Wine Spectator: U.S. Restaurants Grapple With Pandemic Dilemma: When, And How, Should They Reopen?

After nearly two months of widespread lockdowns throughout the United States, some states are beginning to reopen, giving the hard-hit restaurant industry the opportunity to begin dusting itself off in parts of the country. Many are eager to rehire staff and begin digging out of the financial holes they find themselves in.

But with Covid-19 continuing to spread, many Americans still hesitant about returning to public life, and countless unknowns remaining, restaurateurs are facing the complicated decision of whether or not to reopen—and how to proceed if they do.

“There’s just so many questions,” said Gretchen Thomas, vice president of food and beverage innovations at Barcelona Wine Bar. “We have to reopen in a completely bizarro world environment and we just don’t have that playbook.” The wine-centric Spanish tapas brand will keep all its 17 locations closed for now, even in Texas, Georgia, and certain parts of Florida, where restaurants are now permitted to reopen at 25% capacity.

Most larger restaurant chains were quick to make moves in such regions. By May 4, Landry’s, which operates hundreds of restaurants under brands such as Del Frisco’s Double Eagle Steakhouse, Morton’s, and Mastro’s, reopened all its locations where stay-at-home orders were lifted. So has Darden Restaurants, another big group with brands such as Capital Grille and Seasons 52. They’ll continue “market by market,” as states allow, according to Brian Phillips, the company’s furloughed wine director, who’s working on limited projects for now. Wine Spectator has the full story.—Julie Harans

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