I still wonder where they think all the demand will come from - once the initial pent up demand subsides after a cpl weeks we’re gonna be right back where we are now- I don’t even understand how they think 25% capacity is gonna accomplish anything close to generating a profit; better to try to scale and figure out how to make take out and delivery on a skeleton crew profitable. You cant bring back your waitstaff to handle 3 tables each a night. This doesn’t even take into account a possible second wave.
I can even see how this could be damaging to some spots- they think the pent up demand is sustainable a cpl months out so they go all in again and once it dries up they’re even worse off than before. I read some articles about FL, where retails spots opened up expecting huge onslaughts of shoppers to have maybe 10% of normal demand showing up to shop in person.
Again, not trying to make this political and I get a small business owner trying to get by and even take care of his staff, but I just don’t get this thought that there’s sustainable demand all over the place esp or how 25 or even 50% occupancy is at all profitable.
All great points, and I admit until @paryzer posted that article I didn’t even contemplate it from the demand side.
Thanks. I’m trying to see it from both sides. I get some people are ready to head out like BAU and I feel terrible for business owners and employees hurting right now- but I think it’s a disservice to them to promise this false hope that come the 15th it’s all back to normal. Once the initial rush wears off, where will they be? I think the best bet is to reimagine their spots as takeout/delivery joints and those with huge real estate can try to maybe setup commissaries for multiple spots to use - I think for a while that may be the best bet. I just hate to see these spots go all in thinking 25 or 50% capacity at best is gonna let the good times roll when they should be focusing on the new reality.
Governor Murphy just tweeted this about Asbury Park:
We’ve tried to work with the governing body of Asbury Park to resolve the issue of indoor dining. Because they haven’t done so,
will bring a lawsuit today against the city government of Asbury Park. Our rules are based on one principle – ensuring public health.
Interesting–I haven’t seen any articles that actually gave data like this, so I am happy to see that there is actually someone looking at this.
Costco is only open because it sells food and other essentials. Many places are requiring that places like Walmart and Target rope off the parts of the store that are “non-essential” and not sell from that area.
(And before you say pants are essential, yes, but they are not a consumable the way food or cleaning products are.)
I was running errands and ended up at the Home Depot in Long Branch, on 36. Judging from the stop & go traffic I’d say it was a July Saturday. More than no out-of-state plates. All factors taken into account it seems to me that we are inviting … no, make that ‘begging for’ the second wave.
Folks can open what they want but I do not intend to lead that second wave - so - I’ll continue what I’m doing now - selective take-out.
Happy Days for everyone in my neck of Woods @NotJrvedivici
LOL I just posted this in the Little Szechaun thread!!!
Just drove past a couple of places with tents set up in their parking lots as they prepare for Monday.
It was then that I realized that some places, even ones I thoroughly enjoy, just would not be the same in a parking lot. Or I didn’t like the food as much as I thought, to sit outside in this heat (on blacktop, no less, tent or no tent). Waterfront restaurants and places with outside dining normally not included in this.
yet another good point on this…places already setup for this def will have an advantage over spots setting up tent with no ventilation in parking lots (where does one park then?) to bake. Places with shade, a nice sheltered spot, ventilation, water, etc will def have the edge. I’ve seen some spots that look less than ideal somehow thinking they have the magic sauce all of a sudden an FB.
I just cannot forsee myself eating in the parking lot of a diner, for example. I’d rather just get it to-go and eat it at home at that rate.
Support our passion or hide in your house. Pick. No judgement, but if you believe Phil has your best interest at heart you are a pawn in his effort to get the federal government to bail out the ponzi scheme also known as an impossible pension obligation that his predecessors bought with votes. We are his hostages if you believe his talking points. Happily, the most liberal, diverse town in our state called him on his bullshit. I love Asbury Park, and I hate useful idiots.
Oops I did it again.
I’m sorry, there is no quoting Brittney Spears on this site!
I’m looking to keep this apolitical and focusing strictly on the economics here (not trying to argue the merits of correlation between Whitman’s creation of a pension boondoggle with a public health issue in this space). My point here is that you can’t manufacture demand, that’s the real crux, not supply- we could open every single restaurant to 100% capacity tmw and it still won’t solve the issue. My point is these places are better off trying to figure out a niche for themselves and looking for how to adapt best to the present reality than to put all their eggs in this one basket based on false hope and “quick fix”.
I’ll leave the science out of it too except to say that if you really think most people after a few drinks outdoors in a tent are going to practice real social distancing or put their masks on to go potty I have a bridge to sell you; and putting the policing efforts on hourly waitstaff whose economic lively hood depends on keeping the people happy is neither fair nor realistic, but let people choose on their own that’s not for me to say for others. I’m just looking to discuss the economics here. 25/50% capacity is nowhere near sustainable esp with the increased costs even that level will entail; this is assuming that after the initial blast of pent up demand things stay at those levels even.
You have some really good points. I’ve seen some very creative ideas come out during the past couple of months and I love the hustle, ingenuity and grit so many of these restaurants and small businesses have demonstrated. Drive through shopping, zoom cooking or booze classes, chef David from heirloom will come to your house and cook you and 10 friends father’s day dinner for $2500!!
Following Chef David’s $2500 Father’s Day deal, and in the same category of it must be nice, I give you Daniel’s Weekend in The Hamptons menu. A relative bargain at only $1400:
Of course there is probably an extra fee to deliver to NJ 
From Patch.com:
Who’s offering outdoor dining in Middletown as of June 15
- Applebee’s 1183 Rt. 35. Middletown, NJ 0774
- Beacon Hill Country Club Restaurant 8 Beacon Hill Rd, Atlantic Highlands, NJ 07716
- Gabriella’s Italian Steakhouse 447 NJ-35, Red Bank, NJ 07701
- Fratelli’s Pizzeria & Restaurant 480 Route 35, Middletown
- MJ’s 1005 Hwy 35 N, Middletown, NJ 07748
- Middletown Pancake House 1610 NJ-35, Middletown, NJ 07748
- New Monmouth Diner (serving under a party tent!)
- No Limits Café 418 NJ-35, Red Bank, NJ 07701
- Restaurante Puerto Rico 650 Newman Spring Rd Lincroft, NJ 07738
- Junction Bar and Liquors 908 Main St, Belford, New Jersey 07718
- Middletown Elks 251 Church St, Belford, NJ 07718
- Nana’s Kitchen 1686 NJ-35 Fountain Ridge Plaza, Middletown, NJ 07748
