How COVID-19 is changing how restaurants do business

By Joshua Skinner
Medill Reports

With Texas’ stay at home order expiring on May 1, restaurants are slowly moving from curbside pick-up to allowing a limited number of diners.

New regulations laid out by Gov. Greg Abbott allow restaurants to operate at 25% capacity, even with new cases of COVID-19 popping up across the state. What does that mean in terms of how restaurants staff, plan, and operate?

Medill Reports was given inside access to follow the management of REM Restaurant Group as they went through an exhaustive list of safety checks for five North Texas restaurants.

Photo above: A staff member waits to deliver a curbside order at Rio Mambo in Fort Worth, TX. (Joshua Skinner/MEDILL)
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