Bad planning

So, if YOU ran a soup-based restaurant and it was 20degF out would you:
A) make a lot of soup, including making more before you run out, and try to prepare
Or
B) close for an hour in the middle of the day?

Guess which one Sapporo Ramen chose?

I am /miffed/. If there was another choice for ramen around here, I'd be using them from here on out. As there isn't, I don't really know what to do.

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