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With outdoor dining an option again, along with personal services, the term “pent-up demand” has been used lately not only in on-site dining but travel, hair care, and other industries.
Long Beach restaurateur John Morris (Boathouse by the Bay) suggests we all get takeout at least three nights a week to help support the local restaurant industry. One advantage to taking meals home is that you aren’t limited to just one restaurant.
Downtown Long Beach’s Mangosteen Vietnamese Fusion Restaurant on 510 E. Broadway near Linden will — as soon as August — be joined by a second location in Belmont Shore, according to owner Benjamin Bui.
With non-essential commerce on hiatus, local business owners have been making wise use of down time by enhancing communications, upgrading and maintaining infrastructure as well as finding innovative ways to serve their customers.
Long Beach businesses are adjusting in order to succeed in the current environment. Many are reinventing their business models, striving to restructure, and doing business in a rapidly changing world.