As restaurants mull reopening amid COVID-19 pandemic, many see risk as too great
Heading into one of his three restaurants in suburban Atlanta, Ryan Prentice ticked off a list of concerns running through his head. Only a few had to do with feeding customers who, until recently, packed his dining rooms
“On a busy summer Saturday night, it wasn’t uncommon to do about 250 people," he told ABC News of the brisk business at his largest restaurant, the 3,400-square-foot Osteria Mattone in Roswell, Georgia.
Instead of being preoccupied with ordering seasonal vegetables for the Southern dishes served in the homey confines of his Table & Main, also in Roswell, or finding ingredients for the short rib ravioli at Osteria Mattone, Prentice says he's been scouring the open market for masks, gloves and hand sanitizer, and rejiggering floor plans to do what most savvy restaurateurs would normally consider illogical: creating more space for fewer people.
But these are no longer normal times, particularly for the hard-hit restaurant industry that, according to the National Restaurant Association, was projected to ring up a record $881 billion in sales by the end of 2020. The estimations, of course, were made before the novel coronavirus pandemic swept the world, and a favorite U.S. pastime of going out to eat vanished in a wash of coronavirus stay-at-home orders imposed across the country.
https://www.msn.com/en-us/news/us/as-restaurants-mull-reopening-amid-covid-19-pandemic-many-see-risk-as-too-great/ar-BB13BU0M?ocid=NL_ENUS_D1_20200505_4_3
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