Good Lifestyle

Many companies have been hard hit by thepandemic, With the restoration industry being at the forefront.

Mandated closures andSocial distancing regulationsAlthough necessary, have caused many restaurants to Shutter their dining rooms, put the owners are at risk of losing their businesses entirely. Some owners, unfortunately, have already disappearedout of business.

Still, many are fighting to keep their doors open and their stories hear a value, if anything, hoping instilling. Thanks to the power of social media, the development of emergency funds, the download of delivery service applications and the undeniable support of local communities, these owners remain optimistic as their businesses will return once the shelter lifts on the spot. .

From New York, to the Hawaii Islands, here is exactly how nine chefs and owners are still feeding on their clients and staff despite all the setbacks and difficulties they have endured so far.

Noor Shikari is the owner ofCitrico, Which is known for its authentic southMexican cuisine, At Prospect Heights, Brooklyn.

"Our inspiration has just wanted to bring traditional Mexican recipes that highlight the complexity of cooking," says SHIKARI of his company, six years old. "To remove the stigma that Mexican food is unhealthy, fast food with some vegetarian and vegan dishes. »

Like mostLocal restaurant ownersThe pandemic has put the business back from Shikari, to have to adapt to the just delivery and to take away only. While she had to leave some of her staff go temporarily, Citrico is always on and take orders as surely as possible.

"We have some staff members in remote orders to keep them home and that few staff in the restaurant," she says. "We offer less contact delivery for the safety of our customers. Fortunately, we had no problem so far. »

If you live in Brooklyn, New York considersplace an order online or call the restaurant directly to place an order. Apart from Quesadillas and Enchiladas, Citrico offers 16 vegetarian dishes. Bonus, the restaurant also provides signaturemargaritas, With flavors like blood orange and spicy chipotle.

Rena Ismail is the owner of the Italian popular restaurantOregano, In Williamsburg, Brooklyn. The restaurant, which serves something home soaked in a creamy vodka sauce with a four-pizza pizza with truffles, has been around since 2011 with Ismail as the only owner since 2017.

Even if Oregano still offers delivery and take away, its company has taken some success. To support his staff, she created aGOFUNDME ACCOUNT, All the products that will be shared equitably between them.

"We were completely prepared at Covid-19, as about the rest of the world was. He was scary, an unexplored territory, and we were all thrown into the confusion together, "says Ismail.

For delivery, Oregano is available on transparent,Grubhub, Postmates, Ubereats and preferred Ismail,Chownow-Who takes only a small percentage of restaurant sales. You can also place an order directly by the restaurant and pick it up, as well. At present, the restaurant only works Thursday to Sunday.

"We do our best to try to stay open so that at least some of our staff can try to maintain a semblance of income and normality," she says.

If you are in the Brooklyn region of the North, this local companyNeeds your support. Oh, and we mentioned Offers Oreganangluten-free pizza And pasta options?

Alex Reznik is the Director of Operations at the Citrus Home, which includes a rooftop bar and a French bistroperch the and his sister restaurantMs Fish, Known for its Japanese-inspired plates. The two restaurants are popular among the Los Angeles community, with Perch offering lines on its doors since the opening in 2011. But, because of the Covid-19 pandemic, Reznik had to be creative with the way the way the Two restaurants would continue to serve their loyal customers.

"We started delivery for the first time, added a new sushi bento box items from our sister restaurant Ms. Fish and we now provide groceries at a good price and wine and beer for delivery as well," says -he.

To support the community, Reznik and his team have recently opened what is called the dining-perch thinking as a grocery store offering fresh fruits and vegetables, milk, eggs, meet the first cuts, and even l 'impossible burger.

"Perch Fish LA and Mrs are offered on Grubhub, Postmates, Caviar and Doordash," he adds. "Although we have separate menus for both restaurants, guests can order two menus in a delivery session."

In other words, you can order a Bento box of Mrs. Fish and Steak Fries of Perch in the click of a button. If you want to take your order for yourself, the two restaurants offer a contactless takeaway, you just have to call in advance.

You can recognize Nick Liberato of the two season of Netflix Docuéers,Restaurants on the edgebut he is also the owner ofVenice Whaler and the executive chief atThe jetriecherBoth located in Venice, California.

When Liberato says he has devoted much of his life to work as a chef and restaurateur, he does not exaggerate. Have been in theRestaurant Area For 28 years and possessing Venice Whaler for six years of these years, he has experienced a lot of sacrifice, but the sacrifices he had to do in response to the Pandemic of Covid-19 could be a part of the most difficult to date.

He had to dismiss almost all employees.

"When it happened for the first time, we distributed all food to the restaurant to all employees while offering them a last check," says Liberato. "We give free meals to anyone who works for us while guaranteeing their job until everything is raised. Some employees have been reduced since we decided to open one of our takeaway sites."

