Here’s What 18 LA Restaurant Owners and Chefs Think About Potential Reopenings

I would definitely make face shields for my employees. We want to get back to normal. But if we rush it, everyone will get sick. If you take into account those safety measures, masks, gloves, constantly disinfect the areas, that’ll tell people to continue to patronize us.We are hoping to open in May sometime but we are seeing how the pandemic’s peak goes this month. We don’t want to reopen until we know that we can open safely.

We are still operating and looking forward to what’s next, but we will be very cautious with reopening and operations and err on the side of caution.Even when things start to reopen, it’s not going back to normal. My biggest money-maker is Christmas; What will that even look like now? I’m used to having an hour-and-a-half line out the door. I can’t have that.

For most restaurants, reopening will be similar to the opening of a new restaurant. Most restaurants have completely depleted their food, liquor, and wine inventories to recover cash, and all of that will take time to order, receive, restock, and prep. The hospitality industry overall needs the most amount of advanced notice as possible for us to successfully reopen while ensuring that all new guidelines are followed.

It would be amazing if our government could use restaurants to help the community in similar ways. We think governor Newsom’s Emergency Feeding Program is a great start in this direction and we look forward to participating.They should be giving out larger loans and grant amounts. If you were even lucky enough to get one of the loans, these are micro loans and can’t sustain a bar and/or restaurant given insurance, labor, workers comp, plus food and alcohol costs.

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