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Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more. These pivots require time, resources, creativity, innovation, and, of course, money and their success can mean a restaurant’s survival. In this series, Eater asks operators to open their books and explain how pivoting has (and hasn’t) worked, by the numbers. First up: Detroit Shipping Company.
March is usually a whirlwind time for Detroit restaurants. Diners come out of the hibernation that Midwest winters demand and revel in a slew of holidays and sporting events, including St. Patrick’s Day, Detroit Tigers Opening Day, March Madness, and the Marche du Nain Rouge, an annual parade and celebration held in Cass Corridor. For Detroit Shi