We are continuing to use safe kitchen practices to ensure every meal is fresh from the kitchen to the table.ĥ. We are seating customers with at least one table in-between their table and another customer.Ĥ. We have continued to clean and sanitize tables and chairs after every customer visit.ģ. We have installed 3 hand sanitizing stations in various locations within the restaurant.Ģ. To combat the spread of coronavirus, we have implemented measures in our restaurant to keep our customers safe.ġ. We are continuing to offer to-go orders placed on our website. Gift cards available on your website, Online shopping, To-go orders, Curb-side delivery We are working to provide a full menu via delivery partners Search restaurants offering takeout, deliveryįree delivery, Online shopping, To-go orders, Curb-side delivery We can’t be profitable under those regulations,' said Shawn Stokes, chef and co-owner of Luna Rotisserie, which has locations in downtown Durham and in Carrboro. 'A lot of us independent, mid-size, full-service restaurant owners thought about that, and realized it’s just not a sustainable model. Owners have noted proposals floated in other states that would require restaurants to limit dine-in customers to half their capacity or to create six feet of space between tables. In the letter, the owners ask political leaders to keep restaurants on a takeout and delivery basis until they can safely operate at full capacity. It is that limit that the owners say would 'make it impossible to generate enough revenue to survive.' Under Cooper's three-part plan to get the state back to business, phase two would allow for limited opening of restaurants, bars, gyms and other businesses, but with safety protocols and reduced capacity. Roy Cooper, North Carolina's Congressional delegation and local mayors, a group of 40 restaurant owners challenged the governor's phased reopening plan, saying a partial opening, with limited seats for dining, 'could mean the death of independently owned full-service restaurants.'

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