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Description
Shoreline Menus Restaurant Delivery Service Webinar hosted by Groton Economic Development.
Shoreline Menus is a local delivery service out of Old Saybrook, CT. They are interested in expanding in our area. If you are a local restaurant and want delivery service options come see what Shoreline Menus has to offer.
For more information contact Shoreline Menus:
Lauren Ashe
Email: lauren@shorelinemenus.com
Phone #: 203-206-0382
Alex Foulke
Email: afoulke1@gmail.com
Phone #: 413-250-3348
A
We
are
live.
My
name
is
paige
bronk.
I
am
the
manager
of
economic
and
community
development
for
the
town
of
groton.
Tonight
we
are
going
to
talk
with
shoreline
menus,
lauren
ash
and
also
alex
folks
regarding
an
opportunity
that
has
been
presented
to
groton
restaurateurs.
We
also
have
with
us
sam
eisenbeisser,
from
the
economic
development
division
and
lauren
post
and
just
a
quick
backdrop.
A
Obviously,
covid
had
some
impacts,
but
this
is
our
first
opportunity
to
reach
back
out
to
businesses
regarding
this
particular
opportunity
dealing
with
an
alternative
delivery
service.
So
this
is
a
series
that
we
are
trying
to
promote
through
2021
by
the
edc
and
also
the
town
of
groton's
economic
development
division.
At
this
point,
I'm
going
to
turn
it
over
to
shoreline
menus
who
will
go
through
their
presentation.
A
It's
my
understanding,
there'll
be
an
opportunity
for
some
q
a
try
to
get
some
feedback
through,
possibly
the
chat
function
through
zoom.
We
would
encourage
that
in
terms
of
time
frame
we
have
a
hard
stop
at
about
5
40.,
so
there'll
be
about
20
minutes
for
the
presentation,
then,
hopefully
a
little
bit
more
engagement
for
the
for
the
the
the
remainder.
So
at
this
point,
I'm
going
to
turn
it
over
to
lauren
and
alex.
B
B
See
that
worked
so
again,
I
just
wanted
to
introduce
myself.
My
name
is
lauren
ashe.
I
am
the
director
of
partnership
development
with
shoreline
menus
with
alex
folks
who
is
a
founding
member
and
also
a
restaurant
owner
in
old
saybrook.
We're
going
to
walk
through
this
agenda.
Talk
about
the
current
state
of
delivery
in
your
area.
B
B
C
It
was
chaotic,
unethical
in
my
point
of
view,
and
it
was
really
hard
to
get
off
their
platform.
They
wanted
to
their
their
goal
was
to
come
back
around
and
say:
hey.
You
know:
we've
signed
you
up,
we've,
given
you
all
this
business,
and
you
know
we'd
love
to
partner
with
you.
Unfortunately,
they
had
outdated
information.
It
was
very
expensive
to
use
it.
Just
wasn't
a
very
good
system.
C
There
were
a
few
other
companies,
some
of
the
larger
companies
in
the
area
that
were
trying
to
get
into
the
old
saybrook
westbrook
sort
of
market
and
we're
also
expensive
and
taking
some
of
the
similar
tactics
to
the
doordash
model
to
get
some
of
the
market
share.
So
we
myself
with
a
few
other
small
businesses
in
the
area,
got
together
and
decided.
C
We
wanted
to
try
to
find
a
solution
to
this
and
we
didn't
know
exactly
what
that
would
look
like,
but
we
connected
with
a
local
technology
company
called
eatsie
and
developed
the
concept
for
shoreline
menus
from
there,
with
just
a
handful
of
of
restaurants
on
and
have
grown
from
that
to
currently
over
60
restaurants
and
signing
up
more
every
week
and
have
created
this
model
to
benefit
the
restaurants.
I
am
a
small
business
owner
myself.
C
We
wanted
to
to
flip
the
model
of
of
what
a
delivery
company
is
and
and
try
to
do
our
little
part
of
changing
what
the
current
industry
is.
So
we
are
locally
owned.
