Good Lifestyle

There are few sectors of the economy that have not been overthrown by the coronavirus pandemic, but almost none in the United States has been equally kneecapped as the hotel industry. According toA survey published by the National Restaurant Association (NRA de) On September 14, more than 100,000 restaurants or about six overall, permanently have been permanently closed shutdown shutdinder began in March. Now, with payroll funds Darling Protection Program, without probable recovery plan or life-saving plan, and the arrival of cold weather in a large part of the country, manyRestaurants are simply confronted with the cold, the harsh reality they will have to close this winter,The Boston Globe reports.

While the regions of the country that are quite hot can continue to outdoor seating customers to maintain some kind of income, others are currently facing their only viable income option taken away from them as soon as the towers cold air.

In cities like New York, local officials have recently approved the use of previously prohibited propane heating andOutdoor meal lying permanently. But it can not be enough to save the restaurants this winter, which is already a traditionally slow time for restaurants outside holidays that can not count on it this year. In fact, nine out of ten restaurants in New York indicated that they are not able to pay for their complete rent in August.The next few months seem condemned for countless restaurant owners in the northern parts of the country, which explains why many have made the difficult decision to close their doors for the season rather than trying to stay open. (Here is9 restaurant chains that already have hundreds of closed places this summer.)

For example, Steve "Nookie" postal, owner ofCommonwealth Restaurant in Cambridge, Massachusetts, Explained his decision to temporarily his activity for the winter toThe Boston Globe As: "Now, I know how much money I'm going to lose every month instead of hemorrhage at different levels. »

Others have calculated their expected costs, such as rent, insurance and public services, to find that even with optimism, they would still be in the red if they continued to operate. "We take that number and that's the number we're going to burn. Opening and operating could be a larger loss, "Michael Serpa, owner ofRestaurants Grand Tour and Atlantico in Boston, RecountThe globe.

Persistent uncertainty added more questions to an already chaotic and unhappy situation. Worse still, when we look forward in spring, the high question that many restaurateurs face is less on "when" they will reopen, and more on "if".

"I am deeply aware that I'm not just a mulligan, which is a decision I'm going to pay for a very long time," Tiffani Faison, Chief and Owner ofTiger Mama and Orfano Boston RecountThe globe As it made the difficult decision to temporarily close its activities for the winter. "But I do not find myself in a place where I feel like I choose. »

Certainly, many other restaurant owners across the country feel the same thing.

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