum wage. With the increases related to following better sanitation practices it becomes exceedingly difficult to be profitable.

[jimfields33]

5. Resturant owners who are wealthy will easily be able to stay closed

Sadly those that are on a shoestring budget may not have a choice.