The Times, They Are A-Changing
Since early March, when the local health emergency for COVID-19 was declared, businesses have been making changes almost daily in the current pivot or close scenario. The following is a photo essay about the transitions one restaurant went through in the course of just a couple weeks. For many, these images are going to feel familiar. We can only hope that this is not actually our new normal.
Chef Kelly Briglio and Wine Curator Tina Thayer, owners of Paradise Pantry in downtown Ventura, before the health emergency
The first transition was to add additional cleaning of communicable surfaces and add social distancing protocols for in-house dining.
Next, the dining room was closed and orders were taken to-go.
Items for sale were individually wrapped in order to reduce exposure to customers.
Curbside pickup became an essential service for many businesses to offer.
Now, full mask and glove coverage is the reality to keep customers safe and to stay open.
Paradise Pantry remains open with modified hours, curbside pickup for food, wine and market essentials, like bread, eggs, butter and cheese.
