ROUNDUP: DFW businesses provide adjusted services to community, support each other during coronavirus

Owner of Asian Mint Nikky Phinyawatana saw an opportunity to support at-home cooking endeavors by launching the Chef Mint from Home program. (Courtesy Asian Mint)
Owner of Asian Mint Nikky Phinyawatana saw an opportunity to support at-home cooking endeavors by launching the Chef Mint from Home program. (Courtesy Asian Mint)

Owner of Asian Mint Nikky Phinyawatana saw an opportunity to support at-home cooking endeavors by launching the Chef Mint from Home program. (Courtesy Asian Mint)

After Gov. Greg Abbott issued an executive order March 31 expanding the state’s response to the coronavirus, all businesses across the state are now forced to operate under new restrictions or close completely to slow the spread of the coronavirus. Businesses that remain in operation in the Dallas-Fort Worth area are reacting by building a support system for each other as they expand their services. Read more about some of the businesses the Community Impact Newspaper team has featured below.

Frisco Counseling and Wellness provides online therapy; offers free sessions to medical professionals, first responders

A crisis situation that requires social distancing can have adverse effects on mental health and well-being. Frisco Counseling and Wellness is continuing to provide mental health resources to the area by shifting its operations online, offering free sessions for first responders and their families, and working with clients who may have trouble affording services.

Chef at Asian Mint in Richardson sends Thai recipes home with meal kit program

Chef Nikky Phinyawatana, the owner of Thai restaurant Asian Mint, is making home cooking easier for families by selling meal kits with fresh ingredients for a three-course meal. A portion of the program’s proceeds will go to a nonprofit organization that feeds children in need.



“The goal was to get people cooking at home, building a community and having something to bond over,” she said.

Richardson-based Orchard at the Office pivots to home delivery of fresh produce, healthy snacks

Orchard at the Office previously operated as a snack delivery service for local offices, but after shelter-in-place orders forced nonessential businesses to close, owner Amy Long quickly transitioned to delivering fresh produce directly to families.

Grapevine Main Street businesses band together during coronavirus crisis

Once a bustling tourist destination, the Main Street shopping area in Grapevine has since seen little traffic. To ensure area businesses are able to survive without foot traffic, owners are leaning on each other for support and to share ideas.

Owner of Grapevine restaurant Mason & Dixie adapts to coronavirus challenges

Beth Newman, who owns Grapevine Southern-style restaurant Mason & Dixie, said the ways the coronavirus has affected her business have been “scary” and “drastic.” She adapted by designing a new menu of family-style meals available for pickup or delivery, dubbed “take-and-bake” specials.

“We really need everyone's support more than we ever have because I'm not kidding, people will close their doors through this,” Newman said.

FnG Eats finding alternative ways to serve Keller community amid coronavirus outbreak

FnG Eats, a farm-to-table eatery at Keller Town Center, is also offering take-and-bake meals. Co-owner Bob Stephenson said he used his background in Italian cooking to create meals that can feed 10-12 people.

Owner of Main Street Cafe of Lewisville pivots to takeout and curbside delivery, encourages compassion amid coronavirus concerns

Main Street Cafe owner Lucila Rojas said she is doing everything she can to keep her family’s restaurant afloat through delivery and to-go orders. Since she started working for the business when she was 16, she said she has formed many close relationships with other local business owners who have been a source of support.

“My experience has taught me what it means to support businesses around you,” she said. “Growing up, I watched the impact that it had when we would have local dog groomers or hairdressers eat in our cafe. We got to know them and their families, and we trusted them. So we wanted to repay the favor and give them our business, too. We built relationships and connections that bonded us. And now, we’re all in a tough situation.”

Elizabeth Ucles, Olivia Lueckemeyer, Makenzie Plusnick, Miranda Jaimes, Ian Pribanic and Anna Herod contributed to this report.

Community Impact staff



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