Why New Restaurants Continue to Open During the Coronavirus Pandemic | Eater
"A low-overhead Georgetown outpost soft-opened on March 21 as an extension of a downtown operation, offering take-and-bake pizzas alongside Italian pantry items, CSA boxes, wine, and prepared goods. The owner activated a space that had been leased but unused to generate revenue, kept build-out costs down by borrowing equipment, and employed an in-house delivery person to avoid third-party platform fees, positioning the shop as a convenient local-foods alternative during reduced foot traffic." - Nick Mancall-Bitel
