The Reality of Reopening Restaurants Across America | Eater
"An Atlanta soul-food restaurant led by Deborah VanTrece is reworking operations to prioritize sanitation and staff safety while staying financially viable: expect measures like plexiglass barriers, reduced capacity, reservations-only service, and contact-tracing protocols as the team balances maintaining service quality with protecting workers and planning for the next phase of dining." - Eater Staff
