A week after restaurants across North Carolina were ordered by Gov. Roy Cooper to stop dining services amid the coronavirus pandemic, many shifted to takeout only with curbside and delivery options.

Cooper ordered bars and restaurants to close March 17, except for take-out and delivery. The order puts thousands of people out of work across the state. The $21 billion restaurant industry employs more than half a million people statewide, according to the National Restaurant Association.

Some Charlotte restaurants have had to ditch their typical business dining plans to add pickup and delivery. Some, like Paper Plane Deli and Market, have even given out free toilet paper to customers.

Here’s how some Charlotte restaurants say business has been and what they’re doing to keep the lights on.

Amelie’s French Bakery

On Monday, Amelie’s French Bakery added delivery service for the first time at its five locations, which are in uptown, NoDa, Carmel Commons, Park Road and Rock Hill. Its first location opened more than a decade ago.

Mary Jayne Wilson, executive chef and operations director for Amelie’s, said online ordering setup finished Sunday at the NoDa site to make delivery possible. Restaurant employees are doubling as delivery drivers.

Since the order went in effect, business has dropped 70%, Wilson said. She said uptown has been a “ghost town” with more people working from home.

And employees have been laid off or furloughed. Of 200 workers, 60 remain. “It’s been hard,” Wilson said.

To help, Wilson said, Amelie’s is working with food vendors providing boxes of food for furloughed staff that include chicken, rice, beans, pasta, “basics to help them get through the next few weeks.”

Since the coronavirus order, she said there’s “no real normal.”

“Every independent restaurant in our country and definitely the region is at a critical point. If we don’t get help from the government, we won’t survive.”

The takeout business alone isn’t sustainable for too long.

“We could potentially be in trouble if we don’t get help and see increases in our sales, but we’re staying optimistic,” Wilson said.

Dilworth Neighborhood Grille

At Dilworth Neighborhood Grille, owner Matt Wohlfarth said he’s doing what he can to drum up business, including the marquee that states: “Support Local Order Take Out” in front of the East Morehead Street restaurant.

Wohlfarth said he worked 100 hours last week sending emails to loyalty customers, taping notes on to-go boxes, managing social media sites, even posting signs in the neighborhood to get takeout.

“My office is now right at the door,” he said. “Every day there’s a new something we’re trying to do.”

Wohlfarth said the 10,000-square-foot restaurant remains open for takeout only, from 11 a.m.-1 a.m. daily.

“Burger, pizza and wings, that’s what everyone’s getting,” he said. But he said the full menu is available, and pointed out it also includes vegetarian and vegan options.

He said takeout is typically 33% of the business and that stayed the same last week.

“We currently are selling about 400 meals a day and today has been our best day so far,” he said about Saturday service following the state order.

On Wednesday, Wohlfarth’s restaurant and Tiff’s Treats are teaming up. Wohlfarth said Tiff’s will help with delivery from 11 a.m to 8 p.m.

“Some things that come out of this might helps us,” Wohlfarth said of businesses forging new relationships. Plus, there may be drivers in place to continue night delivery, which Dilworth hadn’t done before.

Still, the numbers are not sustainable forever.

He laid off the majority of his 65 employees, keeping about 22, including two bartenders who are now delivery drivers, cook, people to answer the phone and other to help where needed. On the first day of the takeout only order, Wohlfarth admitted he panicked and kept only four employees but soon found he needed more help.

Along with feeding employees who are working, a tip jar that has collected more than $1,600 will go to unemployed staff, Wohlfarth said.

Wohlfarth said after the order was announced, he reached out to his bank to double his emergency credit lines. The only way for restaurants to get through this will be government aid packages and help from landlords, he said.

Having owned the restaurant for 15 years, he’s concerned because March usually offsets slow summer months. But even though he’s lost two-thirds of his business, he’s staying positive.

“I find myself having to be the strong one. I can’t cry. I can’t let my guard down. I feel like if any restaurants make it, we’ll be right there with them.”

Foxcroft Wine Co.

Conrad Hunter, owner of Foxcroft Wine Co., said late Monday morning he was several hours into applying for Small Business Administration assistance relief because of the effects of coronavirus. He has also contacted banks for credit loans and reached out to landlords asking to defer payments.

“The site is overwhelmed and there’s no alternative,” he said. “It’s the best thing I can do for the business and staff.”

Like all restaurateurs in North Carolina, Foxcroft has been serving takeout only.

“I’m a little numb. Some people panic, I go numb and do what I do,” he said.

Of 120 employees at four locations — three in Charlotte and one in Greenville — 12 are still working.

“We hope to hire back all of our employees, of course, if they’re available,” he said.

Of those four locations, only two remain open. Greenville is closed. And on Monday, the Waverly location closed because “no one was coming in out there.”

“Dilworth and Southpark did incredibly well, an almost dollar-wise normal week last week,” he said. “Being in the community a long time really helps develop a group of friends and customers who believe in us. They stepped up and helped us. “

Hunter opened the first location in 2004 in South Park. He weathered the economic crisis of 2008 and opening other locations. He said this time it’s not as terrifying because he knows he’s not alone.

“I think the economy will come back,” he said. “Everybody hang in there. We’re all in this together and we’ll come out together.”

Other restaurants

Some restaurants have tried to stay open with delivery only, but have since closed.

On March 22, Brooks Sandwich House posted on Facebook it would no longer serve takeout, saying, “We do not want to risk anyone’s health over work. Everyone please stay home.”

The Goodyear House said in a Facebook post Sunday that the restaurant had to let 40 workers go “while we wait out this terrible life challenge.”

And, after adjusting the last seven days to takeout only, “we are tired.”

“We are pausing our operations to regroup, refocus, and craft a sustainable long-term plan that allows us to maximize the good we can do in the coming weeks, months and years.”

This story was originally published March 25, 2020 at 5:30 AM with the headline "Charlotte area restaurants get creative to drum up takeout business amid coronavirus."