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After the "sky-high jubilation" of the reopening and the reduction in VAT, will it end in "revenue hell"? That is what many restaurateurs anxiously watching the state of their cash registers are asking. Are the revenues sufficient in times of adverse conditions with limited capacity, strict hygiene rules and fickle guests, who also do not yet know whether they should dare or rather stay at home? How do you plan in such a situation; is the business profitable?