With the Omicron variant surge, restaurateurs have to find new ways to pivot.
over compensation for COVID losses. Some are continuing through the latest surge with indoor service, while others are flipping back to takeout-only models because of test shortages and delays in results. There is no clear path and little direction.
; more than 177,000 restaurants did not receive the federal grant money, and even those who were able to secure a grant are still struggling.“So many restaurateurs have gone into personal debt trying to hold on through all of this,” Styne said. “I keep saying I feel like we’re all in a big boat that’s taking on water and we’re throwing cups out, but somebody keeps throwing gallons back in.”
While Anajak’s patio can seat 30 to 40 guests, Pichetrungsi worried that even flipping to outdoor-only dining wouldn’t be enough to protect his staff. Customers still had to enter the dining room to use the restroom, to browse and select wine, and to speak to employees. His parents and his aunt help run the restaurant, and the chef decided the risk of exposing his family and staff was growing too high.
In addition to the routine concern of keeping staff and customers healthy through the pandemic, Shimamoto said the increased delays in receiving test results have provided new hurdles to operating a restaurant.