Restaurants are ramping back up as coronavirus lockdowns lift in U.S. states. As they do, they are assessing both customers’ willingness to come back and how many workers they will need in kitchens and socially-distant dining rooms. One of the toughest calculations is proving to be just how far to go in staffing back up. Restaurant owners say they have little sense of how many consumers will feel safe to eat out again, and under what circumstances. They are also contending with employee health and safety concerns about returning...

Source: Wall Street Journal May 07, 2020 09:34 UTC