Keep These Tips in Sight As Your Restaurant Rolls with the Punches of COVID-19
Unequivocally, restauranteurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic.
By Jessica R. Shraybman
Founder & Managing Partner, Shraybman Law
The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. To make matters worse, reopening timelines, guidelines, and regulations at the federal, state, and local levels have felt like a moving target in most parts of the country since March.