When Does a Restaurant Become an Essential Business? These owners bristle at the notion that they’re a luxury By Melissa McCart Photo: Fieldtrip USA These three restaurant owners pivoted like everyone else trying to survive the economic wallop of the pandemic, but rather than switch from a sit-down spot to a takeout model, adding groceries, or selling takeaway booze to stay afloat, they assessed how the pandemic was affecting their business and employees — and looked to their communities to decide how to pivot. Their models point to a way forward for independent restaurants. “Restaurants make sure the streets stay clean. They make sure crime stays low. They help make sure the agricultural system runs. They employ a lot of people, not just in our direct industry,” said JJ Johnson, owner of Fieldtrip in Manhattan. Read: Restaurants like these are focusing on partnerships that help feed communities and support farmers who need it most.