Amid COVID, a Hybrid Restaurant-Nonprofit Kitchen Business Model Emerges

During the pandemic, restaurants faced unprecedented challenges due to changing regulations, safety guidelines, and occupancy limits. The shift to takeout and delivery services became crucial. While dine-in orders previously accounted for 30% of restaurant orders, during closures, 100% of orders were carryout or delivery.

To adapt, restaurants streamlined processes, signed contracts with third-party delivery providers, and focused on foods that traveled well. Some even embraced a hybrid model, combining a scaled-back for-profit restaurant with a community meals program. For instance, Baltimore’s Alma Cocina Latina donated over 100,000 meals while envisioning a permanent shift.