The ongoing Covid-19 crisis has put a sudden and massive halt on the restaurant industry: Bars, small businesses, mega-chain restaurants and fine-dining establishments alike remain shuttered, reducing services to take-out and delivery where possible—though this is just the tip of an entire ecosystem of chefs, sommeliers, line cooks, service workers, and families affected by the pandemic. Some industry heavyweights, such as Momofuku’s David Chang, fear these closures won’t be temporary for most restaurants, causing a “morbidly high business death rate.” (There’s an episode of our At a Distance podcast on this very subject with Esquire food and drinks editor Jeff Gordinier coming out soon.) As wholesale restaurant suppliers now find their client bases on hold and drastically reduced, several of them have quickly pivoted to offer their goods directly to local residences for the first time.