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.

How has the clientele responded to the reopening of the restaurant?

What challenges does the restaurant face with operating at 25% capacity?

What are the restaurant's plans if they cannot sustain 25% occupancy?

Why did the chef decide to reopen the restaurant despite the risks?

What is the outlook for restaurants in New York City according to the chef?