Spuntino owners Cindhura Reddy and Elliot Strathmann managed to maintain their entire full-time staff, with no cuts to health benefits, while offering expanded sick pay and flexible, reduced schedules. The team cooked hundreds of meals for healthcare workers, built an elaborate outdoor dining tent and offered deeply discounted wines to go.
“The chance to continue our beverage program for takeout or delivery was not only a way to sustain our business and support our staff, but an essential way to connect with our people,” says Strathmann. “We’re so grateful for new ways to connect with people over things we’re passionate about. Even as we return to traditional modes of serving our guests, we look forward to continuing to stretch our imaginations in how we celebrate the crafts we love and the people behind them.”