With weeks of lockdown still ahead for most of the U.S., we’re all yearning to return to “normal.” But until there is a COVID-19 vaccine or some kind of medical treatment available that helps people manage the worst effects of the virus, we are likely looking at continued social distancing in some form. Even if restrictions ease and people are no longer quarantined in their homes, it’s unlikely they will be gathering in large groups to do the kinds of socializing and celebrating that restaurants have, until recently, been able to accommodate. But can you envision a halfway point for your business? In order for businesses to participate in the gradual reopening of the economy, they will have to adopt new practices to help ensure the safety of their employees, suppliers and customers. Will you be able to create adequate space between tables in your dining room, between servers and customers, and between employees? If so, how might this affect the number of tables you turn and staff you employ during a shift? How can you adapt your usual methods of serving food and pouring wine to allow for distance? Can your employees safely get to and from work while maintaining social distancing? Can you adopt no-contact practices for accepting and inspecting deliveries? Is it possible for you to adopt all of these measures while continuing to employ any business-model shifts you are using now to help bring in business, such as selling meal kits and specialty ingredients or providing curbside pickup? Thinking through the possible scenarios now and developing a plan can prepare you to quickly ramp up business – and avoid having to make major decisions on the fly – in the months ahead.