A day after Pennsylvania announced the same move, restaurants around New Jersey had their collective suffocation on Friday after news broke that New York City would end dining out again. “Yes,” said Holverson, head of New Jersey Restaurant and Hospitality, with a nervous laugh. “My heart stopped.” But Holverson and the NJRHA said Thursday night that the government had promised New Jersey not to follow the lead of its neighbors in Bill Murphy’s office. Despite COVID-19 cases rising across the state, Murphy announced Friday that restaurants will “stay with what we have available” and will be allowed to serve customers in-house with the same 25% capacity clip that has been in effect since the reopening of indoor dining in September. After several months of relying solely on takeout and delivery, following a summer that relied on outdoor dining, stopping indoor dining would be catastrophic for an industry that is already on the decline. Restaurant owners told NJ on Friday that an indoor dining ban would be a strike as the outdoor food and much-needed stimulus program is still far from a reality, with the exception of winter weather. Advance told the media. “Without that financial support, plan any hope that the people of our state will be able to handle the task of actively socially remotely typing a comprehensive timeline curve, or it will be utterly death-defying,” said Laura Brahn, cardinal owner of the famous Asbury Park Brunch. arrangements. Ehren Ryan, owner of the Common Lot at a New American restaurant in Milburn, believes Murphy would not close the dining room, and would have done it now if it had been on the table. He also considers New Jersey dining to be safer than New York dining. “I think the main difference between New York and New Jersey is the size of the restaurants in New York,” Ryan said. “New York is on top of each other. You’re talking restaurants of 1,000, 1,500, 2,000 square feet, with a capacity of 500 people or whatever. So they crowd them. So their 25% capacity is very tight. Their restaurants are very small compared to most of the New Jersey restaurants. “New York restaurants are also very suitable to take,” says Ryan. Although Common Lot is launching a takeout menu, he does not think New Jersey restaurants will create this without some sort of food. “If you close (the dining room), you close the restaurant. Because most of them can’t handle being taken out, ”Ryan said. “I know, we’ll have to think long and hard about what we ‘re going to do.” Holverson says sales for some restaurants have dropped by as much as 60%, with colder climates and higher numbers keeping people out of restaurants. Many restaurants are simply open to make sure their employees get paid. “I think (this is a slow approach to Murphy,” said Holverson. “What you do with 25% is keep those jobs as restaurant workers.” Anthony Puko, owner of the famed Ridgewood Italian restaurant Felina, says many restaurant owners want to continue working at home, even at low capacity. But he wonders if closing the interior will really help long-term restaurants.If Murphy closes the interior, some restaurants think there is a better chance of negotiating leases and mortgages, and they are a little more excited to eat at a restaurant than they are at 25% capacity at a time. ” I say this with all due respect, it can really help a business, “Puko said.” It takes operating costs, which is really important for maintaining their mortgage and maintaining their monthly rent. Thum gives, rather than having to offset the price of goods and materials and chemicals, and then pay … So in some ways, I think it would be a lifeline if the industry closed. “Our magazine needs your support. Please subscribe to NJ.com today. You can access Jeremy Schneider at [email protected]. Tell us your corona virus story or send us a tip here.
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