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Technically speaking: How technology helped save independent Dallas restaurants during the pandemic
From delivery apps to contactless payment, many of these strategies are here to stay.
Tyler Shin is owner and Managing Member of Revolving Kitchen in Garland.(Brandon Wade / Special Contributor)
By Dalila Thomas Brent
8:44 AM on May 11, 2021 CDT
As restaurants navigated the uncertainty of the pandemic over the last year, one thing quickly became clear: Technology was going to be a key to survival.
From low-tech intercom systems to high-tech delivery apps and virtual food halls, many forms of technology not only saved small, family-owned restaurants during the pandemic but also might be used long-term.
The Governor Turned Dallas Restaurants Into Enforcers
A Dallas dining scene not ready to do away with the mask mandate reels as its situation changes yet again.
By Eve Hill-Agnus
Published in
Food & Drink
March 5, 2021
9:04 am
Gov. Greg Abbott’s decision to eliminate the mandate that has kept restaurant capacity limited and masks secured to faces sparked concern and baffled a restaurant community that was taken off guard by the sudden evaporation of health-minded measures. Next Wednesday, the statewide order disappears. It marks a shift of responsibility to business owners who will now determine and enforce their own rules. It puts restaurant owners providers of hospitality in the precarious position of enforcer.
Eleven months have passed since Dallas dining rooms closed in response to the arrival of the coronavirus. Some of them still haven’t reopened.
A small group of restaurant owners have declined to resume dine-in service, instead sticking to takeout, curbside pickup, delivery or outdoor patios. Most of them operate very small businesses and are guided by concern for their employees’ and customers’ health.
That stance is backed up by science that suggests we should still be avoiding indoor dining. The government of Washington, D.C., found that over a four-month span, 14% of the district’s virus outbreaks took place inside restaurants and bars. A study by the University of California, San Francisco, found that cooks work the single most dangerous job of the pandemic, with bakers in fourth place, “chefs and head cooks” in 11th and bartenders 24th.
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