Restaurants Have Pivoted to Feeding the Frontlines: Is It Delivering?

When New York’s restaurants were forced to close their dining rooms on March 16, many decided to keep their lights on by switching to a charity model. Over the last six weeks, dozens of restaurants have launched fundraising campaigns with the mission of feeding frontline workers while keeping their employees on payroll. The headlines are heartwarming, but how are these endeavors actually working out?

When the closing order first went into effect, Tarallucci e Vino’s owner Luca Di Pietro had to lay off 90 of his employees across its five locations in Manhattan. A family friend offered to help out by buying 40 meals, and on March 19 the restaurant was able to make its first…

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