As restaurants across the country are being ordered to shut down, large and small-business owners in the restaurant industry are trying to determine how they can sustain themselves during this time and what it means for their many employees who are suddenly out of work. Together, Chef Thomas Keller of the Thomas Keller Restaurant Group and Danny Meyer of Union Square Hospitality Group share how they are handling the crisis, establishing employee relief funds, and supporting their supply chains. And Minneapolis restaurant owner Eric Dayton weighs in on what he is doing for his own employees who lost their jobs overnight.

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