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Observing the Pandemic Effect on the Restaurant Industry

When the March closure of non-essential businesses occurred, I was splitting my time between Austin, Texas and Baltimore, Maryland, and I happened to be in Maryland. Great friends of mine (Charles and Susan) owned a restaurant in Baltimore and closed it, even though restaurants were allowed to provide food through carryout and delivery. When I asked Charles why he was not providing carryout, he said that he needed to understand how his restaurant could provide carryout and keep his employees and customers safe.