CHARLOTTE — Many restaurants have closed due to COVID-19 restrictions, and the ones that are still open have had to switch business models to take-out, delivery and curbside pick-up.
“Really, were in survival mode,” said Joey Profeta, the GM at Palm. “That’s really what we’re doing.”
In the video at the top of this webpage, reporter Glenn Counts speaks with restaurant operators and how they are adjusting during these difficult times.
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