Mount Pleasant Magazine Documenting Covid-19

88 www.CoronavirusMag.com | www.ReadMPM.com | www.ILoveMountPleasant.com feature minimal interaction. But knowing that, for many regulars, a trip to Babas might be their only human interaction for the day, Crouse couldn’t bear to rob them of the opportunity for a quick minute of civility where they could be greeted at the counter, and where baristas and bakers could soak in the smiles they worked so hard to put on patrons’ faces by crafting something delicious, but also routine. Being a small establishment with a lean staff has benefited Babas throughout this transition; it has allowed them to adapt quickly to changes. From developing their own ordering app over the course of a weekend to rolling out an in-house delivery system in order to keep profits and tips in employees’ pockets, Crouse and his staff are constantly convening to discuss their small successes, what changes are coming up and how they can improve. As the weeks progress, the team has begun to take this as an opportunity to hone in on customer feedback in order to meet the changing needs of their patrons. Folks popping in for their morning coffee started asking about whether they could purchase a dozen eggs, a gallon of milk or flour, leading Babas to be a pioneer in the movement towards restaurants providing pantry staples for sale. Others longed for a way to support local farmers and fishermen without having to seek out individual sources and cook up meals themselves. Babas has always focused on utilizing local ingredients but never marketed the fact, as it was simply the way they chose to do business. Now, Crouse touts his purveyors and has created a weekly dinner menu showcasing fresh vegetables, meat and seafood, providing nourishing and responsible options for those conscious about supporting our local economy. As restaurants around the world struggle to stay afloat, industry leader and owner of Butcher & Bee, Michael Shemtov, has been tirelessly advocating for Charleston’s vibrant dining scene and its workers. While joining talks to help shape legislation that will hopefully ease the financial burden of the shutdown, Shemtov has embarked on an incredible effort to put food on the tables of thousands of now jobless restaurant employees through Pay It Forward Charleston, an initiative focused on handing out bags of groceries to hospitality workers in need. Each bag contains roughly $10 worth of provisions at cost and includes staples from local farmers who have seen their restaurant sales disappear overnight with nowhere for the produce sitting in their fields to go. By linking these two groups, Pay It Forward can channel funds to struggling farmers, who are in turn offering deeply discounted items to fill the provision bags. Since its inception, Pay It Forward has been joined by a host of restaurant groups and supporters determined to make a difference. Red Clay Hot Sauce has pledged to donate 15% of their sales, Off Track Ice Cream is pitching in $1 per pint, and FIG, Mercantile & Mash, Cru Catering and many others have opened their doors with teams of volunteers to serve as distribution points for the bags, allowing each space to stick to a 50-bag per day