Yes, only if you want to maintain high standards, good food and decent service. We should be saddened by the implications of this closure, as it will not be the last. The restaurant business is highly competitive. That they managed to stay in business for more than 15 years is a tribute to their success, not failure. The number of staff and management needed to run a good restaurant should be looked at as an indicator of what impact is to come for our country in the very, very near future. It is not the staffing that is the problem, it is the shutdown of our economy as we knew it. This article should be highlighted to show the depth of our problems here. It is not an indictment of this restaurant, it is a portent of the very near future.

@proudloudandfnm.....I tend to definitely agree with you here, that's a crazy amount of staff. Further to that, while I understand that their products are "best experienced fresh from the kitchen", the owner pit that against some sort of income and employing some of his staff. I'm sure people would have understood the take out aspect. Everyone has had to do things differently during this time, missed opportunity, it may have helped only for a little while but also may have helped them get trough this. Only God knows as this stage.

But Lucianos is expensive for the average family they wouldn't have the customer base to support a takeout business.

As a side note, another entity, the Bahamian government, is in even worse straights.
What happens when they shut down? Especially to those who are continually whining about how the government needs to step in and help them, providing jobs, benefits, pensions and, you get the point?

Porcupine is right. Please don’t assume that all 72 of those employees would be working at once. That’s just not accurate.

This isn’t Wendy’s. For a fine-dining restaurant serving upscale food, it means running two full shifts a day, from the morning’s early-food-prep to the evening’s closing/cleaning, 7 days a week.

For a fine-dining establishment running full-time, 72 employees is by no means out of line.

In total agreement Porcupine, as usual all of the armchair economists and fast food gourmands are now coming out of the bush.

Yup ... well said ... people here who think a paper-sack of flat hamburgers and soggy fries are a restaurant meal. Sad.

I must admit to not being surprised by this. Fine dining restaurants are all under threat during this economic crisis. Kerb side delivery just doesn't work for restaurants like Lucianos.

So why did they do take-out before the Covid-19? I had it a couple of times while working overtime on a Saturday and nothing else downtown was open. I do agree that it did not taste very good though, but neither did it in the restaurant itself. Simple food made expensive by throwing expensive ingredients at it, and of course you paid for the location.

At one point when I was with the bank in Nassau, it was THE place to go to for the business lunch. After awhile, it turned out to be an expensive lunch with rather standard food. But, since the patrons were on an expense account, it didn't matter. It finally degenerated to a place to avoid because of the prices, and lunches at the Green Parrot with their mahi mahi were a lot better and less expensive than Lucianos. I'm surprised that it lasted this long.