Bruce Hill, owner of the Italian restaurant Zero Zero, did his best to weather the uncertainty of the coronavirus. He secured PPP loans, applied for federal relief money, downsized his staff, and provided takeout and delivery. Still, he was forced to close. Hill says he isn’t sure what else San Francisco could do to keep ailing restaurants downtown afloat. Laurie Thomas, head of the Golden Gate Restaurant Association, has some ideas — and says far from giving up, now is the time for urgent collaborative action. | Unlimited Chronicle access: sfchronicle.com/pod

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