LOS ANGELES  – Technology is helping us connect, shop and eat during this time of isolation. Where would we be without smart phones, apps, and tablets? Lizz Bommarito of Bowlila recognizes this as she orders from a touch screen.

Bowlila is a new restaurant taking advantage of technology. They are not a traditional brick and mortar operation. They actually don’t have a location. The chick pea bowls are made in a ghost kitchen, Colony.


“The owner’s intention was to be innovative and a place that doesn’t really have the complexities of a traditional brick and mortar and has the ability to expand in different ways,” said Bommarito.

About 25 restaurants from staples like Canter’s to new concepts like Bowlila are located in one building. They each have their own small kitchen for takeout and delivery options, which Bommarito says made the coronavirus restrictions easier for them.

“Staff wise, we didn’t need to pivot we were the perfect size. There wasn’t a huge transition,” said Bommarito.

The business actually hasn’t seen many challenges during this time. They already have a small team, limited contact to customers, and there is no large overhead like with a traditional restaurant.

“We use any barrier to prevent contact between yourself and the food items and in addition, we don’t have reusable bowls or cutlery like in a dine-in model when you get food plated and what not. So, everything is disposable and single use as well,” said Bommarito.

The only major difference is not having employees from the offices nearby coming in for lunch.

“There’s not as much street traffic right now,” said Bommarito.

During a time of uncertainty, Bommarito says Bowlila is lucky to be an innovative business that could pivot easily.

“We can provide the most food to the most amount of families and the most amount of people working from home with the least amount of contact and least amount of overhead,” said Bommarito.

Technology, helping restaurants through the coronavirus pandemic.