How To Run A Bowling Alley-Arcade-Restaurant-Bar In The Middle Of A Pandemic
Odd Lots
Bloomberg
4.5 • 2K Ratings
🗓️ 17 August 2020
⏱️ 54 minutes
🧾️ Download transcript
Summary
The pandemic has been brutal for restaurants and other indoor entertainment venues. So imagine running a space that's a restaurant, a bowling alley, an arcade, and bar all in one. Our guest on this episode does just that. Adam Ozimek is the co-founder of Decades in Lancaster, Pennsylvania. He's also the chief economist at online freelance marketplace UpWork. We talked about the crisis from the micro-perspective (running the space) and the macro-perspective (what he sees in the broader economy right now). He also explained what we need from a policy perspective to save the restaurant industry right now.
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| 0:00.0 | On December 4th and 5th, against the backdrop of the United Nations Climate Change Conference, |
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| 0:19.5 | problem solvers in Dubai to build connections, inspire innovation and challenge the status quo in the |
| 0:25.1 | battle against climate change. Register at Bloomberg Live.com slash B Green Radio. Hello and welcome to Tracy Allaway. |
| 0:45.0 | Tracy Allaway. |
| 0:49.3 | Tracy you know what I think would be a really hard business to be running right now? |
| 0:54.0 | I think you're going to have to narrow it down because I kind of feel like almost |
| 0:58.1 | every business at the moment is pretty challenging but what do you have in mind? |
| 1:04.0 | Yeah, no, that was a there a lot of businesses are challenging, but obviously any business that's sort of like directly in the service industry, restaurants, things like that where people congregate together are pretty tough. |
| 1:19.0 | Here in New York, you see restaurants trying to make it work with outside seating and |
| 1:25.1 | Flexiglass between the tables and turning parking spaces and sidewalks and do places to dine but you can tell it's pretty tough. |
| 1:33.0 | Yeah, absolutely. And you also have to contend with multiple waves of coronavirus cases which means that the regulations are constantly changing. So here in Hong Kong, we had restaurants that were open for a while |
| 1:46.7 | in one way or another. |
| 1:47.8 | And then last week, they decided to shut them all down. |
| 1:51.2 | That lasted for about a day, and now they're reopened again but only for |
| 1:56.7 | takeaway after 6 p.m. So everything seems to constantly be changing and I imagine if you're a restaurant owner that already has very |
| 2:04.8 | slim profit margins it makes it really really difficult to plan ahead, buy supplies, buy food, |
| 2:11.5 | organize you know waiters and waitresses schedules and things like that. |
| 2:15.3 | Right, it seems brutal. There were multiple, there have been multiple instances in the |
| 2:19.9 | U.S. of course of lockdowns and then the lockdowns lifted and then the lockdowns being imposed or some partial change or some arbitrary change. |
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