Todd Antz wrote:Is it common practice for a place to close down for an extended time and start back up? Aside from your customer base going elsewhere, what about your staff? Would you be willing to work elsewhere (assuming you can find a position) for a month and then go back to the old place?
Hi Todd
i think it all depends on the place
i've always viewed Mike L's as seasonal - so it is to be expected (like lawn care, farming, etc...a few months off in the winter)
i'm not sure how other places would handle it - those with a dedicated customer base could survive - NABC, Lynn's, Northend,...etc - but i think it would be tough on the employees to find another gig for just a month - learn a whole new system, menu, etc & then go back, i think kitchen staff could get unemployment if they were full time ??? but its still got to be tough
shawn
