It’s a trend Handren hopes will continue so he can ring back the rest of those employees. “After Tenet opened, these last few weeks we continue to do better every single week,” he said. “At least we’re providing jobs and we’re covering the cost of those jobs and the cost to be open and we’re covering a little but of our fixed operating costs,” he said.īack in April during the lockdown, Santikos had to furlough almost 700 employees, but since opening back up, almost 400 have been rehired. Handren and his team monitor theater performance everyday and said if they’re surviving, it’s better to be open. On a good day we might have 10 to 20%,” he said.
So when you go to reserve your seats, there are seats that are blacked out so you won’t be near anybody. Those standards include strict mask and social distancing mandates. The National Association of Theater Owners adopted our standards,” Handren said. to reopen, and I think we helped set the standard for how a theater should safely open. “We were one of the first theaters in the U.S. The Bijou and Silverado locations are temporarily closed. Handren said out of the nine local Santikos theaters, seven are open to customers. “The Palladium theater outperforms all five of the Regals combined, so I can see why they might be struggling,” he said. Santikos Entertainment CEO Tim Handren told KSAT his theaters have suffered some blows, but nothing to that extent. Due to the pandemic, theaters were shut down and some big money movies are holding out on their releases. The company reported losing billions of dollars in the first half of 2020. Of the 536 theaters in the U.S., six are located in San Antonio. Regal Cinema, the second largest cinema chain in the nation announced Monday it is temporarily closing all of its U.S.
LOBSTER AT THE BIJOU SAN ANTONIO MOVIE
He lives with and cooks for his wife and son in San Antonio.SAN ANTONIO – It is news that has rocked the movie theater industry. He's a Houston native with philosophy degree from Harvard and a master's from the Columbia Graduate School of Journalism. He began his newspaper career in Bay City, Texas, before going to the Corpus Christi Caller-Times, graduate school in New York, a yearlong internship at the Chicago Tribune and different positions at the Milwaukee Journal and Milwaukee Journal Sentinel. His other assignments for the paper included education and news obituaries. Before joining the Taste team, he wrote the ""Around the Town"" column for the Express-News form 2002-2008. He joined the Express-News in 1999 after closing his restaurant.
He is a frequent contributor to and has written about food, restaurants and reviewing for Epicurious and Romenesko. The Lobster Gratin entree (32) was a skimpy portion of three tiny bites and without the expected flavor When making the reservation, we were asked if this was a special occasion and we advised them that it was a Birthday celebration. His culinary explorations began with rolling flour tortillas as a child and included a yearlong stint as chef and owner of a restaurant in Milwaukee. Edmund Tijerina writes about food and reviews restaurants for the San Antonio Express-News.
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