Lau Reda, owner of LauReda's: An American Table and TAP@1918 shares his challenging experience from the beginning of the pandemic. It was sheer determination that made his business withstand these pressures.

When the pandemic hit, people got scared of dining in, which made him shift to Togo and Drive thru. The curfew from 10 '0' clock was critical because his 40%-45% business was from the pub and the pub had major hours from 8-11 at night. As the restrictions have loosened up, the challenges for each restaurateur have been going down slowly.

Src: https://www.wral.com/from-bleeding-money-to-maintaining-rocky-mount-res…