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+--- 
+title: "Mutual Benefit Model for Restaurants and Communities"
+---
+
+# Problems
+
+* Small business restaurants
+    * are shuttering en masse as their dining rooms become uninhabitable due to the possibility of virus transmission,
+    * causing thousands of people to lose their source of income and ability to sustain themselves and their families.
+* Households:
+    * are now where people are having to work their jobs, provide homeschooling and childcare, prepare food, and find a sense of normalcy amongst panic.
+    * In order to suppress the rate of infection, people should be staying within those households as much as possible, ideally only leaving to replenish necessary supplies.
+    * As available spaces for households to get their supplies (ie grocery stores) grows increasingly limited, those spaces become increased vectors of virus transmission.
+    * The current shelter-in-place reality may be our norm for the next 12-18 months.
+
+# Collaboration
+
+* How might small business restaurants serve the needs of their communities and simultaneously maintain their businesses and workers?
+* Can we alleviate the dependency on grocery stores and decrease peoples’ need to leave their homes and potentially spread the virus?
+* Can we provide relief to households who are having to juggle too many tasks while living through a fearful situation?
+* Can we help workers who need income and support?
+
+# Could a small business restaurant embedded within a community could provide all meals for [X] amount of households per week at an average of $[X]?
+
+Restaurants might develop a new model for this time by providing a full meal plan for households to pay a fixed weekly cost to have all their food needs covered. Households could pick up their food in a touchless system, quickly and efficiently in staggered times.
+
+A neighborhood focused model could be adapted and used in a multiplicity of contexts to incisively develop sustained communities that might push back against the spread of the virus. 
+
+# Benefits
+
+* Small business restaurants
+    * A subscription service could provide more consistent and forecastable income.
+    * Cooking larger serving sizes of food would allow more exact product orders and less food waste.
+    * Less dependence on single serving packaging would lower costs and waste.
+    * An opportunity to organize larger scale support for business.
+* Households
+    * Less time spent worrying about buying food and preparing meals for the week.
+    * Complete meals would ideally mean better nutrition to weather illness.
+    * Less time spent in potentially dangerous shared spaces.
+    * Reduce kitchen injuries and food handling issues to keep people out of hospitals.
+    * Increased access to safely handled food with a reduction in the amount of touches on food products.
+    * By organizing as a community to support a small business restaurant, individual costs go down when compared to ordering takeaway food on a per-meal basis.
+
+# Considerations
+
+* Could multiple restaurants work together to share workload and provide variety for their communities?
+* Could the week’s provisions be a combination of prepared food and essential grocery items?
+* How might this system meet a multiplicity of dietary needs and restrictions?
+* What is the physical and technological infrastructure needed to facilitate this system?
+