Surviving coronavirus by becoming a grocer

We're a week and a half into the coronavirus outbreak, and the restaurant industry is reeling. Sales have taken a dive off a cliff as dining rooms close and operations resort to carryout, delivery, and drive thru only. There is no certain timetable for when the threat of coronavirus fades, and when restaurants can return to some sense of normal.To help the industry through this challenging time, we're going to publish several mini episodes featuring industry leaders discussing their creative solutions to conquering this difficult season. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. First up is Stephan Harman, cofounder of FUSIAN, a sushi roll and bowl concept based in Columbus, Ohio. Harman explains how his 10-unit fast casual is helping its communities by adapting its online ordering platform to sell fresh produce and other foods that are sitting in restaurant supply warehouses.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at [email protected].