CHAPEL HILL, N.C. -- It's been more than a month since restaurants welcomed back dine-in customers. However, owners say it's not a long term solution.

At Italian Pizzeria III, Angelo Marrone says more customers are choosing to-go orders. 

"But 95-percent of the business... it's to go," he says.

The restaurant has taken steps to reduce the coronavirus spread. Customers can sit at every other table and must follow social distancing signs. Workers must also wear masks and gloves. 

Sup Dogs, on Franklin Street, also welcomed back dine-in customers last month.

"It's a little more stressful to operate with distancing and all new processes, so I'd say it takes a little more labor to run the restaurant. But overall, things have been good. I can't complain," says Owner Bret Oliverio.

He hopes he can at least break even after losing 90 percent revenue when the pandemic first hit.

Both owners hope they will soon see full capacity, but believe they can stay afloat. 

"It's going to be almost nearly impossible to make any money even at 50 percent dine-in capacity," Oliverio says.

Restaurants can increase their capacity once the state moves into Phase 3 of reopening, which is slated for mid-July.