Report for Colorado's Restaurant Industry & the Effects of the Coronavirus Pandemic - Response Counts - Good ...
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Report for Colorado's Restaurant Industry &
the Effects of the Coronavirus Pandemic
Response Counts
C o mpletio n Rate: 6 6 .7 %
Complete 40
Partial 20
T o tals : 6 0
13. What is your business form of ownership?
70
60
50
40
Percent
30
20
10
0
Owner Operated Min 40 Family Owned Private Concept Group Other
hrs/week
Value Percent Responses
Owner Operated Min 40 hrs/week 65.2% 30
Family Owned 30 .4% 14
Private Concept Group 8.7% 4
Other 4.3% 2
64. Please check all that apply :
80
60
Percent
40
20
0
Asian / Pacific Employee Latino / LGBTQIA+ Veteran Women Owned
Islander Owned Hispanic Owned Owned
Owned Owned
Value Percent Responses
Asian / Pacific Islander Owned 3.3% 1
Employee Owned 16.7% 5
Latino / Hispanic Owned 13.3% 4
LGBT QIA+ Owned 6.7% 2
Veteran Owned 10 .0 % 3
Women Owned 80 .0 % 24
75. Your number of Colorado locations
2% 10 or more Restaurant, Cafe
or Brewery
4% 4 - 5 Restaurant, Cafe or
Brewery
19% 2 - 3 Restaurant, Cafe or
Brewery
75% 1 Restaurant, Cafe or
Brewery
Value Percent Responses
1 Restaurant, Cafe or Brewery 74.5% 35
2 - 3 Restaurant, Cafe or Brewery 19.1% 9
4 - 5 Restaurant, Cafe or Brewery 4.3% 2
10 or more Restaurant, Cafe or Brewery 2.1% 1
T o tals : 47
86. 2019 revenue bracket per location
2% over $5M
11% $3M to $5M
21% $1M to 3M
53% Under $600,000 Annually
13% $600K to $1M
Value Percent Responses
Under $60 0 ,0 0 0 Annually 53.2% 25
$60 0 K to $1M 12.8% 6
$1M to 3M 21.3% 10
$3M to $5M 10 .6% 5
over $5M 2.1% 1
T o tals : 47
97. Average T otal # of employees on payroll during Q4 2019
6% 61 employees or higher
19% 41 - 60 employees
34% Less than 10 employees
13% 21 - 40 employees
28% 11 - 20 employees
Value Percent Responses
Less than 10 employees 34.0 % 16
11 - 20 employees 27.7% 13
21 - 40 employees 12.8% 6
41 - 60 employees 19.1% 9
61 employees or hig her 6.4% 3
T o tals : 47
108. Average # of Front-of-House Employees during Q4 2019
7% 31 employees and higher
15% 21 - 30 employees
39% 1 - 5 employees
22% 11 - 20 employees
17% 6 - 10 employees
Value Percent Responses
1 - 5 employees 39.1% 18
6 - 10 employees 17.4% 8
11 - 20 employees 21.7% 10
21 - 30 employees 15.2% 7
31 employees and hig her 6.5% 3
T o tals : 46
119. Average # of Back-of-House Employees during Q4 2019
11% 21 employees and higher
13% 15 - 20 employees
44% 1 - 5 employees
13% 11 - 14 employees
18% 6 - 10 employees
Value Percent Responses
1 - 5 employees 44.4% 20
6 - 10 employees 17.8% 8
11 - 14 employees 13.3% 6
15 - 20 employees 13.3% 6
21 employees and hig her 11.1% 5
T o tals : 45
1210. What was your pre-pandemic Compensation Model?
70
60
50
40
Percent
30
20
10
0
Hourly BOH / Pooled Tips FOH & BOH Service Charge Service Other - Write In
Tipped FOH FOH / Hourly Pooled Tips Included
BOH
Value Percent Responses
Hourly BOH / T ipped FOH 60 .9% 28
Pooled T ips FOH / Hourly BOH 13.0 % 6
FOH & BOH Pooled T ips 17.4% 8
Service Charg e 2.2% 1
Service Included 2.2% 1
Other - Write In 8.7% 4
Other - Write In Count
All cross-trained 1
All hourly, all pooled tips 1
Hourly+tips, BOH and FOH 1
Salary 1
T otals 4
1316. Is your Employee Compensation Model presented to Customers or publicly well-
known?
