What are we going to do now? It’s a question the restaurant industry has asked itself as the coronavirus pandemic continues. For Brady Wood and Dr. Megan Wood, owners of the modern Mexican restaurant José in Dallas, and executive chef Anastacia Quiñones-Pittman, it meant paring down from approximately fifty full-time and part-time employees to a handful of workers pivoting to a delivery and to-go model. But to continue operating, they also needed rent relief from landlords Mark and Juliette Moussa—who, when approached, responded with an immediate “of course.” Together, they devised a plan to bring back as many kitchen workers as they could to do what they all love: feed people. But this time, they wanted to make a concerted effort to help the frontline…View Original Post
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Source: Texas Monthly