Snow Days at a Restaurant

Do we open if it's snowing?  Is the weatherman correct?   Will we do enough business to pay for wages, food cost, utilities?   Will we have power?  Are we going to upset people by closing?    Will my deliveries be able to come in?  How will I keep my driveway clear and safe?  What do I do to the Handicap ramp to keep it safe?  Which employees will have the hardest and longest drives?  When exactly will the roads ice over? What temperature will it be at 11:30 when my staff has to drive home?  Can I afford to open, can I afford to close?  Are there special parties on the books?  What is my competition going to do?  What time do I make the decision?  Do I have my prep cooks cut back on production? How much should we cut back?  Do I have any perishables that I should send back with the delivery guys?  If I open, how much staff should I have on hand?  Should I close early?

It is such a battle.