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So maybe taking a look into capital cost of starting up, capital lost in lockdown, and cash flow and/or financing needed to regain that lost capital? Because,

So maybe taking a look into capital cost of starting up, capital lost in lockdown, and cash flow and/or financing needed to regain that lost capital? Because, to your point, a restaurant can't just rehire all the chefs and cooks and waitstaff and go buy food and pay all of its overhead on day 1 with out some sort of influx of cash and guarantee of cashflow to service debt. And I'm assuming that model scales to larger industries as well.

treyfitty 6y ago
I’ve owned a restaurant before so I can speak to this: you’re right about chefs- they’re very hard to find. What I imagine happening in the long run is a lot of restaurants shutting their doors 6-12 months from now. Stimulus and PPP will keep them afloat for a big, but the damage will be done, and chefs (who were way underpaid to begin with) will command slightly higher pay when all these restaurants start hiring again.