GALVESTON, Texas — Vacuums sucked the water out of the seaside inn run by Nick Gaido's family in Galveston since 1911 as power was still spotty nearly one week after a resurgent Hurricane Beryl swept into Texas. Blue tarp covered much of the torn off roof. Gaido scheduled cleanup shifts for the hotel and restaurant staff who couldn't afford to lose shifts to the enduring outages.
The July Fourth weekend was supposed to kickstart a lucrative tourism season for this popular getaway's hospitality industry. But just dozens dotted the typically crowded beaches a week later. Gaido felt an urgent need to send the message that Galveston, Texas, is back open.
''We've dealt with storms in late August or in September,'' Gaido said. ''But when you have a storm that hits in the beginning of July, that's different.''
Galveston, about 50 miles (80 kilometers) southeast of Houston, has certainly weathered its share of natural disasters. Etched into its collective memory is the fury of a 1900 hurricane that killed thousands back when the island was emerging as a crown jewel for the state. More recently, Hurricane Ike's 2008 wrath flooded its historic downtown with storm surge as high as 20 feet (6 meters) and caused more than $29 billion in damage.
Yet even Greater Houston's storm-seasoned neighbors got taken off guard by Beryl's sudden arrival. Crashing unusually early in the calendar, the Category 1 hurricane brought the island's tourism-based economy to a halt during a time when local restaurants rely on an influx of beachgoers to lift revenues. Despite the widespread power outage, businesses and residents are buckling down.
In the harder-hit west side of Jamaica Beach, Way West Grill and Pizzeria was still without electricity on Saturday afternoon. Owner Jake Vincent felt stuck in limbo: he had heard power would return by July 19 but had hope that it might come sooner.
The loss ruined his entire inventory. He said enough mozzarella cheese to fill the back of his truck had gone to waste. Also spoiled was an 8-foot chest full of fries and an estimated 300 pounds (130 kg) of pepperoni.
Vincent no longer expects much from a year he had anticipated would finally bring ''daylight'' for his family-run restaurant founded in 2018. He said most of their annual sales come during the three summer months and that ''this tourism season is probably done for.''