Restaurants Permanently Pivot to Fast-Casual, To-Go, and Market Formats Because of COVID-19 | Eater
"Situated on a Cape Cod farm and run by Laura Higgins-Baltzely (a 2016 Eater Young Gun) and her husband Brandon, this former tasting-menu restaurant will shift to a casual breakfast-and-lunch to-go model, eliminating the dinner tasting menu they had already planned to retire by 2021. During the pandemic the operator kept cash flowing by making prepared foods sold in the farm’s grocery, benefited from a PPP loan, and plans to rehire a very small staff (two cooks, two dishwashers, and one front-of-house server). The owners expect lower food costs and slightly higher labor, believe outdoor socially distanced seating or takeout will reduce risk, and see the change as a natural progression accelerated by current conditions." - Hillary Dixler Canavan
