by Paul F. Vang
Reprinted with the permission of Paul F. Vang (which appeared in the Montana Tavern Times - August 2020 issue)
With the coronavirus pandemic on the rebound, closings of some public facilities are back. Brewbound.com reports that California Gov. Gavin Newsome ordered that bars, breweries, brewpubs and pubs must cease all indoor on-premise service, as well as outdoor service, unless food is offered. Restaurants and wineries must also stop indoor service. The executive order also orders fitness centers, places of worship, and offices for non-critical sectors, personal care services, hair salons, barber shops and shopping malls in a group of monitored counties to close for three days.
Oregon Gov. Kate Brown announced a ban on indoor social gatherings of 10 people or more. The indoor gathering limit includes “potlucks, birthday parties and book clubs that take place indoors."
The governors of Nevada and Louisiana have ordered bars to close in the effort to stop the growing wave of COVID-19 cases. Similar shutdowns have been ordered in Florida and Texas.
The Harvard Business Journal also studied the pandemic’s impact on the restaurant industry.
“Two months into the pandemic, 40 percent of America’s restaurants were shuttered and 8 million employees out of work – three times the job losses seen by any other industry.”
The effects of restaurant closures ripple through the American economy, hitting farmers, fishermen, ranchers, manufacturers and others who supply the industry.
The report asks, “Should restaurants have been better prepared for the global pandemic?” RJ Melman, a restaurant creator and developer responded, “Do you really think anyone could have been prepared for this? A lot of dining rooms have zero sales. I don’t think there are many businesses in general that have a plan for zero sales.”