Restaurants: jumped to 400 billion in 2020

If there was a clever trick to avoid the restaurant epidemic lock, they’d have figured it out by now. And “I open” is actually an evil game – unlike the others. Anyone who says so knows that they will not be able to open it, especially by name and address, but simply play a cynical game against the others – restaurateurs, guests.

But the stats, which is just the average, are above and below.

Many restaurateurs closed in March when three-quarters of their market was lost without much experimenting with home delivery and takeaways. Some haven’t opened since. However, during the new closure due to the second wave of the epidemic in the autumn months, the statistics show that there has been a second period of home delivery and takeaways in restaurants. But that was only half the market in revenue, and that’s a loss-making mode in a cost-sensitive market like hospitality. Moreover, if you look more closely at what a restaurant emits food and drink, its value is a huge proportion of its own work, and even with the constant costs, delivery and takeaways are already a loss-making process. It’ll come out at zero in a very good case.