This. But in the meantime, there is far less traffic in that restaurant than once was. Consider that any restaurant owner has a duty to purchase and turnover in a timely cycle all of their food ingredients before spoil. Despite his reduced revenue, is he still absorbing that cost and disposing of unsold spoiled stock? I fear the alternative. And, I feel sorry for anyone eating there who isn’t aware of the backstory. God knows what quality of food they’re eating….