Saturday, May 16, 2020
Roof-top restaurant space, the saga continues
My friend called me this morning.
The columns that would support the ends of the I-beam ran into some complications.
My friend offered a middle ground.
The restauranteur is loath to give up seating in the corner because the most aesthetically pleasing view is to the north...hence the clear guard rails.
My friend suggested NOT seating guests in the corner but instead, having the decking on the longer, less desirable leg at increasing heights as one moved south. That way, every deck would have the potential for an unobstructed view...at least when the umbrellas were folded.
The corner could still be used for a fresh herb garden (on straw bales) or a shallow koi pond or some other interest feature.
One feature that makes the restaurant business tough is that the customer traffic is VERY uneven.
You might think that a restaurant that is packed every time you visit is making money hand-over-fist, but if you only go out to eat on Friday or Saturday night you might be very wrong.
The rush on Friday and Saturday night might account for 6-out-of-168 hours a week.
The manager must provide a certain, minimum amount of manning if it is open, even if there is not a customer in the joint.
Debt payments and taxes continue to bleed money regardless of the number of customers coming through the door.
It is a temptation to maximize peak capacity when ironically the survival of the business is more dependent on attracting customers in the off-peak hours.
Adding seating for an additional 200 customers at any cost is a recipe for disaster. Offering an attraction that fills three tables through the off-peak hours, if done economically, pays the bills.
Incidentally, the restaurant owner rejected the repurposing of the corner out-of-hand.