IN RECENT MONTHS, radically rethinking business plans has been crucial to survival for restaurants across the country. At Blackfoot Hospitality, chef-partners Joe Campanaro and Mike Price have refashioned all three of their New York City places. “We stopped serving at the restaurants when New York shut down on March 15,” Mr. Campanaro said. “And then Floyd died.” He was referring to Floyd Cardoz, his friend and a beloved New York chef, who succumbed to Covid-19 on March 25. “We realized this was serious and that we needed to make a plan where everyone was protected—our employees and our customers—before we even reopened...

Source: Wall Street Journal July 17, 2020 18:22 UTC