DC Reopen and Recovery Impact Survey

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* 3. How many people did you employ in your restaurant February 2020?

1-15

16-30

31-60

61-80

81-150

150 +

Other (please specify)

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* 4. What percentage have you had to decrease staff by as a result of coronavirus (before entering Stage One)?

Less than 20%

25%-35%

35%-45%

45%-55%

55%

60%

70%

75%

80%

90%

95%

100%

Not Applicable

Other (please specify amount)

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* 5. During Stage One, what percentage of your normal staff size are you operating with?

Less than 20%

25%-35%

35%-45%

45%-55%

55%

60%

70%

75%

80%

90%

95%

100%

Not Applicable

Other (please specify amount)

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* 6. Do you plan to open for indoor dining during Stage Two once it is permitted? Stage Two will likely be 50% capacity with physical distancing.

Yes

I don't know yet

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* 7. During Stage Two, what percentage of your normal staff size do you anticipate operating with?

Less than 20%

25%-35%

35%-45%

45%-55%

55%

60%

70%

75%

80%

90%

95%

100%

Not Applicable

Other (please specify amount)

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* 8. How many people have you rehired since entering Stage One?

1-15

16-30

31-60

61-80

81-150

150 +

Other (please specify)

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* 9. What type of service are you open for?

Take out and delivery only

On premise outdoor dining and take out and delivery

I am currently closed

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* 10. Are you open for outdoor on-premise dining?

Yes

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* 11. If you are not open for outdoor on-premise dining, please explain why. Mark all that apply.

I do not have space to operate outdoors

It would not be profitable to open for solely outdoor on premise dining

I do not feel it is safe to operate for on premise dining

Not Applicable

I could not bring enough staff back

Other (please specify)

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* 12. What was your declared gross revenue for 2019?

Less than $499,000

$500k-$1M

$1M-$1.5M

$1.5M-$2M

$2M-$3M

$3M-$4M

$4M-$5M

$5M-$6M

$6M-$7M

$7M-$8M

$8M-$9M

$9M-$10M

$11M-$12M

$12M-$13M

Above $13M

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* 13. What is the percentage decrease in sales you have experienced compared to March-May 2019?

Less than 20%

25%

30%

35%

40%

45%

50%

55%

60%

65%

70%

75%

80%

85%

90%

95%

100%

Not Applicable

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* 14. What is your projected percentage decrease in sales for June 2020 compared to June 2019?

Less than 20%

25%

30%

35%

40%

45%

50%

55%

60%

65%

70%

75%

80%

85%

90%

95%

100%

Not Applicable

Other (please specify amount)

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* 15. What was your loss in revenue for May 2020?

Have not experienced loss

Less than $20,000

$21k-$40k

$41k-$55k

$56k-$80k

$81k-$100k

$100k-$200k

$200k-$300k

$300k-$400k

$400k-$500k

$500k-$600k

$600k-$700k

More than $700k

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* 16. What is your projected loss in sales for June 2020?

Have not experienced loss

Less than $20,000

$21k-$40k

$41k-$55k

$56k-$80k

$81k-$100k

$100k-$200k

$200k-$300k

$300k-$400k

$400k-$500k

$500k-$600k

$600k-$700k

More than $700k

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* 17. Which federal relief loans were you approved for? (Please read options closely)

Payroll Protection Program (PPP)

Payroll Protection Program (PPP) AND Economic Injury Disaster Loan (EIDL)

Economic Injury Disaster Loan (EIDL)

I didn't apply for any federal loans

I am still waiting on approval for EIDL and/or PPP loans

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* 18. If you applied for a PPP and the loan is approved, what percentage of your typical staff to you plan to keep employed?

100%

90%

80%

70%

60%

50%

40%

30%

20%

Less than 20%

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* 19. Do you plan to keep the PPP loan after the changes were made by Congress?

Yes

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* 20. Do you plan to use the PPP loan to cover rent?

Yes

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* 1. Name of Restaurant (this will remain confidential)

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* 2. How many locations are you answering this survey on behalf of? DC only.

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* 3. How many people did you employ in your restaurant February 2020?

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* 4. What percentage have you had to decrease staff by as a result of coronavirus (before entering Stage One)?

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* 5. During Stage One, what percentage of your normal staff size are you operating with?

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* 6. Do you plan to open for indoor dining during Stage Two once it is permitted? Stage Two will likely be 50% capacity with physical distancing.

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* 7. During Stage Two, what percentage of your normal staff size do you anticipate operating with?

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* 8. How many people have you rehired since entering Stage One?

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* 9. What type of service are you open for?

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* 10. Are you open for outdoor on-premise dining?

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* 11. If you are not open for outdoor on-premise dining, please explain why. Mark all that apply.

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* 12. What was your declared gross revenue for 2019?

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* 13. What is the percentage decrease in sales you have experienced compared to March-May 2019?

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* 14. What is your projected percentage decrease in sales for June 2020 compared to June 2019?

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* 15. What was your loss in revenue for May 2020?

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* 16. What is your projected loss in sales for June 2020?

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* 17. Which federal relief loans were you approved for? (Please read options closely)

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* 18. If you applied for a PPP and the loan is approved, what percentage of your typical staff to you plan to keep employed?

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* 19. Do you plan to keep the PPP loan after the changes were made by Congress?

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* 20. Do you plan to use the PPP loan to cover rent?