LOUISVILLE, Ky. — Since the beginning of this month, Kentucky restaurants have been allowed to offer in-person dining, up to 60% of capacity. This change has helped, but challenges remain for local restaurants.

The last time we spoke with restaurant owner John Varanese, the pandemic had just begun, and he was focused on curbside delivery of meals and groceries to stay afloat.

A year later, things are better but far from perfect at his three Louisville restaurants, Savor, River House, and Levee.

"Managing the business in general, not wondering what curveballs are thrown at you, not knowing what to expect, those are the kind of things you learned over the years of running the business, kind of all went out the door, " Varanese said.

With 60% capacity, there are plenty of empty tables inside, but 100 were added outside. The phone isn't exactly ringing off the hook, but General Manager Daniel O'Connell sees slow and steady progress. 

"I truly think that we are blessed to have come out through this and still gaining ground, not to where we were before, but there are small glimpses of us getting back to where we were before all the pandemic," he said.

The working relationship between Varnese and his long-time employees has gotten stronger.

"Keeping me on my toes. Not being comfortable with what we've done I think, drives us both," O'Connell said.

But Varanese says he's struggling to find new employees. He has about 30 open positions but says folks don't seem interested.

"I think it's about the long term, just getting back to normality. People working for a living and contributing to society and making everything come together again," Varanese said.

Still, despite the lack of applications and other challenges, he's content, especially in comparison to where he was this time last year.

Kentucky's Healthy At Work requirements also now allow restaurants to serve food and drinks through midnight and close at 1 a.m.