Businesses reduced to 25-percent capacity find additional space outdoors, expand takeout, introduce grab-and-go options, add a food truck and other innovations.
Food
Timing is everything. And the new restrictions on restaurants could not have come at a worse time, say some local businesspeople now left scrambling to adjust their Thanksgiving dinner reservations.
Nevada Gov. Steve Sisolak announced Sunday that as of 12:01 a.m. Tuesday, restaurants can serve no more than 25 percent of their capacity, and reservations are required.
The new benchmark of 250, or 50 percent of capacity, whichever is smallest, won’t affect most Southern Nevada eateries.
Businesses that had to keep bars closed because of COVID-19 are ready to welcome customers, even with requirements on social distancing and masks.
Because of guidelines for fighting the virus that reduce restaurant capacity and require social distancing, designers work to accommodate now — and later.
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.
The old White Cross Drug store at 1700 Las Vegas Blvd. South has had a lunch counter or diner since the ’50s, but the last of the lineup closed Sunday.
Natalie Young, chef/owner of Eat and Old Soul, will prepare her famous fried chicken in dinners of three, six or nine pieces to help buy Chromebooks for local students.
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.
The first Mexican restaurant in the history of Wynn and Encore was scheduled to open March 19.
Industry experts nationwide say outdoor seating, with its perceived lower risk of coronavirus transmission, may save restaurants, but heat is a factor in the desert.
Community Parking Lot Takeover plans three more events around the Las Vegas Valley this week.
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.
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