25% I don't know
39% YES
36% NO
Value Percent Responses
YES 38.6% 17
NO 36.4% 16
I don't know 25.0 % 11
T o tals : 44
2417. Do you offer any of the following benefits to your tipped and non-tipped
workers?
80
60
Percent
40
20
0
t
O
O
ce
e
ng
In
en
av
PT
PT
n
ni
e
m
ra
Le
rit
ai
ce
ck
n
-W
su
Tr
tio
ty
Si
an
In
ni
ip
ca
er
dv
er
sh
lth
Va
th
at
lA
er
a
O
/P
He
or
ad
a
rn
ty
d
Le
ni
te
e
er
rn
In
&
at
Ea
ills
M
Sk
Value Percent Responses
Earned or Vacation PT O 43.3% 13
Sick PT O 20 .0 % 6
Health Insurance 40 .0 % 12
Maternity/Paternity Leave 20 .0 % 6
Skills & Leadership T raining 60 .0 % 18
Internal Advancement 76.7% 23
Other - Write In 16.7% 5
25Other - Write In Count
40 1k Match 1
Free drinks, meal credits and % off orders for family 1
case by case benefits 1
potential ownership equity shares and profit sharing bonuses 1
ski passes/ financing 1
T otals 5
2618. What date did the Coronavirus directly affect your business operations?
ResponseID Response
6 0 3/0 3/20 20
19 0 3/15/20 20
20 0 3/16/20 20
22 0 3/16/20 20
23 0 3/16/20 20
24 0 4/20 /20 20
26 0 3/17/20 20
30 0 3/13/20 20
32 0 3/16/20 20
35 0 3/16/20 20
36 0 3/15/20 20
37 0 3/15/20 20
39 0 2/12/20 20
46 0 3/15/20 20
48 0 3/17/20 20
50 0 3/17/20 20
51 0 3/18/20 20
52 0 3/15/20 20
53 0 3/17/20 20
54 0 3/0 8/20 20
55 0 3/0 9/20 20
56 0 3/15/20 20
57 0 3/16/20 20
27ResponseID Response
60 0 3/16/20 20
61 0 3/20 /20 20
62 0 3/0 2/20 20
63 0 3/14/20 20
67 0 3/17/20 20
69 0 3/16/20 20
70 0 3/16/20 20
71 0 3/16/20 20
72 0 3/21/20 20
73 0 3/17/20 20
74 0 3/13/20 20
75 0 3/0 2/20 20
77 0 3/20 /20 20
78 0 3/17/20 20
79 0 3/22/20 20
2819. Was your business directly exposed or suspected of exposure to the
Coronavirus?
5% Other - Write In
8% Maybe
87% NO
Value Percent Responses
NO 86.8% 33
Maybe 7.9% 3
Other - Write In 5.3% 2
T o tals : 38
Other - Write In Count
Maybe, at the end of dec/early Jan a very similar disease passed thru a larg e portion of 1
employees as well as patrons/community
Our g uests experiencing homelessness are 1
T otals 2
2920. What was your response to the Mid-March CDC/CDPHE limited service orders?
ResponseID Response
6 We're still trying to pivot to a delivery model.
19 We closed indefinitely
20 We closed the restaurant for 6 weeks. Usually we would be closed for 2 weeks
following the ski area closure. It's premature closure made it feel like the responsible
thing to do.
22 We shut down for a month
24 Our cafe was closed for the winter. We planned to open May 5, which we did, but had to
restructure for call in/take out and plan to keep the deck seating closed.
26 I was upset. Only being able to offer to g o orders hurt business really bad. Not being
able to have my reg ulars in the restaurant to ming le and converse with one another
really hit me hard. With my bar being closed it is still hurting business.
30 We closed all locations.
32 We closed
35 Pivot to T o Go & Door Dash delivery, both in place prior to restrictions.
36 Pick up delivery
37 We closed.
39 It was crushing to our industry. T he g overnment was irresponsible in their actions.
46 Open 4 hours a day for to-g o and delivery
48 we were just hopping to be in business
50 closed dining room, offered take out and delivery rig ht away. did not lay off or reduce
hours of any employees, applied for/received PPP loan
51 We switched to fully to-g o served from the patio of the restaurant.
52 2 layoffs of full time employees; furloug hed a part time employee; reduced hours of
remaining staff to one day per week
53 We closed for a couple weeks, then started limited take-out hours, with limited menu
offering s, in one restaurant. We are currently still following this model. One of our
restaurants remains closed.
