Rich Katz, a chef and manager at Scalessa’s, testified that the business was able to weather the negative impacts of the pandemic, but Scalessa doesn’t turn a huge profit at the local restaurant.
“Any restaurant, the margins are very, very small. Donnie does not live off the revenue from this restaurant,” he told board members. “I don’t have those records in front of me. I’d say the restaurant is profitable, and when I say profitable, I mean a few thousand dollars per month.”