12 hours ago
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This time last year, dining rooms were forced to close because of COVID-19. Today, some restaurants are struggling to keep up with demand from customers eager to eat out.
What a difference a year makes.
In March 2020, faced with a mandate from the governor to cease dine-in operations, Made Restaurant owner and chef Mark Woodruff offered discounts in hopes of enticing customers to place to-go orders. In spring 2021, with restrictions lifted, vaccinations underway and COVID-19 numbers down, Woodruff doesn’t need to do much to sell diners on the idea of eating out.
“We are absolutely slammed, out of control,” Woodruff said. “It’s going really well.”