We all know that coronavirus-spurred shutdown of dining rooms across the Bay Area has restaurants struggling to make enough money from takeout and delivery to keep the lights on — and at the same time, we’ve seen the crowds of customers jamming into the local grocery stores. So, what’s an enterprising chef to do but turn their restaurant or bakery into grocery store during this time of sheltering in place?
That’s the solution that several restaurants have hit on anyway, as chefs use their farm and wholesale connections to set up miniature grocery and specialty foods operations on their premises, offering customers another way to procure fresh produce and hard-to-find pantry staples like flour, eggs, and, yes, even toilet paper. Call it the “general store” model of coping with the COVID-19 crisis.
Here, then, are 15 restaurants — nine in SF and six in the East Bay — that have successfully made the shift.Read More