Chef Eric Ripert Reopens Le Bernardin in New York

The transcript discusses the reopening of a Michelin three-star restaurant at 25% capacity. The restaurant's clientele is happy and follows strict safety protocols. Despite being fully booked until the end of October, the restaurant faces financial challenges, operating at a loss. The chef believes many restaurants in New York City may not reopen post-COVID due to financial constraints.

What was the reaction of Le Bron's clientele to the reopening at 25% capacity?

• They were unhappy with the limited capacity.

• They were indifferent to the reopening.

• They were pleased and followed the safety protocols.

• They refused to follow the safety protocols.

How did Le Bron manage its operations after reopening?

• They only opened on weekends.

• They opened for lunch and dinner every day.

• They operated at full capacity.

• They had two seatings per night and were closed for lunch.

What is the financial situation of Le Bron at 25% capacity?

• The restaurant is losing money.

• The restaurant is breaking even.

• The restaurant is thriving financially.

• The restaurant is making a profit.

What is the owner's perspective on the future of many New York City restaurants?

• Most will reopen soon.

• Many will remain closed permanently.

• Only a few will remain closed.

• All will eventually reopen.

Why did Le Bron decide to reopen despite financial losses?

• To expand their restaurant.

• To increase their profits immediately.

• To reduce staff training costs.

• To avoid losing money by staying closed.