The mood is decidedly different this spring compared to last year when the restaurant industry had little idea what to expect from the remainder of 2020. No one had a realistic understanding of COVID-19’s impact with many believing the disease would cause only a brief interruption. But weeks turned to months and restauranteurs began to realize their plans for 2020 were far from concrete.
Beyond daily operations, bank accounts dried up and some projects were cancelled. Many restaurants closed and mass layoffs sent workers racing to file unemployment claims. Openings were pushed back with the future of many upcoming venues