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When Does a Restaurant Become an Essential Business? These owners bristle at the notion that they’re a luxury By Melissa McCart Photo: Fieldtrip USA These three restaurant owners pivoted like everyone else trying to survive the economic wallop of the pandemic, but rather than switch from a sit-down spot to a takeout model, adding groceries, or selling takeaway booze to stay afloat, they assessed how the pandemic was affecting their business and employees and looked to their communities to decide how to pivot. Their models point to a way forward for independent restaurants. “Restaurants make sure the streets stay clean. They make sure crime stays low. They help make sure the agricultural system runs. They employ a lot of people, not just in our direct industry,” said JJ Johnson, owner of Fieldtrip in Manhattan.  Read: Restaurants like these are focusing on partnerships that help feed communities and support farmers who need it most. 

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