What adjustments did you make to weather the pandemic?
EW: When the news first hit, we shuttered all of our other restaurants, brought every employee to El Arroyo, and raised our front-of-house people’s pay to account for missing tips. We knew the questions they were facing—How am I going to feed my family?—were scary and real. After we had less than $200 in sales that first day of the pandemic, we came up with to-go margaritas.
PW: We put up a sign reading, “Now would be a good time to legalize margarita delivery,” and it took off. Our phones and online sales system crashed from being overloaded. Ellis was dragging boxes of internet wires through the rafters and programming phones. We did seven times our ordinary daily volume for three weeks straight and were driving to every area liquor store to load up on tequila. It was powerful to see people come out to support our employees. These times have been so hard, but it’s brought the best out in our city.