How Will Restaurants Survive a COVID-19 Winter? | Eater
"A recently opened metro-Detroit brewery stayed nimble by launching online ordering, curbside pickup, and in-house delivery for everything from canned beer to coffee beans and frozen vegan pasties, investing in delivery vans, hiring staff rather than cutting jobs, and relying on expansive outdoor seating to maintain steady revenue while remaining cautious about moving service back indoors during the pandemic." - Brenna Houck
