Shortly after the county’s ban went into effect, the state handed down the regional stay-at-home order, which widened the outdoor dining prohibition and imposedCounty officials admitted they were concerned about reopening outdoor dining given the toll COVID-19 has taken this winter. More than 5,000 people have died in the last month alone, and hospitals have been pushed to the brink. But both cases and hospitalizations are now on the decline.
“I’m ecstatic and happy to get to open,” he said. “We’ll order food and start to prep and let everyone known to go get tested” for COVID-19. “I’m trying not to dwell on the hardship, but it’s costly,” he said. “We burned through tens of thousands of dollars in the last couple of months. It’s prohibitively expensive to close an ongoing business.”“Now I can rehire or bring a lot of my existing staff members back into the rotation,” said Mark Okuda, chef-owner of The Brothers Sushi in Woodland Hills. Okuda said he spent about $150,000 turning his parking space and storage area into the restaurant’s outdoor dining area last summer.
He was able to keep a steady business going between July and November before the second lockdown. The restaurant, which specializes in a high-end omakase sushi experience, had to shift to a takeout-friendly model of chirashi boxes and handroll kits.“We have to regroup back into the dining in mindset and really look at what’s in season,” he said. “For takeout we couldn’t really serve fried items and we had to do stuff that would last longer.
Umm. The pandemic ain’t over so why do they think that?
95% only bad news(
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