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MIAMI, FL - APRIL 27: Chipotle restaurant workers fill orders for customers on the day that the company announced it will only use non-GMO ingredients in its food on April 27, 2015 in Miami, Florida. The company announced, that the Denver-based chain would not use the GMO's, which is an organism whose genome has been altered via genetic engineering in the food served at Chipotle Mexican Grills. (Photo by Joe Raedle/Getty Images)

As the coronavirus pandemic continues, many businesses have had to be creative to survive. Last year, the Queen’s Feast: Charlotte Restaurant Week was canceled because of the pandemic. This year, the positive effect is already being felt.

“It’s been a tough year,” said Steven Mahony. “Over the year, we have slowly increased our business back to where we want it to be.”

Mahony is the head chef at Harry’s Grille & Tavern in Charlotte. They are among the 40-plus restaurants participating in the week, with three-course meals priced at $30 or $35.

“For $35, to get a three-course like that, you’re going to leave here full and you’re going to leave here happy,” he said.

The Charlotte restaurant week started July 16.

“We’ve been full and on a wait. We look to see when an end might be insight and they keep coming, which is good. That’s what we want,” Mahony said.

With a year that has hit the restaurant industry hard — from closures to staffing shortages — the week is already providing a boost for restaurants in need.