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It's hard to imagine that any business has beenhit stronger than restaurant owners which have been mainly closed because of the coronavirus lock. The good news, however, is that, like most states of the nation move to the phase one of the reopening, many of your favorite restaurants for dinner. But when the meal is done and his time paying the bill,Be prepared to see more than you might expect.

When your favorite restore spot is finally reopened, prices are certain to mount and most likely, at a considerable level. There are simply too many difficult variables for restaurant owners to navigate, in particular, it will be the considerable exhaustion of the guests they can server during the "new" reopening.

On aReport of the restoration companyMany restaurants plan a "coronavirus surcharge" to help cover the additional costs resulting from the reopening of their place of business in very strict CDC guidelines that are even thinner profit margins. A number of restaurants are instead of Covid-19 overload on each check. That's right, paying a supplement for a post-Covid meal and it's probably something we're just going to face.

Consider a restaurant that, say, is designed to serve 50 guests at the same time. If social distance requires the number to be cut in two, it means that much less meals are served, and yet the cost of managing a kitchen that cooking and cleans and serves as its customers will probably remain the same thing. Ergo, more revenue is needed by meal.

The report: "Chicago's multi-concept operator, entertaining multi-concept corporate operator lettuce, for example, has recently added a 4% surcharge to delivery and transportation orders in all its restaurants. Fees. can be reimbursed, however, for any customer who asks is the president of LeyeR.J. Melman said in a statement. "

"Fees are a necessary step during a period when unexpected costs compromised the survival of our company", Melmantold restoration affairs, Adding "our industry has been considerably affected as a result of the forced closures of the Pandemic of Covid-19. In addition to the extreme restrictions that have been placed in our dining rooms, we are also facing additional costs to make expenses Added to businesses for transport and delivery, providing IPIs to employees, performing improved and absorbing sanitation practices the largest increase in food pricing since 1974. "

Restaurants eager to open Post-Covid must jump through a number of hoops to keep customers and employees with the security of mortal contagion. In reality,Return to a restaurant after lock Will be almost very different from being very different than before. But seeing how almostA restaurants out of four Probably did not survive the lock, paying a little more so that these places in business are not the worst thing.