"A couple of years ago, Tacolicious, the San Francisco restaurant I’m a partner in, switched from using corn tortillas from a local tortilleria to making our own in-house. That was PC, or pre-Covid, and as a full-service restaurant, we innocently assumed the majority of our tacos would be enjoyed in-house. No one could have convinced me that a pandemic was headed our way, and that third-party delivery would be our main outlet for months at a time." - Sara Deseran
Eater