But talk to me about how that shifts the fundamentals, the financials here, in dealing with all this as well. But when we think about some of those restaurant owners telling us there's not even an economic reason to reopen indoor dining since it doesn't make sense, and you think about overhead costs, staffing costs tied to that, with such capacity limits in place, that they might not make sense.Īnd for you guys, specifically when it comes to cost on the delivery side, I know that that's helped Logan's Roadhouse and some of your other properties here. Obviously, indoor dining still remains capped at capacity constraints here. ZACK GUZMAN: Yeah, we've talked to a few restaurant owners here in New York City as well. We face some challenges as we go into the colder months here, as we lose some of that outdoor dining, that outdoors- fresco- alfresco space that we currently are able to utilize as we're going into the colder months. We currently, today, in our brands, are experiencing a pretty resilient consumer base coming back to our restaurants.īut with the change in weather and some of the challenges that we face to operate and doing a really good job with safety protocols across our entire system, I'm really proud of the work that the team has done as far as the safety protocols that we've put in place.
We have seen tremendous job loss in the beginning of the March time frame, coupled with some recovery time through the course of the second quarter to the third quarter. Our industry has been hit very hard this entire year. And I really would like to start by, first of all, saying to the 10,000 SPB Hospitality team members on the system every day that wear a mask and take care of our guests and do that every day, I want to thank them for that. JIM MAZANY: Well, Zack, how worried today, and thank you for having me. So what are you seeing play out right now? And how bad has it gotten here as we wrap up October? Because we know how helpful the PPP funding was in helping restaurants weather this storm. It's also very much being closely watched in terms of where these stimulus talks are going between Republicans and Democrats.
And he joins us now.Īnd Jim, I mean, this is something we've been discussing for a while here. Jim Mazany is the CEO of SPB Hospitality, the parent company behind Logan's Roadhouse and Old Chicago Pizza and Taproom and many others. So for more on that, I want to bring on our next guest here. And we saw yesterday with Chipotle a shift towards delivery impacting different restaurants differently. We continue to see restaurants struggle with reopening plans and staffing issues. ZACK GUZMAN: Meantime, want to dig down a little bit further into one of those sectors that has been struggling, no doubt showing up in majority numbers here when we talk about jobs that have been impacted by the pandemic.
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