HARLINGEN & MCALLEN, Texas – While some restaurants have begun operating at 75%, others have chosen to stick to curbside services.
Frank Macias, owner of Frankie Flav’s Craft Burger House and Craft Barbecue Company in Harlingen, waited to offer dine-in options once restaurants were given the green light to operate at 50%.
“After this past weekend you know I think things are starting to look almost back to normal in the business wise,” said Macias.
Despite there being a spike in COVID-19 cases, Macias said they’re moving forward with serving more people.
“People are starting to come out to dine in and then you know they feel more comfortable now that they see that restaurants are taking that extra precaution to keep it more sanitary,” said Macias.
Even though the capacity limit has increased to 75%, Chef Raquel Rivera of Bonhomia in McAllen is sticking to take out orders.
“There’s nothing showing that this is going to end soon so we just feel like if we open, we’re gonna be part of increasing those numbers,” said Rivera who was referring to the COVID-19 cases. “So it’s obviously a hard decision because it doesn’t benefit us, but we’re working really hard.”
Rivera doesn’t know when she’ll open her dining room but says her pastries have helped in staying afloat.
“It’s something you can take to go with coffees and now that people are going to their offices, they’re ordering more lunch specials for their offices,” said Rivera.
Aside from the capacity level expansion, restaurants can also have six to ten people at tables.