Washington, D.C.-based Farmers Restaurant Group laid off 1,000 people this week, keeping only management and chefs who then had their salaries reduced by 70%. Dan Simons, co-owner, choose to remake his restaurants — including Founding Farmers, Farmers & Distillers and Farmers Fishers Bakers — into markets working with his remaining staff.

“There’s a reason people cook at home; it’s less expensive,” said Simons, which is why Farmers Market + Grocery, the newly named bodega concept, won’t charge typical dine-in prices.

The corner market or bodega will be set up within the restaurant in the next 24-48 hours and sell meal kits cooked by the remaining restaurant staff along with packaged chicken salad, toilet paper, paper towels, wine, beer (in growlers) and other essentials.

The restaurant’s bakery will remain open to produce bread as well. Customers will pull up to the restaurant, place an order either in person or online and a staff member will bring out the order.

The Farmers Market + Grocery will package the goods for consumers. Sure, products will look a bit different than what’s for sale at a grocery, but Simons is betting when supplies are low, consumers won’t care what they look like.

By using the restaurants existing OpenTable reservation system, Simons believes they can organize pick up times for customers (who get their goods via curbside pickup) and schedule shifts for the remaining management team running the bodega.

Restaurant operators have had to adjust to changing times at unprecedented pace. Earlier this week, Tock, the reservation platform, pivoted to delivery at the request of Seattle restaurant/client Canlis. The technology to do it was developed in six days.