To say that last year was rough for our local hospitality industry is to severely understate the case. Restaurants and caterers have had to retrain staff, let go many, move most of their seating (when possible) outside, reduce indoor capacity, and limit contact between staff and clients to the bare minimum. Some shifted to purely take-out. Some had to close. For caterers, a summer that promised 20-30 events was reduced to two. Some clients chose food trucks instead of the originally requested sit-down, full-service meal.
