It’s been a tough winter so far, with Massachusetts getting hit with one storm after another. As residents grow shovel-weary, small businesses are starting to feel the sting of lost revenue.

Inside Mexicali Burrito, in Kendall Square, Cambridge, people in line scan the menu hanging on the wall behind the counter.

One customer waiting in line named Robert comes here every day.

"I work at Novartis," he said.

Every day?

"Every day," he said. "Ah, yes, black beans … can I get mushrooms?"

Life would be a little bit sweeter for co-owner Eric Quadrino if everyone who worked in the area was able to come in every day.

"I would say this is about half of what we’d be doing, we would traditionally seat about 30 to 40 people, turn those table three times at lunch," Quadrino said.

Since the beginning of January, the Boston/Cambridge area has been dealt four storms, which resulted in school closings, parking bans, and flight cancellations, all of which have a trickle-down effect on the restaurant industry.

"In the past five years, as far as revenue is concerned, this has definitely been one of the worst winters," Quadrino said.

When the storms have occurred hasn’t helped either. Every time we’ve been hit with a chunk of snow, it’s fallen on a weekday — worse yet, midweek — which is a major blow for a business that’s open only on weekdays.

"A lot of business in this area revolves around MIT, and that really impacts us significantly," Quadrino said. "We’re doing their lunch Monday to Friday, so if they close for a day, that’s 20 percent of our week."

That’s lost revenue that will never come back, says Massachusetts Restaurant Association President and CEO Bob Luz.

"The best-timed storm for anybody in the restaurant or retail industry is something that would start Monday night, after 9:00, and wrap up and be done before 7 on Tuesday morning," he said.

It’s the slowest day in the industry.

"And we haven’t had one of those yet, so it’s having a pretty dramatic effect on the business," Luz said.

Luz also says the media’s whiteout of storm coverage doesn’t help.

"It seems like years ago we used to be able to get through a three-, four-, five-inch snow storm pretty easily," he said. "Today, it’s everybody has to work from home and everyone has to hunker down and go buy milk and bread."

Back at Mexicali, as employees swiftly spoon black beans and carne asada into tortillas, fat snowflakes begin to steadily make their way down onto the sidewalk, a scene Quadrino is all to familiar with at this point.

"From the second I get up, I get the weather alerts on my phone, because there’s a lot of people who are impacted by that decision — do we open, do we close?" he said.

A question Quadrino hopes he doesn’t have ask for a long time.