Las Vegas-area owners and industry experts say some changes prompted by the pandemic are here to say, while others will be jettisoned.
Search results for:
Restaurant owners say they can’t figure it out: If they’re such a danger to the public, why aren’t their employees higher in priority in the COVID vaccination plan?
Businesses reduced to 25-percent capacity find additional space outdoors, expand takeout, introduce grab-and-go options, add a food truck and other innovations.
Businesses that had to keep bars closed because of COVID-19 are ready to welcome customers, even with requirements on social distancing and masks.
The closing of Wynn Las Vegas’ modified buffet doesn’t sound a death knell for the genre, experts say, but operators have to find the right formula.
Piero’s Italian Cuisine and Pamplemousse le Restaurant say CES going digital means they’ll delay their reopenings, while Golden Steer has seen some diversity.
Eateries particularly dependent on tourism and conventioneers might wait as late as September before welcoming back customers.
Staffs aren’t big fans of masks, and dining areas can operate at just half of capacity, but several spots say they’re cooking and coping.
Robert Lang, director of UNLV’s Brookings Mountain West research institute, indicated that Las Vegas may have outgrown its buffets.
El Dorado Cantina now has both locations open; several restaurants to reopen at Bally’s.