We
have
about
10
owners
currently
and
we
value
as
many
of
our
partners
to
the
owners
as
well
and
to
buy
into
the
company,
and
we
hope,
as
many
that
want
you
will
lauren
ash
is
also
an
owner.
C
C
We
we
switched
the
model
again
in
that
we
control
control
the
company
with
a
shared
pool
of
drivers.
We
contract
out
with
another
locally
owned
company
that
managed
them
and
hires
them
and
takes
that
whole
process
away
from
the
shoreline
menus,
but
utilizes
that
relationship
in
a
way
that's
beneficial
to
shoreline
menus.
C
We
have
locally
managed
partners
of
shoreline
menus
who
are
doing
all
the
hiring
of
the
drivers
and
keeping
that
as
well
on
a
local
level,
because
we
are
not
a
large
company.
We
can
also
offer
delivery
at
a
much
lower
rate
than
what
the
market
standard
is.
We
do
that
because
we
don't
have
a
lot
of
overhead.
We
don't
have
a
lot
of
employees.
C
We
do
some
marketing,
but
we
do
it
a
lot
cheaper
than
what
the
larger
companies
are
are
coming
in
and
trying
to
do
with
that
and
the
owners
get
to
share
in
a
profitable
business
as
well.
We've
been
profitable,
profitable
from
day
one.
We
paid
out
dividends
this
year
to
our
owners
and
and
we're
growing.
So
it's
really
a
win-win
on
a
lot
of
sides
and
yeah
I'll
pass
over
to
lauren.
B
B
You
would
contact
me
directly.
I
live
right
here
in
old
saybrook.
We
all
live
locally.
I
grew
up
in
waterford,
so
I'm
very
familiar
did
some
living.
I
lived
in
mystic
for
a
little
while
as
well,
so
I'm
very
familiar
with
the
area.
So
all
of
us
live
in
this
area.
Our
drivers
are
all
local
as
well
and,
as
alex
mentioned,
our
we
have
a
director
of
driver
operations
and
he
oversees
over
30
drivers,
they're
part
and
full
time.
Actually
one
of
the
drivers
is
featured
here.
B
It's
a
real
driver,
he's
one
of
our
captains
and,
as
you
can
see,
they're
wearing
their
pbe.
We're
really
focused
on
that
as
well.
Each
sorry
we,
when
you
get
your
order
through
our
tablet
through
our
ordering
platform,
you
will
have
your
driver's
name
and
phone
number.
So
we
really
have
full
transparency.
You
are
going
to
get
the
contact
number
for
your
customer,
your
driver
and
everyone
else.
Who's
involved
with
the
company
and,
like
alex
said
we
are
the
most
cost-effective
delivery
service
in
the
area.
B
B
B
We
worked
on
cooperative
marketing,
we,
you
know
we
will
do
a
feature
on
every
restaurant
and
we
will
we're
very
active
on
our
social
media
feel
free
to
look
at
our
our
social
media
sites
and
see
how
active
we
are
and
that's
something
that
you
know:
you're
not
paying
extra
for
and
then
just
wanted
to
kind
of
open
it
up
for
discussion.
We
kind
of
breezed
through
everything
alex
and
I
did
and
we
can
really
get
very
detailed
as
to
I'm
going
to
stop
showing
my
screen
here.
B
A
B
A
Can
start
with
a
couple
questions
just
to
get
things
going,
I've
got
to
put
my
two
cents
in
I
I
have
to
admit
years
ago.
I
I
did
some
delivery
on
my
own
and
I
I
am
curious
to
know
how
you
envision
this
helping
the
restaurants
that
might
be
struggling
the
most
during
covet.
I
mean
the
simple
answer,
of
course:
is
it's
delivery
and
that's
that's
an
important
part
of
their
business
model,
but
how
are
you
really
going
to
help
them
in
their
greatest
time
of
need.
B
Well,
I
can
speak
a
little
bit
to
the
fact
that
we're
giving
them
a
different
revenue
stream,
an
additional
revenue
stream.
I
know
that
a
lot
of
the
restaurants
that
we
had
that
had
said
they
were
going
to
come
on
tonight
are
all
are
already
doing
their
own
delivery.
