If I understood correctly, the early phases would allow restaurants to open at near full capacity–however it would be restricted to essential workers who have increased access to testing. It sounds like there would be reduced capacity during the middle-to-late phases as more groups could be served. This is the first time I’ve heard of an option that isn’t only reduced capacity and sounds like a way more viable business plan than reduced capacity and very conservative social distancing during meal service.
I don’t think there’s any way around most restaurants being really screwed. Their margins were thin and even reopening today wouldn’t bring back customers. Plus I’m sure the supply chain for food is whacked out. I’ve ordered takeout from a few favorite restaurants and I was a little bummed to see only two staff working (someone cooking and someone bagging and handing out orders). Last week one closed up until this blows over and I would expect more.
