On a recent Saturday, petite lobster rolls on toasted brioche and coconut shrimp with mango aioli were to be passed among the guests at a 210-person wedding. A bar mitzvah party for 180 was going to conclude with torched s’mores and a chocolate fountain.

For David Cingari of David’s Soundview Catering in Stamford, Conn., the events, along with food for an anniversary party, should have brought in roughly $6,600 in profits.

Instead, he was dashing about, serving lobster rolls, blackened mahi-mahi tacos and smashburgers alongside cocktails like the Painkiller to socially distanced diners at a pop-up restaurant he opened in mid-June.

His take? About $600.

The restaurant, David’s at the Landing, is the third iteration of Mr. Cingari’s catering business since the coronavirus pandemic struck, bringing his $7 million-a-year company to a sudden stop.

“We were going to do $300,000 in graduation parties this spring,” he said. “That’s just gone.”

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