So
I'll
let
alex
talk
because
he
is
a
restaurant
owner.
I
think
he
can
talk
a
little
bit
to
how
having
having
this
in
place.
When
everything
shut
down
last
march,
he
had
already
been
doing
delivery
for
a
while
with
us,
so
I'll.
C
Yeah
I
mean
you
know,
I'm
fortunate,
that
we
started
this
again
back
in
early
early
2019,
so
we
were
set.
You
know
up
with
delivery,
you
know,
and
a
good
model
had
sort
of
built
up
that
brand
side
of
our
business,
but
I
mean
it's
got
us
through.
You
know
when
we
were
only
doing
oh,
how
to
do
delivery.
You
know
that's
all
we
did
and
now
it's
it's
a
huge
portion
of
my
business
still
and
you
know
we're
lucky
that
we're
in
connecticut.
C
We
can
still
see
it
inside
and
you
know
we're
relatively
busy.
I
have
a
decent
sized
space,
but
delivery
again
is
still
a
very,
very
important
part
of
my
business
as
a
restaurant,
so
I
would
have
lost
a
huge
amount
of
revenue.
If
I
didn't
have
that
revenue
stream
coming
in,
like
lauren
said,
I
think
most
people
kind
of
go
into
this
thinking.
I
have
a
restaurant.
These
are
my
margins.
This
is
my
revenue
stream.
This
is
my
customer
base.
This
introduces
a
completely
other
market,
marketable
space
to
you
with
different
margins.
C
You
know
you
have
to
think
about.
If
I
owned
a
restaurant-
and
I
didn't
have
any
customers
in
here,
what
could
I
get
rid
of
as
far
as
you
know
paying
do
I
need
all
the
people
I
have
employed?
Do
I
need
you
know
the
dishwasher
there.
You
know
it's
a
different
revenue
stream
with
different
margins,
like
I
said
so,
you
know
it
can
be
profitable
in
different
ways
as
well
on
that.
So
personally,
you
know
we,
like
lauren,
said
we
work
over
60
restaurants.
C
Now
so
we
see
you
know
a
lot
of
the
restaurants
doing
kind
of
different
levels,
and
but
it
there's
a
lot
of
very
busy
restaurants
out
there,
and
you
know
I'm
currently
averaging
about
over
a
thousand
a
day
just
in
delivery,
which
is
you
know
huge.
If,
if
we
didn't
have
that
you
know,
I
wouldn't
be
in
the
place,
I'm
at
right
now.
As
far
as
the
restaurant,
there.
A
B
B
B
So
when
I
go
and
talk
to
people,
I
don't
say,
oh
shoreline
menus
delivers
for
penny
lane
pub.
I
say:
penny
lane
pub
delivers,
so
it's
almost
as
though
they
have
a
we.
They
have
a
service,
a
shared
pool
of
drivers
that
that
complete
the
service
for
them.
So
what
penny
lane
pub
does,
or
I'm
just
using
that
as
an
example
because
alex
is
here
we
they
put,
we
provide
them
with
a
link
to
the
ordering
platform
and
that
they
put
on
their
own
website.
B
They
also
put
it
on
their
social
media,
and
then
we
have
a
link
on
our
website
that
will
link
anyone
that
goes
on
our
website
to
their
site.
When
a
customer
orders
their
receipt
says
penny
lane
pub,
so
they
own
their
customer.
We
do
not
maintain
or
retain
any
customers
financial
information.
It's
all
it
all
goes
through
the
through
the
actual
restaurant,
so
you're,
maintaining
your
own
customers
but
you're
also
getting
new
customers
from
our
our
base.
C
And
on
also
answering
that
question
you
know,
I
think
specifically,
the
question
is:
why
would
people
go
to
shoreline
menus
if
they
already
have
the
app
on
their
phone?
You
know
for
grubhub
or
doordash,
and
so
so
we've
built
this
site.
You
know
to
enable
us
to
compete
in
that
market
space.
We,
you
know
we
built
it
with
seo
in
mind.
We
built
it.