54 Layoff nearly everyone.
30ResponseID Response
55 We started on-line ordering and offering curbside delivery.
56 Closed
57 takeout and delivery only
60 we switched to take out and online ordering with a drive thru window
61 Inside and outside dining stopped T og o an delivery sales only.
62 We shifted to take-out and delivery.
63 Closed shop March 17
67 Stopped operating
69 closure
70 8 restaurants fully closed 5 to-g o only
71 Added delivery, reduced staff to skeleton crew, worked 80 hrs a week, etc
72 Closed lobby seating , reduced hours of operation which led to reduction in available
hours for staff but no layoffs, increased owner hours worked improve cash flow due to
loss of sales
73 Business decreased by more than half.
75 delivery and carry out
77 Had to shut down because we were only doing 1/4 of our normal
78 WE WENT T O CALL-IN/CARRY-OUT ONLY
79 Shut down completely
3121. How long did you expect to maintain virus suppressive operations in the first
week after the orders were placed?
ResponseID Response
6 May 11th
19 We closed
20 I expected it to last at least 6 months
22 Until June
24 3 months
26 Maybe 2 weeks
30 Didn't know
32 1-2 months
35 Several months
36 Until June
37 We did not, we closed prior.
39 Expected 2 weeks.
46 3-6 weeks
48 don't know
50 6 weeks
51 2 weeks
52 I did not have any specific expectations
53 a month or so
54 6 months to 2 years
55 1 month
56 0 days
57 2 months
32ResponseID Response
60 2 weeks or a month
61 2-3 weeks.
62 Months
63 n/a, closed
67 1 month
69 1 month
70 months
71 June 1st was my g uess, even thoug h the g overnor reassured us it would be as soon as
possible
72 2 months
73 Not this long !
75 2-3 weeks
77 ?
78 30 DAYS
79 until we could open for in room dining
3322. How long did you actually provide food service under normal operational
capacity?
ResponseID Response
6 Not sure if I understand this question
19 0 days
20 not at all.
22 Did not
24 n/a
26 normal operations ended March 17th
32 0 after order
35 Implemented closure and pivot to T o Go & Delivery 3/18/20 20 ~ have used
professional dig ital marketing service, would not have had tye success we enjoyed
without professional Facebook advertising !
36 ?
37 1 nig ht.
39 Shut down 3/16
48 we didin't
50 ?
51 0 days
52 T he entire duration
53 Not quite sure of the questions, we have been open since 4/1999
55 Until we were told not to
56 0 days
57 8 years
60 sales dropped immediately by 80 %
61 Only did T og o and delivery.
34ResponseID Response
62 ?
63 didn't
69 2.5 months
70 0 days
71 We stopped March 17th, and went to strictly take out/delivery
72 2 weeks
73 T he entire time.
75 limited entire time
3523. Did you have to shut down your restaurant completely?
60
50
40
Percent
30
20
10
0
YES NO REDUCED TO TAKE REDUCD TO TAKE OUT
OUT & DELIVERY ONLY
Value Percent Responses
YES 40 .5% 15
NO 10 .8% 4
REDUCED T O T AKE OUT & DELIVERY 51.4% 19
REDUCD T O T AKE OUT ONLY 18.9% 7
3624. Who had the OPPORT UNIT Y to earn wages during your operational
restrictions?
