Keep having this thought I’m probably well positioned to help someone save their restaurant. It would probably bring me a lot of joy & kill me in process. Leaving it on the table at this point.
Fully embrace take out. Modify the menu for comfort, transportation and volume. Pivot dine in to smaller more intimate settings, charge for it.
What I bring is discipline and understanding buying, not tied to “how things used to be”.
Quarantine has given me privileged time to reflect, and I’ve made contact with my purpose, which is similar to yours in that it involves being of services to others. I’ve decided if it kills me, then it’s not a bad way to go.