You
know
with
the
keywords
so
that
people
are
when
they're
searching
for
you
know
restaurant
delivery
near
me,
or
you
know
typing
in
my.
C
You
know,
penny
lane
pub
delivery,
that's
going
to
pop
up
first
or
you
know
old,
say
brook
or
groton
delivery.
Those
are
going
to
populate
up
towards
the
top.
The
other
way
is,
you
know
we
we
focus
on
marketing
through
our
different
restaurant
partners,
and
you
know
it's
worked
quite
well
in
every
area
that
we've
gone
into
doordash
in
this
area
in
my
area
really
exists
on
a
very
small
level.
C
So
you
know
I
get
that
the
question
it's
it's
very
hard
to
imagine
a
small
company
competing
with
such
a
large
company
with
such
a
vast
amount
of
marketing
dollars,
but
you
know
at
the
same
time
we've
proven
proven
it
in
this
area
and
where
we've
gone
into
in
the
brantford
guilford
madison
essex.
All
of
those
areas
we've
become
the
dominant
delivery
company
with
the
smaller
amount
of
marketing
dollars
with
the
smaller
overhead,
because
local
you
know,
does
work.
Yeah
go
ahead.
Lauren.
B
We
also
don't
preclude
anyone
from
utilizing
another
service.
So
if
someone
wanted
to
use
the
doordash
they're
happy
with
it
or
their
their
pos
online
ordering,
they
can
still
do
that.
They
they
can
still
leave
that
as
an
option,
but
we
find
that
a
lot
of
traffic
gets
driven
to
our
site
because
it
is
on
their
website.
They
are
going
to
see
if
penny
lane
delivers
and
they
click
on
the
order
online
and
it
goes
through
our
our
site.
B
Carrie
said:
is
there
a
delivery
radius,
meaning
if
we're
in
mystic
what
surrounding
towns
can
be
delivered
to?
So
we
go
by
an
18-minute
delivery
zone?
That's
that's
what
we
do
and
it's
by
a
we
use
zone
maps
and
it's
really
specific
to
the
location
of
each
each
restaurant
or
business,
and
you
know
it
takes
into
account
side,
roads
and
mile
like
speed
limits
and
things
like
that.
B
If
we're
going
on
the
highway,
it's
probably
going
to
be
a
lot
quicker
to
get
somewhere
in
18
minutes
than
it
would
be
if
we
were
going
all
the
back
roads
so
like
I
said,
18
minute
radius
and
it's
and
I
can
get
into
the
weeds
and
get
really
specific.
If,
if
you
wanted
to
ask
me
the
specific
location,
carrie
I'd
be
happy
to
do
that,
for
you.
A
That's
an
interesting
point:
we've
been
asked
some
questions
focused
on,
let's
say
political
jurisdiction.
Will
they
deliver
to
this
town
or
to
that
town?
And,
as
you
said
it's
all
about
time,
it
really
doesn't
matter
whether
they're
delivering
to
community
x,
y
or
z.
If
there's
a
if
there's
a
concentration
and
the
delivery
can
occur
within
a
certain
period
of
time,
that's
what
matters.
B
Right
and
if
we
have
more
restaurants
that
are
in
a
certain
area
and
if
we
want
to
go
to
another
area
and
there's
more
restaurants,
there,
we
can
have
a
driver
go
from
here
from
point
a
to
point
b,
knowing
that
they
can
pick
up
another
delivery
in
this
area
and
go
back
to
the
other
area.
So
it's
really.
It's
really
specific
to
every
particular
restaurant.
C
D
B
B
We
really
have
grown
since
since
march
april
may
we've
added
over
40
plus
restaurants
and
businesses,
so
we
really
have
grown
significantly
and
that's
not
just
because
of
the
pandemic.
I
think
we
really
expanded
our
reach.
Our
goal
really
is
to
go
from
stonington
to
brantford
and
we're
in
brantford
guilford
madison.
Now
so
we've
gone
that
way
and
that's
bringing
us
over
to
the
east
to
we're
working
with
flanders
area,
waterford,
new,
london
and
obviously,
where
we're
talking
to
tonight
I'll.
