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When Does a Restaurant Become an Essential Business? These owners bristle at the notion that they’re a luxury By Melissa McCart Photo: Fieldtrip USA These three restaurant owners pivoted like everyone else trying to survive the economic wallop of the pandemic, but rather than switch from a sit-down spot to a takeout model, adding groceries, or selling takeaway booze to stay afloat, they assessed how the pandemic was affecting their business and employees and looked to their communities to decide how to pivot. Their models point to a way forward for independent restaurants. “Restaurants make sure the streets stay clean. They make sure crime stays low. They help make sure the agricultural system runs. They employ a lot of people, not just in our direct industry,” said JJ Johnson, owner of Fieldtrip in Manhattan. Read: Restaurants like these are focusing on partnerships that help feed communities and support farmers who need it most. ....
Eater Boston , and more: “Twelve Hours in Brighton has been giving out more than 100 bagged meals on Wednesdays since May 4. They set up a makeshift curbside pickup in front of their business each week. The lemonade-style cardboard signs read ‘Free Food’ and ‘Helping Each Other.’ It is a beautiful reminder of the power of community. ” Samer encourages readers to consider donating to : “Asia Mei at Moonshine 152 really came up to bat for the Boston restaurant community as a whole, when she advocated for rent relief, grants, and forgivable loans.” Nathan encourages readers to consider donating to : “Pagu chef and owner Tracy Chang has been working tirelessly throughout the pandemic on several initiatives, including co-launching the Off Their Plate organization, a scalable model meant to mobilize restaurants to safely feed their communities and frontline workers throughout the pandemic, which in turn provides economic relief for the ....