COVID-19 Outbreak (Update: More than 2.9M cases and 132,313 deaths in US)

SoggyBottomBoy said

Regarding restaurants opening with fewer tables and outside seating, I've been hearing (from a discussion with our local mayor) that for many, it is not worth it, or even a net loss, to function at about 25% capacity. The takeout method is profitable and they are staying with that for the time being.

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That makes sense to me. I know that restaurants run on very low profit margins for food. They really make most of their money on the markup on liquor sales. Working at 25% of capacity likely isn't enough customers to not lose money. They are probably making more money right now with cut down or no staff with only take out and delivery.