How One Small Business Owner Survives During Shutdown w/Dan Flitsch I Seattle Real Estate Podcast

Join small business bar owner Dan Flitsch as he talks with Sean Reynolds about navigating the Coronavirus shutdown. Bars and restaurants were one of the earliest businesses that were closed per governmental orders to slow the spread of the virus.

Dan Flitsch is the owner of the Savage Moose Sports Pub in Kenmore and also the Off The Rails Sports Pub in Bellevue, WA.

Dan gives an honest description of what it's like to be an owner of a small business that is shut down but still has to scramble to cover overhead, pay bills, retain employees and hold things together even though there is zero income coming in during the closure.

Here's a rundown of the questions answered and topics covered:

“Bar Owner Survival During the Shutdown”

Segment #1: How It All Went Down

-Walk us through the shutdown, how did that all go down?
-Did you get a shutdown notice?
-How much did it cost to shut down your bars
-What have you done since then with employees
-How are you personally surviving
-Rent is a huge component of bar ownership, will you work through that with your landlord?
-How do you feel Governor Inslee has handled this shutdown?
-What would have happened if you didn’t shut down?? -Besides getting a really bad social reputation??

Segment #2: So your bars and livelihood are shut down – What do you do?

-You’ve shut your bars down but you are still doing a limited amount of takeout
-Let's talk about economics during the shutdown, what forms of aid have you applied for
-You’ve applied for the Payroll Protection Program – does that provide the aid it promised to the bar and restaurant industry?
-Will your employees all come back or are they making more money on unemployment?
-How is the food industry as a whole reacting to the shutdown? -just watched CNBC on a shift in demand for milk? Farmers were literally flushing their milk down the drain
-How are you personally surviving during the shutdown

Segment #3: When and what will it look like when you reopen?

-Let’s talk about what the bar and restaurant business will look like after the shutdown is over – what is the date you will be back in business??
-Will the demand be there to open up?
-What challenges will you have opening back up, can you get all the food you typically need to run your business?
-Will you be doing anything different to stop spread the virus? You’re your employees?
-Will bars and restaurants be able to open and stay open at 50% capacity??
-How long will it take for people to feel comfortable going back to a public setting like a bar or restaurant?
-How much will it cost you to reopen? -Will you have the cash in place to do that?
-What will be some of the changes you expect to see when you reopen?
-How many bars and restaurants will fail permanently as a result of this shutdown?
-How could the shutdown have been handled differently?

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