How Texas Bars Deal With the State’s Confusing COVID-19 Reopening Loophole | Eater Houston

"Owned by a longtime Houston barkeeper, this decades-old neighborhood bar sought to reopen by partnering with food trucks after building a permanent kitchen proved impossible; the owner first pursued leasing a truck and then arranged temporary partnerships with vendors such as Eaty Mo Chicken and Waffles and Muiishi Makirritos (a Japanese‑Mexican fusion truck). The arrangement allowed the business to apply for a food-and‑beverage permit and reopen in late August, but created accounting headaches — the owner attaches nightly truck sales reports to his own filings, fields neighbor complaints about legality, and spends hours calculating what portion of combined receipts counts as on‑site food versus alcohol under shifting TABC rules. He does not take a cut of truck sales and remains frustrated by the constant regulatory churn and the sense that bars are being unfairly singled out during the pandemic." - Brittanie Shey