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On the economics of running a restaurant

I don’t know how typical the economics of Prohibition Gastrohouse  in Toronto is with other restaurants, but I imagine they all have something in common with it. If true, then I can’t see it being easy for any restaurant to operate for long in the coming phase of post pandemic, short of getting significant financial relief or radically redoing their business.

To see what I mean, read this: Prohibition Gastrohouse shuts down after 13 years in Toronto and owner says he lost his house too

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