How Restaurants in Dallas-Fort Worth Survived and Thrived During the COVID-19 Pandemic
The COVID-19 pandemic brought unprecedented challenges to the restaurant industry in Dallas-Fort Worth. The supply chain collapsed, the U.S. economy suffered, and social calendars were cancelled. According to the Texas Restaurant Association, the region lost 18% of its restaurants between March 2020 and March 2021. However, despite these challenges, the number of restaurants in Dallas-Fort Worth has increased steadily since 2020.
It’s been five years since Texas Gov. Greg Abbott declared a state of emergency in March 2020, marking the shutdown of restaurants statewide over health concerns. At the time, projections suggested that up to 50% of restaurants might close. However, these projections proved to be false. Instead, North Texas gained hundreds of new restaurants every year since 2020, with the total number of restaurants in the region increasing by a significant margin.
Chas Martin, a Dallas restaurateur and owner of Duro Hospitality, which runs two Michelin-Recommended restaurants in the region, Mister Charles and El Carlos Elegante, said, “It’s fascinating.” While international news stories proclaimed fine dining was dead, Duro has opened an incredible four high-end restaurants during the five years since COVID hit. Martin forecasted that either Texas would rebound quickly or the whole world would suffer greatly. He decided to “roll the dice” and assume Texas would come back strong, and his hunch proved to be correct.
(Michael Hogue)
The Resurgence of Restaurants in North Texas
Texas restaurants were allowed to reopen at a restricted capacity in May 2020, weeks or months sooner than eateries in other states like New York and California. People from states with tougher COVID-19 restrictions started moving to Texas, attracted by lower costs of living, more space, and job opportunities. This influx of new residents contributed to the growth of the restaurant industry in North Texas.
With explosive growth in Collin, Tarrant, Denton, Rockwall, and Kaufman counties, the population in North Texas is now around 8.3 million, according to data from the Texas Demographic Center. An incredible 560,000 people moved to the area between 2020 and early 2024. Continued employment growth helped D-FW become a leading metro area for population increases, and it also became a hub for other growth, including restaurants.
(Michael Hogue)
The Challenges Faced by Restaurants
Despite the growth of the restaurant industry in North Texas, restaurants continue to face challenges. Emily Williams Knight, president and CEO of the Texas Restaurant Association, notes that operating a restaurant is harder today than it was pre-pandemic. Food costs are 35% higher than pre-COVID levels, and labor costs, credit card processing fees, and energy costs have increased by double digits.
Knight emphasizes that restaurateurs are trying to make money, not just feed people. On a good day, 70% of sales go towards expenses, leaving a small margin for profit. These challenges indicate that the growth of the restaurant industry in North Texas is not without its difficulties.
(Michael Hogue)
The Stories Behind the Restaurants
So, how did the number of new restaurants in Texas outpace the closures during the pandemic? We look at three examples of restaurateurs who opened spots during the COVID-19 pandemic in Dallas-Fort Worth. Meet the outsider, the insider, and the survivor. These are the stories behind each one’s unprecedented path in Texas restaurants.
Conclusion
In conclusion, the restaurant
