Restaurants won't survive without a government bail out. But here's what you can do: - Support businesses by ordering delivery while it’s still widely considered safe to do so - Order more than needed to up the check average - Tip generously - Buy merch
closed all Momofuku restaurants in D.C., Los Angeles, and New York. A statement from the restaurant group called the current moment “unquestionably the most difficult moment in Momofuku’s history. The severity of the COVID-19 crisis has put our business and community in completely uncharted territory.”
A crisis of this scale and scope, so uniquely damaging to restaurants, is indeed unprecedented. And for now, restaurants are doing their best to stay afloat, ramping up delivery, offering curbside to-go service, promoting merch, offering gift certificates, begging diners to reschedule rather than cancel pre-paid reservations. But the truth is, compared to full dining rooms night after night, these are band-aids, temporary stop gaps to stop hemorrhaging money.
Independent operators need a major infusion of cash — cash that’s more readily available from the government than from their stressed-out customers — to make it. They need rent alleviation, eviction protection, and tax deferrals, at a minimum, to live through this body blow. Who knows what they’ll end up getting.
As ordered, restaurants around the country that are staying open are attempting to do so by transitioning to takeout and delivery. Already,that delivery hasn’t kept pace with the loss of in-person customers. And while Grubhub has suspended some of its fees, the fact remains that as of right now, delivery services take a hefty cut of the restaurant’s share with each order placed.
The restaurant industry is contracting on both ends. Workers in need of jobs will find their ways to gigs in other industries. Companies that make their money servicing restaurants — equipment repair, cleaning crews — face similar prospects. “I just got laid off because of COVID-19’s effect on the restaurants to function safely.
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