Some restaurant owners in New York City are rethinking many of their practices in the aftermath of Hurricane Sandy, from the common practice of setting up kitchens in the basement to the need to implement backup systems for power, communication and transportation. "We all want to be smart about this going forward. It’s a time of stocktaking, after reopening," said Tribeca Grill owner Drew Nieporent, who estimates the storm cost his three eateries $600,000 in lost revenue and $30,000 in spoiled food.