https://www.wired.com/story/restaurants-struggling-pandemic-eric-rivera-addo/

Driving through eerily quiet Seattle on Friday, I tuned into an NPR interview in which a Dallas taco shop owner summed up the outlook for the country's restaurants in the face of the coronavirus pandemic: "Bleak." It’s a widely echoed sentiment. Making the rush-hour trip in a fraction of the time it normally takes to cross town, I was on my way to see one of the only chefs I know who's offering a bit of hope.

When the world is not under siege from a deadly virus, Eric Rivera runs Addo, a busy restaurant with constantly changing offerings, from inexpensive homestyle Puerto Rican to high-end, multicourse meals with wine pairings. Now, though, as despair has seized other restaurant owners making the pivot to delivery and takeout only, Addo’s sales for the first two weeks of March were double the amount for the same period last year. Rivera had also doubled his staff to 10 since the beginning of the month and was looking to hire more. I wanted to find out why, and if he had advice for other restaurateurs in these dire times.