How Should Dallas’s Restaurant Industry Move Forward in 2021?

Now that 2020 is lastly — blessedly — coming to an finish, now’s the time to consider what comes subsequent for town’s restaurant business after an particularly brutal yr.

As eating places proceed to determine tips on how to function on this courageous new world of restricted capability, takeout and supply, and an ever-changing slate of rules, Eater reached out to town’s high cooks and meals writers with an vital query: Where ought to the restaurant business go subsequent because it rebuilds?

From higher working situations for folks within the business to continued innovation, right here’s what this checklist of town’s high meals obsessive thinks ought to come subsequent.

Erin Booke, meals and leisure editor, Dallas Morning News: I hope eating places start to focus extra on worker retention, offering a steady working surroundings and a residing wage. I additionally consider it’s time to rethink the tipping system. I do know it’s an entrenched situation, however hopefully some eating places will be in a spot to experiment with a unique format. I’d prefer to see a few of the bigger restaurant teams within the space which have stable monetary backing take the lead right here.

Ji Kang, chef, Sloane’s Corner: The outside or patio seating pattern ought to improve, particularly right here in Texas, the place we will dine open air for a lot of the yr. At Sloane’s Corner, we’ve got been making investments to our terrace space to make it snug for winter months with tenting and heaters, however many are solely eating open air. The ease of on-line or cell ordering is also a giant pattern many shoppers have been having fun with. I feel if all of us proceed to innovate, we will proceed to rebuild.

J. Chastain, chef, the Charles: With all of the worry and confusion of 2020, eating places might want to give attention to holding folks feeling secure whereas serving to them to neglect about all the issues on the earth for a pair hours at a time. Finding a very good stability is tougher than many suppose.

Jill Bergus, proprietor, Lockhart Smokehouse: How will we rebuild higher? Looking forward at 2021, reevaluating our techniques and hold specializing in the place we will excel and tips on how to let go of the issues that aren’t working for us.

Amy McCarthy, editor, Eater Dallas: Restaurants have rather a lot to determine in 2021. We’re studying that plenty of the previous fashions, each when it comes to enterprise and repair, simply aren’t working. The business has to determine tips on how to rebuild whereas determining tips on how to adequately pay its staff, stamp out racial and sexual harassment, and what the brand new regular seems to be like.

A woman in a black outfit hands a bag of takeout to a man in a blue shirt and khaki pants.

Kathy Tran/EDFW

Andrea Meyer, pastry chef, Bisous Bisous Patisserie: I feel we’re going to proceed to see innovation and artistic concepts from this business as all of us attempt to survive the downturn in enterprise. I feel those who can proceed to ship high quality meals and repair whereas being accountable and artistic will climate the storm.

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