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Running a restaurant is always a challenge. But restaurant people are known for their ingenuity, and this recent disaster will be no exception. Some restaurants and most bars are closing, but many are adjusting delivery and take-out operations. Here are some examples of what restaurants are finding out. It’s a very incomplete list. If you want to order from a restaurant, call your favorite or one near you and find out what they have to offer. Many will include wine and beer in your order as well; Some even bottle cocktails.
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In early March, a car plowed in front of the Homestead market and cafe in Union, structural damage caused and the restaurant closed. The owner, Tricia Hudson, was blind, but she started preparing food until it could be fixed. So she was a few weeks ahead of everyone else when she was blind again on March 16. At this point, Governor Beshear ordered all restaurants in Kentucky to be closed for something other than takeaway and delivery. She has continued to provide her entire take-away menu and has started making family take-away meals: simple comfort dishes for 4, such as whole herb-stuffed chicken with filling, baked potatoes, carrots with maple glaze. These were very successful the first night she made them, so she is now taking orders 24 hours in advance at [email protected]
Holy animalJeremy and Bridget Lieb’s restaurant on Vine Street is temporarily turned into Beast Mart. The late night breakfast-lunch-dinner will now be a window for guests to order food and beer and wine, and white claw and coffee to go. Lieb hopes people will think about eating it in their car. “We have to do that. Everything in our life is tied up in this restaurant,” said Lieb.
Jacob Trevino, owner of bars including new ones The offer, along with Overlook Lodge, the Video archive and Tokyo Kittyheld an online “telethon” to sell gift certificates to its bars when they reopen. He ran it on Facebook Live and managed to raise $ 18,000 to help employees through the crisis.
Cristian Pietoso’s casual Italian restaurants oven Hyde Park and Montgomery always have a lot to do to take away, so Pietoso counted on them to get his company through this situation. He closed his restaurant in downtown Via Vite because his customers, office workers, work from home. When he went to Hyde Park Forno around 5am on Tuesday, he was happy to see that it was busy, with a slew of takeaway tickets, both from the menu and from his special half pan lasagna. So he counts that as luck. But even with constant orders, he had to lay off 90% of his employees. He can’t pay managers their salaries for the take-out volume, and the servers and bartenders just don’t have anyone to serve or care about. But he hopes the busy takeaway will keep skeletal surgery going.
Lindsey Park owned and operated a food truck California Tri-Tipfor four years alone. COVID-19 has been messing with her in a number of ways lately. Initially, several large events that she was planning were canceled. She often parks her truck in the parking lots of large offices or manufacturing facilities. She agreed, and when restaurants closed, she thought she would do better. Then everyone started to work from home in the office park, and one of the production facilities had to close for a while waiting for a delivery of screws from China. It was delayed because the factory in China closed because of the virus. It’s good that your restaurant is on wheels. She’ll be serving her tri-tip beef sandwiches and possibly whole toasted tri-tip in locations in northern Kentucky. Find them and other local trucks on StreetFoodfinder.com.
screen is a casual, fine-dining Wyoming restaurant that you wouldn’t expect drive-through. But because their location used to be a cafe, they do. It couldn’t get any more manageable in these new circumstances. They have customized their menu to suit the dishes they believe will survive execution and offer online orders that you can pick up through your car window as you drive through. They also have delivery limited to the Wyoming neighborhood
Stephen Williams and Mitch Ahrens worked to redesign the restaurants in Covington’s RiverCenter. They had just opened a seat called the Kitchen and another called the Butler’s Pantry, a kind of grab and go with casual convenience food and some groceries. Well, they closed the kitchen, but they kept it Butler’s pantry to open. They took out seating, put up shelves, added other items, and were open to the Covington neighborhood for essentials. There are now staples like milk, bread, yogurt, fruits and some vegetables, as well as cleaning supplies and toilet paper.
There are also dinners prepared by the chefs in the kitchen kitchen, such as meatloaf, roasted chicken, and vegetables. Simple and convenient selection.
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