On North Carolina’s Outer Banks, Coronavirus Feels Worse than a Hurricane | Eater
"A seafood-focused, Duck-based restaurant run by chef-owner Wes Stepp whose business model includes catering and personal-chef services that allowed some carryout and bulk orders after dine-in service was halted. Those channels provided some cash flow but not enough to cover labor and operating costs; staff have been volunteering to take calls, cook, and deliver, and the restaurant was operating on its last lines of credit when the bridges closed, leaving the owner fearful about the upcoming summer season." - Hannah Leidy
