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Serving Food

On my bi-weekly grocery runs, I pass by a strip mall that is home to half a dozen restaurants. The neighborhood is fairly diverse and has long been home to refugees. That reflects in the dining options too - a lot of variety and small establishments run by the owner and their family members. Everything is closed now of course and the parking lots are empty. I was wondering why atleast some of them are not providing take-out options. 

Maybe these establishments are not the type customers would associate with take-out. They have grown two accustomed to dining in, enjoying the meals served fresh from the kitchen, socializing with the owner and so on. If they wanted take-out they would go elsewhere. In effect, what made this strip-mall so vibrant and these little restaurants successful is working against them now. This Vice article talks about the many challenges faced by this business as they try to re-open.

.. the pandemic has created some supply chain issues. "I don't see many places surviving," he said. "You might not be able to get customers in the door and you might not be able to get the product that you had before the coronavirus situation."

The supply chain problem, if it impacted the signature dish the restaurant serves, might leave customers disappointed and unwilling to return or try again. To avoid that, they may choose to remain closed and be remembered positively for what they were when times were normal.

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