York restaurateur expecting Tier 3 diners

The video discusses the impact of Tier 2 COVID-19 restrictions on a restaurant and hotel business. It highlights the challenges and opportunities presented by these restrictions, including the ability to operate with social distancing measures in place. The speaker shares insights on marketing strategies that have generated goodwill and customer loyalty, despite not being financially lucrative. The video also covers guest management challenges due to travel restrictions from Tier 3 areas and emphasizes the importance of community support and business adaptation during the pandemic.

In what ways did the restaurant try to maintain goodwill with its customers?

What feelings does the speaker express towards other businesses affected by the tier system?