People self-isolating at home who are struggling to find ways to help health care workers on the frontlines of the coronavirus pandemic may now be in luck.

Multiple Boston-area restaurants are offering the option for customers to be able to buy hot meals for hospital employees in the city. Some of those same businesses are seeing a loss in revenue during the COVID-19 public health crisis.

Shy Bird - a bar, café and rotisserie located in Cambridge - announced over Instagram this week it would be partnering with Massachusetts General Hospital so that customers at the restaurant could place online orders to be delivered to staff members at the Boston medical facility.

“You can purchase a meal, or a group of meals, directly from our online ordering website,” the business’s Instagram post said. “In turn, you’ll also help keep our kitchen cooking too!”

The restaurant offers customers the option to purchase a $10 meal to be delivered to a Mass. General worker. Patrons can buy up to 100 orders for $1,000.

Shy Bird has issued a mandatory 20% crisis operations fee on all purchases to support the business’s own employees and their health benefits.

Another service, called “Off Their Plate,” is being run in collaboration with the Cambridge restaurant. The site allows people to similarly donate $10 to provide a meal to a frontline health care worker.

The organization is operating out of Boston, Los Angeles, New York City, Pittsburgh and San Francisco. Other Massachusetts restaurants enrolled in the program are Little Donkey, Mei Mei and PAGU.

The Boston hospitals in partnership with the group include Brigham and Women’s Hospital, Boston Medical Center, Mass. General, Beth Israel Deaconess HealthCare in Dorchester, Carney Hospital in Dorchester, Healthcare for the Homeless in Boston, East Boston Neighborhood Health Center and West Roxbury VA Medical Center.

The program has provided more than 31,000 meals to date and has supplied $155,550 in wages to restaurant workers through donations, according to the organization’s website.

The group was founded by two Boston chefs - Tracy Chang of PAGU and Ken Oringer of Little Donkey - and the first hospital to get involved with Off Their Plate was Brigham and Women’s.

“This work is powered by a coalition of private citizens, medical students, socially-minded restaurant owners, hospital leaders and the communities around them,” the program’s website says.

Off Their Plate’s goal is to provide nutritious meals to hospital teams and help streamline revenue to restaurant workers who may be suffering financially in the midst of the outbreak of the viral respiratory infection.

“We rally around the tireless frontline COVID healthcare workers by restoring work and livelihoods to our local frontline workforce,” the organization’s website says. “We can do more than stay home.”

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