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In Washington, since the appearance of the new coronavirus, restaurants have been operating slowly, like the Liberté brewery. To remain open, the owner of this establishment has chosen to work at a loss. Because despite strict compliance with sanitary measures, customers are still not back.
Like many restaurants in Washington, the Liberté brewery has struggled to maintain its activity since the appearance of Covid-19.
Faced with the lack of customers, Didier Palange, the owner of the establishment, therefore decided to work at a loss. Previously serving 300 customers a day, the restaurant now has to make do with around 40 covers a day. In the kitchen, the chef has divided his staff by four and employs his clerks in turn to guarantee them a minimum income.
Turnover in free fall
Didier Palange has however adapted to the new sanitary rules. For example, he installed markings on the bar to help customers respect physical distancing.
The situation of this brewery hit by the health crisis is just one example. In Georgetown, one of the most popular areas of the American capital, restaurateurs have recorded since last March a drop in their turnover ranging from 50 to 70%, depending on the establishment.