[mikemhg]

Originally Posted by westopher

Think of it this way.
If we are fully open we will sell 35kg of beef short ribs in two days
If we have a slow patio and take out only day I may sell 3.5kg
If I order 35kg, and we have a shitty week of bad weather, and the restrictions aren’t lifted that’s enough for 10 days.
That’s not fresh, and not the kind of product we want to send out.
It takes 2 days to properly prep. It’s one basic way of looking at it, but extrapolate that over 100 ingredients and like 40-50 prep items.
We are also running with 3 people a day in the kitchen instead of 7, so getting people in requires planning, and I’m doing my absolute best to make sure I don’t tell someone to work and say oh never mind we don’t need you, so people can at least plan their lives.
Also if I bring people in for a 3 day work week, instead of 1 or 2 , they no longer qualify for the government benefits put in place for people who have lost hours. It’s complex. As obsideon said also some are doing side jobs to make extra money while their hours are cut. It’s not fair to them or their other employers to expect they can drop that without warning.

What restaurant are you at by the way? We wanna come check it out when it reopens here.