A tough business gets tougher and Coronavirus is going to make it worse. But it seems likely that as people start dining out more again, there will be restaurants of some sort.
A tough business gets tougher and Coronavirus is going to make it worse.
But it seems likely that as people start dining out more again, there will be restaurants of some sort.
Speaking of the Coronavirus, it's pretty bad news for ethnic restaurants/neighborhoods: Coronavirus Scare Rips Through LA’s Koreatown Amid False Social Media Rumors
A perfect storm of variables, many of which have little to do with food, has already changed restaurant culture—and the coming decade may make the current disarray look like nothing.
Chefs and restaurateurs on both coasts take a dim view of the future, not because of the numbers but because of their own experience, going to work and talking to their peers: Too many restaurants open and then close too fast, after months, not years. And closures are an equal-opportunity phenomenon, nationwide.
Experienced restaurateurs say it’s a paradigm shift—new people, new sources of money, new expectations, most of them unrealistic, and a new generation of diners who don’t consider seats and service a priority. As more businesses look for more ways to feed us, today’s definition of “restaurant” may take its place on the shelf right next to the typewriter.
A tough business gets tougher and Coronavirus is going to make it worse.
But it seems likely that as people start dining out more again, there will be restaurants of some sort.
Speaking of the Coronavirus, it's pretty bad news for ethnic restaurants/neighborhoods: Coronavirus Scare Rips Through LA’s Koreatown Amid False Social Media Rumors