How Can the Hardest Hit Local Businesses Survive?
Chef Alan Wong
Commentary, Special to The Hawai‘i Herald
This is a chaotic, stressful, fearful and uncertain time for everyone. We are in uncharted waters. There is so much information available today, it is mind-boggling. And so, instead of talking about what you may have already heard, I want to share with you how a restaurant actually makes a profit (or not) by explaining what the financial business model looks like for a restaurant to help quantify what we are facing. Then I can also share what I think is needed to preserve our islands’ cultural and economic treasures — local businesses.