For One American Island Getaway, Coronavirus Feels More Devastating Than a Hurricane

In North Carolina’s Outer Banks, bridge closures are a familiar occurrence. Every year during hurricane season, severe weather forces evacuations, causing shops and restaurants to close their doors. This time, however, the uncertainty surrounding COVID-19 leaves everyone wondering how long these tranquil islands will remain isolated from the mainland.

“I get the reasoning behind closing the bridges,” says local restaurant owner Leigh Raskin. She pauses and adds, “But I selfishly wish they would stay open.”

The Outer Banks, a chain of barrier islands along northeastern North Carolina, can only be accessed by boat or plane, or by driving across long bridges from the mainland. The tourist season from late spring to early fall brings vitality to the island towns, where the charming sugar-sand beaches attract family vacationers, surfers, fishermen, and water sports lovers, swelling the population from 36,000 to 200,000 within a week.

As the cooler months arrive, tranquility returns to the islands. Many small businesses shut down for the winter, leaving residents in retail and restaurant jobs on hiatus. However, come March and April, the area springs back to life as temperatures rise and tourists begin to flock back.

On March 17, the Outer Banks were restricted to property owners on the same day North Carolina's governor mandated the closure of restaurants and bars for dine-in service. While other regions in the state adapted to carryout and delivery options, the primary industry in the Outer Banks lost most of its customers, leaving the remote islands cut off from vital income during the year's most financially challenging period.

“Closing the bridges effectively cuts off 70 to 80 percent of the income for this community,” explains chef Wes Stepp, owner of the seafood-centric Red Sky Café and NC Coast Bar and Grill in Duck. With dine-in services halted, Stepp's restaurants, like those of his colleagues, were already stretched thin on credit. Now, his staff worries about the upcoming summer season.

Tourism-dependent economies like the Outer Banks hinge on the busy season to generate the majority of their annual revenue. Here, restaurant owners and employees typically have only four months—seven if fortunate—to earn their income. Most establishments shut down after early fall, and those that remain open often reduce staff and hours. Many take out loans to survive until April, relying on Easter Weekend and spring break to bring in the first wave of tourists.

In high season, even slight disruptions can severely impact annual income. “In the event of a hurricane, we have insurance to cover closures, food spoilage, and other losses,” explains Madalyn Roberts, president of the Outer Banks Restaurant Association. “This situation is unprecedented, and we’re taking it one day at a time.” Currently, there’s uncertainty about whether insurance will cover lost revenues.

Nationwide, the hospitality sector faces challenges due to dine-in restrictions and closures. However, businesses in isolated, highly seasonal areas like the Outer Banks are hit harder, as they not only lose vital income but also disrupt preparations for the upcoming tourist season. This spring’s typical recruitment and training efforts have been replaced by layoffs and reduced shifts for the small year-round staff.

Unlike other locations, there’s no guarantee a customer base will be waiting to help local businesses rebound from the lost revenue. “In major cities like New York, Seattle, and LA, customers will return when those places reopen,” says Raskin, owner of the Duck wine bar Eventide, formerly Waves Pizza Café. “With each day, spring break cancellations rise, and summer reservations dwindle. If this continues into mid-summer, we risk losing half our yearly income.” For now, employers and employees are doing all they can to reach Easter, hoping the bans on both the bridges and dine-in service will end.

Restaurants that remain open are quickly adjusting their operations for carryout and delivery. However, as Stepp notes, “most people don’t associate our restaurants with takeout.”

Stepp is fortunate. His business offers catering and personal chef services, which include takeout and bulk orders. However, this revenue still falls short of covering the costs for his small team, who handle phone calls, cooking, and delivering orders as volunteers. Other restaurants, struggling to adapt their menus and keep kitchens operational, are left questioning whether the minimal sales justify the effort, leading many to close.

“The locals here can’t sustain the restaurants,” Raskin points out. “If you don’t own a business, you’re working for a small one, and we can’t rely on them to survive.” Consequently, most of the Outer Banks community will see their paychecks vanish until the bridges reopen. “If you don’t own a business down here, you work for a small business, and we can’t look to them to survive,” Raskin reiterates.

What brings hope to her and others is the strong sense of community. “So many are facing similar struggles, and the Outer Banks community is truly remarkable.” Discounts on food and merchandise foster support for local restaurants and shops. People volunteer to help with deliveries and other tasks at their local Mytouries, and tips for delivery and takeout orders have increased significantly.

“In times of crisis, this community’s beauty shines through, and everyone comes together,” says Raskin. “Though everyone is impacted, they’re still striving to uplift one another.”