Cooking up a new business model during the pandemic
Restaurateurs find a way to thrive without restaurants
A YEAR AGO Aaron Gordon supposed it was all over for his restaurant in a prosperous enclave of Washington, DC. The city had ordered restaurants to close for eat-in dining. But a surge in orders for takeout and delivery soon pushed his takings back up. Sensing an opportunity, he searched for a site to launch a takeout- and delivery-only business. Ghostline DC, a vast kitchen with space for six businesses to cook and box up food, is still going strong, he says, even as the city begins to let restaurants reopen.
This article appeared in the United States section of the print edition under the headline “Cooking up a business model”
From the March 31st 2021 edition
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