Let
you
talk
a
little
bit
more
to
that.
C
Yeah,
no,
no,
I
mean
that's
that's.
The
goal
is
to
provide
a
high
level
of
delivery
that
is
beneficial
to
the
the
restaurants
and
the
community,
and
you
know
that
we
can
still
operate
it
like
a
small
business
if
it
gets
too
large.
You
know
it's
hard
to
operate
it's
hard
to
interact
it's
hard
to
communicate.
You
know
every
restaurant,
unfortunately,
for
lauren
sometimes
has
lauren's
phone
number.
You
know
when
there's
an
issue
they
know
who
to
contact.
Everybody
has
map
matt's
our
driver
director.
C
They
have
his
or
the
captain's
number
we
have
all
of
the
driver's
number
for
each
order.
So
if
I
get
an
order,
I
know
who's
driving.
I
can
call
them
say:
hey.
I
forgot,
you
know
this
item.
Can
you
come
back?
You
know
we
want
to
operate
it
so
that
we
can
operate
our
dining
rooms
and
outside
of
our
dining
rooms,
the
delivery
in
a
similar
manner.
So
you
know
doing
that
on
a
nationwide
scale
is
is
very
difficult,
so
we
we
want
to
keep
it
localized
here.
So
it's
it's
a
again
a
high
quality.
C
Where
you
know
we
there's
oversight
and
we
can
kind
of
control
it
with
our
partners
and
our
employees
and
so
that
we
can
have
a
successful
venture.
That's
you
know
out
to
groton
area
up
to
brantford,
but
you
know
not
not
going
too
much
farther
than
that,
and
you
know
it's
still
a
pretty
healthy
business.
You
know
even
at
this
point
right,
we've
increased
again.
C
B
Okay,
so
steve
asked:
what
is
the
percentage?
What
is
the
percentage
cost
per
order,
and
is
there
a
contract
with
the
term,
so
we
do
not
have
a
contract.
We
we
decided
that
we
we
don't
utilize
a
contract
like
we
said
we,
we
don't,
have
you
pay
per
transaction
and
it's
structured.
Do
you
want
to
get
into
how
it's
structured?
B
C
C
If
for
partners
who
buy
in
we
incentivize
with
a
cheaper
rate
which
is
basically
you
know
just
covering
costs,
but
but
top
line
dollar
is
going
to
be
20
at
the
most,
and
you
know
we
have
some
different
kind
of
levels
within
there
and
again
flexibility
like
lauren
said
so.
You
know
a
fair
amount
of
restaurants
cover
that
cost
or
split
the
difference,
but
we
allow
for
that
and,
like
lauren
said
no
contract,
we
don't
want
to
contract.
C
B
Someone
else
talk
an
anonymous
viewer
said:
can
you
talk
about
how
specifically
this
works?
Does
a
restaurant
need
to
utilize
online
ordering
it
cramby
by
a
phone
once
an
online
order
is
placed
our
driver
is
notified.
Sorry
sure
I
can
talk
about
specifics.
We
have
time
to
do
that,
so
the
specific
about
the
ordering.
So
we
build
a
platf.
We
build
your
menu
on
a
platform.
I
say
you
in
the
restaurant
on
the
platform,
so
there
will
be
a
link
given
to
you.
B
You
put
it
on
your
website
and
people
go
online
and
order
that
way.
We
do
not
have
the
ability
to
do
phone
orders.
I
mean,
I
think
that
there
are
a
couple
of
restaurants
that
have
some
customers
that
are
not
technically
advanced
and
they
will
put
the
orders
in
for
them
and
that's
really
specific.
We
you
know
we
we,
like,
I
said
we
work
with
everyone.
B
B
B
So
when
they
get
they
get
notified,
they
have
shifts
that
they
work,
so
our
drivers
aren't
driving
with
a
bunch
of
other
delivery
companies.
At
the
same
time,
they
are
specifically
working
for
shoreline
menus
at
the
time
that
they
are
on
a
shift
and
they
get
their
order
on
their
phone
and
they
once
the
restaurant
gets
the
order
they
hit
confirm
and
once
that
confirm
button
is
hit.
