Some chefs and owners have decided to remain “open,” providing takeout and other essential services to Boston diners. Recently on his website, Brian began sharing his ongoing project, Covid-19 Portrait Project, which features local chefs and owners while they are making the best of a very difficult scenario.
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Big and small brands all over the world are doing what they can to make a splash in the press. Ok, you could argue, if you were less cynical than me, that these companies are just doing their best to help during the coronavirus outbreak by sending a positive message, or by making us laugh, both of which are equally important right now.
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Last week Vaugh Tan shared four principles for how businesses should respond to uncertainty at this moment (and generally) and it’s must read content.
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In this post I wanted to share some thoughts and perspectives from a handful of our (GSP and my) closest friends working in the business.
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Food & Wine published a candid, forward-looking call to action from our dear friend, Chef Matthew Jennings.
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The challenges facing retail small businesses from COVID-19 aren’t limited to just restaurants.
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The major events of life, personal and professional, are celebrated in restaurants. Acquaintances become friends around a table in the safe and controlled environment of a restaurant. Individuals become lovers across a restaurant table, sometimes.
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Working at a Boston-based family real estate company, I’m fortunate to call some of these businesses our tenants. But this past weekend it became clear that squirreling away gift cards and ordering take out would not be enough.
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Governor Charlie Baker has banned on-site consumption until April 6, and emotions run from “destroyed” to “relieved.”
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We recently received this District Impact Study, concerning Central Square businesses during the COVID-19 crisis.
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