How Restaurateurs Are Rethinking Business Plans in Wake of COVID-19 | Eater
"One of the group's restaurants was pivoted early to a carryout-only model; that carryout operation was used both to keep revenue flowing and to fund employee support initiatives, with 100% of its proceeds directed into the company’s employee Emergency Relief (PEER) fund to help cover staff shelter, food, and medical needs." - Martha Hoover
