In 2013, two young butchers opened Salt & Time on Austin's East Side. Ben Runkle had a background in cured meats and had been running pop-up stores and a farmers market stand. Bryan Butler had been in charge of the meat department at Wheatsville Co-op. Together, they created an upscale shop and restaurant that buys whole carcasses directly from sustainable Texas ranchers.

Earlier this year, when Runkle saw that restaurants were closing in other cities because of the coronavirus, he began to have discussions with his managers. It was clear he would have to adjust his business to keep it alive and support his employees. Already having a retail component meant he had the licenses and know-how to make rapid changes.