In the spring of 2020 restaurants and other public venues–bars, schools, museums, office buildings–were ordered to close. Some chefs continued to work, donating meals to essential health care workers, especially those working in hospitals bearing the brunt of the overwhelming numbers of people being committed for COVID-19 related complications, as well as to emergency food relief. Food delivery workers spent tireless hours delivering for restaurants. Meanwhile, restaurants got creative and pursued additional modes of revenue to stay in business. Despite government assistance and some successful crowdfunding efforts, restaurants struggled financially, resulting in widespread closures across the city. Street vendors faced unique struggles and continue to fight for their rights as small businesses. The restaurant industry underwent many changes in 2020 from the introduction and expansion of outdoor dining, to the controversial reopening of indoor dining, new regulations around alcohol sales, and implementing measures to ensure social distancing. Food writers and reporters have speculated about a post-pandemic restaurant industry, but as the situation continues to unfold, many questions are yet to be answered.
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