Tijuana Restaurants COVID-19 Pandemic | Eater San Diego

"I observed Chef Nancy Leon temporarily close her contemporary Chinese restaurant in Colonia Cacho out of concern for staff and family members with compromised immune systems, then use the pause to make operations more efficient—streamlining personnel and hours, simplifying phone ordering, placing menus outside for walk-ups, and launching a customizable rice bowl via smartphone app that is more affordable and can be ordered in seconds. With dining now allowed at 30 percent capacity per state mandate, I noted she’s still figuring out how to juggle full expenses with limited seating: “With full expenses and a small capacity, you need to figure out how to move everything around to keep the lights on.”" - Mario A. Cortez