He noted, “Restaurant personnel have become order-taking, delivery and packaging specialists. Ghost kitchens (operations for delivery only) are now able to keep off-site dining costs down.”
Additionally, outdoor dining is here to say. Usually packed up for the season by now, continues strong across the state as restaurants set up winterized tables in parking lots and on street corners.
“Restaurants have added a little bit of Europe to the neighborhood by providing outdoor dining (with heat lamps!),” add Dr. Feldman.