Restaurants Find a New Revenue Source: Feeding the Hungry

Alma Cocina Latina, a Baltimore restaurant, faced the stress of reopening after a four-month closure. Chef David Zamudio prepared Wagyu steak and seafood paella for socially distanced diners. However, their kitchen wasn’t just serving guests. They also made 370 boxes of pasta Bolognese, complete with cherry tomatoes, mushrooms, and a green salad, to be delivered to local nonprofit organizations. Alma’s charitable-feeding program, initiated during the pandemic, has provided over 100,000 meals to those in need