How a Mid-Sized Restaurant Group Is Weathering COVID-19 | Eater
"After mid-March pandemic shutdowns, a Baltimore deli and pizzeria operated by a local restaurant group became the only location left open, continuing to offer delivery and takeout while the company’s other venues were closed. As the group's sole active outlet, it has functioned as a modest but crucial source of revenue and an operational foothold for restarting larger operations, maintained by a reduced leadership team and minimal staff. Keeping it running has helped preserve relationships with vendors, provide limited support to furloughed employees, and illustrate the logistical and financial challenges of reopening multiple properties under new social‑distancing constraints." - Alex Smith
