Triumph & Tacos: How Local Restaurants Have Overcome The Challenges of a Pandemic

This past year has been what feels like a never-ending rollercoaster of heartbreak and challenges. The coronavirus has caused numerous restaurants, big and small, to shut their doors permanently. Whether it was for financial, ethical, or tactical reasons, these unprecedented closures have been very upsetting for businesses and customers alike. While the pandemic has surely been challenging, some businesses have found bright spots amidst the chaos. 

One of these businesses is Nido’s BackYard, which is tucked off of the Oakland waterfront near Jack London Square. Sister restaurant to the popular Mexican restaurant Nido, The BackYard is a vibrant taco and margarita destination nestled atop an abandoned parking lot. 

Cory McCollow, the owner of both Nido and Nido’s BackYard, says that when the pandemic started, “we never stopped.” During the earliest days of quarantine, McCollow and his team developed a plan: they would use the BackYard as the hub for both restaurants and offer takeout meals. This plan was successful, and the BackYard began seeing new customers and attention. 

While McCollow and his team saw success in sales, they still dealt with some internal challenges at the BackYard. Like many businesses, McCollow finds that staffing and employees are at the top of their priority list.

Back in the spring, the BackYard offered their employees a free meal when needed. Additionally, in the midst of grocery store frenzies, they allowed their employees to shop for a variety of foods and drinks at the restaurant.

McCollow attributes some of their success thus far to the transparency they had with their staff, and how they were able to keep them in the loop throughout all the ups and downs. With this trust and honesty comes a more “human connection.” McCollow explains that a more meaningful and real relationship with their staff was one of the positive things that came out of the pandemic. 

This year has not been easy for anyone, and it is important to be hopeful amidst the darkness. McCollow has found success in the new exposure that Nido’s BackYard received. He, like many diners, feels the BackYard is the perfect spot for “COVID dining” because it has a large outdoor space. 

The Wolf is another Bay Area restaurant that has persevered through the challenges of this past year. Sister restaurant to Southie and Wood Tavern, The Wolf is a charming neighborhood spot that serves French-Californian cuisine. 

Yang Peng, the chef, and co-owner of The Wolf describes how this year has been like a rollercoaster for their restaurant and team. Unlike Nido’s BackYard, The Wolf had to shut down in March and reopened in June, but with only three employees. Peng shares that as difficult as it was to lay off all their employees, “it was the direction that made the most sense to keep their employees safe and allow them to collect unemployment benefits from the government.” In addition to being laid off, some of The Wolf’s employees were forced to leave the Bay Area due to the high cost of living. 

Although the earlier stages of COVID-19 were slow for the Wolf, they continued to show up “whether we had one customer, or thirty.” Now, over a year since their initial shut down, things have picked back up at The Wolf, and Peng feels incredibly grateful for the support the community has shown them. 

The combination of an owner’s passion, adaptability, and ingenuity in the face of a crisis coupled with the cautious COVID-19 optimism that comes with vaccine rollouts may give us a reason to raise a glass and maybe enjoy some tacos and burgers on the way.