Responses to the COVID-19 crisis among restaurant owners have been wide-ranging. Some have closed their restaurants temporarily, some permanently, and several are using take-out, curbside service, and delivery to remain open.
Anthony Favazza, owner of Amighetti’s in Rock Hill, is pivoting from a restaurant to a grocery store format. In a recent phone conversation, Favazza notes the irony of area restaurants having coolers full of food and sitting idle while grocery stores’ shelves are bare of staples.
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“Restaurants are being crushed,” he says. His restaurant is now a market, which will sell staples like bread, meat, cheese, pasta, eggs, dressings, sauces, and some produce, along with award-winning soups, salads, and sandwiches. Desserts will also be available.
“The health and safety of the community is paramount,” Favazza says.
Toward that end, Favazza has made changes to the space to promote social distancing. A number of tables have been removed from the dining room, so seating will be limited. Strict cleaning protocols will be followed, and all point-of-sale equipment will be covered in a new sheet of plastic wrap for each customer transaction.
Favazza admits that he has more questions than answers right now when it comes to why restaurants and grocery stores are being treated differently in terms of restrictions. He also emphasizes the fluidity of the situation—he’s taking it one day at a time. For now, the market will be open daily from 9 a.m.–8 p.m. If the need exists, he hopes to extend hours.
So far, Favazza reports that he has not had any problems procuring food from wholesalers.
It’s also worth noting that Amighetti’s is baking bread again. As Favazza says, “We have a lot of flour and a lot of knowledge.”
