Despite the many challenges from the pandemic, local restaurants have managed to persevere and are now looking forward to a brighter future, writes Melissa Jacobs for Main Line Today.
To overcome the obstacles set down by COVID-19, area eateries have had to change their business models.
Soul of Cooking Kitchen in Norristown, Keith Taylor’s newly opened dining experience, features the chef’s cooking demos being broadcast over social media. His upscale soul food is also served in a socially distanced setting with a maximum of 16 guests.
This is very different from Taylor’s original plans that envisioned thousands of guests while he was the private caterer and culinary consultant. However the pandemic made it clear he had to reinvent the company.
“I wanted a COVID-safe way to connect with my customers,” he said.
Despite the unpredictable nature of the pandemic and resulting restrictions that are making indoor dining problematic at best, some restaurants are deciding to stick with it.
“We’re continuing to serve, but changes—especially sudden changes— make things challenging,” said Pearl Somboonsong, director of development for the Win Signature Restaurants group, which includes Mikado Thai Pepper in Ardmore.
Read more about the local restaurants at Main Line Today by clicking here.
