Not being able to open their dining rooms because of the COVID-19 pandemic has been rough for restaurants. But with Gov. Laura Kelly’s three-phase plan to reopen Kansas in place, many restaurants sighed in relief when they could open for dine-in starting May 4.
During this Phase One, restaurants are able to allow customers in their dining areas. Maximum capacity is 10 with a social distance of 6 feet between tables.
Leo Vargas-Garcia, general manager at El Charro Mexican Restaurant, said the last six weeks have been a challenge.
“It has been frustrating and stressful, just trying to make enough money to pay bills and salaries,” Vargas-Garcia said.
Vargas-Garcia says he did not let any employees go during the slow period. Workers’ hours were reduced, but they still earned a paycheck. Since last week, El Charro employees have been on full-time schedules.
Vargas-Garcia said he was optimistic his doors could have opened sooner to the public, due to Allen County not having any confirmed cases of COVID-19.
“It was a big relief, but I thought it was way too long,” Vargas-Garcia said. “I thought it could have been a little bit earlier. We had to follow the rules I guess.”
Usually closed on Tuesday, Vargas-Garcia opened his doors on the famed Mexican Holiday, Cinco De Mayo, and was surprised by the reception he received.
“It was wonderful, and I am glad the people were able to come in,” Vargas-Garcia said. “But still, more of my business is through to-go orders. I am just relieved that people are starting to go out a little bit at a time. I am sure in about a month or two, we will be back to what it was — at least on the sales side of things.”
El Charro is still doing its best to make its customers feel safe in their environment. Along with social distancing, Vargas-Garcia says they are making it a priority to sanitize tables more than usual, along with their menus.
“We are trying to do what we can, but if people are still worrying about it, stay home, and stay safe,” Vargas-Garcia said. “There’s always going to be a chance that you could catch something.”
The biggest fear at the moment for Vargas-Garcia is the dwindling supply of meat. He is worried about being able to obtain an adequate amount of steak and pork if meat processing plants close their doors.
Tyson Foods, the country’s largest meat processor, had shut down its largest pork facility in Waterloo, Iowa, before it promised to open the plant late this week after pressure from the Trump Administration to protect the food-supply chain.
Smithfield Foods is one of the country’s largest pork producers, and has also closed some of its main facilities due to the coronavirus outbreak.
To put things in perspective, in an eight-week period that ended on April 25, sales of meat at grocery stores and retailers were up 43% from last year at the same period according to Nielsen data.
