Why Restaurant Owners Are Afraid to Use PPP Loan Stimulus Money | Eater
"A downtown Manhattan hospitality group based in the Woolworth Building that grew from a private‑events business into a multi‑venue operation including a 73‑seat restaurant; the shutdown forced large layoffs and a rapid pivot toward delivery and takeout even though events were the core revenue. Because the company already had relationships with delivery channels (Seamless, Caviar, Uber Eats) the shift was faster than for many peers. The owners obtained PPP funds relatively smoothly thanks to strong banking ties but are reluctant to spend them until forgiveness rules are clearer, treating the cash as insurance for now. They remain cautiously optimistic, exploring pivots such as curated at‑home experiences, controlled catering for offices and private events, and virtual/experimental programming to preserve the experiential core of their business while adapting to lower capacity and changing consumer behavior." - Amanda Kludt
