Why New Restaurants Continue to Open During the Coronavirus Pandemic | Eater
"An Austin cafe opened by Amalia Litsa and Joshua Adrian that began takeout service on April 4 after a long build-out; operating five days a week with minimal staff so the owners can fill in if needed. To adapt to supply challenges and new demand, they package cold brew in 22-ounce plastic honey-bear bottles and to-go syrups in 8-ounce bears, concentrate orders with a few trusted local bakeries and caterers, produce and sell masks during slow hours, and are planning curated goodie boxes and other experiments while they use the slow period to refine their concept." - Nick Mancall-Bitel
