{"id":359,"date":"2020-05-14T23:16:56","date_gmt":"2020-05-14T22:16:56","guid":{"rendered":"https:\/\/sites.jomec.co.uk\/life360\/?p=359"},"modified":"2020-05-15T10:56:58","modified_gmt":"2020-05-15T09:56:58","slug":"how-restaurants-cope-with-the-wake-of-coronavirus","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/life360\/how-restaurants-cope-with-the-wake-of-coronavirus\/","title":{"rendered":"How restaurants cope with the wake of coronavirus?"},"content":{"rendered":"\n

Restaurants in the UK have faced an uncertain future in the wake of coronavirus. How do they adapt to cope with the difficult times?<\/h2>\n\n\n\n

After saying goodbye to the last staff, Alex Proud, the owner of the Proud Cabaret restaurant in London, emptied the kitchen ingredients, turned off all the lights, closed the door, and showed sadness on his face.<\/p>\n\n\n\n

He drove home, after a last glance at the restaurant. On the way home, most pubs and restaurants were closed, and the road that was supposed to be overcrowded is no longer as usual.<\/p>\n\n\n\n

Alex has no idea of when the lockdown restriction will be lifted and when to resume normal life, but he says, \u201cWe are obviously fine, while closed as next to zero over heads, the worry is what happens when we reopen, all costs will go back to normal, but revenue is half. If so, everyone will be bankrupt in months. So far, only innovation can work, and socialize is the point. But obviously, air filters, cleaning, staff health etc. are far more important and need to be marketed well…\u201d<\/p>\n\n\n\n

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