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GringoSalado

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Everything posted by GringoSalado

  1. I don't really care why, as long as we have local, but IMO it is due to taste. There is no chain food that approximates the local cuisine that Austinites love (very specifically regional BBQ and Tex Mex just to name two) and the same is for sure true where I live. Plus restaurants have less working capital requirements that most other small businesses as you can often get terms for food and of course sell your wares for cash. At the same time even in the best of times it was low margin for lots of work. At the very least your favorite taco dive is probably going to have to raise its prices.
  2. Jesus. I honestly wonder if it is really worth anything approaching that anymore. I wonder what the owner has planned for it. NEELLEY GORDON WILLIAM? edit: well after reading the rest of the thread it looks like the family owns the dirt? My Basemap account shows the above as owners. So Shady Grove the business has no value but the dirt underneath it is Sailboat money.
  3. Like him and Romo. Mostly i just hate Theismann.
  4. NYT Siap, https://www.nytimes.com/2020/05/07/us/new-york-city-coronavirus-outbreak.html#click=https://t.co/umJUgjbGkt Tldr, 70% of TX infections traced to NY (only 4% from WA) genetically. Not sure of sample size, I didn't see that number in there but I sped read
  5. https://www.euronews.com/2020/04/21/analysis-is-sweden-right-in-its-handling-of-covid-19
  6. https://context-cdn.washingtonpost.com/notes/prod/default/documents/8b7e272d-7810-4c89-94dd-17a171790932/note/a144011d-70a1-4768-8849-218ecc98f61c.#page=1 Thought this was interesting: 5/3/20 The worst is behind us: 31% The worst is happening now: 30% The worst is yet to come: 38%
  7. I keep saying and hearing that "well people have to eat" but my informal and highly suspect local survey of takeout business reports a low of 20% of (pre-Corona) sales and a high of 50%. I was stunned by the 50% number and it was an outlier (it is BBQ. Not good bbq either.). So let's say long term your volumes get to 75% through increased takeout and, say, a 50% occupancy going forward. On a place that made 5% before. Really what I'm interested in seeing is what this does to restaurant employment and rents. It seems like those may be permanently adjusted down (fewer employees, smaller locations, cheaper rent). So I don't know how the decrease in RE cash flow will shake out either but... At any rate it will certainly be interesting to see how this shakes out.
  8. I cannot imagine... ...no. I can imagine going 8-4. I just don't want to. I actually don't want him fired but if this happens I don't see how he keeps his job.
  9. One idea I heard was like a high-end food delivery that is more akin to a catered meal. One or two waiters show up with hot food in Cambros, with flatware & etc. and your food is served, then everything is picked up and hauled off in a bus tub. This would not be cheap, so I suggested advertising on the Surl.
  10. Thanks for posting I saw that but don't have a sub. So I read the Los Alamos paper: https://www.biorxiv.org/content/10.1101/2020.04.29.069054v1.full.pdf Unlike the rest of you I'm no epidemiologists but I thought overall the paper was good news as my takeaways were: 1) no significant diff in outcomes for this "dominant" strain based on an outcomes study in England 2) much more significant indicator of outcome was viral load, but that was still much smaller than age, and even gender. 3) mutations of the spike protein of Covid are very rare I totally missed the ref to reinfection but I kinda sped read it
  11. I plan on going local for sure when I go back out, but I worry about the long-term business model of this entire industry economy. fifm
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