The food and beverage industry is one that has seen some of the most devastating effects of the coronavirus pandemic. A number of restaurants have shut their doors in its wake, and more will surely follow. The industry is changing daily to survive, pivoting to takeout, market concepts and wine clubs; reopening dining rooms with reduced capacity; and creating outdoor dining areas.
Here we explore the business side of restaurants, showing why every dollar and diner are more important than ever and shedding light on operating costs, the pros and cons of tipping, and the slim profit margins of some popular dishes. Although no two restaurants are alike, we hope to set the table for a better understanding of the forces that drive the industry.
