Restaurants can now open in Florida, but only at 25% capacity in their dining rooms and with social distancing at outdoor tables. But is that number of customers an economically viable option for restaurants?
We’re digging into the business of running a restaurant with Dr. Michael Collins, associate professor in Florida Gulf Coast University's School of Resort & Hospitality Management. Dr. Collins has 35-years of hospitality, teaching, and research experience, and earned a Ph.D. in Hospitality Management from The Ohio State University.
