Cutting opened Cure in January 2014, providing upscale comfort food to the seacoast region. Before the pandemic, she had about 20 staff. When her daughter was born two years ago, Cutting moved out of the kitchen and spent more time managing and hosting the restaurant than preparing food. She was in a good routine, until the pandemic turned it upside down.
“The restaurant was at a point where it would run itself,” Cutting said. “Then, you’re back to trying to throw things against the wall to see what will stick to keep you in the green.”
