Beaches businesses find creative alternatives

Beaches business owners are finding creative ways to stay connected and remain afloat during the indefinite COVID-19 closures. The food and beverage industries were hit especially hard, as bars were forced to close down and restaurants were limited to takeout or delivery options in compliance with the mandate.
Along First Street North in Jacksonville Beach, the usually bustling beachfront is still, save for a couple bicyclists and a random car or two. A brightly colored poster board sign near the entrance of Flask & Cannon – "Cocktails to go" – is drawing in customers wanting to support local businesses and get some relief of their own.
The business holds a COP license that requires food sales to exceed 50 percent of their income and enables them to remain open.
“We’re still selling way more food than we are alcohol. We have a restaurant license with a special exemption for liquor and we’re following that to a T. We’re not breaking any laws or any rules. We’re just doing what we can to keep our business treading water while everything is shut down,” said manager Ben Brigham. “In unprecedented times like this, you have to get creative. This is what we have found that works for us in the meantime.”
According to bartender Katie Renfro, each container is sealed with a cap similar to that of a gallon of milk. The top is then taped as an additional measure to encourage customers to keep it closed until they are safe at home.
“You have to take it home. You can’t go around the corner and crack the top. The open container laws still apply. It doesn’t negate laws that were already in effect.  We’re able to sell you cocktails to take home but they’re just that. They’re cocktails to take home, not drink on the sidewalk,” Brigham said.
“I think that the majority of people that come out are really glad we’re doing this because there’s nobody else that’s really able to. It’s unfortunate that everybody else is shut down. I would love for Lynch’s and Mango’s to still be open and doing stuff. It’s just hard.”
Taco Lu is offering a free meal of two tacos and a fountain drink for any furloughed restaurant employee with proof of employment. While the dining room is closed, the local staple continues to provide curbside takeout. Casa Leon on Mayport Road is also offering a limited $2 menu between 2 and 5 p.m. for anyone facing economic hardships during the shutdown.
Other businesses are working to continue to provide services outside the box, utilizing online platforms for music instruction, virtual fitness programs, story time and entertainment. Local theatre veterans will host Virtual Cabaret at 7 p.m. Saturday on Facebook.
“I created this for all the theaters to share to engage all theatre audiences in our community,” said Lee Hamby.
Virtual Cabaret will also be held at 7 p.m. April 4, 11 and 18 featuring a rotating cast
For a minimum of a $5 donation payable through Cash App or Venmo, viewers will be added to a private Facebook group featuring a link to the week’s performance. Proceeds will be distributed among the cast of performers and musicians, including Rodney Holmes, Amy Allen Farmer, Jocelyn Geronimo, Erin Barnes, Alayna Martin, Alec Hadden, Tess Therrien, Blake Osner, Abigail Douglas, Elizabeth Bricknell and Josh Andrews.
It’s not just humans who are feeling the pinch of social distancing. Dogs who may be missing out on the fun and socialization afforded by trips to the dog park can enjoy dog recess at Brewhound in Neptune Beach.
Pet owners can reserve a spot for their pooch in the fenced yard for up to three hours of supervised play with other dogs. Reservations are available between 8 a.m and 4 p.m. for $5 an hour. Options for a bath are available with two or more hours. Call 297-5030 to reserve a space.
As a small business owner and founder of the annual Flounder Pounder fishing tournament to benefit autism, Chip Davis knows the value of community support. He and his wife, Teresa, own the Dick’s Wings at Beach and San Pablo, which is offering a 10 percent discount for curbside pickup and a free five-piece combo for displaced hospitality employees.
“I want to give back to the community because they give to me,” he said. “I’m trying to do my part to support the restaurant community because it’s part of my life. But I’m also on the front lines.”
As a respiratory therapist at St. Vincent’s, Davis is experiencing the severity of COVID-19 firsthand and in real time.
“Going into work every day is like going to war,” he said of walking into the hospital to staff covered head to toe in protective emergency equipment.
“I’m on the inside and I heed all warnings,” said Davis, who is concerned over the shortage of regulation personal protection gear and ventilators as the virus continues to spread. “As a nation, one of the biggest lessons we’ve learned is to be better prepared for the next one.”