Maybe some of you in the restaurant business can explain this to me: how do these local South Shore/ North Shore restaurants make money and survive? Case in point, Brant Rock, Marshfield.
Brant Rock is a little seaside section of Marshfield MA that has a very very limited tourist season. It certainly doesn't get Cape Cod tourists. Locals have their own watering holes and aren't real big spenders. The year round clientele is lobstermen and fixed income seniors. There's hardly a beach house rental market anymore as most house have been converted into single family year round homes. When we were kids, it was mayhem with all of the beach house rentals.
Within 1/4 mile in Marshfield:
Haddad's (with a $1.5 mil expansion underway, absolute behemoth building).
Fairview Inn - the day a lobsterman spends $12 a drink...
The Hop- (breakfast and lunch only)
Arthur & Pats (breakfast and lunch only)
Mamma Mia's -brand new renovation.
How does these places survive? Alcohol sales?
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