No, I'm not...

Posted on: February 28, 2021 at 13:44:57 CT

I'm talking about restauranteurs in my county, which has no limits. It was really eye opening. See most restaurants that do well do so because they are extremely good at controlling their food costs. With the pandemic, people stopped coming so the menu had to change and be pared down. This brought less people in which affected the usual formulas for determining what and how much to buy.

Bars, as I'm told, or restaurants with a good alcohol business, have fared better because alcohol doesn't perish as quickly as food. Obviously.