That intake process has spiked, as well as positive cases. We do an intake process for anybody who has symptoms. Since the beginning of June, after Memorial Day, that's changed quite a bit as dining rooms are started to open and people have been getting back out into the community and socializing.

Our dining rooms were closed, but customers still walked in the stores. We did have restaurants that were open for customers to walk into. And that, I think it was a byproduct of, one, everybody being very careful during that time, staying home and staying safe. Svenson: From the middle of March until the end of May, with 10,000 Squad members spread across nearly 500 locations, we only had three confirmed cases amongst all of our employees. We have an amazing operating team, and they've really leaned into all the protocols and all of the steps that you would expect us to take to keep people safe.įromm: How has MOD fared during the pandemic? If you want to go to the extreme of keeping people safe, you would just close your restaurant, send everybody home and pay them during the duration of the crisis, but that's just not feasible. And so there's been an interesting tension or balance between keeping people safe. We exist to serve, but in order to serve, we have to survive. But at the same time, we're running a business and we want to keep the viability of the business healthy.

Svenson: We have said throughout that our most important priority is to keep our Squad and our customers safe. How have you addressed employee safety just to be able to stay open during this crisis? Just to sort of give me a little sense, fast casual restaurant.

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