Your Stories Coronavirus / COVID-19 Business Impact The Coronavirus/COVID-19 pandemic has greatly impacted the business community and the people it supports. Since the beginning of pandemic protocols, Greater Rochester Chamber of Commerce has collected photos and stories of how members are coping, helping, and changing. The photos below illustrate the challenges, triumphs, pain, and unforeseen circumstances this historic moment in our nation’s history has brought to businesses in the Rochester and Finger Lakes region. Note: Some photos were submitted before current masking and distancing protocols.
L-Tron Corporation “Business has dropped off significantly apart from our essential business clients. Over the last weeks during the COVID-19 crisis, our essential clients continue to place orders, and in many cases, demand has increased. Demand for our mobile X-ray components used on the healthcare front lines has tripled, and we have kept right up with delivery. Our essential team is diligently working on-site, not only to keep up with demand, but to deliver the quality that we promise.”
Jewish Senior Life “Jewish Senior Life has distributed more than 12,000 pounds of food to 500 employees. Food giveaways have included chicken dinner packages, picnic kits, garbage plates, and a farmer’s market featuring fresh produce. We want to show our appreciation to employees – our everyday heroes – for all their hard work every day to ensure the health and safety of our residents.”
New York Electrical Inspection Agency “Based in Rochester, we are out there performing electrical inspections throughout the state. We believe that electrical inspections should educate, not intimidate. Our inspectors put a high value on safety, communication, technology, and exceptional customer service.”
Black Button Distilling “When it looked like we were going to need to shut down our production facilities in light of the pandemic, we instead made the critical decision to shift our operations to help address the shortage of hand sanitizer. In less than 48 hours we learned a new set of federal regulations, retooled a major production plant, and trained teams of employees to make a food grade product for the first time.”
