“Our accountant’s advice was to lay people off and hunker down. That didn’t feel right.”

We asked food businesses nationwide how they are handling coronavirus. This update comes from Andrew Dana and Daniela Moreira, Call Your Mother and Timber Pizza Co., Washington, D.C.: (1/6)

"We talk about how we’re a family. We couldn’t imagine looking at our team and telling them, 'We’re all in this together but not now—fend for yourselves.' A lot of immigrants work for us and send money home. If they stop getting paid, it affects not just them." (2/6)

"We went against what our accountant told us to do—but he’s used to that—and put the financial health of our employees ahead of the business. We’re paying everyone as long as possible. If it takes a village to build a restaurant, then it takes a village to weather a storm." (3/6)

"During the two weeks we were closed, we were figuring out loans we could apply for and started an online store, where people could purchase cooking classes or name a menu item after themselves. We raised $50,000." (4/6)

"When we reopened for pick-up, we sold 1,500 bagels. It was busier than a typical weekday. Partly because we sell comfort food and partly because the community has embraced what we’re doing. We’re probably the only ones who are thinking of opening a new location." (5/6)

Read more here. (6/6): https://www.bonappetit.com/story/food-businesses-covid-19