Ed's Lobster Bar: NYC Indoor Dining Ban Doesn't Make Sense

The video discusses the impact of the indoor dining ban on NYC restaurants, highlighting the disparity in restrictions compared to other areas like Sag Harbor. The owner shares how business dropped by 70% in NYC while increasing in Long Island. Strategies to survive the shutdown included cost-cutting and vendor negotiations. Lessons from the first shutdown include skepticism towards official timelines. The video also covers the impact of weather on outdoor dining and potential contingency plans.

What inconsistency does the speaker highlight regarding COVID-19 restrictions in New York City?

• Restaurants have more capacity than large stores.

• Restaurants are allowed to operate at full capacity.

• Large stores are allowed more people than restaurants.

• There are no restrictions on indoor dining.

How did the sales in the speaker's New York City restaurant change during the first shutdown?

• Increased by 50%

• Decreased by 70%

• Remained the same

• Increased by 70%

What was the sales trend in the speaker's Long Island restaurant during the first shutdown?

• Sales remained the same

• Sales decreased by 70%

• Sales increased by 50%

• Sales decreased by 50%

What strategy did the speaker mention for managing costs during the first shutdown?

• Increasing prices

• Expanding the restaurant

• Reducing costs and cutting payroll

• Hiring more staff

What is the speaker's plan if outdoor dining is affected by snow?

• Continue with outdoor dining

• Switch to takeout only

• Close the restaurant permanently

• Increase indoor dining capacity