Minnesota may be the Land of 10,000 Lakes, but it’s also the land of 10,000 restaurants, according to St. Paul-based Hospitality Minnesota.
The impact of the coronavirus pandemic on that industry has been “devastating,” said Liz Rammer, president and CEO.
A recent survey conducted by the association indicated that more than 50% of the state’s restaurants could be out of business within six months if occupancy does not increase soon.
At the same time, a story this summer in the Minneapolis-based Star Tribune reported that 30 new restaurants have opened in the Twin Cities area since COVID-19 took hold.
Restaurants and foodservice are a $10 billion sector in Minnesota, the association says.
Restaurants were closed to anything but takeout and delivery on March 17.
Alcohol-to-go was added later, as was outdoor seating with social distancing and now indoor dining up to 50% capacity.
Municipalities have been loosening zoning requirements to help businesses create expanded outdoor dining areas.
As in other parts of the country, meal delivery has become a growth area in the Twin Cities, with some restaurants employing their own people to deliver food.
Independent restaurants have suffered the most, Hospitality Minnesota says, but all types are struggling.
Minnesota has a strong independent restaurant sector and a number of nationally recognized chefs, many of which are said to be struggling.
Even eateries that are open for business are having to deal with “operational complexities” that make serving customers challenging.
“Quick-serve, especially those already set up for heavy takeout, have been weathering the storm most successfully,” Rammer said, “but the added operational requirements and shaken consumer confidence are impacting all types.”
Many restaurants are finding ways to simplify their menus and offer meal kits and/or products such as produce, meat, dairy and specialty items from their local vendors to extend access.
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