"We’re an old-school restaurant. We didn’t ‘do’ online. I know half of my customers by name. Now you’re telling us we can’t get near ’em?! I said, If we don’t go online quickly, we’re going to die. There were nights I’d stay up till 2 a.m. on this computer, trying to figure out everything. It took 30 days, but now people can order food through our website. They don’t understand how much DoorDash and Grubhub charge a restaurant, but those orders helped us stay in business. You have to adapt or die." - ByAshlea Halpern