Your Passion = Our Business
Founded by José Andrés in 2010, World Central Kitchen is a non-profit organization that helps provide meals to individuals in need in the wake of disasters. Their COVID-19-focused relief effort, #ChefsForAmerica, is addressing this crisis with a three-pronged approach: mapping feeding efforts to understand where gaps in aid exist while showing people where they can find assistance for themselves, delivering meals to those in need, and starting community kitchens where families can get access to affordable or free meals.
The James Beard Foundation is gathering resources and information for the community, including toolkits to help restaurants advocate on behalf of their businesses and their employees on a state and national level. The Foundation’s mission is to make America’s food culture more delicious, diverse, and sustainable for everyone through programs that include the James Beard Awards, chef advocacy programs, and women’s leadership initiatives.
Social and economic disruption caused by COVID-19 pandemic has hit restaurant, nightlife, and hospitality workers very, very hard. These are the people we cover at Zagat Stories, and we’re adapting our coverage to the crisis affecting everyone in the industry. As we work to bring their experiences to the forefront, we’ve been asking chefs, restaurateurs, and others in the hospitality community so share their thoughts, concerns, worries, advice, and hopes with us to publish for others to see.
The goal is to encourage solidarity, communication, and guidance for any who need it. If you would like to submit your own thoughts to share in this extremely difficult and challenging time, send them to firstname.lastname@example.org and we’ll review them for posting here. And we’ll continue to update this post with more voices as they come in.
Restaurants and employees are feeling the catastrophic effect of the COVID-19 pandemic across the country. Since March 1, the industry has lost more than 3 million jobs and $25 billion in sales, and roughly 50% of restaurant operators anticipate having to lay off more people in April.
The passage of the CARES Act was a necessary first step towards helping the industry through this crisis, but we know more must be done. Please visit this page regularly for updated information on the implementation of the CARES Act and for guidance on how to take advantage of the funding available to restaurants. To ensure that restaurants have the latest information about coronavirus, we created this industry-specific guidance for owners and operators. For more information about our ongoing commitment to safe food handling and training and certification opportunities, please visit the ServSafe website.
Over the past month, we've witnessed the impact a public health crisis like COVID-19 can have on restaurants. With all 50 states having declared state of emergency, closures of non-essential businesses, restrictions on restaurant operations, and shelter in place mandates, restaurant sales are down 80%.
Some of you have been sharing stories of an uptick in online orders, lost revenue from canceled events and catering, and even declining profits. Many of you are talking about how it’s affecting your staff and how you’re changing your business model to keep them in a job.
We’re bringing all those efforts together. During the coming weeks, this page will be updated in real-time to provide access to resources and information that can help you manage your business through uncertain times and keep your staff and customers safe. Here's an ongoing, frequently updated list of available relief and helpful assets for your restaurant.
Foodable Network has a large amount of videos for the restraunteur. From applying for PPP loans to marketing and changing your business model going forward.
Foodable is the brainchild of entrepreneur and restaurant industry publisher & producer Paul Barron. The dream? To design a media organization that leverages the power of social, mobile and new media distribution for restaurant & hospitality professionals and enthusiasts that educates, entertains and provides unique insights not available anywhere else.
Foodable is more than just a new media company — we are combining technology, social media, content, analytics and digital services that are designed to reach chefs, operators and brands as the need for evolving business strategy continues to accelerate.
Piroshky Piroshky, as small businesses go, has a pretty high-functioning website. Right now, it opens with an embedded YouTube video explaining the bakery’s new sanitation procedures. Owner Olga Sagan says it stays updated with specials.
It even has its own built-in pickup and home delivery form, which is fully functional (if a bit more plodding than those Silicon Valley third-party sites—DoorDash, Uber Eats). It’s that form Sagan was trying to drive customers to last week when she came up with the idea for Catch22Delivery, a simple online hub for local restaurants offering delivery, takeout, or both.