Restaurant Business: Hungering for  Normalcy

Restaurant Business: Hungering for Normalcy

Lean times for restaurants across state, country By Lou Sorendo Dustin Trimble is the general manager of The Eis House in Mexico: “It’s a little scary. The whole goal right now is just to break even.” Restaurants may be among the first permanent victims of COVID-19. As new cases of coronavirus infections surge across the country, many restaurants have reportedly been forced to take dining services outside. However, new bans on outdoor dining as well as cold weather have forced some of them to permanently close altogether. Other restaurants may not survive the next few months, according to food service experts. One in six restaurants open in March will have closed for good by year’s end, according to a survey by the National Restaurant Association. That same report shows nearly 3 million employees are still out of work, and the industry is projected to lose $240 billion in sales by the close of 2020. Without a comprehensive relief package specifically for restaurants, 63.6% of New York restaurants said they are likely to close by the end of the year, according to the most recent survey from the New York State Restaurant Association. Nick Canale, owner of Canale’s Restaurant in Oswego, said recently his establishment will

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