Bandido’s Mexican Cafe is a local staple, a Chapel Hill landmark nestled in one of Franklin Street’s most famous alleys. Ever since opening in May of 1995, Bandido’s has been serving the sort of Mexican fare that works equally well as the start to a night on Franklin or the end to one.

The impact COVID-19 has on the local restaurant industry is undeniable and has been felt by everyone from line cook to end customer. Even for Bandido’s and it’s wall of “Best Mexican Restaurant in Orange County” awards, business is anything but usual.

“We were closed for three months, we opened about a month ago. It was definitely different,” said Tony Sustaita, founder and owner of Bandido’s. “We had to learn the new way of doing business, but I really haven’t had any issues. Customers have been fantastic, everyone’s cooperating. Everyone is open to the new way of doing business. So, so far we’re happy.”

Bandido’s has reopened with a laundry list of new procedures — masks worn by everyone in the restaurant at all times, hands sanitized upon entrance and even a new to-go procedure that involves a brand-new service window.

“We actually disassembled a window that had probably never been opened in 25 years,” said Sustaita. “I had to rebuild it and came up with something that actually it looks, you know, I’m happy with my carpentry skills.”

That service window allows customers with to-go orders to pick up their food without needing to enter the restaurant, something that has seen great success, according to Sustaita. However, though things are picking up, Sustaita says that “business is not where it needs to be yet” — a sentiment further expressed in a recent Facebook post from Bandido’s that has been seen by 20,000 users and climbing.

 

“To be honest with you, a lot of people say they just forgot we were there,” said Sustaita. “You know, there’s a lot of construction going on in that block of Franklin street, especially the building that we’re in. So I can see where people see all the construction and think we might be closed.”

But, according to Sustaita, business is starting to pick up — Bandido’s has progressively seen more orders. In fact, Sustaita himself is starting to get back into the restaurant.

“We’ve been open 25 years, as I said earlier,” said Sustaita. “I have been handling the food truck and the catering side business of it, which we put on hiatus right now. So, I am back hands-on in the restaurant every day.”

Listen to the full conversation between Tony Sustaita and 97.9 The Hill’s Aaron Keck below, as they discuss being a long-time Franklin Street restaurant, coming back from COVID-19, and more.

 

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