It
goes
through
our
dispatch
and
that
triggers
the
drivers
to
come
out
and
do
the
delivery.
B
B
B
If
there's
a
if
the
driver
is
late
for
some
reason,
if
there's
a
if
they
ended
up
at
the
wrong
house.
Fortunately
the
driver
has
the
customer's
number
they're
able
to
contact
the
customer
directly.
They
can
call
back
to
the
restaurant,
they
can
call
me
they
can
call
our
driver
director
or
our
dispatch.
So
there's
constant,
open
lines
of
communication
and
that's
really
been
our
main
focus.
I
am
you
know
I
just
told
alex
on
saturday
morning.
B
Usually
I
get
a
call
about
8
30
about
a
specific
order,
8
30
in
the
morning
making
sure
someone's
getting
their
breakfast
sandwich.
So
you
know
we're
we're
constantly
available
and-
and
we
just
want
to
see
the
restaurants,
thrive
and
survive
and
and
have
them
have
them
really
like.
I
said,
survive
and
be
a
part
of
this
local
service
that
we're
offering.
C
And
we
are
constantly
building
out
the
technology
with
the
company
we
work
with
and
inputting
different.
You
know,
advice
we
get
from
customers
or
you
know,
from
the
restaurant
side
so
and
phone
orders
is
one
of
those
things
we're
working
on
so
that
we
can
take
an
order
because
it
does
happen,
people
want
to
order,
they
want
the
convenience
of
delivery,
but
they
don't
want
to.
A
A
We
have
to
have
a
certain
number
of
restaurants
and
we've
reached
out
to
the
restaurants
and
have
had
some
significant
interest,
and
we
believe
that
we
have
attained
that
threshold,
but
we
are
looking
to
grow
that
listing
so
that
you
can
launch
successfully
launch
expeditiously.
So
assuming
you,
you
get
the
mass
that
is
desired
and
I
think
we're
there,
how?
B
The
stonington
edc
director
just
reached
out
to
me
this
afternoon,
susan,
so
we
are
looking
to
have
a
conversation,
probably
tomorrow
with
her.
So
what
happens
is
we?
You
know?
We
obviously
would
probably
want
to
have
some
individual
meetings
with
the
with
the
restaurant
owners
to
explain
in
detail
and
get
into
the
weeds
and
and
talk
about
all
that
once
we
have
a
menu.
B
It's
generally
about
a
week
to
two
weeks,
I'd
say
two
weeks
to
turn
to
turn
around
a
menu
and
go
live,
and
once
we
go
live
we
we,
like,
I
said
we
launched
on
social
media.
Obviously
we
work
with
any
edc's
and
chamber
of
commerce
and
the
area
that
would
like
to
help
us
launch
these
restaurants
really
like
follow
us
and
help
promote
promote
these
restaurants.
Knowing
that
they're
on
our
platform
and
then
we
go
live,
I
mean
it's,
it's
pretty
it's
pretty
much
as
simple
as
that.
B
It's
not
it's
not
complicated.
If
someone
doesn't
have
a
website
that
has
been
a
big
question
that
people
have
reached
out
about
and
as
long
as
they
own
a
domain,
I
can
even
walk
them
through
purchasing
a
domain
and
getting
our
website
to
point
getting
the
domain
to
point
right
to
our
ordering
platform.
B
C
On
the
driver's
side,
that's
a
big
one.
We
have
captains,
I
think
you
mentioned
in
in
place.
We
have
we'll
be
hiring
another
director
of
drivers
and
you
know
now
we
have
a
director
of
driver
currently
that
we
can
move
over.
We
have
those
pieces
in
place
for
when
we
open
up
a
new
territory,
you
know
new
territory
can
even
be
a
town
or
two
over
where
it
starts
a
little
slower
in
this
area,
we're
already
rolling.
C
You
know
we
got
orders
coming
in
very
consistently,
so
it's
much
easier
when
you,
you
know
open
up
a
new
territory,
maybe
there's
a
few
restaurants
on
there's.
You
know
it
takes
a
week
or
two
to
pick
up
that
steam.
