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The economics of your local eateries

One of the unfortunate effects of the coronavirus and mandatory lockdowns is that some of the most vulnerable small businesses will be lost.

We’ve all probably heard how slim the margins are in restaurants but did you know how slim they were?

What Does It Really Cost to Run a Restaurant? [Eater] – “Restaurants have notoriously slim margins. Mei Mei in Boston reveals just how slim they really are. […] Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement because, for two years now, Mei Mei has been opening its books to its staff.”

That said, we still need to maintain our distance:

The Power of the Individual in an Exponential Crisis [Kottke]

This image sums it up:

The Quick and Ubiquitous Economics of Bodegas [Mel Magazine] – “Convenience stores: Imagine a world without them. You wouldn’t wanna live in it! Whether you’re cruising in for a six-pack, or you live in the big city and depend on your corner store for, well, just about everything, they’ve usually got you covered. But how do they survive selling nothing but inexpensive merchandise? Also, what’s with all the random stuff on the shelves — detergent, a key-making machine, old DVDs, dollar-store toys — and how’d they get there?” A surprisingly fascinating look at the corner store and the price of convenience (20-30%).

And just because we need a little fun in our days, enjoy this 6-minute video comparing the relative sizes of fictional buildings: