It's been just over a month since Ohio's Governor ordered all bars and restaurants in the state to be shut down and limited to carry out only amid concerns over the spread of coronavirus.

Gov. Mike DeWine announced on Thursday that his stay at home order will expire on May first and the state can begin to gradually open back up.

The plan DeWine laid out during his daily news briefing was vague when it came to restaurants and bars.

 He didn't detail a plan or explain exactly how businesses will reopen, but he made clear it will not be going back to normal.

The gradual opening will likely have local bars and restaurants continuing to operate at a lower capacity. Something Carchedi's Cafe Owner, Mike Romeo has gotten use to over the past month with the Governor's take-out only order.

"You know, he didn't cripple us," said Romeo. "You know he let us stay open. We're essential but it's definitely going to be different."

As far as business goes come May 1st, Romeo is preparing for another slow month ahead.

The small Lowellville restaurant relies heavily on their dine-in customers.  Romeo said he's ready for the day DeWine allows patrons to dine inside.

"I have ordered hand sanitizer for every table incase they do let us open."

The owner of Bogey's Bar & Grill on State Route 616 in Lowellville said their sales are down about 75 percent.

While take out is going well, a large portion of their business is done through bar sales.

The owner believes that restaurants will be the last of the businesses to receive permission from the Governor to fully operate.

"I think we will be the last ones to open," said owner Melvin McKee.

He believes come May 1st and moving forward, the restaurant industry will look a lot different.

"I wouldn't be surprised if they like cut our occupancy in half and there is going to be all kinds of new rules and regulations. But we're prepared to do what ever we need to."

Michael Alberini's in Boardman also isn't anticipating going back to normal come May 1st.

"We are going to continue with our take out orders and if we are allowed to allow guests, we are going to follow any sort of restrictions or protocol that may be put in place," said Front House Manager Kyle Thomas.

The owner said it's going to be like opening an entire new operation when they are finally allowed to start serving in house guests once again.

It's going to be like opening a bran new business all over again," said Michael Alberini. "We don't know how many employees at this juncture have moved on to other jobs that maybe don't coincide with the hospitality industry.  I would assume DeWine will make restaurants on the back of the list of social integration."