You
know
we
incentivize
our
drivers
in
certain
ways,
and
you
know
our
captains,
who
are
you
know,
are
compensated
differently,
are
moving
over
to
that
area.
First,
establishing
it.
You
know
making
sure
that
we
have
enough
drivers
in
the
area,
so
we've
we've
done
it
a
few
times
with
shoreline
menus,
as
lauren
mentioned.
C
Doug
has
a
lot
of
expertise
in
that
area
and
that's
really
a
differentiator
as
far
as
this
company
is
where
we
can
look
at
the
it
on
a
local
level
and
see
what's
needed,
whereas
a
lot
of
the
technology
that's
out
there
just
sort
of
pings
out
in
the
same
way.
You
know
it's
going
on
an
algorithm,
that's
saying,
you
know,
need
a
driver
in
the
area,
we're
oftentimes,
picking,
okay,
I
need
this
driver
to
go
here.
This
you
know
driver
is
going
to
work.
C
B
B
A
Yeah
we
are,
we
are
thrilled.
We
are
thrilled
to
provide
any
real
benefit
to
local
businesses.
They've
had
a
really
rough
time,
but
sometimes
pivoting
into
the
future
makes
a
business
stronger.
So
maybe
I'm
hoping
we
can
look
in
the
rearview
mirror
someday
and
realize
some
of
the
things
we
did
as
a
result
of
kovid
actually
made
the
businesses
stronger
and
maybe
that's
to
sam's
question
earlier.
You
know
what
is
the
long-term
vision
for
this?
B
Well,
I
mean
I
lived
in
old,
say
brick
for
years
and
up
until
really
last
year,
the
only
thing
I
could
get
delivered
to
my
house
was
one
pizza
place
other
than
that
that
there
was
no
delivery.
Now
my
family
and
I
we
literally
order
once
a
week
and
we
try
a
different
restaurant
every
week
because
they're
all
available
to
us.
So
that's
that's
something
huge
to
be
said.
I
think
there's
probably
over
20
restaurants
that
deliver
to
my
house.
C
Yeah
and
on
the
restaurant
again,
something
that
I
didn't
anticipate
being
a
restaurant
owner
is
all
the
connections
I
made
with
other
restaurant
owners.
We've
really
developed
a
community
where,
again,
these
sort
of
things
happen
with
local
town
organizations
and
we
have
partnerships
with
different.
You
know
organizations
that
benefit
the
restaurant
industry
and
really
we've
developed
I've
developed
a
lot
of
friendships.
C
A
B
Thank
you.
Well,
I
mean
thank
you,
everyone
for
taking
the
time
to
meet
with
us
and
thank
you
paige
and
sam
and
lauren,
for
coordinating
this
with
us.
I've
been
talking
to
justin
quite
a
bit
at
manana
and
he
kind
of
helped
spearhead
this
a
little
bit
too.
So
I
wanted
to
say
thank
you
to
him.
We
I'm
available,
I'm
I'm
always
I'm
a
phone
call
away
or
an
email
away,
and
I
know
that
lauren
will
share
that
information
alex's
as
well.
C
Yeah
thanks.
Everyone
like
lauren,
said
we're
we're
available
anytime,
you
need
so
the
information
should
be
there
reach
out
to
either
of
us
we'll
be
happy
to
answer
any
questions
you
know
be
as
flexible
and
helpful
as
we
can
and
hope
to
work
with,
with
the
town
and
and
a
bunch
of
the
restaurants
around
well.
A
Certainly
count
us
in
to
help
facilitate
this
also,
I
want
to
thank
the
groton
edc
and
some
of
the
initial
interests
from
from
the
town
of
stonington
and
also
the
economic
development
staff
for
helping
to
facilitate
this.
I
know
lauren
has
she's
working
to
try
to
recycle
this
presentation.
I
believe
it's
live
on
facebook
right
now
and
also
we're
using
groton
tv,
so
we're
gonna
do
our
best
to
get
the
word
out
and
try
to
reuse
this
presentation
to
grow
interest.
So
we'll
we'll
do
our
part
from
there.