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Started By
Message
About 25% restaurant capacity..
Posted on 5/11/20 at 8:08 pm
Posted on 5/11/20 at 8:08 pm
Is that off fire marshall building capacity or of current seated capacity?
9
Posted on 5/11/20 at 8:09 pm to Anaximander
Fire marshall.
For a lot of restaurants, it will be business as usual, maybe outside of friday night and the occasional happy hour spot.
For a lot of restaurants, it will be business as usual, maybe outside of friday night and the occasional happy hour spot.
This post was edited on 5/11/20 at 8:10 pm
Posted on 5/11/20 at 8:09 pm to Anaximander
I’m only paying 25% of my state taxes this year.
Posted on 5/11/20 at 8:10 pm to Anaximander
Probably the fire marshall rating.....you wouldn’t expect people to be honest enough to do it any other way... 
Posted on 5/11/20 at 8:11 pm to Anaximander
I have seen places here in Texas all do it differently. I assume it’s supposed to be the fire marshall number but most places just have separated and limited seating.
Posted on 5/11/20 at 8:12 pm to Spankum
Here in Florida if restaurants are at 25% I haven't seen it. Given they definitely aren't at pre-Covid 19 levels but they are definitely above 25%. If I had to guess the ones I've been to are probably at least at 50%.
Posted on 5/11/20 at 8:17 pm to Anaximander
I think this is from the book called "How to go bankrupt in the restaurant business".
Seriously, restaurants make 90% of their money on Friday, Saturday, and then Thursday night. Go to any restaurant on these nights... particularly Fri and Sat... and if they are at 25% capacity then that is a restaurant that ain't gonna make it. This will not work for very long at all. Recipe for going out of business is all it is. Slow bleed.
Seriously, restaurants make 90% of their money on Friday, Saturday, and then Thursday night. Go to any restaurant on these nights... particularly Fri and Sat... and if they are at 25% capacity then that is a restaurant that ain't gonna make it. This will not work for very long at all. Recipe for going out of business is all it is. Slow bleed.
Posted on 5/11/20 at 8:18 pm to Anaximander
I wonder what restaurant owners see as better. Continue with curbside pickup or 25% capacity? Is it worth the trouble of opening up the dining room?
Posted on 5/11/20 at 8:21 pm to Langland
quote:
I wonder what restaurant owners see as better. Continue with curbside pickup or 25% capacity? Is it worth the trouble of opening up the dining room?
Servers are the cheapest help in the building. If they have the business for it, I can’t imagine why anyone wouldn’t open the dining room. Pick up places exist to keep rent down. If you’re already paying for the space, you might as well use it.
Posted on 5/11/20 at 8:21 pm to Langland
Most here are still doing the curbside as well as the limited indoor capacity.
Posted on 5/11/20 at 8:28 pm to bigberg2000
quote:
Most here are still doing the curbside as well as the limited indoor capacity
I would expect the same here shortly....I’ll do curbside, but I won’t be dining in for quite some time.
Posted on 5/11/20 at 8:29 pm to Spankum
Why?
Posted on 5/11/20 at 8:53 pm to Anaximander
25% of capacity plus you get your patio
Posted on 5/11/20 at 8:58 pm to Anaximander
As long as tables are required to be 10’ apart it will be hard to reach 25% capacity especially if there are a bunch of booths.
This post was edited on 5/11/20 at 8:59 pm
Posted on 5/11/20 at 9:20 pm to SippyCup
It is difficult. The ten foot rule is for tables where people sit back to back. Corner to corner is 8 feet
Posted on 5/11/20 at 9:26 pm to Langland
quote:
I wonder what restaurant owners see as better. Continue with curbside pickup or 25% capacity? Is it worth the trouble of opening up the dining room
It is. They will run it with a fraction of their staff.
Posted on 5/11/20 at 9:38 pm to Anaximander
It’s per NFPA 101, Table 7.3.sometimg something. Generally
Restaurants: 1 person per 15 sf gross (60 currently)
Bars with food: 1 person per 7 sf gross (28 currently)
Kitchens: 1 person per 100 sf (400 currently)
And gyms with equipment: 1 person per 50 sf ((200 currently)
It’s a number used to determine the amount of room people generally take up to calculate building egress. It’s really not a sound way to space people for viral exposure.
Restaurants: 1 person per 15 sf gross (60 currently)
Bars with food: 1 person per 7 sf gross (28 currently)
Kitchens: 1 person per 100 sf (400 currently)
And gyms with equipment: 1 person per 50 sf ((200 currently)
It’s a number used to determine the amount of room people generally take up to calculate building egress. It’s really not a sound way to space people for viral exposure.
Posted on 5/11/20 at 10:38 pm to noonan
They will run with both
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