In this episode, we are joined by Drew McLeod owner of the Savor restaurant in Tallahassee, FL and career restaurateur. His perspective is one that is reflective of so many businesses and restaurants across America that are suffering with the unintended consequences of COVID, lock-downs and masks. 

Drew talks about the optimum business model for a restaurant and most businesses are started assuming full occupancy and serving as many customers as possible. Can a business survive if capacity serviced is cut by 50% or 25%? How long can a business survive in those conditions? Many have survived through the COVID so far with reliance of the Federal loan programs, specifically the CARES act and the PPP. Now that those funds have been used by most businesses, what does the future of the dine-in restaurant look like?

A can't miss episode of a real-life a real-life business coping with the struggles of the COVID fall-out.