Restaurant operators never had it easy. Long before the pandemic, it was their industry that was notorious for a high failure rate. The estimates vary, but the most commonly quoted number is that in good times, 60% of restaurants fail within their first year, and 80% within five years. That’s a staggering statistic by itself.
When restaurants fell onto the pandemic roller coaster, they were already tired and had the odds of success stacked heavily against them. That so many restaurants managed to survive the pandemic is a testament to their tenacity, adaptability and passion.