Oyna Natural foods

Immigrant-Led Food Startups Are Most Vulnerable to COVID-19 | Eater

"A small Bay Area maker of kuku sabzi and Persian frittatas that relied on in-person sampling at farmers’ markets and in-store demos to educate customers, the company saw rapid expansion plans collapse when demonstrations ended and retail traffic fell; founders scrambled to build a web store and offer weekly local deliveries, but sales plunged from roughly 2,000 to 400 units per week, inventory cycles became unpredictable, and limitations on marketing (including social-media outreach) and thin margins left the business operating in survival mode despite temporary rent relief from its incubator." - Brendan Seibel