Restaurants Get Creative, Turn to Take-Out to Survive Pandemic

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J.D. McGillicuddy’s on Brookline Blvd. in Havertown. Image via Pete Bannon, Media News Group.

St. Patrick’s Day, a busy holiday for bars and restaurants, was the first test on adjusting to a pandemic alert that has closed those establishments, except for take-out and drive-thru, writes Pete Bannan for the Daily Times.

The hope is to capitalize on take-out.

Tom Thornton, CEO of JD McGillicuddy’s Pub in Haverford, said his business should be able to survive a month-long shutdown.

“We employ a lot of people full time,” Thornton said, estimating they have more than 30 employees at five food locations. “If we can get them paid, we’ll be fine. I’m hoping it doesn’t get as long as some have predicted. I worry about a longer closure.”

Zubair Khan, executive director of the Media Business Authority, estimated business was off 50 to 60 percent, with the courthouse closed and people staying home.

“It’s been a challenge, but our big concern is not to spread the virus any further,” he said.

Kahn said officials are encouraging businesses to work more with social media and be creative, offering gift cards.

Jeff Beall, manager at Sligo’s Irish Pub in Media, said support for community and business is more important now than ever.

Read more about restaurants adapting to the coronavirus closures here.

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