An Ode to the Neighbourhood Restaurant
Picture this. You’ve spent years in the restaurant industry. It’s backbreaking labour, emotionally fraught, financially perilous. But you love the work, and after a few years you’ve scraped together some savings. With a deep breath, you decide to launch your own restaurant. It’ll be ambitious: a large space that spares no expense, with room for live entertainment and, if the mood strikes, a little impromptu dancing.
You order flooring from Italy, a custom ceiling from Mexico, gorgeous lighting from Germany. The credit card runs hot. But you can almost see the customers, sated and punch-drunk, in your space. You forge ahead, hiring a management team and reviewing resumés for servers.
Two months from opening day, the unthinkable happens: a virus sweeps in. Tools down,…