by Wolf Richter
New York City, San Francisco, Honolulu are still down over 80% from a year ago in terms of “seated diners.” Then there is the “LN-shaped” recovery in Pittsburgh.
Six months into the Pandemic, restaurants that haven’t given up yet are still in survival mode. In many places, dining outside has been allowed for weeks or months. That’s a problem for restaurants that don’t have any space outside. In other places, indoor dining is allowed, but only at reduced capacity, which is a killer in the tough restaurant business.
One restaurant owner who is doing fairly well – he has a corner restaurant in San Francisco with wide sidewalks on both sides, and all his tables fit outside – told me that a sushi chef he knows with a tiny sushi place that seats only a few people switched to takeout, and suddenly there were no more limits to how many people he could feed, and his business boomed, and he hired another sushi chef to keep up.