In a very short time period, restaurants are having to evolve in a new world of vigilance against COVID-19. Red Stix Asian Street Food, newly opened near SMU by Chef Uno Immanivong, and Big Al’s Smokehouse BBQ, a 45-year Dallas staple, are just two DFW restaurants pivoting their business models to cope with COVID-19. Whether the restaurant has been open a few months or a few decades, the next few months are daunting. Continue reading
