model

Restaurant Pivots to Takeout-Only Model During Pandemic

QUEENS, N.Y. – Vishal Patel never envisioned transforming his Hot Peppers Mexican restaurant into an all takeout operation. He had to close his dining room in March because of COVID-19 and still hasn’t reopened it, even when the state and city allowed a partial return to indoor dining last month. Nor has he set up tables for outside dining.

Instead, Hot Peppers only provides food to-go.

“It was pretty difficult in terms of turning into a different kind of concept from what we had,” Patel said.

Patel says city guidelines change so much, he didn’t think it was worth buying the equipment to make outdoor or indoor dining work.

”When it comes to winter we didn’t know what the future was going to look like, for example the outdoor dining. People invested a lot of money on safety precautions and now in high zip codes they’re closing that down because

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style

San Francisco’s One Market Restaurant is now a NY-style deli pop up

The pandemic continues to demand ingenuity from restaurateurs around the Bay Area, especially in San Francisco, where fine dining restaurants are being hit particularly hard.

In short, it takes chutzpah to pivot. And One Market Restaurant’s pivot is going to make two bubbes very proud.

Tomorrow, in a one-month experiment that’s poised for success, the sophisticated Financial District restaurant with the iconic Embarcadero views is changing the bulk of its menu from fancy farm-to-table to casual New York-style deli, with hot pastrami, smoked brisket on twice-baked challah or rye bread and matzo ball soup.

“Mark (Dommen) and I have been fiddling around with this idea for a long time, and our goal is to bring the essence of New York deli food to San Francisco in a sophisticated yet accessible way,” One Market’s owner, Mike Dellar, said in a press release Tuesday.

Mark ‘n Mike’s is rooted in both men’s

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style

San Antonio classic Little Italy Restaurant & Pizzeria serves a righteous Sicilian style pizza with a mountain of toppings



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Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may

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women

Tukwila’s Spice Bridge Food Hall helps women business owners turn their restaurant dreams into reality

Light streams through the windows at the new Spice Bridge Food Hall in Tukwila, further illuminating the butter-yellow walls. The air is filled with the scent of grilled chicken kebabs and coffee, but perhaps the best part is the sound of laughter from women chatting.

Kara Martin, program director for the Food Innovation Network (FIN), gestures to the ceiling, remarking on the need to get some sound baffles, but for now the symphony of laughter is the welcome sound of success.

Spice Bridge is the home of FIN’s Food Business Incubator, a program that helps provide women immigrants and refugees in South King County with everything from permit assistance and marketing guidance to rent subsidies and mentoring.

Spice Bridge, a 2,800-square-foot Tukwila global food hall, is home to four retail stalls and cook stations, a commercial kitchen and dining area.   (Erika Schultz / The Seattle Times)
Spice Bridge, a 2,800-square-foot Tukwila global food hall, is home to four retail stalls and cook stations, a commercial kitchen and dining area. (Erika Schultz / The Seattle Times)

FIN is a program

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