"We’re spacing out the restaurants to 50 percent capacity—so every other table. We don’t expect to make a profit here, but we want to keep the brand relevant during this period. Hopefully, we can start pushing the takeout option, so the dine-in is almost like marketing for take-out.”

https://stories.zagat.com/posts/reopening-rebranding-and-resetting-the-menu-at-baekjeong