60
50
40
Percent
30
20
10
0
Managers Supervisors Kitchen Staff Front-of-House Other - Write In
Staff
Value Percent Responses
Manag ers 55.9% 19
Supervisors 29.4% 10
Kitchen Staff 55.9% 19
Front-of-House Staff 47.1% 16
Other - Write In 41.2% 14
37Other - Write In Count
none 2
2 competent waitresses, one cook, one foh manag er, and myself 1
AS WE ARE FAMILY OWNED T HE MEMBERS OF T HE FAMILY WORKED FOR T IPS ONLY 1
All staff 1
Everyone laid off temporarily 1
No one 1
No one for 3 weeks. 1
Owners & Family Members who had previously been employed 1
Owners worked for little to no pay 1
brewers 1
directors 1
everyone 1
limited hours for front of house 1
T otals 14
3825. Who RECEIVED earned wages during your operational restrictions?
60
50
40
Percent
30
20
10
0
Managers Supervisors Kitchen Staff Front-of-House Other - Write In
Staff
Value Percent Responses
Manag ers 55.9% 19
Supervisors 32.4% 11
Kitchen Staff 58.8% 20
Front-of-House Staff 50 .0 % 17
Other - Write In 38.2% 13
39Other - Write In Count
none 2
All staff 1
Everyone was laid off temporarily at first - about 1.5 months 1
NO ONE 1
No one 1
On one 1
Owners & Family Members who had previously been employed 1
See #24 and slowly added some cleaning staff after a few weeks 1
brewers 1
everyone 1
limited for front of house 1
paid health care premiums 1
T otals 13
4026. What is your estimated loss of revenue due to the Coronavirus pandemic - from
onset of pandemic through today's date?
ResponseID Response
6 90 K but that's if we g o rig ht back to normal operation
19 $25,0 0 0
20 1880 0 0
22 30 0 0 0
23 20 0 0 0
24 $240 0
26 Around 10 0 ,0 0 0
30 Haven't calculated - about $6k per day
32 75% loss
35 40 %
36 20 0 0 0 0
37 1,978,0 0 0
39 $80 0 ,0 0 0 so far
46 40 -45K
48 3 3rds of sales
50 10 0 K
52 $150 0 0
53 30 5,0 92.30
54 $80 ,0 0 0
55 65,0 0 0
56 $80 0 k per location
57 30 0 ,0 0 0
41ResponseID Response
60 $50 0 ,0 0 0
61 $40 0 ,0 0 0
62 40 -60 k
63 60 ,0 0 0 .0 0
67 $10 0 ,0 0 0
69 $20 0 ,0 0 0
70 $10 ,0 0 0 ,0 0 0
71 80 ,0 0 0
72 $18,240
73 750 0 0
75 $30 0 ,0 0 0 .0
77 50 ,0 0 0
78 $51,0 0 0
79 4m
4227. What percentage of staff returned to their employment with you, either once
you began hiring people back on, or once they received CARES Act assistance and
you received PPP?
11% less than 30%
5% 30%
29% 100%
8% 40%
8% 50%
8% 90%
5% 60%
11% 70%
16% 80%
Value Percent Responses
10 0 % 28.9% 11
90 % 7.9% 3
80 % 15.8% 6
70 % 10 .5% 4
60 % 5.3% 2
50 % 7.9% 3
40 % 7.9% 3
30 % 5.3% 2
less than 30 % 10 .5% 4
T o tals : 38
4328. Did any employees require time off for child or family health care needs at any
time during the pandemic?
8% Maybe
21% YES
71% NO
Value Percent Responses
YES 21.1% 8
NO 71.1% 27
Maybe 7.9% 3
T o tals : 38
4429. Did your employees submit Federal Unemployment Claims?
8% Other - Write In
11% I don't know
18% NO
63% YES
Value Percent Responses
YES 63.2% 24
NO 18.4% 7
I don't know 10 .5% 4
Other - Write In 7.9% 3
T o tals : 38
Other - Write In Count
ST AT E UNEMPLOYMENT 1
T hey were on unemployment for the winter shutdown 1
a few that only work for me part time but have other fulltime jobs that they lost 1
T otals 3
4530. Did you submit a Small Business Assistance Claim for lost income or file for
unemployment as a business owner?
34% YES
66% NO
Value Percent Responses
YES 34.2% 13
NO 65.8% 25
T o tals : 38
Other - Write In Count
T otals 0
4631. Did you request federal Payroll Protection Program (PPP) funding?
8% NO
92% YES
Value Percent Responses
YES 92.1% 35
NO 7.9% 3
T o tals : 38
Other - Write In Count
T otals 0
4732. If you requested PPP or EIDL funding, please click all that apply, AND leave a
note in Question #33.
100
80
60
Percent
40
20
0
I didn't receive anything I received PPP and am I received EIDL I received funding from
yet using it another source
Value Percent Responses
I didn't receive anything yet 8.3% 3
I received PPP and am using it 88.9% 32
I received EIDL 27.8% 10
I received funding from another source 5.6% 2
4833. What is your expected recovery plan? Reopening date, adapted or regular
service and food model, change in business model, menu, services?
