Sign up for our daily briefing
Make your busy days simpler with Axios AM/PM. Catch up on what's new and why it matters in just 5 minutes.
Catch up on coronavirus stories and special reports, curated by Mike Allen everyday
Catch up on coronavirus stories and special reports, curated by Mike Allen everyday
Denver news in your inbox
Catch up on the most important stories affecting your hometown with Axios Denver
Des Moines news in your inbox
Catch up on the most important stories affecting your hometown with Axios Des Moines
Minneapolis-St. Paul news in your inbox
Catch up on the most important stories affecting your hometown with Axios Twin Cities
Tampa Bay news in your inbox
Catch up on the most important stories affecting your hometown with Axios Tampa Bay
Charlotte news in your inbox
Catch up on the most important stories affecting your hometown with Axios Charlotte
San Gennaro, a red-sauce restaurant in the Bronx, awaits our return. Photo: Mark Lennihan/AP
It may be a long time before many of us congregate in restaurants. And going out to eat is quickly becoming a far-off luxury for many hardworking Americans.
What's next: The dining trade is starting to think about how the industry will need to evolve, and Bloomberg's Leslie Patton and Edward Ludlow have a look ahead as "buffet services may disappear" and "workers may need to wear gloves and masks."
- '"[U]tensils may be individually wrapped."
- "Appetizers off of shared plates may be discontinued."
California Gov. Gavin Newsom had this preview of the new normal when restaurants reopen, via the L.A. Times:
- Taking customer temperatures at the door.
- Reducing the number of tables by half.
- Disposable menus.
Go deeper: Coronavirus supply chain issues cause tons of wasted food