The Return of Indoor Dining in New York City Doesn’t Mean Business as Usual

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Even restaurants in New York City that lobbied in recent weeks for the state to allow for indoor dining acknowledge that 25% capacity limits and other factors will make their business more challenging: 'Every day we lose money anyway'

As chef Eric Ripert prepared to reopen his Michelin-starred restaurant Le Bernardin withThe first: There is little chance his Midtown establishment, which has been closed since mid-March because of, can operate profitably with a capacity restriction of 25%, as mandated by New York state in this initial reopening phase.

The second: He must reopen in any case because he feels he needs to bring his culinary team back together and re-establish ties with his loyal customers. Plus, there is even less chance of being profitable when his restaurant is completely closed, Mr. Ripert said. “Every day we lose money anyway.” Such is the dilemma facing thousands of restaurants throughout the five boroughs. While some of these establishments lobbied ceaselessly in recent weeks for the state to allow for indoor dining, they know that it will hardly mean the return of business as usual.

 

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