South Carolinians may see federal payments by end of week

The S.C. Department of Employment and Workforce expects to begin making Federal Pandemic Unemployment Compensation payments by the week ending April 18. Those payments will be the first of 3 benefits available to eligible claimants.

S.C. has 5th most affected small businesses by COVID-19

A report by personal finance website WalletHub found that South Carolina has the 5th most affected small businesses by the new coronavirus in the country. The report used 12 metrics to measure a range of financial conditions.

AnMed Health announces salary reductions, furloughs

AnMed Health announced furloughs and salary reductions April 10 as the Anderson-based health care system deals with additional financial pressure caused by the COVID-19 pandemic.

Website connects organizations with equipment providers

The South Carolina Emergency Supply Collaborative portal, located at www.SCCOVID19.org, will directly connect organizations in need of supplies such as face shields, masks and ventilators with manufacturers.

DHEC conducting online food safety checks

The S.C. Department of Health and Environmental Control is using video conferencing to conduct virtual safety checks during the COVID-19 pandemic. Checks can be scheduled by contacting a regional DHEC office.

Investors to develop Pepsi property on Upper Peninsula

Real estate investment firm White Point Partners has acquired a 5.6-acre parcel on the Upper Peninsula, intended to be the second phase of a 10-acre campus it plans for the area. The site was purchased from Pepsi for $8 million on a short-term sale-leaseback basis, which will allow Pepsi to continue operating the distribution plant site until it relocates.

Citibot

Citibot, a text messaging and chatbot software for local governments, has been balancing its civic duty to help municipalities communicate with their residents while finding ways to navigate the current crisis as a startup.

El Jefe Texican Cantina

The King Street restaurant has been able to keep kitchen staff on the payroll while becoming a conduit between people who want to help and health care professionals — one box of food at a time and with a lot of help from the restaurant’s landlord.

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