How a Brand New Restaurant Is Surviving Lockdown | Eater
"The wholesale supplier was a daily lifeline for supplies and containers at the start, providing a comforting routine of early‑morning runs, but stock became increasingly unreliable as shelves emptied and employees could no longer predict restocking schedules. That unpredictability forced bulk hoarding drives, added logistical strain (including renting vehicles to transport goods), and heightened concern that without suitable to‑go containers the kitchen won’t be able to continue safe takeout and delivery service." - Amanda Kludt
