Issue link: https://nebusinessmedia.uberflip.com/i/1246791
V O L . X X V I N O. X I M AY 1 8 , 2 0 2 0 32 S M A L L B U S I N E S S M aine restaurants are weather- ing the COVID-19-related shutdowns in different ways. While some are turning to takeout to pay bills, others are downsizing or already calling it quits to avoid getting deeper into debt. Even for those confident about reopening, there's no guarantee that all their staff will feel safe returning to work right away, or that customers will rush to dine out again. Such are the dilemmas facing Maine's $7 billion restaurant, bar and lodging industry, made up of mainly small businesses hit hardest by the crisis. As owners determine their own path forward in accordance with the state's reopening guidelines, here's how three are faring and their current mindset. F O C U S Takeout and tapas Among the first to shift gears was Sur Lie, a downtown Portland gourmet bistro and wine bar specializing in small, intricately plated dishes. While tapas and takeout are not an obvious combination, Sur Lie has been at it since mid-March, making it work with only two line cooks out of its 11-strong staff. Krista Cole and Antonio Alviar opened the Free Street eatery in 2014, and brought in a new executive chef last December. In March they shifted to takeout service five days after Maine's first confirmed COVID-19 case. rough an online system, customers can place orders for prepared dishes as well as meal kits and farmer's baskets, with or without wine pairings and local beers, for pickup ursday through Sunday. "We're doing pretty good, trucking along and hanging in there," says Cole, a former nurse. "ere's really nothing else you can do." While its popular sweet-pea hum- mus is available for takeout, the tweaked menu includes cheeseburgers and other sandwiches Cole says have been "flying." P H O T O / T I M G R E E N WAY S C R E E N S H O T / N ATA L I E ' S R E S TA U R A N T Krista Cole, co-owner and director of operations at Sur Lie restaurant in downtown Portland, packing meal kits to go sourced from Standard Baking Co. and other local suppliers. Wine service with physical distancing at Natalie's Restaurant in Bar Harbor is portrayed in a humorous video, part of a shutdown-era vignette series. Restaurant owners adapt to changing times B y R e n e e C o r d e s Thinking on their feet