for one of my many hobby's I manage a bar. A very small 4 tap , 15 different beer, 30 bottle wine list private club bar. But I'm watching another couple thousand bucks worth of draft age out, bottle beers are ok, wine by the glass will see 20-25 bottles go down the drain. I cant imagine what bigger restaurants and bars look like, I'm not watching thousands of dollars of produce and grocery go out the window.
So many places even when 10 were allowed inside just cant make it work, you need to turn tables 2-3 times a night and you used to seat 150. Good luck. Sure there is takeout, but not a lot of people are ordering a $50 bottle of wine to go, let alone the second or third they always sell........
I sure wouldn't want to be the guy that has a 6k a month lease, owes 500k on the interior and has kitchen leases of 100k. You cant sell enough takeout shnittzle to take the sting out of that