Article

COVID-19 blindsided restaurateurs right from start, Ohio poll shows

As early as March 8, as COVID-19 restrictions in the U.S. were just beginning, Ohio restaurateurs were hit with a sucker punch that knocked sales down 20% right off the bat for many.

Ohio restaurateur poll shows how COVID-19 struck the business right from the U.S. outset of the virus. (Photo: iStock)

March 25, 2020 by S.A. Whitehead — Food Editor, Net World Media Group

Restaurateur survey results from one Midwest state indicate that from the very onset of the nation's battle with COVID-19, restaurant brands were being hit with something of a sudden and strong shock wave. An Ohio Restaurant Association membership survey that first polled members about the ongoing health of their businesses on March 22 took members' pulses for COVID-19 business effects from nearly two weeks earlier, the period of March 8 through March 14, when the pandemic was first really starting to register its effects on U.S. business.

Of 308 responses, the poll found that for that period nearly half (47%) had closed stores, though nearly 75% of those were still offering drive-thru, carryout or delivery. And though nearly half (44%) reported that sales fell between 20% and 50% that week, 30% saw sales either remain flat or rise 20%, while a lucky 4% reported sales increased by more than 20% during that relatively early period in pandemic in the U.S. 

But a deeper look reveals some cracks in the business "pavement" developing even at that early stage of the virus's evolution. For instance, many reported significant layoffs, asset sales and difficulty obtaining forms of government support like unemployment, while those that remained opened for carryout were already saying in that time period that carryout wouldn't keep their businesses above water for long. Perhaps as a result, many reported limiting hours and menu items. 

On the more positive side, however, restaurateurs reported providing lots of community support by offering part of sale proceeds to charity, sending meals to food banks and essential workers and even using their spaces for blood drives and donations. Similarly, they said their communities are supporting them as well with business as well as generous tips to employees.

About S.A. Whitehead

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Pizza Marketplace and QSRweb editor Shelly Whitehead is a former newspaper and TV reporter with an affinity for telling stories about the people and innovative thinking behind great brands.