Chefs and restaurant owners everywhere have had to rethink their business models this year, as social distancing and new regulations for public safety have turned the equation upside down. Many dine-in eateries have edited their menus to include delivery and takeout-friendly dishes, while others have drastically reduced capacity or opened up sidewalk dining options; others have shuttered completely. And with the colder seasons upon us, the fates of countless small and independent establishments hang in uncertainty.