Restaurants take orders through several delivery services, but it is best that you call in advance and you come and get the meal yourself. All commands are contactless; They are left on a table so that you can recover safely.

"The business has been broken, but the community has been as favorable as possible all considering," he says. "Many people place orders, but when you have a restaurant on Los Angeles Beach with $ 35,000 for rent ... A Take-Out Model [and] is not sustainable, nor can not support this pandemic for the long term. "

Erin Wade is a lawyer who became passionate about Mac and cheese. The former lawyer ownedResidence In Oakland, California since 2011, which includes both a full-service restaurant and a place of departure and delivery to a single block.

"We had to completely restructure how we work to stay afloat through the modification of the staff calendars to dismissal to cut our menu," explains Wade. "We added things that our community needs, like hygienic paper, our offers that is something I've never imagined in 100 years that I would do."

To support its staff, it offers danger remuneration and sends home employees with grocery boxes to help reduce the financial burden. In addition to third-party deliveries, customers can also enter, order their meals, and then take it to go. Wade even has markers outside the takeaway so that guests are waiting online are six feet at any time.

"We recently hadOrdrslipMake an application for us so that we can have a direct relationship with customers who wanted to order directly from us, which is incredibly valuable because the third-party delivery takes a reduction in our sales, "says Wade.

During this rapidly changing climate, Wade says she believes that the key to recovering this pandemic is to continue to take to take away and delivery.

"Fortunately, our community has always liked to take our takeaway and that the trend has only accelerated as it is the only way they can receive our Mac and our cheese. We find a lot of enthusiasm and engagement because few companies are open right now., "She adds.

Restaurants in the United States contiguous are not the only ones to suffer right now. Peter Merriman, owner of 10 restaurants under theHawaii de Merriman Brand, made the difficult decision on March 23 to close all its restaurants and dismiss 1,200 employees. Although he can not feed clients at that time, he strives to keep a nourished community, and it's his staff.

During this devastating period, it distributes food to its employees once a week. Each person coming to the gift receives a box full of food, which provides a family of four with two to four days of food.

"We are also working with local providers for these gifts and they have given items such as fresh products, milk and eggs," said Merriman. "We intend to pay taxes on the PPP loan so that most of our employees can be paid even if they did not work."

Octavio Diaz is the owner ofAgave Mexican Restaurant In Healdsburg, California, known to serve authentic Oaxaca dishes. The impact of the pandemic has had on its four-year-old company, however, Diaz remains optimistic that its restaurant recovers.

Similar to Wade, the application of ordresplip helps to make orders for customers during this period.

"OrdrsLip should bring more traffic via our website [and] more loyal customers who want the service, which makes us more lucrative out of the hole that we are in," he said. "I think we are in this set and Covid-19 a or will change our state of mind for the better. This is the time to analyze how we treated before and how we will increase with family during the lifting shelter. "

Evan Lewis is the owner of the food truck in Fresno, California,Churro parties in Rubia. Serve something sweet gourmet churros with salted hot dogs at bacon, Lewis business is ideal for festivals and festivals. However, the pandemic forced Lewis to restructure how his food truck works. Now, for the first time, it offers delivery to stay in business.

"Business has been reduced by more than 50%, but since the discovery, there is a strong demand for return orders, there is certainly an even greater and more consistent income potential than before," she says.

Orders may be placed on the website or by TextOS 559-579-5741. To followChurro parties in Rubia On Instagram to see all the delicious food and the beverage it whips for delivery, including its own viral rotationwhipped coffee Recipe.

OUITA Michel is the owner ofSeven restaurants In Lexington, Kentucky, however, the pandemic has led it to temporarily getting two of these restaurants: the winding corner market and Honeywood. The other five stay in business, offering take away taking andborbure service.

"Unfortunately, it forced us to agree on most staff members, keeping only 39 from our 200 employees," Michel said. "For those we could not continue, we continue to provide them with health benefits and we provide three meals a week for the care and distribution of Kroger gift cards so that they can keep the food on the table at home. "

She has also established an emergency relief fund calledThe pantry, which is funded by advice received by management staff, to help employees running work to feed their families. In the same week, the stay at home has been implemented, Michel has set up a landing page on each site of its restaurants for online orders. She has also continually favored daily menus on their respective social media pages. TheSuper-to-go Order in one of his restaurants, Holly Hill Inn, was struck among the guests, sells regularly since quarantined.

When I asked Michel if she thought her business was recovering after the mandated closure, his answer made my eyes from tears.

"I have faith that the catering company will come back. The food is what connects people. That's how we experience new places. This is how we show an appreciation, love and Respect. I think that when it's over, the food will unite us ... Give reasons to celebrate, catch up and spend time together. I intend to be here, with my restaurant doors Open, when this happens, "she says.