Some restaurants are weathering the surge by temporarily closing to protect employees and guests. Others are experiencing a drop in business as diners grow wary again.
“I don’t think it’s as bad as the beginning of pandemic, but we’re definitely seeing a change of habits,” he said.Mauldin noted there is always a category of people who take it very seriously and don’t want to eat inside, while others are more relaxed and just looking for some normalcy. At this point, Mauldin said his biggest concern is keeping the restaurant’s doors open and the staff employed. Still, he said questions linger about how the coming weeks will play out.
“New Year’s Eve was a little slower than we expected, but we were OK with that. We’ve been trucking along and business has been good from last summer through fall,” Demopoulos said. Safety measures aside, owners recognize outbreaks among staff can’t be ruled out. The main concern is acquiring tests, which can be difficult to secure and ultimately delay restaurant re-openings.