The Yoop
- Thread starter Guzlair
- Start date
25% is a real slap in the face to alot of them especially considering the season, plus the ones that have been closed im sure are sitting low on inventory and being closed this long im sure it will take some investment again to reopen and may not be completely doable for some especially once open only being able to operate at 25%. Better than nothing at all but WHAT A JOKE! the science is definitely not being followed here folks at the expense of Bar and eatery small business owners. When you are out riding and are able to stop at the places that are open, please be generous on supporting the business and tipping your servers generously as they need our help. Also if you haven't already please support our John Dee Stimulus Project whether through a donation on Give Butter or at one on three dealers in the U.P. Timberline, Pat's and M&M, stop in make a donation or partake in the on line auction. These businesses need our help, They have been there for us and our sport for all these years, its about time we say Thank You!
L
lenny
Guest
I’m not seeing too much compliance (good) on the 25% thing. Today I drove past the Pit Stop, Parkview and the Mosquito, lots and lots of sleds. I’m very happy to see them keep things rolling!
dfattack
Well-known member
That's good to hear.
I am in the restaurant business and know first hand that operating at 25% doesn't mean you can operate at 25% of your costs. I need most of my staff to operate for any amount of customers we serve. The profit comes with the final 10% (depending on the restaurant). Therefore I don't see how any restaurant can operate even at break even less than at 75% capacity. So...whats the point to be open if you are just going to lose money operating at 25%? Owners know this and I'm sure they won't adhere to the 25% rule.
I am in the restaurant business and know first hand that operating at 25% doesn't mean you can operate at 25% of your costs. I need most of my staff to operate for any amount of customers we serve. The profit comes with the final 10% (depending on the restaurant). Therefore I don't see how any restaurant can operate even at break even less than at 75% capacity. So...whats the point to be open if you are just going to lose money operating at 25%? Owners know this and I'm sure they won't adhere to the 25% rule.
Yes that's VERY good to hear and well put dfattack! some just don't get it