VOLUME 6, ISSUE 1 APRIL 8MAY 5, 2020
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Local businesses nd ways to survive under COVID19 restrictions
ADAPTING TO CHANGE
BY OLIVIA LUECKEMEYER AND EMILY DAVIS
Nir Sela said the drop in busi- ness at his downtown McKinney restaurant Layered began within days of the rst conrmed case of coronavirus
in Collin County. Ten days later, he had to nd ways to pivot fol- lowing the state order prohibiting dine-in service.
INSIDE For a timeline of events related to the coronavirus, see Page 22.
“I have 15 people on the payroll, and I can’t just think of myself,” said Sela, who is now oering takeout and curbside pickup. “They all have bills; most of them have kids to support.” The city’s shelter-in-place order came shortly after that. “I am convinced that the risks of
RYE OWNER TANNERAGAR STANDS INHIS EMPTYRESTAURANT AFTER STATE AND LOCAL ORDERS HALT DINEIN SERVICES.
CONTINUED ON 21
CORONAVIRUS COVERAGE All content in this print publication, both editorial and advertisements, was up-to-date as of our press deadline of April 2. Due to the fast-changing nature of this event, editorial and advertising information may have changed. Please visit communityimpact.com and advertiser websites for more information. Thank you for your support.
COURTESY KAT MOULDER
Restaurant owners lay o waitsta but still nd ways to support them Page 17
Campaign formed to raise money for local businesses and nonprots Page 12
FOOD &DRINK DELIVERY OPTIONS
Elected ocials review stay-home guidelines Page 22
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