What Does It Cost to Run a Restaurant During the Pandemic? - Eater Detroit
"Chef Mike Ransom, owner of Ima, has been struggling to find his footing, like all restaurant owners in the pandemic. Early on in the dine-in closure period, Ima laid off its entire staff, with the exception of managers, after business declined by roughly 90 percent. Ransom did not want to completely shut down, for the same reasons that Anani pointed to: It costs nearly as much to reopen a temporarily closed restaurant as to open a new one from scratch." - Brenna Houck
