Makes you wonder if 50% is not profitable...what's going on with the 25% openings?

Yes open everything yup or the suicide rate and severe depression in this country is going to escalate even more !!!

They are supposed to reopen the end of the month. That was the original question wasn't it?

This is a false statement on bankruptcy.

In reality if a Restaurant has to remove or lock out tables to follow 6 Ft Social Distancing will they ever get to original 100% Occupancy.

From the online newsletter Villages News:
Allen Musikantow, owner/operator of the three Cody’s Original Roadhouse restaurants in The Villages, said he isn’t ready to reopen his eateries – located in Brownwood, Lake Sumter Landing and the Mulberry Plaza – quite yet. He shut them down in March after saying the difficult decision was in the best interest of his employees and customers, as the staff had reached the point where it could no longer walk the line between serving customers and their safety. He also pointed out that his restaurants are sit-down establishments that offer entertainment and didn’t lend themselves to temporarily trying to survive on providing takeout service.


Gov. Ron DeSantis’ Phase One plan for reopening Florida.
“At 75 percent we will set a date to open,” he said. “I think that financially, we need that many in our size restaurants.”

Musikantow said he’ll also be watching to see if Villagers will feel safe dining out again.

“I’m not a doctor,” Musikantow said recently. “I’m a restaurant operator and safety is the number one priority for us as we move forward.”

Bankruptcy

Have eaten there and cannot understand how they stay open in the best of times. They have also been plagued with numerous violations. Do not know how a restaurant operates but it does appear to me that 25 or 50 per cent capacity is not economically viable. I think this is just the beginning of the closures.

I heard it may open July 1.

Would love to know what bakery they get their carrot cake from. Anyone know?

My wife volunteered at a church which ran a clothes closet and a food bank. They could not accept raw meat.

Worst dining experience since moving to TV.
 

Maybe a bad night but the food was rancid and the service was worse.

:agree:

Margin
 

Do you think that only a very high influx of clients works for him because his margin for profit is very low? That seems to be true of many, many businesses. Maybe there should be special courses owners/managers can take to help them understand how to make much better profit than they have, thereby expanding their profit margins?

Not a businessman, so it's purely a guess on my part.

Oh boy....
 

Sometimes, I think, we do not research very well to help ourselves understand what we are doing. I LOVE Fenney Grill, but the kind and number of shady problems and dings they have received this year is scary. [ Not sure where I read that; might have been online under "Fenney Grill and Bar Reviews"]

If ONLY we would do our homework, we might become more "picky" about where we dine?