ResponseID Response
6 Wait to see what the experts sug g est. We'll continue to try to g row our delivery service.
19 We don't know yet.
20 We are open today at 50 % capacity and doing carry out. Our menu has chang ed, we are
now selling produce and local meats in addition to our take out menu. I've hired a
marketing manag er to help with social media posts, create and update a more functional
website and to market our bakery g oods to g rocery stores.
24 We opened the deck on Sunday 5/31 with reduced tables. Our staff must take on the
extra duties of seating patrons and disinfecting surfaces. Reg ular menu is in place. I need
to step in during rush hours to help with seating patrons.
26 I am currently taking thing s day by day. I went from being open 7 days a week to only 2. I
am still only operating on 2 day because I do not have the money to restock my kitchen
and pay my employees. T he PPP was a lot less then what I thoug ht it should have been
and did not g ive me enoug h to justify bring ing back more employees.
30 Reopened two locations for take out (at about 50 % of usual revenue). Reopening one
more this week for dine in - expect revenue to be at about 25% of usual. T hird location
not reopening any time soon.
32 Opening for in house dining and expanding outdoor seating mid June. Will need to cut
payroll by about 50 %
35 Reopened first day, following Colorado g uide lines ~
36 Chang e as needed
37 Reopening June 17th, adding to g o sales, adding reservations, dig ital menus, limited
capacities, adding room service, less offering s/staffing in the AM for our cafe.
39 We have reopened all 3 restaurants for 50 % capacity but are strug g ling g etting staff
back because of the ridiculous Cares act and $60 0 extra for unemployment.
46 We opened on June 1st within the state g uidelines. We added table service and added
outdoor space
48 We are now open with all the restrictions in place by the State. We are really hoping to
fully reopen soon
50 We reopened the day El Paso co was allowed to, at 50 % capacity. We are surviving at
50 % take out and still doing enoug h take out to make it work. We decided delivery was
not worth it and stopped doing that.
49ResponseID Response
52 Still doing takeout and delivery. We will not bring back in-house dining until social
distancing is relaxed as we have a very small dining area.
53 We are still working on our plan, with reduced capacity, and spacing requirements, it is
not financially responsible to re-open our dining room at this time. We are discussing
possible menu chang es, and service model chang es (continuing with a reduced menu vs.
chang ing from casual full service dining to counter service vs. continuing as take out only
for an extended time.)
54 T he g overnment chang es the rules nearly everyday without notice so we have no plan.
How could we?
55 We never closed and are fortunate to have a lot of outdoor seating (about 80 % of total
capacity). We have created a limited menu items in order to maintain a smaller staff. We
only received a small PPP loan that helped us with payroll for a month and a half. Not
sure why we received such a small loan, but we were g rateful for the help. We are doing
okay now even thoug h we lost a lot of our catering and tour g roup business for the
summer.
56 Open at 50 % capacity, expanded outdoor dining area, installed new POS system that
allows for mobile food ordering
57 We are back running in a very limited capacity. We will run until PPP runs out or we have
meaning ful cash flow.
60 We are back open at limited capacity.
61 Reopened 5/22. Partial capacity. Limited menu. Continuing to adjust service model.
Limited FOH staff on with intentions of cutting out host/buss positions eventually.
62 We added pizza and family style meals to our menu.
63 Re-opened May 4, for limited service. Our menu is limited, hours shortened, and we are
take-out or patio dining only-no indoor yet.
67 7/1/20 20
69 We are now open with limited seating and offering to g o drinks.
70 chang ed to full house tip-share model all but 2 restaurants fully opened at 50 % capacity
expanded outdoor seating smaller menus
71 1/2 capacity via county ordinance, continue takeout/delivery, expand menu to counter
all the other restaurants limiting their menus in this time, online menu for quick and easy
price chang es that are trickling down the line
50ResponseID Response
72 Following Safer at Home order with limited lobby seating is only chang e we have had to
adapt in our business model. We have increased radio advertising and social media
presence.
73 As soon as possible we will return to extended hours.
75 limited menu, continue carry out.
77 1/2 capacity indoors, seating outside. Reg ulars menu. Same hours
78 WE ARE CURRENT LY OPEN AT HALF CAPACIT Y FOR DINE IN AND ST ILL OFFER T AKE
OUT .
79 Opened first weeks in June. Minimal services, maximizing revenue, take out, limited
menu
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