While many restaurants across the nation are now able to welcome diners again, “business as usual” is still a distant dream. In an effort to slow the spread of COVID-19 and promote health and safety within businesses, temporary capacity restrictions have been set by public health departments across the country. Some of these restrictions require restaurants to limit their capacity to 50% or even 25% of their typical dining room maximum. Unfortunately, these capacity reductions could cause profitability struggles for your restaurant.
source https://www.emscorporate.com/news/5-steps-for-creating-an-outdoor-dining-area
No comments:
Post a Comment